Net oil stick couch

Method of net oil bar couch:

Raw materials for making oil bar couch

400g minced pork, 100g fresh stick, 200g net oil, 125g egg white, 900g vegetable oil (actual consumption is about 80g), 15g sesame oil, 15g cooking wine, 4G monosodium glutamate, 100g wet starch and 25g dry starch.

The steps of making the net oil bar couch are as follows:

1. Remove the old stem of the stick, wash it, cut it into small pieces and put it into a basin. Add 25g egg white, 2G salt, cooking wine, monosodium glutamate, 20g starch, minced pork and sesame oil to make a meat filling. Put 100g egg white, 2G salt and 100g wet starch in a bowl to make a paste.

2. Sprinkle the net oil with dry starch, put on the meat stuffing, and fold it into a net oil plate of 15cm, 5cm wide and 1cm thick.

3. Heat the vegetable oil to 60% with a frying spoon, dip the net oil plate with dry starch, and wrap the egg paste. Deep fry in an oil spoon until floating. Soak the spoon out of the fire. Then deep fry until golden brown. Remove, drain and chop into sections.

Characteristics of oil bar couch

It is delicious and suitable for spring.

Net oil stick couch

Wangyoubangta, also known as Shandong meatballs, is a famous traditional dish in Shandong Province, belonging to Shandong cuisine. This dish is delicious and suitable for spring. It is made of pork and egg white.

raw material

400g minced pork, 100g fresh stick, 200g net oil, 125g egg white, 900g vegetable oil (actual consumption is about 80g), 15g sesame oil, 15g cooking wine, 4G monosodium glutamate, 100g wet starch and 25g dry starch.

Production process

(1) Remove the old stem of the stick, wash it, cut it into powder and put it into a basin. Add 25 grams of egg white, 2 grams of salt, cooking wine, monosodium glutamate, 20 grams of starch, minced pork and sesame oil to make a meat filling. Put 100g egg white, 2G salt and 100g wet starch in a bowl to make a paste.

(2) Sprinkle the net oil with dry starch, add the meat stuffing, and fold into a net oil plate of 15cm, 5cm wide and 1cm thick.

(3) Heat the vegetable oil to 60% with a frying spoon, dip the net oil plate with dry starch, and wrap the egg paste. Deep fry in an oil spoon until floating. Soak the spoon out of the fire. Then deep fry until golden brown. Remove, drain and chop into sections.

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