Shenji dry fried meatballs

Shenji dry fried meatballs

Introduction:

"Golden color, scorched outside and tender inside, and salty and fresh taste are essential food for home and travel, ha ha ha"

Production steps:

Step 1: chop the washed pork into meat paste. It takes a little time, but the effect is really good

Step 2: cut the onion and ginger into pieces and set aside

Step 3: put the chopped green onion and ginger into a bowl, add appropriate amount of water, and squeeze them into green onion and ginger water by hand

Step 4: add all kinds of seasonings to the mashed meat

Step 5: add the onion and ginger water into the meat paste, and pay attention not to add the onion and ginger into the meat to affect the taste.

Step 6: add egg white to the meat paste, PS: don't add egg yolk!

Step 7: stir well to make the meatballs strong enough

Step 8: heat the oil to about 170 ℃, put in the extruded balls and start frying.

Step 9: when the meatballs are deep fried to golden color, they can be fished out; PS: after all the meatballs are deep fried, they can be oiled once, so that the color of the meatballs can be unified and beautiful!

Step 10: Dangdang! The salty and delicious dry fried meatballs are ready to eat!

Materials required:

Pork: 1kg

Egg: 1

Salt: right amount

MSG: right amount

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Starch: right amount

Salad oil: right amount

Onion and ginger: right amount

Precautions: 1. The oil temperature of fried meatballs must be enough, otherwise the meatballs will be easy to be soaked in oil, and the taste of Meatballs will be greasy. 2. Don't add too much soy sauce, or the meatballs will become coal balls. Ha ha

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh