Fried meatballs in the South

Fried meatballs in the South

Introduction:

"I watched a food program on TV, and I was more interested in one of the dishes," Nanjian Wan Zi. ". At that time, it was not clear why it was called such a dish name. Only after checking online did we know that Nanjian Wan belongs to Shandong cuisine, which is also Shandong cuisine. It is one of the four famous cuisines in China. Its characteristics are golden red color, fresh and mellow. Nanjian, also known as Jianshao, is one of the colorful methods in the south. The ingredients of the fried meatball I made are not completely in accordance with the ingredients on TV, but slightly changed according to my own preference. "

Production steps:

Step 1: pour cooking wine, soy sauce and pepper into the mashed meat and stir it

Step 2: Chop onion and ginger

Step 3: add to the mashed meat and stir well

Step 4: smash the tofu and add the mashed meat

Step 5: mix well with a little salt

Step 6: make a ball

Step 7: pour a little oil into the pan and put in the balls

Step 8: Fry slowly over low heat, slightly yellow on both sides

Step 9: Fry two more sides

Step 10: fry until the whole surface is slightly yellow. Fry until done and serve

Step 11: pour in the soy sauce, oil consumption, add water and starch to thicken

Step 12: pour the sauce on the balls

Materials required:

Lean meat paste: 110g

Tofu: 50g

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Pepper: right amount

Soy sauce: moderate

Oyster sauce: right amount

Starch: right amount

Note: use a flat bottom non stick pan to fry the meatballs slowly over low heat.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh