Dry fried meatballs

Dry fried meatballs

Introduction:

Production steps:

Step 1: mix the stuffing and remove the smell

Step 2: add onion and ginger water, mix well

Step 3: add onion and ginger water, mix well

Step 4: add starch (30g to 12g for 1kg meat stuffing), and then mix with

Step 5: add starch (30g to 12g for 1kg meat stuffing), mix well

Step 6: add vegetable oil (1 jin of minced meat plus 2 liang), mix well

Step 7: after the oil is hot, deep fry the meatballs (not too big, so as not to affect the taste) until the color changes and remove them;

Step 8: crack it with a colander and fry it for the second time!

Materials required:

Back buttock tip: moderate

Corn starch: right amount

Vegetable oil: right amount

Top grade yellow sauce: 10g

Pepper: 1g

MSG: 2.5G

Chicken powder: 2.5G

Salt: 5g

Note: 1. The ratio of fat to lean is 3:7; 2.1 Jin of meat with 2 liang of water; 3. Add starch (30 g to 1 liang for 1 jin of meat); 4.1 Jin of meat with 2 liang of vegetable oil

Production difficulty: Advanced

Technology: deep fried

Production time: 10 minutes

Taste: other