Fried beef balls

Fried beef balls

Introduction:

“1”

Production steps:

Step 1: Le Tiao Chu (meatball tender) minced beef 500 grams, ginger foam amount, an egg.

Step 2: add 100 grams of sweet potato and 50 grams of flour (fluffy balls).

Step 3: add a spoonful of salt.

Step 4: add 1 ~ 2 teaspoons of monosodium glutamate.

Step 5: directly mix and shape without adding water.

Step 6: when squeezing the meatballs, put a bowl of cold water beside to clear your hands. The meat stuffing should not stick to your hands. The extruded meatballs have better shape.

Step 7: deep fry the meatballs over medium heat and turn them over several times.

Step 8: deep fry until the ball floats naturally.

Step 9: This meatball is burnt on the outside and tender in the inside. It tastes salty and fragrant.

Materials required:

Beef: 500g

Sweet potato Euryale: 100g

Flour: 50g

Ginger: right amount

Egg: 1

Note: 1

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh