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Today's food is the simple family practice of Sixi meatballs.

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Sixi meatballs are well-known in northern China. They are a hard dish for festivals and banquets. Here are five methods: 1. Select the conditions of meat stuffing. There should be a piece of meat with fat, thin and tendons. If it is easy to absorb water under the conditions, it is easier to taste when mixing various materials. Plus an egg, the effect is very good!

The second step of making meat stuffing is to add appropriate amount of starch, and then add salt, including five spice powder, monosodium glutamate, ginger, garlic, garlic and scallion. Remember, just a little salt here, because soy sauce and other seasonings need to be added in the following process, so just a little. After adjusting, the seasoning is placed in the pan and stirred in one direction clockwise until it is strong. Hand made balls the size of eggs. Then heat up the pan and add some oil. When the oil is 50% hot, pour it into the meatballs and fry them until the appearance is golden. When the oil temperature rises 70% hot, re fry them. To the appearance of a hard shell.

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Seasoning: two pieces of fresh ginger, cooking wine, half a teaspoon of vinegar, soy sauce, a little salt and a little sugar. Bring it to a boil over high heat and add a thin sauce on the ditch. Then let's drizzle some sesame oil and make a plate of Sixi meatballs. Let's begin to taste