How to make the balls, and how to make the scorched balls?

Meatballs (meat segments).

Ingredients: four taels of lean pork. Ingredients: two coins of cucumbers, two coins of winter bamboo shoot slices.

Seasoning: one coin of sesame oil, two taels of starch, five points of MSG, five coins of soy sauce, three points of vinegar, two coins of sugar, one coin of Shao wine, a little refined salt, green onion, ginger and garlic.

Method: (1) Cut the meat into slices first, then change the oblique section to be half and five wide and eight minutes long, feed it with Shao wine and refined salt for a while, and then use starch and sesame oil to adjust the paste. (2) Use a small bowl of wine, sesame oil, sugar, vinegar, MSG, soy sauce, and starch to marinate the good juice for later use.

3) Marinate and widen the oil in the spoon, when it is heated to seven layers, fry the meat segments in the spoon until golden brown and crispy. (4) Leave a large spoon less bottom oil, fry a few times with green onions, ginger, garlic, cucumber slices, and winter bamboo shoot slices, put the fried meat segments, and then put the right juice? Put it into the spoon, turn it upside down, and drip the sesame oil out of the spoon and put it on a plate.

Features: crispy on the outside and tender on the inside, fragrant and delicious.

The ingredients for making the balls:

Ingredients: 175 grams of beef (lean).

Excipients: 30 grams of eggs, 25 grams of winter bamboo shoots, 15 grams of fungus, 25 grams of spinach.

Seasoning: 50 grams of starch (corn), 25 grams of sesame oil, 75 grams of peanut oil, 10 grams of cooking wine, 25 grams of soy sauce, 2 grams of monosodium glutamate, 15 grams of green onions, 5 grams of ginger, 10 grams of garlic (white skin), 2 grams of salt.

1.Slice the bamboo shoots into small pieces;

2.Blanch the spinach in boiling water, cool it in cold water, and cut it into centimeter-long pieces;

3.Chop the beef;

4.Add eggs, cooking wine, soy sauce, refined salt, monosodium glutamate, starch, ginger rice, and sesame oil to the ground beef and mix well;

5.Put the cooking wine, soy sauce, monosodium glutamate, starch, ginger rice, garlic rice, shredded green onions, winter bamboo shoot slices, fungus, spinach segments, and clear soup in a bowl and mix them into cold potatoes;

6.Put a stir-fry spoon on the heat, add peanut oil to heat, squeeze the meat filling into balls, put it in oil and fry it thoroughly;

7.It is burnt yellow, remove it and pat it loose with a hand spoon;

8.The meatballs are then fried in oil for a while, poured out and drained;

9.Return the meatballs to the spoon and put them on the heat, pour in the cold pot, and stir-fry until the juice hangs evenly;

10.Pour in sesame oil, remove from the spoon and serve on a plate.

Meatballs are more fragrant than meat.

This tofu sea rice ball, without adding water, not only tastes crispy, but also not greasy and delicious. The fried meatballs can be eaten directly, and they can also be combined with other ingredients to make dishes of various flavors, which is quite convenient. When making tofu balls, some people add flour and some add starch, but the taste of the tofu balls is not good.

In fact, the trick is very simple, add one more step, and the tofu balls will make a crispy texture, charred on the outside and tender on the inside.

The practice of Jiao Yo Maru Chun Yi reputation.

Step 1

Wash the sea rice and soak it in water.

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Cut into fine pieces.

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Peel the carrots and cut them into small pieces, green onions, ginger slices, and beat them into small pieces in a food processor.

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Crush the northern tofu by hand and pour in chopped carrots, minced sea rice, five-spice powder, eggs, flour, salt, and Weida Mei's best oyster sauce to enhance the freshness.

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Slowly stir in one direction until it is strong, and use your hands to form a dough, the dough is not hard, not too soft, you can pick it up into a dough.

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Add June Fresh Original Soy Sauce, Weidamei Rice Vinegar, Tomato Sauce, Sugar, Starch and Water and mix well.

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Leave the bottom oil in the pot and pour in the juice and bring to a boil over high heat, turn to low heat and boil until red.

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At the same time, the oil temperature in the pot rises to 7% again, and the fried meatballs are put into the re-frying until the skin is crispy and golden and removed.

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Quickly pour in the sauce and wrap well, sprinkle the cooked sesame seeds and remove from the pan and serve.

1. Prepare an appropriate amount of meat filling, put green onion and ginger, cooking wine, oil, salt, chicken essence, pepper, thirteen spices, a little Sichuan pepper powder, an egg, and an appropriate amount of cornstarch.

2. Stir evenly clockwise, then add the diced lotus root, stir evenly, the oil temperature is 50% hot, and squeeze the adjusted meat filling into balls and put it into the pot. Fry until golden brown and float up.

3. Heat oil in a pure chain stove, add chopped green onion and garlic, stir-fry over low heat until fragrant, add a little light soy sauce, a little cooking wine, add a bowl of water, and then put in the fried meatballs.

4. Add an appropriate amount of dark soy sauce to adjust the color, put some sugar to enhance the freshness, the soup is thick and out of the pot, blanch the rape and call the cover plate, put the balls, sprinkle with chopped shallots, and make the scorched balls.

The practice of slipping balls is as follows:1. Slice the carrots and onions.

2. This is a meatball fried with tofu, minced meat, lotus root and green vegetables and cornmeal.

3. Shred the green onion, mince the ginger and garlic, heat the pot and pour the oil, add the green onion, ginger and garlic until fragrant, add carrots and onion and stir-fry.

4. Add soy sauce, add an appropriate amount of water, bring to a boil over high heat, add meatballs, add chicken powder, consume oil, simmer slowly over low heat for 5 minutes, add wet starch, and reduce the juice.

The homely recipe of the balls is as follows:Ingredients: Appropriate amount of minced meat, green onion, ginger, cooking wine, oil, salt, chicken essence, pepper, thirteen spices, a little Sichuan pepper powder, an egg, appropriate amount of cornstarch.

1. Put the ingredients into the basin, stir clockwise and balance evenly, then add the diced lotus root, stir evenly.

2. The oil temperature is 50% hot, squeeze the adjusted meat filling into balls and put it into the pot, fry it until golden brown and float up.

3. Heat the oil, add the chopped green onions, stir-fry over low heat until fragrant, add a little light soy sauce, a little cooking wine, and a bowl of water. Buzao.

4. Add the fried meatballs.

5. Add an appropriate amount of dark soy sauce to adjust the color, put some sugar to enhance the freshness, the soup is thick out of the pot, and the rape is blanched and plated.

The homely recipe for Jiaoyo Meatballs is as follows:Ingredients: 20 meatballs, 5 rape for 2 people.

Excipients: 10 ml of Zheng wine, 10 grams of starch, 10 ml of dark soy sauce, 10 ml of light soy sauce, 5 grams of sugar, 10 ml of vinegar, 500 ml of water.

1. Break open the rape and clean it.

2. Brother Song blanched the washed cabbage in boiling water for one minute, and then put it on a plate.

3. Mix cooking wine, light soy sauce, dark soy sauce, sugar, vinegar and water to make juice.

4. Heat oil in a wok and chop the green onion and garlic into the oil pan and stir-fry until fragrant.

5. Then pour in the sweet and sour sauce, and then pour half a bowl of starch into the pot.

6. After stirring well, you will see that it gradually turns into a viscous paste, as shown in the figure below

7. Then pour the previously prepared meatballs into the pot, stir-fry it evenly and then put it out of the pot, as shown in the figure below

The home-cooked recipe for vinegar meatballs is as follows:Ingredients: 250 grams of Minzheng seafood balls, 1 egg, appropriate amount of corn starch, appropriate amount of ginger, appropriate amount of garlic, 2 spoons of light soy sauce, 2 spoons of vinegar, 2 spoons of sugar, 1 spoon of tomato paste, a little salt.

Step 1: Defrost the Minzheng seafood balls and beat an egg for later use.

Step 2: Roll the balls on top of the egg mixture, and then roll on a thin layer of cornstarch.

Step 3: Take the pot and pour the oil to heat, put in the meatballs, fry them over medium heat until they are set, remove and drain the oil.

Step 4: Pour the chopped ginger and garlic into the oil pan and stir-fry until fragrant.

Step 5: Stir vinegar, light soy sauce, sugar, salt, starch, and 5 tablespoons of water to make sweet and sour sauce into the pot.

Step 6: Wait until the sauce is viscous, then pour the meatballs into the pot, add 1 tablespoon of tomato paste, and stir-fry evenly.

Step 7: Wrap the meatballs in the sauce and then get out of the pot.

Ingredients: Pork filling, fungus, water chestnut, red bell pepper, green onion, ginger, coriander.

Features: One step trick allows you to eat the most traditional old Beijing Jiaoyu balls.

Operation 1: Tear the fungus into small flowers, cut the red bell pepper into diamond-shaped pieces, peel and crush the water chestnut, cut the coriander into sections, and chop the green onion and ginger.

2. Add the minced pork to the water chestnut, green onion, ginger, Shao wine, salt, pepper and water chestnut.

3. Beat the pork filling in one direction.

4. Knead the meat filling into a smooth ball.

5. When the pot is hot, put oil in the pan for 5 and put in the small balls when it is hot.

6. Remove the fried meatballs for later use.

7. Take another pot and stir-fry chives and ginger in oil.

8. Add red pepper cubes and fungus and stir-fry.

9. Put green onions, ginger soy sauce, vinegar, pepper, salt, sugar, chicken essence and water starch into a bowl of garlic, and the ratio of salt and sugar is 1:4

10. Pour into the pot and stir well to make juice.

11. Put oil in the pot and fry the meatballs you just fried again (this is the focus of the scorched meatballs--- re-frying can make the meatballs more charred on the outside and tender on the inside).

12. Drain the fried meatballs and put them into the sauce just fried, stir-fry well, and sprinkle with coriander.

Tips: The scorched meatballs are scorched on the outside and tender on the inside, the outer shell is fried twice, it is burnt and crispy, and the filling inside has the horseshoe fungus to become extremely crunchy, and the rich juice is poured on it, if it is accompanied by a bowl of rice, enjoy it to death.