Meatballs with tomato sauce should be taken what is a good name,

Tomato meatball soup.

Tomato meatballs.

哆唻番, homophonic "哆唻米发", also translated as "all to send ", can also be understood as "all to tomato sauce".

Tomato sauce、Actually, it's all one。

It depends on what you're going to do with ketchup

Tell me about the characteristics of your meatballs, as well as the taste. Let's talk about the name.

Marubeni, it's okay to add a classified name like cooked food or food, okay?

The seven festive names are called "Great Reunions."

Six balls are six happy balls.

How about being called a "six-year-old child"?

Prepare the materials:

Meat filling: to taste, diced vegetables: to taste, mung bean flour:

To taste, Cooking oil: to taste, Tomato paste: 3 tablespoons, water:

3 tablespoons, tonkatsu sauce Steak sauce: to taste, sugar: 1/2 tablespoon, soy sauce:

1 tablespoon, Syrup: 1 tablespoon, Garlic: 1 3 tablespoons, Recipe Features:

Lightly sprinkled with peanut kernels on top of the meatballs not only tastes more delicious, but also looks more tempting, and the meatballs are topped with pizza cheese and sliced cheese and placed in the oven for a delicious springy taste that is very popular with children.

Production step (6).

1. Mix the minced meat and diced vegetables.

2. Make the seasoned vegetable stuffing into balls of the same size.

3. Evenly coat the outer layer of meatballs with a layer of mung bean flour.

4. Pour enough cooking oil into the frying pan and fry the meatballs until golden brown.

5. Sauce ingredients: Pour 3 tablespoons of tomato paste, 1 tablespoon of fried pork chop sauce or steak sauce, 1 tablespoon of soy sauce, 1 tablespoon of syrup, half a tablespoon of sugar, 3 tablespoons of water, 1 3 tablespoons of garlic paste into the pot and boil.

6. Pour the fried meatballs into the boiling sauce and mix well, and boil over low heat until flavorful.

Ingredient breakdown.

300 grams of pork loin.

Appropriate amount of chopped green onion and minced garlic.

1 tablespoon of cooking wine, appropriate amount of salt, 1 egg white, appropriate amount of starch, appropriate amount of flour, 3 tablespoons of tomato paste, bowl sugar, production steps.

1.Cut the tenderloin into long strips, add 1 tablespoon of cooking wine and a pinch of salt (less than a teaspoon) and marinate for a whileAdd an egg white, 3 tablespoons of flour and 1 tablespoon of starch, 1 tablespoon of water to starch the tenderloin 3

Take an empty bowl, put an appropriate amount of starch, wrap the starch in the loin, and shake off the excess starch.

4.Heat a pan with an appropriate amount of oil. Over medium heat, fry the tenderloin, about 3 minutes, set aside for 5Heat the oil again, heat it on high heat, and fry the tenderloin for the second time, because the oil temperature is very high this time, and you have to fry it quickly for 30 seconds to take it out.

6.Add tomato paste, sugar, add 3 tablespoons of water, and mix into a sauce7Heat the pot, add a small amount of oil, chopped green onion and minced garlic and stir-fry until fragrantAdd the sauce from step 6 to the pot. If the soup is too thick, you can add a small amount of water.

9.Put the tenderloin in the pan and stir-fry over high heat to hang the juice. Add half a bowl of starch water to thicken and stir-fry a few times.