How to make meatballs in tomato sauce how to make them delicious

Ingredients: Meat filling: Appropriate amount, Diced vegetables:

Amount, Mung bean flour: Amount, Cooking oil: Amount, Tomato paste:

3 tablespoons, Water: 3 tablespoons, tonkatsu sauce Steak sauce: to taste, sugar:

1/2 tablespoon, 1 tablespoon soy sauce, 1 tablespoon syrup, garlic puree

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.

Material. 250 grams of minced meat (fat: lean = 3:7), 300 grams of all-purpose flour, 1 green onion, appropriate amount of water, 1 teaspoon ginger powder, 1 teaspoon white pepper, 2 teaspoons salt, 1 tablespoon light soy sauce, 1 tablespoon cooking wine.

Method. 1.Add salt, ginger powder, white pepper, light soy sauce and cooking wine to the minced meat and mix well.

2.Slowly add the water and stir in one direction with chopsticks as you go. It can also be replaced with pepper water. If you feel that the water filling is not easy to operate, you can also omit the step of adding water.

3.Stir to thicken and strengthen, it doesn't have to be too thin.

4.Chop the green onion into chopped green onions and set aside.

5.Add water to the noodles and stir with chopsticks until they are crumbs.

6.Knead the dough and let it sit for about 15 minutes to make the dough firmer.

7.The first method of baking: take out the dough and divide it into two pieces of dough of equal size.

8.Roll out a piece of dough and sprinkle some thin dough on the cutting board to help prevent sticking. If the board is wide enough, it can be rolled out into a circle.

9.Spread the dough with minced meat, leaving only one corner uncovered.

10.Cut with a knife with a dot on the side that is not filled.

11.Sprinkle chopped green onions on top of the minced meat.

12.The cut side begins to fold upwards.

13.Fold it upwards in turn, and the edges are firmly glued, if it is not sticky, you can apply a little water to help stick firmly.

14.Put a little oil in a pan and cook slowly over medium-low heat. Sear until one side is golden brown, then turn over and sear the other side. After baking, cut directly into triangles and serve on a plate.

15.The second method of branding: take another dough and roll it out into an oval shape, and cover it all with meat filling.

16.Roll into a roll from top to bottom according to the long side.

17.Then coil the long rolled roll from one side.

18.Use a rolling pin to roll out into a circle before baking the cake.

Make the children's favorite sauce and roasted potato balls.

Ingredients: Potato balls.

Excipients: vegetable oil, salt, Korean chili paste, tomato paste, water starch, chives, pepper.

The preparation of the sauce to roast potato balls.

1. Wash and chop the chives, heat the pan with cold oil, heat the oil for 7 and stir-fry the chives to make them fragrant'

2. Add Korean chili sauce and tomato sauce and stir-fry the red oil, add water and salt and stir evenly and bring to a boil.

3. Add potato balls and stir-fry evenly and boil thoroughly, add water and starch and stir-fry evenly and boil, reduce the juice over high heat, sprinkle with pepper and sprinkle with chopped chives.

Potato meatballs are sweet, and Korean chili sauce has a sweet and savory flavor.

Beef and potatoes can be eaten together: Potatoes are starchy root foods that provide more calories and are relatively low in protein, inorganic salts and vitamins. If beef is eaten with it, you can take advantage of the protein-rich nature of beef to make up for it:

The lack of E beans, while potatoes provide enough heat energy, the two are a reasonable combination, large.

Potatoes and tomatoes should not be eaten together: eating them together can lead to poor appetite, indigestion.

How to eat potatoes.

Potatoes are also called potatoes or artichokes. It is a Solanaceae Solanaceae. We are the world's largest producer.

It contains much higher protein and vitamin C, vitamin B1, and vitamin B2 than apples, and is also high in calcium, phosphorus, magnesium, and potassium, especially potassium, which can be said to rank first in vegetables.

First of all, fry the meat into meatballs, put a little oil in the wok, put the tomato sauce and sweet and sour in the hot oil, then add a little salt and water, thicken after frying, and then add the fried meatballs, turn evenly and drizzle the oil, so that the sugar and sour meatballs are ready.

Meatballs in tomato sauce.

Ingredients: 350g of carrots, 350g of rice, 200g of tomato paste. Set aside the rice, diced carrots and tomato sauce.

Stir-fry the diced carrots in a frying pan and stir-fry.

Then add the rice and mix well.

Pinch the carrot rice balls, dip them in the tomato sauce and serve on a plate, and sprinkle with chopped green onions.

Ingredients: 3 kinds.

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Carrot. 350g

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Cooked rice. 350g

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Ketchup. 200g excipients. Not.

Cooking steps: 4 steps.

Step 1<>

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Set aside the rice, diced carrots and tomato sauce.

Step 2<>

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Stir-fry the diced carrots in a frying pan and stir-fry.

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Then add the rice and mix well.

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Pinch the carrot rice balls, dip them in the tomato sauce and serve on a plate, and sprinkle with chopped green onions.

Ingredients: Pork (fat and lean) 250 grams Tomato 250 grams Auxiliary ingredients: eggs 50 grams Cabbage 100 grams Starch (corn) 50 grams Seasoning:

15 grams of green onions, 5 grams of ginger, 4 grams of salt, 1 gram of monosodium glutamate, 1 gram of pepper, 50 grams of lard (refined) Appropriate amount of each.

Preparation of tomato meatballs:

1.Chop the pork first, then put in eggs, 2 grams of refined salt, 40 grams of starch, 50 grams of water, mix well into a filling, and knead the meatballs one by one and put them in a pot of boiling water to cook and take out;

2.Peel the tomatoes and cut them into pieces weighing about 4 grams;

3.Put the wok on the hot fire, add lard, when it is hot, put in ginger and green onion to fry the fragrance, then add 250 ml of meatball soup, boil to bring out the flavor, pick off the green onion and ginger, and then put in the meatballs, monosodium glutamate, pepper noodles, 2 grams of refined salt, cabbage sum, after boiling, 10 grams of water starch to thicken the thickening, and finally put in the tomato pieces and push it out of the pot.

Homemade tomato meatball soup recipe.

Ingredients: 150 200 grams of ground pork, a mushroom, a beaten egg, an appropriate amount of bread crumbs

A: ginger juice, soy sauce, cooking wine, salt, sugar, white pepper, a little starch, a little water for soaking shiitake mushrooms B: minced ginger and garlic, tomato paste, white vinegar, sugar, a little cooking wine, a little light soy sauce.

Method: 1. Beat the eggs in a small bowl, put the bread crumbs in a flat plate, and take a clean plate for later use. Wash the mushrooms and cut them into small pieces.

Add seasoning A to the ground pork, pay attention to the salt, starch and water do not add too much, and stir the meat in one direction. Then squeeze the balls from the tiger's mouth of your hand (the size of the balls is as you like, it is recommended to be smaller), roll them in the egg mixture, then wrap them in a layer of bread crumbs, gently pinch them with your hands, and put them on a clean plate. Make all the balls in turn.

2. Heat a pot of frying oil until it becomes hot (judgment: put in a grain of minced garlic, and float up immediately after sinking to the bottom), the fire is medium heat, put the meatballs into the pot in batches and fry them, remove and drain the oil. Then turn to a high fire, and wait for the oil temperature to rise to 8 9 into hot (judgment:

Put in the minced garlic and not sink to the bottom), put the meatballs in oil and fry them again, quickly remove them and put them on a paper towel. The fried meatballs are golden brown.

3. Mix seasoning B in a small bowl (except for minced ginger and garlic), taste the sweet acidity, and like it. Leave a little base oil in the wok, after the oil is hot, add ginger and garlic and stir-fry until fragrant, add mushroom cubes and stir-fry well, then add the mixed seasoning, stir-fry well and turn off the heat. Pour the fried meatballs into the pan and turn them twice, wrap the sweet and sour sauce well, quickly start the pan and serve hot.

Pork as the main ingredient.

500g of excipient oil.

Salt to taste, tomato paste, ginger to taste.

Chopped green onion to taste. Eggs in moderation.

1 step. 1.Chop the meat into minced pieces, add chopped green onion, ginger, oil and salt and mix well.

2.Add water, starch.

3.Add another egg, in one direction and set aside.

4.When the oil is hot, make the minced meat into meatballs, and fry them in the oil pan one by oneIn another frying pan, add chopped green onions and stir-fry in tomato paste.

6.Pour in the fried meatballs, stir-fry them so that the sauce sticks to each top, add a little water and cook for a few minutes.

7.Finally, drain the soup and remove from the pot and serve on a plate.

Tip 1Don't fry the heat too low to avoid it being dry and hard.

2.The tomato sauce must be stir-fried, otherwise the finished dish will not taste fragrant.

3.Because the meatballs are not fried, they should be boiled in water for a few minutes.