Chicken Meatballs in Tomato Sauce
1.
Chop the chicken into mashed meat, add salt, black pepper, and white rum.
2.
Add the egg whites after mixing evenly.
3.
Add starch and mix evenly.
4.
Add a little oil, mix well, and let stand for 10 minutes.
5.
Shape the minced meat into meatballs.
6.
Put the meatballs in the breadcrumbs and coat the breadcrumbs evenly.
7.
Pour less than half of the pan oil into the pan, and when the oil temperature rises to 70% hot, add the breadcrumb-covered meatballs.
8.
Fry until it changes color and turn it over, so that the meatballs are evenly heated, and they will be removed after being fried until golden brown.
9.
Use absorbent paper to absorb the oil on the surface of the meatballs.
10.
Put sugar, white vinegar, and tomato sauce in a bowl and mix thoroughly to form a juice.
11.
Put a little oil in the wok, turn to low heat when the oil temperature rises, pour in the tomato juice, stir well, add a little water, and stir well to form tomato juice.
12.
Dry the tomato sauce until slightly hot, put it in a sauce squeezing bottle, squeeze it onto the plate, and place the chicken meatballs on it.
Tips:
1. It is recommended to use chicken thighs for chicken, this time with chicken breasts, it feels slightly dry.
2. Wrap the breadcrumbs one by one when frying the meatballs, and then add them to the oil one by one.