Sea Urchin Cheese Balls and Wind-yaki

Name: Sea Urchin Cheese Balls and Wind-yaki
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A few Sea Urchin Peach; Some Bonito flakes; Some Salad dressing; A few Cheese pill; Some Seaweed

by Meatball sister

4.7 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

2

There is a sentence I like very much in the opening of "The Lonely Gourmet":
"I am not bound by time and society, and when I am happy to fill my stomach, I become free and "free" in a short time.
The lonely behavior of eating without being disturbed by anyone, this kind of behavior is equal to modern people---the highest cure! "
The sea urchin cheese and wind yaki that I made today is one of the dishes that Maru Mei must order every time I go to a sushi restaurant. I did not expect it to be very simple and delicious! In just 2 steps, about 8 minutes, you can easily eat Japanese-style Japanese-style cooking at home, si gou yi~"

Ingredients

Sea Urchin Cheese Balls and Wind-yaki

1. Prepare the ingredients for this time, tear the seaweed into strips, and defrost the meatballs first

2. The meatballs are fried in an air fryer (operate according to the instructions). I need to explain here. Because the meatball girl is more greedy and convenient (hey hey hey, is it obviously lazy?!) The air fryer that I only used, the air has been fried. The downside is that the blasted out looks bad. For the taste, it is recommended to use a frying pan for better quality. After defrosting, the meatballs are slowly fried on a low fire until the surface is golden and golden (～﹃～)~

3. Qiang Qiang~ deliciously out of the pan, the fried meatballs are placed on a plate, topped with salad dressing, topped with bonito flakes and seaweed strips, start eating! !

4. Oh one west! ! ! Let go of my balls and let me come~

Tips:
Remember to defrost, defrost, and defrost the meatballs (the important thing is said three times...)

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