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

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

Sea Urchin Cheese Balls and Wind-yaki recipe

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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