Sweet and Sour Balls

Name: Sweet and Sour Balls
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Big minced meat; 1/2 egg; 5g Cooking Wine; 5g Soy sauce; Some salt; 2g pepper; Some Green onion ginger water; 5g each Chopped green onion and ginger; Some starch; 35g Sugar; 30g White vinegar; 30g ketchup

by English-English recipes

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Sweet and sour balls-sweet and sour palatable, suitable for all ages. When cooking this dish, I can't help but recall the scene of my winning the championship in the first amateur cooking competition in Shaanxi Province in 2005. Before participating in the competition, I was fortunate to get the guidance of Mr. Zheng Xinmin, a Chinese cooking master, a national first-level judge, a special master of Shaanxi cuisine, and a third-generation heir of Shaanxi cuisine. Now that 14 years have passed, the teacher’s original teachings are still fresh in my memory: The most important thing in cooking sweet and sour dishes is the preparation of sweet and sour gorgon juice. When adding sweet and sour gorgon juice, sugar and white vinegar must be added with a small amount of salt. The amount of sugar must be larger than that of white vinegar. Pay attention to the combination of sour, sweet and salty, and then add a little tomato sauce to increase the taste and color of the dishes. The amount of sugar and vinegar in sweet and sour gorgon juice mainly depends on the amount of ingredients, not static. If the amount of ingredients is large, the amount of sweet and sour is larger, and vice versa. "

Sweet and Sour Balls

1. Add salt, light soy sauce, cooking wine, starch, green onion and ginger water to the meat filling and mix thoroughly in the same direction.

2. Pour in eggs (half)

3. Mix the meat fillings well again, put in the oil in a pan, heat to 60% heat, take an appropriate amount of meat fillings in your hands and squeeze a few times, then squeeze the meatballs from the mouth of the tiger, and use a small spoon to scoop them into the frying pan for deep frying.

4. Fry the meatballs until the skin is slightly hard and remove them when they are cooked through.

5. When the oil temperature rises to 70% hot, the balls are put into the pot again.

6. Re-fry until the color is golden and the skin is crisp and cooked, and remove.

7. Stir the sweet and sour sauce with sugar, vinegar, salt, tomato sauce, starch and water.

8. Save the oil in the original pot and add the chopped green onion, ginger and garlic.

9. Stir fry until it is fragrant, pour in the well-stirred sweet and sour sauce. When the juice boils and the fish eyes are soaked, cook the croquettes with hot oil (the hand spoon should be lower when cooking the oil, and be careful not to spill), and bake the juice.

10. Pour the meatballs and turn them over a few times, so that the meatballs are evenly coated with sweet and sour sauce and ready to be served on a plate.

Tips:
1. The three flavors of sugar, vinegar and salt should be determined accurately. When mixing the juice, the starch should be moderate and not thin.
2. Scallion and ginger should not be put directly into the meat, otherwise it will be easy to fry.