1. Ingredients: meat filling: 500g, cooking wine: 3 spoons, soy sauce: 4 spoons, white pepper: 1 teaspoon, sweet noodle sauce: 2 spoons, salt: 6 g, sesame oil: 4 spoons, egg: 1, starch (for filling ): 2 scoops, green onion and ginger: appropriate amount, steamed bun residue: 3 scoops.
2. Ingredients: tomato sauce: 5 spoons, sugar: 6 grams, water starch (for juice adjustment): a little. Vinegar: 2 spoons, stock: a little.
3. Beat meat. This step of beating meat may seem simple, but there are still some key tips. For example, the order of adding spices, the direction of whipping, etc. Add the seasoning in the following order. The minced meat will be more fragrant than the minced minced meat that is poured into the minced meat. You might as well give it a try. First add cooking wine and soy sauce to the minced meat, beat and mix thoroughly.
4. Add minced ginger and white pepper and continue to beat.
5. Fill the meat with an appropriate amount of water, and the meat will taste very soft and waxy.
6. Add the sweet noodle sauce and salt and beat evenly.
7. Sprinkle in the chopped green onions, do not beat them, pour some sesame oil on the chopped green onions. The advantage of doing this is to wrap the onion flavor with oil and continue to beat. The whole whipping process always requires one direction.
8. Finally, add eggs, starch, and steamed bread residue. The addition of steamed bun dregs will make the meatballs have a particularly fluffy texture. If you feel that it is troublesome, it is okay to not add them, but the texture will be slightly inferior. You have to ask, how is the bread residue made? Peel off the skin of the steamed bun, dry the steamed bun, cut it into small pieces, and gently twist it with a rolling pin, the steamed bun residue is ready.
9. Make meatballs into meatballs. Here, we use the technique of southern fried meatballs to flatten the meatballs for frying.
10. Pour oil into the pan, and when the oil is 50% to 60% hot, fry the meatballs over medium heat. Don't rush to prevent the meat from falling out. When one side is golden brown, turn it over and fry the other side. When the balls are fried until golden on both sides, remove the oil to control the oil.
11. Simmer the meatballs in the broth until fully mature. If there is no broth, you can use water instead.
12. Mix the tomato sauce, sugar, vinegar, and appropriate amount of water into a bowl of juice. Pour the bottom oil into the pot. After the oil is hot, pour it into a bowl of juice and boil it over medium heat. During this time, stir it with a spatula to prevent it from sticking. Add appropriate amount of water starch to thicken the sauce according to the thickness of the sauce, pour the balls into the pot, and evenly hang the sauce on the balls.
13. Platter. You can add some small rapeseed for decoration, very beautiful.
14. Food is an emotion,
15. It will penetrate into the food that one person makes,
16. Affect oneself and others,
17. To make food with a relaxed and optimistic mood,
18. Food with such emotions is served on the table,
19. That is a delicious and happy warm life!
Tips:1. When whipping the meat, always whipping in one direction to avoid letting down the meat.
2. The minced meat should be watered in batches and a small amount of water. Do not add a lot of water at one time to avoid the minced meat.
3. Dip a small amount of water in the palm of your hand when dumping the balls, so that the surface of the balls is smooth and beautiful.
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