Sandwich balls
When you eat too many meatballs, you always want to make some changes. Simply clip a heart meatball to upgrade, and the taste has a sense of hierarchy.1. Meat stuffing with seven thin and three fat is the most suitable.2. Add some salt and salad oil when blanching vegetables. The color is very green.3. Fry the meatballs over medium low heat.4. In the soup of stewed meatballs, both raw soy sauce and oyster sauce have salty taste, so no salt is added. Saltiness should be controlled according to your own taste.
Step 1 . Prepare ingredients.
Step 2 . Boil quail eggs and let them cool before peeling them.
Step 3 . Wash the vegetables thoroughly, pour them into boiling water with salt and salad oil, blanch them, remove them and let them cool before serving on a plate.
Step 4 . Chop pork that is seven thin and three fat into small pieces.
Step 5 . Add salt, ginger, cooking wine, soy sauce, starch, and eggs to the meat filling, and stir vigorously in one direction with an appropriate amount of water.
Step 6 . First, press the meat filling into a pancake shape and place quail eggs on top.
Step 7 . Cover with minced meat and beat it into balls with both hands.
Step 8 . Pour oil into the pot over low heat, add sandwich balls and fry. Fry the meatballs until golden brown and remove to drain the oil.
Step 9 . Leave bottom oil in the pot, add minced ginger and garlic over low heat until fragrant, pour in boiling water, add light soy sauce, dark soy sauce, oyster sauce, and white sugar, and bring to a boil.
Step 10 . Add the fried meatballs and stew for 15 minutes (depending on the size of the meatballs). Before cooking, remove the chicken essence and serve on a plate.
Step 11 . Continue boiling the soup in the pot, add water starch and thicken until thick.
Step 12 . Just pour it on the meatballs.
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