Braised chicken eye balls-You Are Foodie

By Natalie
34

Braised chicken eye balls

When I saw the TV food column that day, the chef was teaching how to make chicken eye balls. He was very interested. He quickly took notes and wanted to learn to do it.I have eaten braised meatballs and lotus root meatballs. This chicken eye meatball is very novel. I won't make it this weekend. I ate it one by one!

Main Ingredients

Quail egg 20
Fat and lean pork filling 250g

Auxiliary Ingredients

Chicken essence 3 G
seed powder of Chinese prickly ash 3 G
Jiusan soybean oil 300g
Old smoke 10g
Raw 5g
Sugar 3 G
salt 3 G
Cooking wine 5g
Ginger powder 10g

The meat stuffing should be tightly wrapped with quail eggs, otherwise it will be easy to crack if fried in the pot.

Step 1 . Prepare raw materials;

Step 2 . Steam and peel quail eggs,

Step 3 . Put the meat stuffing into the cooking basin, add cooking wine, soy sauce, salt, sugar, pepper powder, ginger powder, chicken essence and mix well;

Step 4 . Then rub a steamed bun into steamed bun residue, put it into the adjusted meat filling, and mix well;

Step 5 . Take a little meat stuffing, press it slightly, and wrap it with a quail egg. The meat stuffing should wrap the quail egg tightly and round;

Step 6 . The oil in the frying pan is 50-60% hot, put in the wrapped meatballs, deep fry until golden yellow, and remove;

Step 7 . Put the fried balls back into the frying pan, add hot water (the amount of water should be less than the balls), soy sauce, and cook for 2 minutes;

Step 8 . Code the cooked balls into the plate, thicken the remaining soup, and pour it on the balls in the plate.

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