Daisy Xiancao, 2015-02-17
On the twenty-ninth day of the lunar month, tomorrow is thirty, gossip less, and then a Chinese New Year's Eve dish; traditional Lu cuisine, dried croquettes, tender on the outside, fragrant aftertaste;
<b>Pork filling</b> 300g
<b>Steamed bun</b> 100g
10g <b>of salt and pepper</b>
<b>Green onion onion25g</b>
<b>White pepper white pepper</b> 10g
<b>水water</b>25g
<b>Salt salt</b> 5g
<b>Soy sauce tofu</b> 5g
1. Fat lean meat filling, add white pepper, steamed buns, soy sauce tofu soup, minced green onion mixed into meat filling;
2. Add water to mix the meat filling evenly, commonly known as water filling, and the meat filling can be mixed into the picture;
3. Heat the oil pan 50%, knead the meat into balls, put down the pan and fry for the first time;
4. The balls can be fished out by changing color;
5. Heat the frying pan 90%, add the fried balls for a second time;
6. Re-fried the second side of the ball, the color is slightly red, the outside is burnt and the inside is tender;
7. Serve on the table, happy Chinese New Year for everyone
Tips: 1: Meat stuffing should be fat and lean, so that the meat filling will not die; 2: put in the steamed buns, the fried balls will be more fluffy; 3: the balls must remember to re-fry, so that the fried balls are both soft and colored;