Nanpan balls are a traditional Shandong cuisine that belongs to Lu cuisine. Southern frying, also known as frying, is one of the methods of cooking in the north. It is broadly divided into three categories: traditional, vegetarian, and halal. The taste is delicious and delicious.
Southern fried balls
Ingredients:
200 grams of pork, 250 grams of clear oil (about 100 grams of actual consumption), 15 grams of cooking wine, 15 grams of yellow sauce, 2 grams of salt, 5 grams of monosodium glutamate, 5 grams of sugar, 2 grams of minced green onion and ginger, 10 grams of sesame oil, 35 grams of egg liquid, 100 grams of water starch, and an appropriate amount of broth.
Production Process:
Meatball
1: Finely minced meat, add egg liquid, salt, cooking wine, monosodium glutamate, soy sauce, yellow sauce, sesame oil, water starch and stir and squeeze into one
Head evenly in the balls.
2: Heat the pan with oil, push the balls into the pan and fry, then use a hand spoon to flatten the balls, fry them on one side, turn them over, continue frying, and fry them on both sides.
3, the pot left the bottom oil, put green onion, ginger stir-fry, cooking wine, add soup, soy sauce, salt, sugar, monosodium glutamate, down into the balls, after the pot is opened, turn the heat to lean into the flavor, and then turn the heat to hook, turn one, drizzle sesame oil.
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