How to make the sauce for the meatballs

JiaoYiMaZhuan

JiaoYiMaZhuan is the traditional Lu cuisine, is our Shandong home taste, but also a very delicious meal, before the New Year my parents love to deep fry pills, and then deep fried pills will do JiaoYiMaZhuan or steamed pills, now no longer New Year's Day only deep fried pills, the ordinary days can also be any time to feast, so how to make the outside of the burnt, juicy, fresh color bright? How can you make a juicy, juicy, tender and brightly colored jiao yi puan?

Pepper powder a little, or thirteen spices

Scented oil 1 small spoon

Water 2 spoons

Some wine

With 2?

Soy sauce 2 spoons (usually a spoon of soup, soy sauce is the ordinary soybean soy sauce, if you use soy sauce, it is best to put a little soy sauce, so that slipped out of the color of the meatballs)

Vinegar 1 spoon (vinegar balsamic vinegar can be)

Sugar 1 spoon

Wine 1 spoon

Half a bowl of water

Starch 1/2 spoon

Salt 2 grams

Jiao slippery meatballs practice ?

Mince the pork into a meat mixture or just buy the ground meat

Put the sweet noodle sauce, sesame oil, minced green onion, minced ginger, cornstarch, egg, pepper and cooking wine into the meat mixture

Whisk the meat mixture in one direction to make it homogeneous, and then put in the water, and keep whisking in the same direction until the meat mixture is strong

Use a spoon to take a small spoonful of the meat mixture into the left palm, and then use the fingers of the right hand to grasp the meat mixture fell to the left palm, back and forth several times, the meat mixture will become firm and delicate, and then ball into a smooth small balls; you can mix the meat mixture into the refrigerator for 1 hour and then do the balls after a better operation a little bit, will be the palm of the hand and fingers dipped in water, do the balls, the meat mixture does not stick to the hand, and the ball surface will be more smooth balls

Take a plate, pour some dry cornstarch, put the ball into the ball, then put it into the ball. Pour some dry starch and roll the balls in it

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Shake the rolled balls in your hand a few times to shake off the excess dry starch on them

Coat all the balls with dry starch; it is better to start frying the balls coated with dry starch right away, as the starch will be soaked by the meat filling if you stay for a long time

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When you start coating the balls with dry starch, you should start heating the oil in the pan; then insert the head of the chopsticks into the oil, and if there are dense bubbles around the head of the chopsticks, you can put the balls in, and then fry the balls in medium-low heat until they become golden brown or not too big so as not to scorch the outside of the balls, but the inside of the balls is not yet cooked: I use soybean oil to fry the balls so that the balls are golden red, and the balls that come out from frying with salad oil are golden brown

These are the ones that you want to fry in the oil. The out is golden yellow

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Another frying pan to scoop up a little bit of oil to fry the balls, put onion, ginger and garlic to fry out the flavor

The seasoning sauce again stirred and poured into the pot (all the ingredients of the seasoning sauce in advance into a bowl to stir, standby, so that you will not be busy to do so) boiled

Put the deep-fried balls immediately into the

The deep-fried balls immediately into the

Pour the deep-fried balls into the

The deep-fried balls are not cooked. /p>

The meatball juice slightly thickened on it; I found that the soup inside the rice to eat very good, you can leave some more, the juice does not have to collect too dry