How to make golden Taiwanese Meatballs

Health benefits

Eggs: moist and dry

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Scallion: Promoting blood circulation

Ingredients and materials

Two eggs

Four spoons of corn starch

500g minced meat

Two spoons of medium gluten powder

Jiang Yikuan

A section of scallion

A small spoonful of black pepper powder

Two spoons of salt

A small spoonful of chicken essence

Four spoons of light soy sauce

Two spoons of sugar

How to make golden Taiwanese Meatballs

1. Put the minced meat into a dish

2. Wash and chop scallions into small pieces

3. Cut ginger into minced ginger

4. Place scallions and ginger in a dish

5. Add two small spoons of salt

6. Add two small spoons of sugar

7. Add a small spoonful of chicken essence

8. Add a small spoonful of black pepper powder

9. Add four spoons of soy sauce

10. Crack in two eggs

11. Add four spoons of corn starch and two spoons of gluten powder

12. Add an appropriate amount of water and stir clockwise until there is a sticky meat paste, then refrigerate for one hour in the refrigerator

13. Put a small half pot of cooking oil in the pot and heat it up. Use your hand to squeeze out the meat paste into a spoon, then add the meat paste and fry it in the pot

14. Deep fry the Taiwanese Meatballs until it is light yellow. Turn it over with a spatula to make every surface evenly fried

15. Fry until golden brown, then remove and drain off the oil

16. Finished product drawing

Tips

Add a proper amount of water and stir it clockwise until the paste is sticky. Put it into the refrigerator and refrigerate it for one hour. Put a small half pot of cooking oil in the pot and heat it. Squeeze the paste into a spoon. Then put the paste into the pot and fry it until it is light yellow. Turn over the Taiwanese Meatballs with a spatula to fry each surface evenly. Fry it until it is golden and drained of oil.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/3484.html