How to do dry fried beef balls

Prepare beef and soak bleeding with warm water.

Cut the beef strip, diced, and then chop into meat filling. Try to remove fascia in the process.

All are chopped into meat, and the white fascia must be removed.

Put in salt, ginger powder, pepper powder, sugar, eggs, clear oil, soy sauce, steamed buns to put the refrigerator completely thoroughly After cold, chop them into thin strips, rub it with your hands into fine particles, add more than half of the steamed buns with a diameter of 10 cm, and half of 15 cm are enough. I also added green onions, and after the fried, I found that the onion on the surface was bitter, so I didn’t write it here.

Stir the meat in one direction in one direction. It will be strong, not loose, if the meat filling is too wet, add a little bit of steamed bun ~ convenient for molding.

Then make a ball ~ see your own level ~ I just squeeze it directly with my hand ~ If I can’t squeeze well, I just use my hand to use my hand. Rubbing ~ If you are slow, you can find a large plate first, apply oil on the bottom of the plate, make a plate first, and then fry. When fried balls, the oil temperature should not be too low. It should be 6-7 % heat. The method of judging the oil temperature is: put the palm of the palm on the height of ten centimeters from the surface of the oil, and feel hot. The meatballs should be presented to this big blisters, otherwise the oil temperature is low, the oil will be immersed in the ball, and the balls will be greasy. In addition, do n’t be afraid when you are lowering the ball. Try to keep it close to the oil noodles and then let go. If you are too high, you will splash the oil ideas to burn yourself.

The fried process is relatively long. There is no blisters ~ then fried into meat ~ Then use a fence to pick up two balls, and turn it up. I feel that the balls fall on the fence with a crispy sound, and there is no deep fall, or I can feel the balls of the balls, or I can feel the balls of the ball. There is already space in the middle, but it is cooked ~ The color in the pot is generally deeper than golden ~ Depending on the size of the balls, the color is not exactly the same, so it is more accurate according to the sound ~