The practice of Jiaoyu ball_Mad Dad’s old Beijing kitchen (big fish and big meat) -The 23rd month (Jiao Tong Wanzi) _How to do it

老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法

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Twenty -three, commonly known as a small year, the taste of the year is getting closer and closer. From today, twenty -four, the day of the house, twenty -fifth, fried tofu, twenty -six, steamed steamed buns, twenty -seven, slaughtering rooster, two of the two, two Eighteen, hair, twenty -nine, squat meat, thirty nights, these old Beijing memories have evoked memories of childhood, the Spring Festival as a child, it’s good, the Spring Festival when I was a child, the taste, the taste, really made it really made. It ’s far away, come to some real, today’ s cuisine, to solve the same, the traditional Lu cuisine of “Jiao Yan Maruko”, loved from childhood to great love, outer Jiao Nen meatballs, accompanied by sweet and sour, delicious, delicious, delicious, delicious, delicious and delicious The juice, that is called a fragrant, a meal, you, is it? \”
ingredient details
The main ingredients
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  • Pork 300g
  • steamed bun 60g

Auxiliary material

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Salt

    5g

  • white sugar
  • 25g

  • rice vinegar 25g
  • Nickname 10g
  • Sera Oil 60g
  • 5 petals
  • [123 ]
  • Sweet and Sweet flavor

Slip crafts

One hour takes time

    High -level difficulty

] The practice step of Jiaoyu Maruko
  • 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:1

    1

    fat and lean meat filling, add white pepper, steamed buns, sauce tofu tofu Soup, mixing onion into meat filling;

  • 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:2 2

    Add water and mix well with water, commonly known as water stuffing, meat, meat, meat, meat, meat, meat Just mix the stuffing into the picture;

  • 3 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:3 50 % heat in the oil cooker, knead the meat filling into a ball -shaped shape In the pot, fry it for the first time;

  • 4
    The ball of the ball can be removed; 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:4

  • 5
    90 % heat in the oil pan, put in the fried balls for the second time; 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:5

  • 6

  • Reunion fried frying A good second side ball, red red, coke and tenderness;
    老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:6

    7

    Garlic cut into garlic slices for later use ;

  • 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:7
    8

    Starch hook into water starch for later use;

  • 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:8

  • ]

  • 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:99

    油烧热,放入清水25g,放入生抽,白糖,米醋,比例为1:2:2;

    [ 123]

  • 10 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:10 Pour into the blended sauce that is blended in advance;

  • [ 123] 11

  • Put the fried balls and garlic slices. After hanging the juice evenly, turn off the heat and hold it;
    老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:11

  • 老爸的老北京厨房(大鱼大肉)--腊月二十三(焦熘丸子)的做法步骤:12 ] 12

    Jiao Yan Wanzi, sweet and sour and delicious, the meatballs are tender inside, with sweet and sour sauce, love can not be released, my favorite, everyone is happy for everyone ~~~~~

  • Tips

1: The meat filling should be fat, so that the meat filling will not die;

Maruko will be softer;

3: The proportion of sweet and sour must be according to the proportion I wrote; raw soy sauce, sugar, rice vinegar, the ratio of 1: 2: 2;

4: The balls must be remembered to fry, so The fried balls are soft and colorful;

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