【Beijing】Jiaoliu Meatballs
Overview
Ever since I entered the food circle and cooked all kinds of delicious food myself, I have been practicing my accounting skills from time to time. Every time I finish cooking a delicious dish, I unconsciously estimate the cost. The estimation results are very gratifying every time. The same dish seems to be cheaper than the price in the restaurant, so I will be very satisfied, as if I have made money. Of course the taste can't be bad. Today I made a dish of fried meatballs, which is also our favorite dish when we go to restaurants. The meatballs are crispy on the outside and tender on the inside, and the vegetable juice is refreshing. It’s totally okay to show off your skills during the holidays. After cooking this dish myself today, the cost was only about eight yuan. My husband said that I am very good at running a house. Little did he know that the money he saved was not enough for my online shopping. . .
Tags
Ingredients
Steps
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Add 1 gram of salt, minced onion, ginger, garlic, and bread crumbs to the meat filling. If there is no bread crumbs, you can also use steamed buns.
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Cut the cucumber into slices and cut the middle of the fungus into small slices. Make bowl of sauce. In the bowl, add 1 spoon of cooking wine, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of sugar, 1 spoon of vinegar, a little starch, an appropriate amount of water, and an appropriate amount of minced onion, ginger and garlic to make a juice.
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Put an appropriate amount of oil in the pot. When the oil temperature is 60% hot, shape the meat filling into meatballs and add them into the oil. Fry over medium-low heat until golden brown and the meatballs float.
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Remove and drain. Charred on the outside and tender on the inside. At this point it’s actually just dry croquettes.
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Leave some oil in the pot, add fungus and cucumber, stir-fry
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Add meatballs and stir-fry.
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Pour the sauce into the bowl, stir well and remove from the pan.
