Traditional croquettes
Overview
The traditional tofu and minced meatballs in my hometown are as popular as the kelp shreds before. The penultimate dish of the meatballs is a key dish that tests the quality of the banquet noodles.
Tags
Ingredients
Steps
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Cut the minced meat, minced ginger, and minced garlic separately.
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Put it into a larger basin and add appropriate amount of peppercorns, five-spice powder, thirteen spices and salt.
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Beat in 5 eggs.
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Mix well.
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Add the crushed northern tofu.
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Add appropriate amount of starch.
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Mix well to form the meatball filling.
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Add more oil to the wok and heat it up.
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Divide the meatball filling into small balls.
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After the oil is hot, roll the stuffing into balls and place in the pan, fry slowly over low heat.
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Fry until golden brown and it's ready.
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Just put it on the plate and eat it directly. Crispy on the outside and tender on the inside. If you want to serve it, you need to simmer it with stock, which is another kind of tender and tender delicacy.
