Health benefits
Cabbage: heat-clearing
Ingredients
Meat filling (three fat and seven lean) ( 500g ) | Cabbage ( A little ) |
Minced onion, ginger and garlic ( A little span> ) | Salt ( appropriate amount ) |
Pepper ( a little ) | Soy sauce ( a little ) |
Corn starch ( appropriate amount ) | Edible oil ( appropriate amount ) |
How to make dry croquettes
1. Add onion, ginger, garlic, salt, pepper, Stir the soy sauce and a little water quickly in one direction
2.Add corn starch and mix
3. Stir quickly until the meat filling is firm
4. Form into a round shape and set aside
5. Heat the oil pan until it is 50% hot and add the meat filling (the oil temperature should not be too high at this time, fry slowly over low heat until the surface is slightly brown and take it out)
6. Turn up the heat and wait until the oil temperature rises.When you add the meatballs, big bubbles will appear on the oil surface, indicating that the oil temperature has risen and they will be golden and crispy.
7.Drain and drain the oil
8.Put some cabbage on the bottom and top with meatballsTips
You can add a little more cornstarch, stir and add water to make the meatballs more tender.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
