10 October 2010

Chinese style meat balls


Chinese style meat balls are fried in the oil.  Ingredients are ground pork and beef, ginger, garlic, spring onions and Chinese wine.  It's good to put minced lotus roots if you have one to bring lightness to the texture.  Be careful with the temperature of oil, it shouldn't be too hot, around 170c is ideal.

「中華肉団子」は、にんにく、生姜、ネギをたっぷり入れた揚げ団子。味付けは塩と紹興酒。肉は牛と豚の脂身の少ないひき肉で溶き卵と片栗粉でつなぐ。揚げ油は170cくらいで、外だけ焦げてしまわないように高くならないようにする。最後に花山椒をかけて頂いても美味しいし、甘酢を絡めても美味しい。

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