Vinegar meatballs
Shandong cuisine, one of the eight major cuisines in China and a representative of the cooking culture in the Yellow River basin, stresses the quality of raw materials, the freshness of salt, the freshness of soup, and the saltiness and purity of seasoning, highlighting the original flavor. Shandong cuisine is commonly used in banquet cooking, which is elegant and dignified, but now some classic dishes are convenient to reproduce at home. Although they are low, they do not lose their essence.
Step 1 . Thaw Minzheng seafood balls, break up an egg and set aside.
Step 2 . Roll the balls with egg liquid, and then roll a thin layer of corn starch.
Step 3 . Heat up the oil in a pan, place the balls in the pan, and fry them over medium heat until they are shaped. Drain the oil.
Step 4 . Add chopped ginger and garlic into the oil pan and stir fry until fragrant.
Step 5 . Stir vinegar, soy sauce, sugar, salt, starch and 5 tablespoons of water to make sweet and sour juice and pour it into a pot.
Step 6 . Wait until the sauce is thick, then pour the balls into the pot, add 1 teaspoon of tomato sauce, and stir well.
Step 7 . The meatballs can be taken out of the pot after the sauce is fully wrapped.
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