The fragrant and crispy seaweed meatballs, learned from Xu’s classmates, should be done in some places in southern Anhui. The recipes are shared by individuals and may not necessarily suit everyone’s appetite.
Wash the seaweed with water, squeeze the water (can be cut by scissors or chopped or shredded by hand) and set aside. The onions are washed and cut into pieces, and the onions are cut together.
Take a small pot and pour in the seaweed, meat foam, onion foam, add a little salt chicken, pour a little raw seasoning, then pour some sweet potato powder and mix well with chopsticks.
Take a pot and pour the right amount of oil. When the oil temperature rises, turn to a small fire. Spoon a spoonful of spoon with a spoon into the oil pan. Slowly fry the meatballs until the meatballs are a little golden. The oil pan is no longer so oily. You can go out
1. The meat foam should be fried with a little fat. If you want to taste it, you can add no meat. 2. Salty and light according to your personal taste. 3. The onion will drop a little during the frying process. You can use a colander to play it out. 4, to be crisp, then the spoon is thinner when you hit it. 5, corn starch has not been tried by individuals, and the useful pro is as thick as possible.