Cuttlefish balls are a traditional dish in Hainan and Chaoshan regions. The Chaoshan people are often called Ink Bucket Pills. Formulated with fresh cuttlefish and pork fat. He has won awards in Hainan and national cooking competitions.
<h1 class= "pgc-h-arrow-right" > material preparation</h1>
Cuttlefish: to taste
Lean meat: to taste
Onion: To taste
Leeks: To taste
Ginger: To taste
Water starch: to taste
Salt: To taste
< h1 class="pgc-h-arrow-right" > practice</h1>
、1
Cuttlefish, lean meat, leeks, eggs, ginger.
2: Cut the leeks into segments.
3: Cut the ginger into slices.
4: Cut the green onion into sections.
5: Cut the cuttlefish into segments.
6: Crush cuttlefish, leeks, lean meat, green onion and ginger in a blender.
7: Put all the broken ingredients into the same blender, add two spoonfuls of salt, an egg white, and an appropriate amount of starch.
8: Squeeze the beaten ingredients into balls by hand, dig into boiling water with a spoon, and cook until they surface for 2 minutes.
9: Bring an appropriate amount of water to a boil in a pot, hook the water starch, cook into a paste, and pour on the balls.
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