Summer's high temperatures and poor appetite mean even the elderly and children in the family eat less. How can I make a dish that's suitable for everyone, delicious, and goes well with rice? Of course, it's my specialty: Osmanthus Sweet and Sour Meatballs! The bright red color is so appetizing, the meatballs are fragrant and bouncy, and the sweet and sour flavor is simply divine!
Materials
Steps for making sweet and sour osmanthus meatballs
Prepare the necessary materials;
Slice the scallions into thin strips and soak them in hot water to make scallion water;
Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 3 grams of salt, and 2 grams of pepper to the ground pork. Gradually add 60 grams of scallion water and stir until the mixture becomes sticky.
Add two more tablespoons of cornstarch and stir well again.
Pour plenty of oil into the pot, squeeze out meatballs from between your thumb and forefinger, scoop them into the oil with a spoon, and fry until golden brown.
For the sweet and sour sauce: Mix 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 2 tablespoons of ketchup, 2 grams of salt, 5 grams of sugar, 1 tablespoon of cornstarch, and half a bowl of water.
Leave some oil in the pan, sauté the chopped scallions until fragrant, then pour in the sauce and bring to a boil.
Pour in the fried meatballs and stir-fry until the sweet and sour sauce coats the meatballs;
Remove from the pan, plate, sprinkle with dried osmanthus flowers, and garnish with mint leaves;
Tips for making sweet and sour osmanthus dumplings
Half Sugar has something to say: 1. The sweet and sour sauce is simmered until it becomes thick and coats the skin, all in one go. The bright red soy sauce is used for its beautiful color.
