Making meatballs / Seafood meatballs
It's a meatball shrimp and squid I put it in and made seafood meatballs. I can feel the clean taste that is different from the taste of pork.
4 serving
Within 60 minutes
재시리
Ingredients
  • Shrimp.
    125g
  • Potato
    1ea
  • Carrot
    25g
  • Shiitake mushroom
    30g
  • leek
    1/2ea
  • onion
    1/4ea
  • Squid
    1ea
  • Cheongyang red pepper
    2ea
  • egg
    3ea
  • Flour
    3T
  • Salt
    1ts
  • Cooking oil
Cooking Steps
STEP 1/8
Ingredients for seafood meatballs: 10 shrimp, 1 potato,
3cm carrot, 2 shiitake mushrooms, 1/2 stalk of green onion,
1/4 onion, 2 cheongyang peppers, medium size squid
Prepare one like that.
STEP 2/8
For a chewable texture, I chopped it up with a knife.
I like it because it has texture rather than going to a blender.
STEP 3/8
Prepare the dough.
Beat in 3 eggs and add them.
STEP 4/8
Add 3T of flour and mix well.
If there's a lump of flour in the middle
It's good to mix it evenly because it has a dry taste.
STEP 5/8
Add 1ts of fine salt to add flavor.
If it's bland, it's good to dip it in soy sauce
After making meatballs, it seems to be well seasoned.
STEP 6/8
Put cooking oil in a pan and cook over low to medium heat
Fry seafood meatballs.
If the eggs go in and cook over high heat
It burns on the outside, but it doesn't cook on the inside
It's opening.
STEP 7/8
Soft and savory seafood meatballs
It's done. People who like jeon
It's a taste that'll disappear from one seat to another.
STEP 8/8
I'm going to make it this Chuseok.
Because it is seafood, I can feel the sharp and savory taste.
When frying meatballs, it is better to cook them over low heat. It's easy to burn because it has egg water in it.
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