Changhua meatball
Changhua meatball
2. For the stuffing, heat the pan, add 3 tbsp oil, stir-fry the diced mushrooms and sliced meat until fragrant, then add dried bamboo shoots, crispy shallots, soy sauce, spiced powder and pepper, stir well and let cool.
3. Mix the slurry evenly, put it on the gas stove, and cook slowly with low fire. When cooking, keep stirring with an egg beater until it thickens. After flameout, when the slurry drops to 35℃, meatballs can be made.
4. Put a little oil on the small dish, put it on the batter, add the stuffing prepared by the second method, then spread a layer of batter, put it in a steamer, cook one by one, and steam it on low heat, which takes about 6~8 minutes.
5. Add a little water to the red food pigment and stir well, then use a paper towel to absorb the water, which is the inkpad.
6. Take out the steamed meatballs, cool them, take out the mold, cover the meatballs, soak them in warm oil, take them out after the skin of the meatballs becomes Q soft, and drain the oil.
7. Put it in a bowl and cut a cross with scissors for use. Boil the sauce together, mix the thickener well, pour it into the sauce and mix well to get the sauce. Pour the sauce on the meatballs and add a little garlic and coriander to complete the Changhua meatballs.
Refrigerated steaming and frying
First, put the rice in the refrigerator. Meatballs can be kept for a week. When eating, please steam rice in an electric cooker.
Then steam the meatballs for five minutes and eat them. You can mix them with garlic soy sauce according to your preference.
If you want to fry, fry with cold oil, slowly fry with medium or low fire, turn off the heat when the oil boils, and use the rest.
Fry until the skin is soft, and the meatballs can be taken out of the pot.
How to eat in summer
In addition to steamed or fried meatballs, you can also eat meatballs with dipping sauce in summer. QQ has a lot of skin and meat stuffing and excellent flavor.