If you want to eat meatballs that are sinewy and can pop up, you have to keep stirring them in one direction to make the meat mixture strong, so that the meatballs can really fall on the table and pop up, just like Chaoshan's beef meatballs. But my family does not like to eat this kind of texture meatballs, they like to eat the texture of the soft and tender, this time, the meat mixture can not be over-stirred, stirred in one direction into a paste on it, but the meatballs in the ingredients can be adjusted with the season. For example, put water chestnuts, lotus root, potatoes, so that not only can quench the appetite, but also to relieve greasiness, and add crunchy texture.

The meatballs can be boiled, stewed or fried. If you are deep frying the croquettes, it is not recommended to put green onions because the exposed green onion leaves will be fried and paste, affecting the value of the croquettes. I will have a steamed croquette below! By doing this, you can lock the meat flavor in the soup very well, and the soup is still very clear.

Steamed lion's head

Materials: pork stuffing, water chestnuts, a few small onions, a piece of fresh ginger, salt, three small spoons of Pueraria lobata powder (about 20 grams), pea shoots a little

Making process:

1. clean pork, fat and lean ratio of 1:9 or 2:8 are into; cut into large pieces of 3, 4 centimeters;

2. take a part of the meat into the cooking cup. A portion of the meat into the cooking cup;

3. beat into a fine meat mixture;

4. all the meat into the meat mixture, want to taste more tendon a little bit, you can put on the board chopped a few times, don't want to wash the board directly into the pot;

5. small onions, ginger into another pot, add enough cold water, with the hands of small onions, ginger and then soak in the water for 10 minutes, so that its flavor fully integrated into the water;

6. the meat into the water to make sure that the flavor of the water. Make its flavor fully integrated into the water;

6. water chestnuts wash the outer skin, scrape the skin off with a paring knife, and then rinse;

7. water chestnuts first thinly sliced, and then shredded, and finally chopped into a velvet, thick and thin can be as good as you like; coarse grains to eat when there is a surprise, fine grains to make the pills as a whole more tender;

8. water chestnuts into the meat filling, according to taste, add salt; and then onion and ginger water a couple of times Pour into the meat mixture;

9. Stir in one direction until all of the onion and ginger water is absorbed into the meat mixture, then add a few small spoons of starch; I used kudzu powder, which has the effect of clearing away heat and removing the fire; you can also use potato starch, corn starch;

10. Stir well, in the form of a paste; if you want to form the meatballs better and more firm, you can also put a little bit of cornstarch, so that the meatballs present a thick and sticky;

11.

11. sit a pot of water, water boiling, hands dipped in cool water, take the right amount of meat and gold filling in the left and right hands pour a few times, into the shape of a ball;

12. turn to medium-low heat, so that the water is in a small rolling state of bubbling, will be the ball into the pot can be stereotyped out; my family of four, so I made four large balls, the rest of the meat filling for another purpose;

13. the balls and soup into the stewpot or the soup.

Cooking tips:

1. meat filling, whether it is a machine winnowing or hand chopping, the more delicate taste the better;

2. water chestnuts chopped into coarse or fine grains, the taste is not the same, you can try their own experience;

3. it is not appropriate to put soy sauce, which affects the freshness of the finished product;

4. in the pot boiled, only to play the role of stereotypes, put in the stewpot The meatballs can be steamed slowly, so that the fresh flavor can penetrate into the soup, absolutely delicious and tender;

5. The remaining meat mixture can also be made every other day, or made into boil balls; if you want to make deep-fried meatballs, you have to put some more cornstarch, so that the meat mixture is a little more viscous.