operational approach

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Materials:

Ingredients: 300 grams of pork.

Accessories: winter vegetables 1 wrapped squid, 1 50g sweet potato starch.

Seasoning: 5g salt, 5g light soy sauce.

Practice:

1. Wash squid, soak it in clear water, wash pork and winter vegetables, and cut pork into pieces.

2. Cut the squid into pieces and chop the pork and winter vegetables with a knife.

3. Add chopped mixed meat paste to sweet potato starch and soaked squid water.

4. Mix the minced meat with salt and light soy sauce, and beat it hard, so that the minced meat is sticky, squeeze out meatballs and put them on a plate.

5. When cooking, put the cooked meatballs on the rice with a steaming tray. When the rice is cooked, steam the meatballs (meatballs can also be put in a steamer and steamed for 20 minutes on medium heat).

knack for cooking

1, squid is the material that makes meatballs particularly delicious! Don't choose big squid, choose small ones, and smell them. Small squid is easy to chop, steam meat pie or make meatballs to add flavor! Big squid is suitable for frying;

2. Sweet potato starch is called sweet potato powder in Hakka population, which is a material to make meatballs tough, and sweet potato starch should not be put less. It is necessary to put sweet potato starch in Hakka meatballs, and it is necessary to put water in the mixture of minced meat and sweet potato starch, which is the key to smooth meatballs.

3. Winter dishes are also indispensable. The characteristics of Hakka dishes are salty and fresh, and the winter dishes should be washed clean. When Hakka meatballs are made with winter dishes, the salt should be reduced appropriately.

Ingredients: 300g pork.

Accessories: winter vegetables 1 wrapped squid 1 50g of sweet potato starch.

Seasoning: 5g salt, 5g soy sauce.

The practice of Hakka meatballs

1. Wash squid, soak it in clear water, wash pork and winter vegetables, and cut pork into pieces.

2. Cut the squid into pieces and chop the pork and winter vegetables with a knife.

3. Add the chopped mixed meat paste to the sweet potato starch and the soaked squid water.

4. Mix the minced meat with salt and soy sauce, and beat it hard, so that the minced meat is sticky, squeeze out meatballs and put them on a plate.

5. Put the cooked meatballs on the rice with a steaming tray when cooking, and steam the meatballs when the rice is cooked (meatballs can also be put in a steamer and steamed for 20 minutes on medium heat).

1

I bought meat, three fat and seven thin. All the materials are cut into small pieces and smashed with a blender.

2

I bought the grass carp, near the tail. Remove the fish bones, cut them into thin strips, and then mash them. There seems to be no fish glue.

three

My hands were too busy to take pictures, so I omitted the process of making meat stuffing. Stir the egg white with minced meat first, and stir in one direction. After that, continue to stir the egg yolk, and stir with all kinds of materials. Squeeze the meatballs with your left hand, and then put them in the pot with cold water.

four

The meatballs are cooked when they float. Skim off the foam.

five

Too cold water can also skim off the floating foam.

six

You can also steam in a pan for 12 minutes.

seven

Dangdang dang! The finished product is on the table!