material
Material: 200g lean pork,
Accessories: 20 grams of auricularia auricula, 50 grams of cucumber and 75 grams of tomato.
Seasoning: sesame oil 10g, salt 3g, monosodium glutamate 2g, onion 10g, ginger 5g and pea starch 5g.
working methods
1. Wash and chop pork, add starch, salt, chopped green onion, Jiang Mo and a little water and stir;
2. Wash cucumber and tomato separately and cut into small pieces;
3. Put the soup pot on the fire, add 1000g of clean water, add meatballs, and when the meatballs float, add cucumber slices, fungus, tomato slices, salt, monosodium glutamate and chopped green onion to boil;
4. put it in a soup bowl and drizzle with sesame oil.
Practice 2, scallop pork meatball soup
material
Six scallops, 3 ounces of ground pork, half a cucumber, rice wine 1 bottle cap, mushroom essence 1 spoon, salt 1 spoon, sesame oil 1 spoon, appropriate amount of pepper, etc.
working methods
1: put six scallops after the test, and the smell is great.
2. Tear the scallops with a little water and soak them in hot water. Scallops must completely absorb water and turn white before being soaked. If you don't soak it, it will be hard and delicious. When they are soaked, they can start to stir, and they will be tasteless.
3. Use large and shallow containers. First add ground meat, add rice wine, salt, mushroom essence, sesame oil and pepper, stir until it becomes thick, add a little protein, then add scallops and cucumbers, and then add too much white powder.
4. press the meat with a spoon and dig out a long strip. If it is not tight, it can be pressed and dug repeatedly. It's best to make it slender, not too big.
5. When you start mixing meat, you can put water in three bowls with a small fire. When the water boils to 50 degrees, you can put the meat in the water, and the meat will agglomerate and fall into the pot. When all the meat is put in, cook it over high fire.
6. What it looks like after boiling. Try the soup head again to see if it tastes good enough. Add a little salt, rice wine and sesame oil. Finally, add lotus root starch to make soup.
Method 3: Stewed pork balls with tomatoes.
material
Pork 830g, sweet potato 1, pumpkin 1/3, potato 1, 8 ice cubes, 5 tablespoons of corn flour, 7 cloves of garlic, eggs 1, and none.
working methods
1: Pumpkins, potatoes, sweet potatoes and eggs are steamed in a rice cooker with a cup of 1.3.
2: Pumpkin, potatoes, sweet potatoes and eggs are mashed, and potatoes are mixed with 15g cream.
3. Chop the pork and put it into a food processor to break it.
4. Add salt and ice to draw water to increase the water content of meatballs and keep them soft.
5: Add sugar, minced garlic, pepper and sesame oil and mix well.
6: stirring is completed
7: Put pumpkin, potato, sweet potato and broken eggs into meatballs.
8: The croquettes may not have enough oil and are half fried.
9: Pour olive oil into the wok and add minced garlic to stir fry.
10: Add tomato pieces and stir-fry.
1 1: add tomato sauce.
12: Add water, sugar and salt and grind black pepper.
13: Add meatballs and roll for 25 minutes.
14: Roll for 3 minutes.
15: lower the lid of lily and roll the lid 1 5 minutes.
16: Turn off the fire on the ninth floor.
17: Hot and sour sauce and meatballs are refreshing and delicious.
18: Another way to eat soybean sprouts is crisp but not rotten.
Practice 4: Pork balls and Cantonese porridge.
material
Ground meat 200G, canned abalone 1 can, a little chopped green onion, gravy (for ground meat), soy sauce 1 spoon, half an egg, rice wine 1 spoon, a little white pepper, etc.
working methods
1: Cut 3 pieces of canned abalone for decoration, and dice the rest (keep soup).
2. Marinate the ground meat with marinade 10 minute.
3: Boil abalone with rice congee and simmer for 5 minutes.
4: Add 2 to the ball with a spoon. Cook on low heat 10 minute. Season.
5: Put the reserved abalone slices. Sprinkle with chopped green onion. Simple and delicious ~ (sprinkle with white pepper when eating)
Practice five, radish pork balls
material
Ingredients: white radish (1 half, 300g), minced pork (1 kg), onion (1), Jiang Mo (1/2 tablespoons), red pepper (1) Pickled vegetables: oil (3. Salt (1/4 tbsp) and water (half bowl) Seasoning: white pepper (1/3 tbsp), salt (1/3 tbsp), oil (1 tbsp) Tools: grater (1 3 tbsp)
working methods
1. Add 3 tablespoons of oil, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of cornmeal, 1/3 tablespoons of chicken powder and Jiang Mo into the minced meat, mix well, and stir in one direction with chopsticks until the minced meat is gelatinous.
2. Wash the radish, peel it, and put it on a plane to make it into filaments. Wash red pepper and onion and cut into powder.
3. Add 1/3 tablespoons of white pepper and 1/3 tablespoons of salt into shredded radish, stir well and marinate for 10 minute.
4. Wash your hands, grab some pork stuffing and knead it into egg-sized balls until all the meat stuffing is kneaded into balls.
5. Wrap all the meatballs in a layer of shredded radish and put them in a plate for later use.
6. Boil the water in the pot, add radish and pork balls, cover with medium heat and steam for 25-30 minutes until the balls are cooked.