Main ingredients: 500g of pork leg (fat three lean seven). 250 grams of raw net cabbage heart, 1 egg (weighing about 50 grams). Ginger water 10 grams, 2 grams of sugar, 25 grams of soy sauce, 2 grams of refined salt, 10 grams of wine, 1 gram of green onion, 500 grams of thick white soup, 40 grams of wet starch, 250 grams of cooked lard. <BR>

Features: raw materials, fat and suitable, tender and oily meatballs, fresh and glutinous vegetables, soup original flavor.

Methods of production: Pork leg meat batch piece, chopped into coarse minced, into a bowl, add eggs, 5 grams of wine, minced green onions, ginger water, salt, soy sauce 5 grams of stirring vigorously, add 30 grams of wet starch stirring vigorously, made four large balls. Vegetable heart folio (large four open) cut into 5 cm long section. frying pan on medium heat, oil sliding pan, the next lard to 40% hot (about 88 ℃), the meat nine children under the pan, fry until golden brown on both sides, poured into the funnel, leaving a little oil in the pot, the heart of vegetables slightly stirred under the meatballs, into the Shaoxing wine 5 grams of soy sauce 20 grams of sugar 2 grams of sugar, plus the thick white broth to boil, moved to a small fire braised for 15 minutes to the soup thick and thick, thickening thickened with 10 grams of wet starch, thickening the thickened, starting the pot first put the vegetable heart Put into the bottom of the plate, put meatballs on top, and then pour the original sauce that is ready.

Pan-fried meatballs

Cuisine Cantonese

Type Cantonese cuisine

Basic Characteristics Bright color, crispy on the outside and tender on the inside, mellow taste.

Required Ingredients Pork puree, egg white, chopped green onion, chopped ginger, sesame oil, refined salt, soy sauce, cooking wine, soup, monosodium glutamate, wet starch, sugar, salad oil.

Method:

Include the pork puree in the bowl, add the minced green onion, minced ginger and refined salt, then add the egg white and wet starch and stir well. Take a round plate, smear a layer of salad oil, will be adjusted to the meat mixture squeezed into 18 balls. Net pot on the fire, into the color bit of oil to 50 percent hot, will be pushed into the plate of the pill pan, slightly fried with a hand spoon will be gently flattened balls, until one side of the frying until golden brown, turn over, and then fry the other side until golden brown, pour into a leaky spoon to drain the oil. The pot on the fire, put the bottom oil hot, with chopped green onions, ginger stir-fry pot, cooking wine mixed into the soup, seasoned soy sauce, sugar, and then into the fried pills, turn the fire burned to the pills crispy, seasoned monosodium glutamate, change the fire, hooked into the wet starch, dripping into the sesame oil, the big turn the spoon, into the tray that is completed.

Shandong meatballs

Lu cuisine

Soup light and fragrant, pills delicious

Pig fat and lean pork 350 grams, 350 grams of antlers, 25 grams of seaweed, 50 grams of eggs, 50 grams of sesame oil, green onions, ginger 10 grams each, 15 grams of wine, 15 grams of rice vinegar, 7 grams of salt, monosodium glutamate (MSG) 5 grams of soy sauce 15 grams of cilantro segments, the end of 10 grams of chicken stock. 500 grams.

(1) Warm water will be antler soak open to remove the roots and wash. Seaweed softened and chopped into pieces.

(2) pork chopped into a pot, add salt, monosodium glutamate, soy sauce 3 grams each, and then add the antler end, parsley end, seaweed end and the right amount of water. And eggs into the basin, stir into the filling, squeeze the filling into a diameter of 3 centimeters of the pill, put into the basin on the drawer to steam for about 15 minutes to take out into the bowl.

(3) frying spoon into the chicken broth, add salt, monosodium glutamate, soy sauce, rice vinegar, cooking wine, etc., soup open after the foam skimming, dripping into the sesame oil, the soup poured on the pills, the parsley segment skimming can be.

Hobo Balls

Raw Materials

Lean pork 200g

Shrimp, water-whipped yucca 25g

Water chestnuts 250g

Method

Make the pork into mushrooms, add seasoning, diced shrimp, diced mushrooms, water, eggs, and stir well into the stuffing.

Wash and drain the oil gluten, cut it into pieces and fill it with the meat filling, stick it with egg yolk paste and deep fry it in a 7-percent hot oil pan until golden brown.

Ginger, scallion choking pot, under the pork rib soup, and then under the meatballs, shrimp, spinach burned for 1 minute, thickening from the plate is complete.

Steamed tender meatballs

Materials:

Grinded meat - 60g

Green peas nuts - 10pcs

a material - water 1 tbsp, tai pai dong, water - 1tbsp, water - 1tbsp, water - 1tbsp, water - 1tbsp, water - 1tbsp, water - 1tbsp. 1 tbsp water, 1/2 tsp cornstarch, a little soy sauce

How to make it:

1. Chop the meat finely, add the boiled green peas and cornstarch, mix well, and beat it until it becomes elastic, then roll it into bite-sized balls. Steam the meat over medium heat for 1 hour until tender.

2. Use the ingredients in Ingredient A to make the sauce.

2.