1, secret meatballs

Ingredients: 1 catty of meat stuffing (half fat and six thin), 1 egg, 2 tsps of starch, half root of onion, 1 piece of ginger, soy sauce, cooking wine, salt and 1 steamed bread.

Exercise:

1. Tear off the surface of the steamed bread (eat it directly), pour water into a big bowl and soak it in the peeled steamed bread. After soaking completely, take out the steamed bread, remove the water from the steamed bread by hand, and squeeze out all the water as much as possible.

2. Stir the meat stuffing, add chopped onion, ginger, eggs and starch, and stir well. Add soy sauce, cooking wine and salt to taste.

3. Add the steamed bread that has been squeezed dry and mix well.

4. Heat the oil until it is warm, take some meat stuffing with your hands, squeeze out small meatballs from the tiger's mouth, and fry them in a pot until they are brown and cooked (for fear of getting water on your hands).

2. Steamed meatballs with powder

Ingredients: pork stuffing, glutinous rice, onion, ginger, eggs, salt, cooking wine and starch.

Exercise:

1. Wash glutinous rice and soak it in warm water for more than 3 hours.

2, pork stuffing, chopped green onion, Jiang Mo, beat an egg, sprinkle with appropriate amount of starch, drop a few drops of cooking wine, and mix well in one direction.

3. Make minced meat into balls by hand.

4. find a plate and put it in the soaked glutinous rice. Put the meatballs in and roll a layer of glutinous rice.

5. Steam in a steamer 15-20 minutes.

6. Sprinkle chopped green onion or drop jam after boiling.

3. Four happy parties

Raw materials: pork (fat and thin 1: 4), eggs, onion, ginger, soy sauce, cooking wine, refined salt, pepper, star anise, monosodium glutamate, wet starch and peanut oil.

Exercise:

1. Chop pork into small pieces, put them in a bowl, add eggs, minced onion and ginger, wet starch, soy sauce and cooking wine, and stir evenly in one direction to make the meat stuffing stronger.

2. Then make a ball of the same size for use (my ball is not big, a little smaller than an egg).

3. Put peanut oil in the pot, add meatballs when it is 60% hot (about 150℃), fry until golden brown, and take it out.

4. Put the meatballs in a large bowl, add soy sauce, cooking wine, pepper, star anise and broth, and steam for 30 minutes to take them out.

4. Sweet and sour meatballs

Ingredients: pork, chopped green onion, Jiang Mo, minced garlic, starch, salt and eggs.

Exercise:

1. Chop the lean pork into paste, add appropriate amount of chopped green onion, minced ginger and garlic, starch and salt, and stir the eggs clockwise to make stuffing;

2. Take a proper amount of meat stuffing and pat it back and forth with both hands to form meatballs;

3. After all the meatballs are caked, put them on the plastic wrap for later use;

4, the oil temperature is 70% hot, carefully put the meatballs, fry them in medium heat until golden brown, and remove and drain the oil;

5. Add 50 ml of water to light soy sauce, dark soy sauce, sugar and balsamic vinegar according to the ratio of 1: 1: 2: 1, mix well, put them in a pot, add fried meatballs, boil over high fire and stew for a while;

6, add the right amount of water starch, and collect the thick soup.

5. Sweet and sour meatballs

Ingredients: minced meat (pork, fish and beef) 500g, salt 5g, oil 10g, egg white 1, a little water starch, onion 10g, Jiang Mo, cooking wine and pepper.

Exercise:

1, minced meat is best chopped by yourself, and the meat chopped by yourself is more mellow and smooth than the meat cooked by the machine. Pork and beef should be stripped of the fascia of the meat, first cut into thin slices, then cut into silk, and then cut into diced meat, which is more likely to rot;

It is best to carry the meat on the fish's back. First, remove the big bones of the fish and cut them into thin slices along the lines of the fish. It is better to scrape along the grain with the back of a knife, but it is not practical to operate at home. ) It is also chopped into minced meat.

2. For minced meat, add 2g of salt and stir. Salt is the key to making meatballs. Make a little effort, then slowly add other ingredients and circle in one direction until you feel resistance. It takes about an hour.

3. Pinch minced meat with the palm of your hand and squeeze out a meatball in the tiger's mouth.

4. After the meatballs are extruded, pat the powder dry and fry it thoroughly in the pot. The oil temperature of the croquettes should not be too high. Feel the heat on the oil with your hands. If it's not very hot, put meatballs and fry them thoroughly over low heat.