A few are provided for reference: For more meatball recipes, please consult Huari Machinery Factory. How to make meatballs
How to make beef meatballs:
1. Ingredients:
1. 1 catty and 5 taels of beef eye meat, washed.
2. Wash one green onion.
3. Wash and peel a piece of ginger.
4. Wash the black fungus water and soak it for about half a rice bowl.
5. Wash two small stalks of coriander.
6. Wash and peel the cucumber.
7. 2-3 tablespoons of starch.
8. 2 eggs.
9. 4-5 tablespoons of oil and 10 or so peppercorns.
10. 2 spoons of soy sauce.
11. Appropriate amount of salt.
2. Preparation:
1. Chop the beef into minced meat and chop as finely as possible. Add a small amount of cold boiled water when chopping, but do not overdo it.
2. Chop the green onions into fine pieces and divide them into two portions. At the same time, chop the ginger into fine pieces. Chop the minced ginger and half the green onion into the meat filling.
3. Put the meat filling into a large bowl, beat in the eggs and stir evenly in one direction, and add an appropriate amount of salt.
4. Wash the pot, heat it and add oil. When the oil is hot, add peppercorns and fry them until they become fragrant. Be careful not to burn them. Remove from the heat and wait until the oil cools down. Remove the peppercorns, pour the oil into the meat filling, and stir evenly in the same direction. After stirring well, stir in the starch to ensure that the meat filling has a higher viscosity.
5. Cut coriander into sections.
6. Cut the cucumber into diamond-shaped slices and set aside.
Preparation:
1. Wash the pot, heat it and add oil. When the oil is hot, pour it into the soy sauce pan, add water until the required amount is reached, and add the washed fungus.
2. When the pot is about to boil, use a medium spoon to scoop the beef filling into the boiling water in the pot. When scooping, pay attention to using the spoon a few times to form a ball shape.
4. After the pot boils for a few minutes, when the meatballs are about to be cooked, add cucumber slices. When the cucumber slices are cooked, turn off the heat, add salt, chopped green onion and minced coriander, or add more drops. A few drops of sesame oil.
I think the homemade egg balls will be more chewy if both eggs and starch are added. If you like to eat carrots, of course you can add them, they are nutritious
How to make mutton meatballs:
Mutton filling, starch, egg white, and various seasonings.
Combine the mutton stuffing, starch and egg white with a little salt and beef powder, squeeze it into balls with a spoon or directly by hand, and then put it in the pot, fry it or boil it.
Seasoning: Add salt, beef powder, pepper, ground cumin, and ginger juice when cooking. You can add some vegetables with low water content according to everyone's taste.
This is what our family does.
Beef balls
Ingredients:
Fresh beef (500g), refined salt (40g), flavored powder (4g), water (100g ), water chestnut powder (30 grams)
Preparation method:
1. Cut the fresh beef into thin slices, pound it with a small round iron mallet, and mix with water, refined salt and water chestnut powder. Mix well and beat into beef glue.
2. Use your hands to roll the beef glue into a ball shape, put it into a pot, add water, soak it over a slow fire until it is cooked (the water is clear and the balls are not floating on the surface), pick it up, stew, stir-fry, etc. should.
Notes:
1. The beef must be fresh, otherwise there will be no colloid, water will easily come out if it is not beaten well, and the beef balls will not be smooth.
2. The beef balls should be soaked in slow fire. If the beef balls are boiled continuously with strong fire, the beef balls will become tougher
2. Tofu meatballs and vermicelli stew
1. Add oil, put the tofu in the pot, add water, salt, chili pepper, and Sichuan peppercorns. Cook for a longer time on low heat
2. Add meatballs (mine are cooked, bought canned meatballs, of course use your own) Make it better), and finally add the soaked vermicelli
3 ok, remember, the vermicelli cannot be cooked for too long, it will be too rotten and not delicious
3 Lemon and vegetable steamed meatballs
Ingredients:
2 cups fresh chicken broth, 1/2 cup fresh peas, 2 teaspoons olive oil 1 box (5.66 ounces) steamed meatballs, 1/2 cup minced of carrots, 3/4 cup diced purple onion, 1 and a half cups each of zucchini and diced tomatoes, 3/4 cup shredded feta cheese, 1/4 cup lemon juice, 1/2 cup chopped mint leaves, salt and pepper 1/4 teaspoon each;
Method:
1. Put the chicken soup and peas into a long-handled cooking pot, add 5 teaspoons of olive oil and bring to a boil. Add the zucchini and carrots, turn off the heat, cover and simmer for 5 minutes.
2. In a non-stick pan, add 2 teaspoons of olive oil and heat it up.
Add onions and fry for about 3 minutes, until lightly browned. Add the zucchini and fry for 2 minutes. Turn off the heat when the zucchini skin is charred and the meat is tender.
3. Use a tongs to loosen the steamed meatballs and put them into the cooking pot. Add remaining olive oil and prepared ingredients and garnish with toasted almonds and lemon slices.
4 large Danish meatballs
Ingredients:
Minced meat (half and half pork, beef) 500g flour 100ml milk or cold broth 200ml egg 1 30 grams of lard or vegetable oil 1 onion 2 tsp salt
1/4 tsp pepper
Food side: hot potato salad, yogurt potato salad.
Method:
1. Chop the onion finely, put it into a large basin together with other raw materials, and stir vigorously for 3 to 5 minutes until the meat filling is even and "strong".
2. Place the mixed meat filling in the refrigerator (4℃) for at least 15 minutes. Longer time is better.
3. Heat a pan and add oil. Use a large spoon to form the meat filling into large meatballs with a diameter of about 4 cm (if the meat filling sticks to the spoon, you can dip the spoon in the hot oil first. It can be anti-sticky in one click). After making one, put it into the pot and pour hot oil on the surface. When the meatballs are full, turn down the heat and fry for 4 to 5 minutes. Turn the meatballs over, turn up the heat and fry for 1 minute, then drain the oil and remove from the pan.
How to eat:
Each plate contains 2 to 3 meatballs and 3 to 4 spoons of hot potato salad or yogurt potato salad. Eat with a knife*.
Features:
The meat of this dish is soft and delicious. It is a typical Danish dish. It has a long history and still enjoys a high reputation. It is one of the most common main dishes in families.
Note: This recipe is for 4 servings.
5 three-color meatballs
Ingredients:
300 grams of refined meat, two eggs, 15 grams of spinach juice, 5 grams of refined salt, 1 gram of MSG, cooking wine 5 grams, 45 grams of starch, 30 grams of onion and ginger water, 500 grams of fresh soup.
Production process
1. Chop the pork into pieces, mince it into puree, divide it into 3 even portions, and put it into a bowl.
2. Add refined salt, green onion and ginger water, 1 egg, 60 grams of fresh soup and starch to 1 portion of the meat paste. Mix a little and mix well to make a red meat filling.
3. Add spinach juice, refined salt, 1 egg, 60 grams of fresh soup and a little starch powder to 1 portion of the meat paste, stir well, and mix into a green meat filling.
4． Add another portion of minced meat to egg white, refined salt, green onion and ginger water, 60 grams of fresh soup and water starch
Stir well to make a white meat filling.
5． Squeeze the above three kinds of meat fillings into small balls, put them into a pot of warm water, and take them out when they are cooked.
6. Put the wok on the fire, add the remaining fresh soup, add the three-color meatballs, add refined salt,
MSG, cooking wine, bring to a boil and thicken with starch.
6 Roast Yuhuan with Meatballs
Ingredients:
50 grams of lean meat, 150 grams of old pumpkin, 10 grams of ginger, 10 grams of green onions, 30 grams of peanut oil, 10 grams of salt, 8 grams of MSG, 10 grams of wet cornstarch, 5 grams of sugar, and 50 grams of clear soup.
Production process:
1. Chop lean meat into puree and make meatballs. Cut off 1/3 of the pumpkin, dig out the melon bag, cook it thoroughly with boiling water, and put it in In the dish, slice the ginger and cut the chives into sections.
2. Heat oil in a pan, add meatballs when the oil temperature reaches 130 degrees, fry until golden brown and remove.
3. Leave oil in the pot, put in the ginger slices and meatballs and stir-fry, add clear soup, salt, MSG, and sugar until thoroughly cooked, add green onions, and thicken with wet cornstarch.
7 Home-style Meatballs
Home-style meatballs are a traditional dish in Huai'an, Jiangsu Province. They are made of pork belly, yam, glutinous rice flour, etc. and then oiled. Exploded. The finished dish is golden in color, crispy on the outside and tender on the inside. It tastes delicious and is deeply loved by people.
Ingredients:
500 grams of skinless pork belly (fatty and lean), 200 grams of yam, 30 grams of glutinous rice flour, 1 egg, 10 grams of ginger, 30 grams of green onions, Appropriate amount of refined salt, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of MSG, appropriate amount of dry starch, 1500 grams of salad oil (approximately 75 grams consumed), several lettuce leaves
Preparation method:
1 , wash the pork belly, chop it into minced meat together with ginger and green onion (or mince it into minced meat with a blender); peel and wash the yam, and chop it into fine yam pieces.
2. Put the minced pork belly in a basin, add refined salt, pepper, cooking wine, monosodium glutamate, dry starch, knock in the eggs, beat vigorously in one direction, then add yam granules, glutinous rice flour and a little water , continue to beat vigorously, and the yam minced meat is ready.
3. Put the wok on the fire, add salad oil and heat it until it is 60 to 70% hot. Squeeze the minced yam meat into 3.5 cm balls and put them into the pot. At the same time, reduce the heat to low and fry for 3 seconds. ~After 5 minutes, increase the heat to high and fry until the meatballs are golden in color and crispy on the outside. Take them out and place them on a plate lined with lettuce leaves. Serve.
8 Tomato Meatballs
Ingredients:
Pork belly, eggs, cabbage, green onions, ginger, salt, chicken essence, pepper, cooking oil, Water starch, stock
Method:
1. Cut the pork belly into minced meat, scald the tomatoes with hot water, peel and cut them into pieces, wash the green onions and ginger, and cut the green onions into pieces. Segment and cut the ginger into slices;
2. Add the minced meat into the egg liquid, salt, water starch, and water, stir evenly in one direction to form a filling, squeeze into balls, pour into boiling water, boil for a while, remove and set aside Use;
3. Set the pot on fire and add oil. When the oil is hot, add the green onions and ginger slices and stir-fry until fragrant. Pour in the broth, pick out the green onions and ginger slices, add the meatballs, salt and pepper. Add powder, chicken essence and cabbage, thicken the gravy with water starch, add tomato pieces and serve.
Features: red, white and green, tender meatballs, fragrant and delicious.
Tips:
Tomatoes contain protein, fat, sugar, vitamins A, B1, B2, E, niacin, carotene, vitamin D, minerals, calcium, phosphorus, Iron, potassium, zinc, trace elements, free amino acids. Regular consumption can prevent and treat scurvy, protect blood vessels and prevent high blood pressure. Tomatoes are sweet, sour and cool, can produce body fluids and quench thirst, stimulate appetite, soothe the liver and lower blood pressure, and clear away heat.
9 tomato meatballs
Ingredients:
250 grams of meat filling, 250 grams of tomatoes, 150 grams of fresh vegetables, 1 egg, scallions and ginger slices, salt, pepper, chicken powder, and appropriate amount of water starch.
Method:
1. Put the meat filling in a bowl, add eggs, starch, chicken powder, salt and a little water, stir vigorously into a thick paste; wash the vegetables. ; Blanch the tomatoes in boiling water, peel and cut into pieces.
2. Put an appropriate amount of water in the pot and bring to a boil, then use low heat. Use a small spoon dipped in water to beat the meat filling on the side of the bowl into meatballs. Add it to the pot while cooking, and use low heat. After the meatballs are cooked, take them out and set aside.
3. Place the wok on a high fire, heat the oil until it is 50% hot, add the green onions and ginger and stir-fry until fragrant, add the soup (about 250 ml) used to cook the meatballs and bring to a boil, remove the green onions. If you don't want ginger, add meatballs, chicken powder, salt, pepper, and vegetables to a boil, thicken with water starch, add tomato pieces, stir evenly, and serve.
Stir the meat filling vigorously in one direction; when cooking the meatballs, do not use too much heat, otherwise the meatballs will fall apart easily. This dish is red, white and green and is a summer delicacy.
10 Beef Ball Soup
Ingredients:
1.5 kg of fresh beef shank, 150 g of fatty pork, 15 g of MSG, 150 g of premium fish sauce , 100 grams of cornstarch, 100 grams of dried shrimps, 50 grams of sand tea sauce, 0.5 grams of pepper, 5 grams of sesame oil, and 50 grams of coriander.
Preparation method:
(1) Remove the tendons from the beef shank with a knife, then cut it into large pieces, place it on a large wooden chopping board, and use two special stainless steel hammers and knives (Each handful weighs about 1.5 kilograms), pound the beef up and down into a pulp (the action should be quick and even, master the pounding for about 20 minutes), then add half of the cornstarch, fish sauce, and MSG, and continue pounding for 15 minutes , then put it in a big bowl, then wash and chop the dried shrimps, cut the fat into fine pieces, add the remaining fish sauce, corn starch, and MSG, and stir the tart with your hands until the meat is slurry. until it doesn't fall.
(2) Use your left hand to hold the beef paste in the palm of your hand, clench your fist and squeeze the meatballs out from the gap between your thumb and index finger. Take a spoon in your right hand, scoop out the meatballs from the seam of your hand, and then put them in In a basin filled with 70℃ warm water. After this process is completed, cook the meatballs over slow heat for about 10 minutes (note that the water cannot boil until it boils, otherwise it will affect the smoothness of the beef meatballs), and then use a strainer to pick up the beef meatballs.
(3) When eating, put the original soup and beef balls into the pot and cook until it begins to boil, add sesame oil, pepper, and add coriander when serving in a bowl. Serve with sand tea sauce.
Features:
The surface of the balls is smooth, soft, crisp and elastic, and the taste is delicious and fragrant.
11. How to make bayberry meatballs
Features:
Shaped like bayberry, crispy on the outside and tender on the inside, sweet and sour.
Ingredients
300 grams of river shrimp jelly, 75 grams of fat antler, 35 grams of minced ham, 20 grams of rice wine, 10 grams of salt, 35 grams each of tomato paste and sugar, wet raw 20 grams of powder, 750 grams of refined oil, 25 grams of soup, a little each of chopped green onion and ginger juice.
Production process
1. Add ginger juice, chopped green onion, rice wine, salt and wet cornstarch to river shrimp and fat antler mushrooms.
2. Heat the pot, add oil and heat until it is 50% hot. Squeeze the minced shrimp into bayberry-shaped balls, roll in the minced ham and deep-fry until cooked. Drain the oil.
3. Heat the pot over high heat, leave a little oil, add tomato paste, sugar and soup, stir-fry, add bayberry shrimp balls, wet corn starch to thicken, stir well.
12 Three Mushrooms and Meatball Soup
Ingredients:
Ground pork, mushrooms, white mushrooms, enoki mushrooms, minced ginger, one egg, starch powder, white Pepper, salt, green onion sections
Steps:
1. Add minced ginger, one egg, starch powder, salt, white pepper, a small amount of water to the minced meat, stir well< /p>
2. Boil a pot of water, use a spoon to push the minced meat into a ball, put it in the pot and cook until it floats
3. Boil another pot of water, add shredded ginger , salt, add the mushrooms and white mushrooms and cook for 5 minutes
4. Add the meatballs and enoki mushrooms, cook for another 5 minutes, turn off the heat and add the green onions
13. Braised meatballs in pot
p>
Ingredients:
1 pound of plum meat, 3 taels of shrimp meat, 1 teaspoon of minced ginger, 1 tablespoon of minced garlic, 1 lettuce, 1 onion and 1 garlic.
Method:
1. Wash the pork, dry it and mince it into fine pieces. Add 1/4 teaspoon of salt, 1 teaspoon each of light soy sauce, sugar, cornstarch and wine, and 2 cups of water. tablespoon, a little pepper and 1 tablespoon oil, mix well and marinate for 20 minutes.
2. Remove the intestines of the shrimps, wash them and mash them into minced meat. Add them to the minced meat together with the ginger and green onions, and pat them with your hands until they become gelatinous. Shape them into balls and roll them on the cornstarch.
3. Wash the lettuce,
4. Boil half a wok of oil, put in the meatballs and fry until golden brown. Drain and drain away the oil.
5. Put 2 tablespoons of oil in a casserole, fry the shallots and garlic, put the meatballs in and fry for a while, add water and 1 teaspoon of white wine, 2 teaspoons of oyster sauce, 1 teaspoon of light soy sauce, 1 teaspoon of sugar, and sesame oil Boil half a teaspoon, a little pepper, and an appropriate amount of water for 8 to 10 minutes. When the water is almost dry, add the lettuce, add 1 tablespoon of oil, mix well, and put the original pot on the table.
14 Spicy meatball soup
You can use pork, beef or mutton as stuffing, add cooking wine, minced pepper, minced ginger, sesame oil, monosodium glutamate, salt, an egg, and a little flour (Be sure not to add too much) Mix well and let it submerge for half an hour or 10 minutes.
Soak the fungus and daylily, wash them, and tear them into small pieces and strips.
Add chili shreds, peanuts and water to the pot and cook until the water boils and the peanuts are mature. Use your hands to squeeze the meat filling into meatballs and put them into the pot (you can also use a spoon to make meatballs, but not It tastes good when squeezed by hand), add day lily, the meatballs will be cooked in about 8-10 minutes, add round vermicelli, and fungus.
Make a bowl of starch sauce, add a large amount of ground Sichuan peppercorns, white pepper, and a small amount of five-spice powder. When the vermicelli is cooked, you can add this bowl of sauce.
When the soup in the pot is thick, you can add egg drop or crumbled soft tofu.
This soup is very comfortable to drink in winter. You can also have different soup bases, such as pig bones, beef bones, sheep bones, and you can also add Chinese medicine such as wolfberry.
15 Jade Meatballs
Ingredients
500 grams of lean pork, 100 grams of protein, 60 grams of dry corn starch, and 300 grams of vegetables. Appropriate amounts of refined salt, seasoning powder, pepper, wet corn starch, sesame oil, peanut oil, etc., and a little light soup.
Production process
1. Cut the lean meat into slices, put it in a basin and rinse it with water for 30 minutes, pick up the slices, absorb the water, and chop into minced meat with a knife. Then use the back of a knife to chop until it becomes gluey, put it into a basin, add egg whites, dry corn starch, refined salt, seasoning powder, pepper, sesame oil, and peanut oil, stir well and stir until it becomes gluey.
2. Shape the meat filling into meatballs, place in a wok under boiling water, soak over slow fire until cooked, pick up with a strainer and filter out the water.
3. Heat a wok, add oil, stir-fry the vegetables until cooked, remove from the wok and place on a plate.
4. Heat the pan and add oil, add meatballs and light soup, add refined salt, seasoning powder, pepper, wet cornstarch to thicken, add sesame oil and tail oil, mix well, and mix the meatballs Spread the juice on top of the dish, remove the fascia, pound and beat until smooth, and be sure to fully stir up the glue.
16 Mushroom Meatball Porridge
Ingredients
1 cup rice, 50 pork filling, 5 each salt, white pepper, and starch, 10 minced pickled vegetables , 2 small mushrooms, 1/2 carrot, 1 piece of ginger, appropriate amount of coriander (the unit is not noted in grams)
The eating habits of each household are really different. This one prefers oil and salt. The restaurant that likes soy sauce and vinegar is not the same. However, as long as you cook a bowl of delicious porridge carefully, it will be fragrant and easy to eat. I believe no one can resist the delicious food made with care.
In fact, cooking porridge requires patience, and even drinking porridge requires effort. The porridge has just been served. It is hot and smells so fragrant that I can't even eat it. If you leave it for a while, it will be hot and cold, but there will be a layer of skin on the top, and the rice will be glutinous together. If you stir it with a spoon, the whole bowl will be muddy. It is not good to drink cold porridge, as it will easily chill the stomach and intestines. Drink it while it is hot. Drink hot porridge with full concentration, stirring it with a spoon and putting it into your mouth. So drinking porridge is not an easy task. But only those who drink porridge seriously can be worthy of those who cook porridge seriously.
The making of meatballs is a very delicate skill. Add starch and a little water to the pork stuffing and beat into a paste, add salt and pepper to taste, and put it in a small bowl.
First use a small spoon to roll it back and forth into a ball shape, and then drop it into the boiling water. As soon as the meatballs float to the surface, they are cooked. Take them out and you will get a pot of fresh soup. You can make noodles or drink them directly. Soak the minced pickles in water to remove excess salt. Soak the mushrooms until soft and cut into cubes, and cut the carrots into cubes.
Prepare more shredded ginger. Just by looking at Jiang Si's appearance, you can guess why the word "jiang" is written as "beautiful ginger". It is yellow and tender, and cut into thin filaments with skilled hands. It looks delicate and fresh, reminding people of a charming and lovely graceful lady. Are you willing to eat it?
After the rice is ready, you can officially start making porridge. First of all, you should choose a slightly larger clay pot. After filling with water, you can reserve 1/4 to 1/3 of the space to prevent the porridge from overflowing when it boils. After boiling the water, stir while boiling - the temperature of the rice is relatively low and will sink to the bottom and stick to the pan. Until the rice will tumble automatically in the water. At this time, you can put all the ingredients in: add the meatballs, shredded ginger, minced pickles, mushrooms, carrots and everything else, cook for ten minutes, and finally sprinkle with a little minced coriander.
Take a bite carefully. The porridge is delicious and smooth, and the porridge base is extremely fragrant.
Tips
Use beef filling to make beef balls, which are also delicious when cooked in this porridge. If you like, try scraping the fish into minced meat and adding starch into it to make fish balls. Or just don't bother. "Three pills at the same time", obediently muttered, "dong", it's such a fancy word.
17 Colorful Meatball Soup
Ingredients
One pound of minced pork, one egg white, a little salt, three tablespoons of shredded carrots, three tablespoons of shredded shiitake mushrooms spoon, three tablespoons of shredded eggs, a little salt, a little sesame oil, a small spoonful of cooking wine, and a large spoonful of minced celery.
Method
1. Mix the pork, egg white and salt evenly and squeeze into balls. The meatballs are wrapped with shredded carrots, shredded mushrooms, and shredded eggs in various colors. Then place it on an oiled plate, cover it with plastic wrap, and cook on "High" power for three minutes and take it out.
2. Take a large pot, add the required water or stock, cook at "high" power for ten minutes, add the meatballs, cook for another three minutes, and finally add salt, sesame oil, cooking wine, and minced celery Season.
18-inch green tea meatballs
Ingredients:
250 grams of minced pork, 20 grams of green tea, 2.5 grams of refined salt, 1 gram of MSG, and appropriate amount of clear soup.
Preparation method:
1. First put the minced meat into a large bowl, add refined salt and MSG, stir vigorously with chopsticks, add water while stirring, until it becomes a meat paste. When the time comes, use a small spoon to make 20 meatballs, put them into a pot of boiling water to cook, and then put them into a soup plate.
2. Put the green tea into the cup, pour in 90° boiling water and let it brew for later use.
3. Put the pot on the fire, add the clear soup, bring to a boil, add the brewed green tea soup and bring to a boil, put it in a soup plate, and add a few green tea leaves at the same time, and it is ready.
Features: This dish is fragrant, delicious and refreshing, and the soup is clear and green. It is one of the cooking methods for home-cooked tea dishes.
19 Celery Meatballs
Ingredients:
300 grams of minced pork belly, 1 stalk of celery, less salt, half a spoon of MSG, 1 spoon of sugar, soy sauce , 1 tablespoon each of sesame oil and wine, half a spoon of pepper, appropriate amount of coriander, 6 green onions
Operation:
1. Chop the celery and green onions into mince.
2. Add minced celery and green onion to the minced meat, add a pinch of refined salt, half a spoon of MSG, 1 spoon of sugar, 1 tablespoon each of soy sauce, sesame oil and wine, stir well and make an oval. About 30 meatballs can be made. Arrange them in a container, cover with microwaveable film, heat on high for 4 minutes and 30 seconds, and serve with coriander while hot.
20 Jinzhu Meatballs
Ingredients:
400 grams of pork; 1 tablespoon of minced green onions; half a teaspoon of minced garlic; 1 egg; 1 tablespoon of wine; Half a teaspoon of salt; 1 tablespoon of soy sauce; 1 tablespoon of sesame oil; 2 tablespoons of cornstarch; 2 tablespoons of flour; Pearl meatballs (11 pieces): half cup of glutinous rice; 100 ml of water; Golden meatballs (11 pieces): 1 egg; salt A little; 1 egg yolk; 3 tablespoons of water
Decoration:
120 grams of fried peas; a little spiced chili oil; appropriate amount of salt and pepper
Method:
Mix all ingredients evenly and use a teaspoon to make even meatballs;
(1) 11 pearl meatballs:
1. Soak the glutinous rice in water for 3 hours, remove and drain;
2. After rolling the glutinous rice with meatballs, put it into a container with half a cup of water, cover it and heat it on the "high" setting of the microwave for 3 and a half to 4 and a half minutes. Observe its color, taste, rawness and ripeness, and adjust the time;
(2) 11 golden meatballs:
1. Mix eggs, egg yolks and salt;
2. Use a hot pan to fry the egg liquid into a thin egg skin and cut into thin strips;
3. After the meatballs are rolled into shredded eggs, cover with a container filled with a little water and microwave on "high" for 3 and a half to 4 and a half minutes, watching carefully;
Place (1) and (2) in place Place on the same plate and garnish.
21 Pork liver meatballs
Ingredients: appropriate amount of pork liver, minced pork belly, minced ginger and a little cornstarch. (Adding minced pork belly makes the meatballs taste more moist. Facts have proved that this The guess is correct)
1. Add salt to taste when making minced pork liver.
2. Add cornstarch, minced pork liver, minced pork belly, and minced ginger, mix well, squeeze out balls of the same size with your hands, and fry in warm oil until golden brown.
3. It can be eaten directly or made into soup. Spinach is rich in iron. Boiled with pork liver balls, it promotes iron absorption. It is a soup suitable for the elderly and children.
22》Pearl Meatballs
1. Wash the glutinous rice and soak it in water half an hour in advance. Not too much, just soak the rice.
2. Chop the meat into small pieces. It is generally best to chop the meat yourself with a knife. Do not buy the processed meat, which is not fragrant and chewy.
3. Before adding the seasoning, add chopped ginger and green onions. (According to personal preference)
4. Add appropriate amount of cooking wine, soy sauce, salt and MSG. .
5. Add a small amount of powder. (flour or cornstarch)
Put the minced meat and ingredients into a container and mix well.
First squeeze out meatball balls of the same size with your hands, and then roll them into the soaked glutinous rice bowl. The meatballs will occupy a circle of glutinous rice, and now they are "pearls" .
Then place the pearl balls on the washed cabbage leaves with oil on the surface.
When making these, you can boil water at the same time, wait for the water to boil, put it on and steam for 30 minutes, then the fragrance will waft out, and there will be a faint fragrance of cabbage, and you will have delicious pearl balls. It’s ready
Dongshan Fish Balls
Dongshan Fish Balls are a traditional snack in Dongshan County. It has hundreds of years of history. Dongshan fish balls are of good quality. The snow is white and sparkling. Crispy, fragrant and delicious.
Dongshan fish balls are made of fresh mackerel, eel, shark and other high-quality economic fish as the main ingredients, and high-quality sweet potato flour as the auxiliary ingredients.
Production: Wash and dry the fish first. Lay it flat, scrape the meat with a horizontal knife, and finely scrape the fish essence. Put the finely ground powder into it, mix it properly with the borax main and auxiliary ingredients, and stir evenly to make the base material thick and appropriate. Put it in a hot pot, remove it and dry it when cooked, then put it back into boiling water and boil it before eating. Serve with minced celery, monosodium glutamate and scallion oil. Sweet and delicious, it has a unique flavor and is very popular among customers at home and abroad. Now, in addition to operating restaurants and food stalls, they also specialize in selling cooled cooked fish balls for taking back and cooking.
Braised fish balls
The fish balls are ready-made ones bought in the store
l, green onions, ginger and garlic, cut into shreds and mince respectively; use a small Add sugar, vinegar, light soy sauce, dark soy sauce, cooking wine, salt, and starch to the bowl. Add a small amount of water to make gravy;
2. Place the lettuce leaves into the serving plate as a bedding. Or put a few cabbage leaves in hot water for a few times until the color changes to fresh green;
3. Heat oil in a pot. When it is about 70 to 80% hot, add the fish balls, fry until golden brown, and take it out;
4. Add a little oil to the wok. Pour in the onion, ginger and garlic and stir-fry, add the previously prepared juice, then add the fried fish balls just now, stir-fry a few times to allow the fish balls to fully coat with the juice, add a few drops of sesame oil and mix well;
< p> 5. Place the cooked fish balls on the lettuce on the plate. Sprinkle some sesame seeds and it's done.Hydrangea fish balls
Cooking materials:
Ingredients: 1000 grams of white fish.
Accessories: 25 grams of mushrooms (fresh), 130 grams of winter bamboo shoots, 100 grams of ham, and 50 grams of egg white.
Seasoning: 1g MSG, 80g shallots, 75g ginger, 15g salt, 5g lard (refined).
Cooking process:
1. Scrape the scales of the white fish, break the belly and remove the internal organs. Wash. Insert the knife from under the gills to the tail. Cut off the whole piece of fish. Scrape the meat into minced meat;
2. Place the minced meat on a cutting board, tap it with the back of a knife to make a paste, and pick out the tender thorns;
3. Wash the onions and ginger and chop them finely. Pass the onion and ginger water through gauze, put it into a pot and bring to a boil. Remove the onion and ginger residue and discard it to make onion and ginger juice;
4. Put the fish paste into a bowl, add onion and ginger juice, egg white, 6 grams of refined salt, and a small amount of MSG. Stir into filling and set aside;
5. Remove stems from mushrooms and wash them. Cut into thin strips;
6. Peel the shells and old roots of the winter bamboo shoots, wash them and cut them into thin strips;
7. Wash the ginger and green onions and cut them into thin strips;
8. Cut the cooked ham into thin shreds;
9. Blanch the shredded winter bamboo shoots in boiling water, mix with other shreds, and put them into a plate:
< p> 10. Take an enamel flat plate, spread the cooked lard evenly and set aside;11. Squeeze the fish paste into fish balls that are as small as longan;
12 , put the fish balls into the plate and roll them into thin threads. Place on a flat plate. Place in a basket and steam over high heat;
l 3. Steam for five minutes and take out. Fill the bowl. Then put it into the basket to steam;
14. Steam for another five minutes, take it out and put it into a bowl;
15. Place the wok on high heat and ladle in 300 ml of fresh soup. , add a little salt and MSG and bring to a boil. Remove from the pot and pour over the fish balls. Serve.