Pork meatballs

Ingredients: 300 grams of minced pork, 10 grams of minced ginger, 10 grams of minced green onions, 1 egg, 400cc of salad oil< /p>

Seasoning A: 3 grams of salt, 4 grams of chicken powder, 5 grams of fine sugar, 50cc of water

Seasoning B: 10cc of soy sauce, 10cc of cooking wine

Seasoning Ingredients C: 1/2 teaspoon white pepper, 1 teaspoon sesame oil

Method

1. Put the minced pork into a basin, add salt and stir until it becomes sticky.

2. Continue to add chicken powder, fine sugar and eggs to the ingredients in step 1 and mix well. Then add 50cc of water in two portions, adding water while stirring until the water is absorbed by the meat.

3. Add minced green onion, minced ginger and seasoning A to the ingredients of method 2, mix well and shape the meat filling into small balls.

4. Heat a pot, add salad oil, add the meatballs from step 3 into the pot, fry over low heat for about 4 minutes until cooked, remove and drain the oil, and serve on a plate. Dip in pepper and salt when eating.

Pork meatball soup

Recipe introduction

Beautiful color, fresh soup and glutinous meat.

Materials

Main ingredients: 200 grams of fat and lean pork,

Accessories: 20 grams of water fungus, 50 grams of cucumber, 75 grams of tomatoes,

Seasoning: 10 grams of sesame oil, 3 grams of salt, 2 grams of MSG, 10 grams of green onions, 5 grams of ginger, 5 grams of pea starch

Method

1. Wash the pork , chop into pieces, add water starch, refined salt, minced green onion, minced ginger and a little water and stir well;

2. Wash the cucumbers and tomatoes respectively and cut them into small pieces;

3. Put the soup pot on the fire, add 1000 grams of water, add the meatballs, and when the meatballs float, add cucumber slices, fungus, tomato slices, refined salt, monosodium glutamate, and minced green onions and bring to a boil;

4. Pour in Pour sesame oil into the soup bowl and serve.

Tips

Foods that are incompatible with each other:

Fungus (water-resistant): Fungus should not be eaten with snails. From the perspective of food and medicinal properties, cold snails The slippery fungus is not conducive to digestion, so the two should not be eaten together.

People suffering from hemorrhoids should not eat fungus and pheasant together. Pheasant is slightly poisonous. Eating the two together can easily cause hemorrhoids to bleed.

Fungus should not be eaten together with wild duck. Wild duck is sweet in taste and cool in nature, and is prone to indigestion.

Tomatoes: Avoid eating tomatoes and pomegranates together.

Large pork meatballs

Ingredients

A piece of pork (preferably with a little fat), a few mushrooms, and a large fungus.

Method

1. Soak the mushrooms and fungus in water, mince the meat, it’s best to chop it with a knife. I only use a blender, so the meat doesn’t taste so smooth. Chop the mushrooms Mix the three ingredients with the fungus, add a little salt, and mix evenly with your hands.

2. Roll the meat into balls, boil another pot of water, add a few slices of ginger, mushroom slices, fried vegetables, a little if there are winter vegetables or bamboo shoots, roll the meatballs until cooked, and remove the meatballs. Standby.

Third, add Chinese cabbage to the soup, season it, and add a little chicken essence. Because there are fried shredded vegetables, the soup tastes salty and fresh. Add shredded green onions to make it even better.

4. Use oyster sauce, starch, light soy sauce, a little sugar, or some chicken essence to make a gravy, bring to a boil and top with meatball noodles.

Fried pork meatballs

Ingredients

Pork filling, steamed buns, eggs, light soy sauce, salt, pepper, chicken essence

Method< /p>

1. Use a food processor to mix the pork front leg meat, which is 70% lean and 30% fat, into pork filling (or chop it with a knife)

2. Tear off the skin of the steamed buns and knead them into pieces. Steamed bun crumbs

3. Crack an egg into the pork filling

4. Add light soy sauce, salt, pepper and chicken essence

5. Pour in Steamed bun crumbs

6. Use chopsticks to stir thoroughly in a clockwise direction; (you can feel the obvious stickiness and elasticity)

7. Hold an appropriate amount of meat filling, and start from large Squeeze out the meatballs between your thumb and index finger

8. After the oil pan is hot, turn to medium-low heat, add the meatballs and fry slowly until the surface is golden brown.