Question 1: How to make croquettes when I was young? You can only eat fried meatballs during the Spring Festival. At that time, meat stamps were needed to buy meat. Therefore, when frying meatballs, grandma always mixes some dried steamed bread residue into them. The fried meatballs are fragrant and crisp. One meatball is in the mouth and swallowed before tasting it. My children don't eat meat, so naturally they won't appreciate this delicious food. Speaking of it, it's extremely hot in this season, so don't eat fried things that get angry. But that day, I just wanted to eat, I wanted to eat right away, and I didn't want to wait another minute. Without dried steamed bread residue, I dug out a leftover pie from the refrigerator, which was half dry and tepid. Anyway, I chopped it up and added it, which made it delicious. When the meatballs were molded in the pot and the fragrance floated out, my saliva, hehe, needless to say, we were all in good health and never knew that eating would get angry. I only know that if I don't eat what I want to eat, I will get angry.

Question 2: How to make croquettes? Stir-fry the side dishes first, then stir-fry the meatballs. According to your practice, see if it needs to be bold.

Question 3: What can meatballs do? Luffa balls.

Materials:

1, minced meat is three liang.

2, loofah is a pound and a half.

3. An egg.

4, a small piece of ginger.

5. Four shallots.

6. Two tablespoons of starch.

7. Appropriate amount of salt and chicken essence.

2. Beat the eggs into the minced meat, add the salt, Jiang Mo, chopped onion (one spoon reserved) and starch, and stir in the same direction.

3. Add soup or water to the pot, boil it, and then add towel gourd slices and salt.

4. After boiling, turn to low heat, make minced meat into balls one by one, put chicken essence after the balls are finished (if soup is used, you can not put chicken essence), and cook for about five minutes on medium heat.

5. Put the pot into the soup basin and sprinkle with chopped onions.

Horseshoe meatball soup

Water chestnut is rich in nutrition, containing protein, sugar, fat, vitamins and minerals such as calcium, phosphorus and iron. Raw food is fragrant and refreshing, the meat is fresh and tender, and the taste can be comparable to that of fruit. Cooking in soup has another taste! Water chestnut meatball soup has the effects of benefiting qi, calming the middle energizer, clearing away heat and quenching thirst, stimulating appetite and promoting digestion. Regular drinking can not only clear away heat and promote fluid production, but also supplement nutrition. People with fever can eat more. raw material

? 500 grams of horseshoe

? 500 grams of lean meat stuffing

? 1 carrot

? Appropriate amount of onion and ginger

? Pepper, sugar, cooking wine and salt.

Edit this paragraph

The method of water chestnut meatball soup:

1. Water chestnut is washed, peeled and cut into small pieces for later use;

2. Cut carrots into small pieces the size of water chestnut for later use;

3. The lean meat stuffing and water are added with minced onion and ginger, pepper, salt, sugar and cooking wine according to the ratio of 2: 1 to make the meat stuffing;

4. Boil a pot of boiling water, add water chestnuts and diced carrots and cook until boiling;

5. Make the meat stuffing into balls and put them into the pot;

6. After all the meatballs float, continue to cook for 5 minutes, and finally add salt and pepper to taste.

Edit this nutrition

Eleocharis tuberosa contains protein 1.5%, fat 0. 1%, sugar 18%, starch 26% and crude fiber 3.5%. According to the medical monograph "Seeking Truth from Materia Medica" in the Qing Dynasty, "sweet in taste and cold in nature" has the effects of "breaking accumulation, stopping bleeding, stopping dysentery, detoxifying, removing acne, clearing color and sobering up".

Edit this reminder

1. In the season with more respiratory infectious diseases, eating more water chestnuts is beneficial to the prevention and treatment of meningitis, measles, whooping cough and acute pharyngitis.

2. Patients with acute and chronic pharyngitis and laryngitis are very suitable for drinking this soup.

3. Although water chestnut has good edible and medicinal value, it is easy to be infected with ginger leaf worm if eaten raw. So you'd better cook it before eating.

Cabbage meatball soup

Ingredients: 5 taels of Chinese cabbage and minced meat (about 200g), a string of vermicelli, 2 slices of ginger, 5 cups of clear soup, 2 tablespoons of crude oil, 0/teaspoon of salt 1/8 teaspoon of pepper/kloc-0, and a little sesame oil.

Ingredients: Marinade: 1 teaspoon cornflour and soy sauce, 1/3 teaspoons salt and a little pepper.

Method: 1, put the marinade into minced meat and mix well, beat well and squeeze into meatballs. 2. Wash the Chinese cabbage and cut it into sections; Soak the vermicelli in water. 3. Heat a white wok, add 2 tablespoons of oil, saute ginger slices, add clear soup and salt to stir-fry Tianjin vegetables for a while, add meatballs, cover and cook for 8 minutes until cooked, add vermicelli to boil, and sprinkle with sesame oil and pepper.

Note: 1. It is best to chop the meat repeatedly with a knife instead of using a machine. This is because chopping meat with a knife can destroy all muscle cells and retain the delicate flavor of gravy caused by uneven use. 2. Soak the vermicelli before cooking, so that it is easy to absorb the delicious taste of the soup.

Question 4: What do cooked meatballs and cooked chicken do? Cooked meatballs with soup, cooked chicken with shredded vegetables.

Question 5: What dishes do meatballs go well with? Pork belly, vegetable oil, refined salt, ginger, eggs, spiced powder, umami soy sauce, coriander and pepper.

How to cook meatballs:

1, stir the lean pork into minced meat, sprinkle with ginger powder and finely chop it into minced meat with a knife;

2. Put the chopped pork into a clean container, add refined salt, spiced powder and fragrant soy sauce, stir well, add an egg white, and stir vigorously in one direction with chopsticks until the meat becomes thick;

3. Pour water into the pot, turn on a small fire, prepare a bowl of water at hand, use a small spoon to prevent meatballs from sticking to your hands, and dig a piece of meat with a small spoon;

4. Beat the meat stuffing on the left palm with a small spoon, make it into round balls after repeated times, and make it into round balls after repeated times, so that the balls made are more compact than those squeezed by hand;

5. When there are tiny bubbles in the water in the pot, put the prepared meatballs into the pot and keep the water half-open. If the water rolls away, the raw meatballs put in will easily disperse. If you feel that the water is too hot, you can pour a little cold water into the pot.

6. Take out the cooked meatballs and put them in a clear water basin. The meatballs can be taken out after cooling, and the cooked meatballs can be directly boiled in water or bagged and refrigerated.

How to eat: Pour oil into a wok, add Jiang Mo until fragrant, add water, add a little salt, bring to a boil over high fire, pour marinated meatballs, and sprinkle with pepper and coriander powder when cooked.

Tip: Take out fresh meatballs, put them in a clear water basin, and take them out after cooling. On the contrary, meatballs that have not been soaked in water tend to turn yellow.

Question 6: What dishes are the meatballs mixed with? Eat burnt meatballs, prepare soup and thickened starch, just make meatballs directly, and it's delicious!

Cut into half balls and stew with mushrooms, cabbage and tofu!

You can also stew mutton when it is almost cooked, put some, and radish balls absorb mutton soup to ask if it is delicious!

Question 7: What dish is used to stir-fry meatballs to taste the improved version of Sixi Meet Ball?

Cooking and efficacy: family cooking recipes for pregnant women

Material for the production of the improved version of Four Happiness Meet the Ball:

Ingredients: pork belly 600g, bobo 1 00g, egg 1 each, water-soaked mushrooms 50g, water-dried seaweed 20g, Chinese cabbage100g, tomato10g, ginger10g, and onion.

Teach you how to make an improved version of the four-party ball and how to make an improved version of the four-party ball.

1. Wash and peel the cake, soak mushrooms and dried laver, and wash and drain Chinese cabbage for later use;

2. Wash the pork belly and chop it into a paste for later use;

3, ginger is broken, onion is cut into chopped green onion, and clams, mushrooms and Chinese cabbage are all cut into granules for later use;

4. Stir-fry the white sugar into a sugar color for later use;

5. Take a large vegetable basin, add lard, eggs, corn husks, Chinese cabbage, mushrooms, tomatoes, refined salt, Shaoxing wine, soy sauce, water starch and ginger, and stir evenly to form meat stuffing;

6. Squeeze meatballs (about 2cm in diameter) from the mixed meat stuffing by hand, fry them in a hot oil pan for about 2 minutes, and pick them up;

7. Put the fried meatballs into the pot, add fresh soup, dried seaweed, salt, sugar color and Shaoxing wine, boil over high fire, skim the floating foam, and then move to low fire for about 1.5 hours. When the meatballs are soft but not rotten, shovel them into a plate, thicken them with a little fresh soup powder and pour them on the meatballs.

Applicable people:

Expectant mother in late pregnancy

Health tips:

Bobo is also called horseshoe. "Compendium of Materia Medica" records that "Horseshoe can clear away heat and quench thirst, treat spleen heat, tonify dampness and benefit qi, stimulate appetite, clear heart fire and improve eyesight, relieve fever and sterilize, clear jaundice, lower blood pressure and treat many diseases. Horseshoe is a kind of raw vegetable with edible and medicinal value, which can be eaten by pregnant women often.

Detailed explanation of Korean meatball practice

Dishes and Efficacy: Dessert/Snack

Taste: fried and roasted. Technology: wrap and fry.

Materials for making Korean meatballs:

Ingredients: 500g lard (suet), 250g bean paste, wheat flour100g.

Seasoning: egg150g, sugar100g, lard (refined)100g.

Characteristics of Korean meatballs:

White and soft.

Teach you how to make Korean meatballs, and how to make Korean meatballs is delicious.

1. Wash pork suet with warm water, dry the water, tear off the oil film, chop it up, pound it into fine mud, knock in 2 eggs, add 100g flour, and slowly stir until it is thick.

2. Divide the bean paste stuffing into 30 parts, then recombine them, then make meatballs with oil and bread and fry them on a plate.

3. Put the wok on fire, add cooked lard, when the oil is 70% hot (note: the oil should not be too cold), add meatballs (note: the oil temperature should always be 70% hot) and fry for about 1 minute, then remove the oil from the meatballs (fry until it is light yellow), and finally sprinkle white sugar on the meatballs.

Skills of making Korean meatballs;

Because of the frying process, about 750 grams of cooked lard should be prepared.

Detailed explanation of the method of two-color meatballs

Dishes and effects: nourishing the body, strengthening the spleen and appetizing, and peptic ulcer.

Taste: sweet technology: other

Materials for making two-color meatballs:

Ingredients:100g of jujube (dry) and 300g of chestnut (fresh).

Accessories: cinnamon powder 10g, pine nuts 25g.

Seasoning: sugar 30g, honey 45g, maltose 15g, salt 2g.

Teach you how to make two-color meatballs, and how to make two-color meatballs is delicious

1. Jujube is washed, steamed, pitted and mashed;

2. Add water, sugar and malt syrup to the pot and boil;

3. Add jujube paste, simmer slowly, and stir while cooking until the juice dries and the color of jujube paste turns dark brown;

4. Add cinnamon powder and honey into the jujube paste, stir evenly, and let it stand and cool;

5. Knead the cooled jujube paste into jujube-shaped balls by hand;

6. Insert a pine nut into one end of the meatball and put the top of the jujube pine nut on the plate;

7. Put the cooked chestnut kernels into a blender and beat them into chestnut paste;

8. Add sugar, salt and cinnamon powder into the chestnut paste and stir evenly;

9. Add honey and knead into balls the size of chestnuts, and cover them with pine nut powder.

Skills of making two-color meatballs;

If you buy chestnuts with shells, peel them and soak them in warm water for a while, and the skins inside will be easily peeled off. Cooked chestnuts will be broken in half. If the core is powdery, it can be cooked.

Tips-Health Tips:

1. Jujube is rich in cellulose, soft and not gastrointestinal, especially good for patients with gastric ulcer;

2. Chestnuts are rich in calcium, vitamin A and vitamins ...

Question 8: What vegetables are best for making meatballs? Shanghai green is the best.

Question 9: What can meat stuffing be used for? You can do many things, such as making tofu, bitter gourd and pepper with tomato boxes and meatballs, rolling tofu skin, steaming or frying spring rolls, and exerting your imagination.