There are thousands of Chinese delicacies, and there are countless dishes about "meatballs". If we talk about famous ones, we have to mention two classic traditional Chinese dishes, lion head and Sixi meatballs. Dishes from the south to the north have different names, but the methods and shapes are very similar, and they are equally popular. Especially the four happy meatballs, which symbolize the four major events in life: happiness, wealth, longevity, and joy. It is often used as the "finale" dish for wedding banquets, birthday banquets, family banquets, etc. New Year's Eve is approaching, and many people will add this auspicious dish to their New Year's Eve dinner to bring good fortune in the New Year.

Sixi meatballs are golden in color, soft and fragrant, and are suitable for the elderly and children. However, Sixi meatballs want to make the meat tender but not loose, smooth in the mouth and not sticky, and full of fragrance. An easy thing. Of course, there are tips and techniques to make it well. As long as you remember the following three tips, no matter how picky you are when it comes to eating, you can easily conquer and applaud this "Four-Xi Meatballs".

Three tips for making Sixi meatballs

1. Remember to add onion and ginger water when preparing the meatball filling. The addition of water can make the meat filling much softer and more tender. Juice, and replacing onion and ginger with onion and ginger water can effectively remove the fishy smell. The original addition of chopped green onion can easily turn black and produce a mushy taste if you are not careful during the frying process. Using onion and ginger water instead will avoid this problem.

2. When preparing the stuffing, remember to add the water, ingredients and seasonings and stir in one direction to stiffen the meat filling. After forming into balls, beat them repeatedly until the meat filling becomes fully stiff. Firmer, the fried and cooked meatballs are less likely to fall apart and have a richer texture.

3. When adding starch, remember to add small amounts into the meat filling in batches. You can dip your hands into a layer of starch to wrap the meatballs before putting them in the pot. The addition of starch will make the meat filling more sticky, but it will also make the meatballs have a sticky feeling of starch in the mouth. When adding starch, add it to the meat filling in small amounts in batches. This will also make it easier to fully stir the starch. open.

Ingredients required: pork filling, water chestnuts, eggs, corn starch, green onions, ginger, light soy sauce, dark soy sauce, cooking wine, rock sugar, sesame oil, pepper, salt.

1. Prepare minced or minced pork stuffing. The best ratio of fat to thin is three fat and seven lean. Rinse water chestnuts with clean water, peel and chop. Wash the scallions and cut into sections and slices. Wash and scrape the ginger and cut into cubes, slices and mince. Use a knife to beat the scallions and ginger twice, put them into a bowl, add an appropriate amount of water and soak them into the ingredients.

2. Put the meat filling into a bowl. Add the soaked water into the meat two to three times. Pour in the water and stir it clockwise with your hands to mix the water into the meat. In the stuffing.

3. After the ingredients are beaten in, add an egg to add freshness and tenderness, a spoonful of dark soy sauce for color, add two spoons of light soy sauce, a spoonful of salt, half a spoonful of pepper to taste, and a little cooking wine. Remove the fishy smell, stir evenly again in a clockwise direction, then add a small amount of starch in three times and stir well, finally add minced water chestnuts, minced ginger, and sesame oil, stir evenly and stir.

4. After adjusting the meat filling, take an appropriate amount of meat filling and roll it into four meatballs of the same size with your hands. After they are done, place them on a plate for later use. Then bend them into a semicircle with your hands. , beat the meatballs several times in both hands to increase the firmness of the meatballs.

5. After the meatballs are beaten, add an appropriate amount of oil to the fryer, turn on the high heat and heat the oil to 60% heat, then turn to a low heat, apply a layer of starch on your hands, pick up the meatballs and pour the starch Wrap it on the surface of the meatballs, put it in a frying pan and fry until it turns golden brown, then remove and control the oil.

6. Add a little oil to the wok, add onion and ginger and stir-fry until fragrant, then pour in an appropriate amount of water, add a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of salt and a little rock sugar to taste. Add the fried meatballs into the pot, bring to a boil over high heat, then turn to low heat and simmer for about 30 minutes.

7. After washing the small rapeseed with clean water, add an appropriate amount of water to another pot and bring it to a boil. Pour the washed small rapeseed into the pot and blanch it. Add a spoonful of salt and a little food. oil to prevent the rapeseed from changing color when blanched. After boiling for one minute, take it out and place it on a plate for decoration.

8. After the meatballs are stewed, put them into a plate. Use a small bowl to add an appropriate amount of water and starch, pour in the remaining soup to thicken it, and pour it on the meatballs. A soft, tender and fragrant Sixi meatballs are ready. alright.

Many people think that Sixi Meatballs and Lion's Head are exactly the same dishes, but they are called differently in the north and south. In fact, this is not the case. Sixi Meatballs and Lion's Head are completely different dishes. The lion head is big, while the Sixi meatballs are small but the meat filling is more delicate. Most Sixi meatballs are thick with oil and heavy sauce. They are deep-fried and then steamed or boiled. The lion head does not need to be fried. It can be steamed or stewed. In addition to the ingredients of the two dishes, the lion's head was originally more abundant. Shrimp, crab powder, winter bamboo shoots, and water chestnuts can be stuffed. But now that living conditions have improved, Sixi meatballs are being made. You can also add more ingredients during the process, just according to personal preference.