Dongjiang beef ball ingredients: fresh beef (500g), refined salt (40g), seasoning powder (4g), clear water (100g) and water chestnut (30g). Methods: 1. Slice fresh beef, beat it with a small round hammer, and mix well with clear water, refined salt and water chestnut to make beef glue. 2. Rub the beef glue into meatballs by hand, put it into a pot, add clear water, soak it with slow fire (the water is clear, and the meatballs are not slippery), pick it up, stew it, and fry it until Xian Yi. Note: 1. Beef must be fresh, otherwise there will be no gum, it will easily come out without mashing, and the beef balls made will not be smooth. Second, beef balls should be cooked with slow fire. If beef balls are cooked with strong fire, they will become tough. Second, bean curd meatball vermicelli pot 1 Put the oil and bean curd into the pot, add water, salt, pepper and pepper, cook for a long time, add the meatballs with low heat (mine is cooked, and the canned meatballs I bought are of course better), and finally add the soaked vermicelli. 3 "Steamed meatballs with lemon and vegetables" Ingredients: 2 cups of fresh chicken soup, 1/2 cups of fresh peas, 2 teaspoons of olive oil, 1 box (5.66 ounces) of steamed meatballs, 1/2 cups of chopped carrots, 3/4 cups of purple diced onion, zucchini and diced tomatoes,/kloc-. Practice:. 1. Put chicken soup and peas in a long-handled cooking pot, add 5 teaspoons of olive oil and bring to a boil. Add zucchini and carrots, turn off the heat, cover and stew for 5 minutes. 2. In a non-stick pan, add 2 teaspoons of olive oil and heat. Add onion and stir-fry for about 3 minutes until slightly yellow. Add zucchini and fry for 2 minutes. Turn off the heat when the zucchini skin is tender. 3. fork the steamed meatballs and put them in a boiling pot. Add the remaining olive oil and ingredients and garnish with roasted almonds and lemon slices. ? 4 "Danish meatball ingredients: minced meat (half pig and half cow) 500g flour 1 00ml milk or cold broth 200ml eggs 1 lard or vegetable oil 30g onion1refined salt 2 teaspoons pepper 1/4 teaspoons food: hot potato salad, yogurt potato salad. Practice: 1. Chop the onion, put it in a large pot with other raw materials, and stir vigorously for 3~5 minutes until the meat is even and firm. 2. Put the mixed meat stuffing in the refrigerator (4℃) for at least 15 minutes. The longer the better. 3. Heat the pan, oil it, and use a large spoon to make the meat stuffing into large balls with a diameter of about 4 cm (if the meat stuffing sticks to the spoon, first soak the spoon in hot oil to prevent sticking). Put one into the pot and pour hot oil on the surface. After the meatballs are full, turn down the heat and fry for 4~5 minutes. Turn the meatballs over and fry them for 1 min at the same time, and drain the oil. How to eat: 2~3 meatballs per plate with 3~4 spoonfuls of hot potato salad or yogurt potato salad. Eat with a knife and fork. Features: This dish is soft and delicious. This is a typical Danish cuisine. It has a long history and still enjoys a high reputation. It is the most common main course at home. Note: The quantity of this recipe is 4 copies. Raw materials of 5 "tricolor meatballs: 300g lean meat, two eggs, spinach juice 1 5g, refined salt 5g, monosodium glutamate1g, cooking wine 5g, starch 45g, onion and Jiang Shui 30g, and fresh soup 50g. The production process is 1. Chop the pork into mud, divide it evenly into 3 parts and put it in a bowl. 2. Add refined salt, onion Jiang Shui, 65,438+0 eggs, 60 grams of fresh soup and a little starch to 65,438+0 portions of minced meat, and stir evenly to make red minced meat. 3. Add spinach juice, refined salt, 65,438+0 eggs, 60 grams of fresh soup and a little water lake powder to 65,438+0 portions of minced meat and mix well to make green minced meat. 4. Add egg white, refined salt, onion Jiang Shui, fresh soup 60g and water starch into another 1 serving of minced meat, and stir evenly to make white minced meat. 5. Squeeze the above three kinds of meat stuffing into small balls, put them in a warm pot, and take them out after cooking. 6. Put the wok on fire, add the remaining fresh soup, add three-color meatballs, add refined salt monosodium glutamate and cooking wine, and thicken with starch after boiling. 6. Raw materials for burning Yuhuan with meatballs: 50g lean meat, 50g old pumpkin 10g ginger 10g onion 10g peanut oil, 30g salt 10g monosodium glutamate, 50g wet powder10g white sugar and 50g clear soup. Production process: ` 1. Chop the lean meat into mud to make balls, cut off 1/3 of the golden melon, dig out the melon sac, cook it, put it in a plate, slice the ginger and cut the onion into sections. 2. Put oil in the pan, add meatballs when the oil temperature is 130 degrees, and fry until golden brown. 3. Leave the oil in the pot, put down the ginger slices and meatballs, stir fry, add clear soup, salt, monosodium glutamate and sugar, burn thoroughly, add the onion, and thicken with wet raw powder. 7 "Homemade meatballs Homemade meatballs are traditional dishes in Huai 'an, Jiangsu. They are made of pork belly, yam, glutinous rice flour and so on. , and then fried. The finished dishes are golden in color, crisp outside and tender inside, and delicious, which are deeply loved by people. Raw materials: 500g of pork belly (fat and thin alternately), 200g of yam, 30g of glutinous rice flour, egg 1 each, ginger10g, onion 30g, salt, pepper, cooking wine, monosodium glutamate, dried starch and salad oil 1500. Peel and wash yam, and cut into pieces. 2. Put the pork belly in a pot, add salt, pepper, cooking wine, monosodium glutamate, dried starch and eggs, stir in one direction, then add broken yam, glutinous rice flour and a little water, and continue stirring to get the yam meat. 3. Put the wok on fire, inject salad oil and burn it to 60% to 70% heat. Squeeze the minced yam into balls with a size of 3.5% and put them in the wok. At the same time, reduce the fire and fry for 3 ~ 5 minutes before changing the fire. When the meatballs are golden yellow and crisp in appearance, take them out and put them in a plate with lettuce leaves. 8 "Tomato meatballs Ingredients: pork belly, eggs, Chinese cabbage, onion, ginger, salt, chicken essence, pepper, cooking oil, water starch, broth 8: 0 Method: 1, pork belly cut into minced meat, tomato blanched in hot water, peeled and diced, onion and ginger washed, onion cut into sections, ginger cut into sections. 2. Add minced meat into egg liquid, salt, water starch and clear water, stir uniformly in one direction to form stuffing and squeeze into meatballs, pour into boiling water and take them out for later use; 3. set fire to the pot and drain the oil. When the oil is hot, add onion and ginger slices and stir-fry until fragrant. Pour in stock, pick out onion and ginger slices, add meatballs, salt, pepper, chicken essence and Chinese cabbage, thicken with water starch, and put tomato pieces into the pot. Features: red, white and green, meatballs are tender, fragrant and delicious. Tip every day: Tomatoes contain protein, fat, sugar, vitamins A, B 1, B2, E, nicotinic acid, carotene, vitamin D, minerals, calcium, phosphorus, iron, potassium, zinc, trace elements and free amino acids. Eating regularly can prevent scurvy, protect blood vessels and prevent hypertension. Tomatoes are sweet and sour, and have the effects of promoting fluid production, quenching thirst, stimulating appetite, calming the liver, lowering blood pressure and clearing away heat. 9 "Tomato balls" Ingredients: 250g of meat stuffing, 250g of tomatoes, fresh vegetables 150g, eggs 1, onions, ginger slices, salt, pepper, chicken powder and water starch. Practice: 1, put the meat stuffing into a bowl, add eggs, starch, chicken powder, salt and a little water, and stir hard to form a thick paste; Selective vegetable washing; Blanch tomatoes in boiling water, peel and cut into pieces. 2. Put the water into the pot and bring it to a boil. Switch to low fire. Break the meat into meatballs by the bowl with a spoonful of water. Put them in the pot when cooking. Cook the meatballs with low fire and take them out for later use. 3. Put the wok on a big fire, put the oil to 50% heat, add the onion and ginger to stir-fry until fragrant, add the soup (about 250 ml) that just boiled the meatballs, take out the onion and ginger, add the meatballs, chicken powder, salt, pepper and vegetables to boil, thicken the water and starch, and add the tomato pieces to push evenly. The meat stuffing should be stirred vigorously in one direction; Don't use too much fire when making meatballs, or they will crack easily. This dish is red, white and green, and it is delicious in summer.