Composition:
200g ground meat
Seasoning:
Chopped green onion, bean powder, salt, water, soy sauce.
How to make tender meatballs:
1. Chop minced meat, add chopped green onion, bean powder, salt, water and soy sauce, beat until elastic, and then knead into bite-sized balls;
2. Steam on medium fire 1 hour until the meat is soft;
3. Use water 1 tsp, bean powder 1/2 tsp, and a little soy sauce.
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Horseshoe meatballs
Ingredients: 5 minced water chestnuts 150g eggs 1 sweet potato powder with a little scallion.
Seasoning: salt and pepper chicken essence
Exercise:
1. Wash horseshoe, peel and chop into small pieces, and chop onion into fine powder for later use.
2. Beat the eggs into the minced meat, add seasonings, and stir them in one direction with chopsticks to make them smooth.
3. Add diced horseshoe and continue to stir smoothly.
4. Add chopped green onion and a little sweet potato powder and continue to stir until it is thick.
5. Put water in the pot, grab a proper amount of minced meat with your left hand, squeeze the meatballs out of the tiger's mouth with your thumb and forefinger, scoop them out with a spoon dipped in water, and gently put them along the edge of the pot where the water has just boiled (you can turn off the fire at this time).
6. Dip the spoon into the water and continue to scoop the meatballs as mentioned above (at this time, the water remains just boiled).
7. After the meatballs are in the pot, turn to medium heat to continue cooking, and then take them out.
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Make a dish with radish and minced meat [radish meatballs]
Raw materials:
200 grams of minced pork, white radish 100 grams, a little onion and pepper.
Seasoning:
Soy sauce, cooking wine, monosodium glutamate, broth, starch
Exercise:
Plant radish into filaments 10cm long, marinate with a little salt for 5 minutes, and squeeze out the water.
Add soy sauce, cooking wine and monosodium glutamate to minced meat, stir well and knead into balls with a diameter of 2.5cm.
Wrap the meatballs with shredded radish, put them on a plate and steam them for 5 minutes.
Cut onion and pepper into powder. Put a bowl of broth in the pot (chicken essence can be used if there is no broth), add salt, add pepper and onion, bring to a boil, thicken with dilute starch water, and pour on the steamed meatballs.
Health tips:
Radish is rich in vitamin C, a certain amount of calcium, phosphorus, carbohydrates and a small amount of vitamins such as protein and iron. Radish can ventilate digestion, reduce phlegm and swelling, and ginger can dispel cold and stimulate appetite. Eating radish regularly can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases.
Northeast cuisine-fried meatballs
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2 thick beef balls
Ingredients: beef
Ingredients: minced onion and ginger, bread crumbs, eggs, green apples, flour and raw flour.
Seasoning: salt, baking soda (cooking powder), tomato sauce, concentrated orange juice, sugar and pepper.
Making:
1) Chop the beef with the back of a knife until it is firm and tough, and put it in a bowl. Add a little water and baking soda to the beef and stir until all the water enters the beef. Then add salt and pepper and stir evenly to get beef.
2) Dice the green apple, put it into the beef with minced onion and ginger, and then stir well. At the same time, break the eggs for use.
3) Squeeze the beef into balls, pat a little flour, then wrap it in egg liquid, and finally pat the bread crumbs evenly. Fry in a 50% oil pan until the color is golden, and the meatballs float and rotate in the oil, and then take out. (Two people with four hands, but I still didn't have time to film the process of squeezing meatballs and frying meatballs, so I admire those food blogs with detailed flow charts. It's really not easy to live! )
4) Add a little water to the pot, add tomato sauce and concentrated orange juice, add sugar and a little salt (little salt). After boiling, adjust the taste, thicken the raw flour and pour it on the beef balls.
Characteristics of dishes: crisp outside and tender inside, sweet and sour, full of fruit at the entrance.
Delicious little reminder:
1, chop the beef with the back of a knife, so that the minced meat is smooth enough.
2. Dissolve baking soda in water, and then pour it into beef puree. Be careful not to add too much water, so the meatballs will not be easy to form.
3. If it is found that meatballs are difficult to form because of too much water, flour can be added to the meat sauce to make up for it. I don't believe you have the strength to chop up the beef before adding it.
4. The beef puree must be stirred clockwise.
5, croquettes should pay attention to the control of oil temperature. Mine is a little fried. )
6, the last step of the sauce, pay attention to the salt must be very small. Actually, it tastes good without salt. You can try.
7. The last sentence is a bit redundant: "Yes, you must eat it while it is hot! Eat while it's hot! " Soft but not brittle when cold.
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Three homemade Swedish meatballs-
Swedish home-cooked meatballs
Materials:
800g of ground beef with fat content of 10%.
Three big eggs.
Medium onion 1
Mixed pepper powder (mainly black pepper 3g
Sea salt 8 8- 10/0g
Oatmeal 40g
Proper amount of flour
Exercise:
1. Put the chopped beef into a large bowl, and add the eggs, chopped onions, pepper, salt and oats.
Add oatmeal to the meat instead of flour or starch.
This is the first big difference between Swedish meatballs and China meatballs)
2. Mix all kinds of materials well, let them be fully mixed, and don't stir too much.
This is the second biggest difference between Swedish meatballs and China meatballs-don't stir hard, Nordic people don't like hard meatballs ...
3. After the wok is heated, add a proper amount of vegetable oil and heat it to 80% heat.
(In traditional Swedish cooking, iron pots are often used.
Because a big nose also cares about the body's absorption of trace elements)
4. Round the minced meat by hand or spoon, put it in a pot and fry it over medium heat.
5. After the meatballs are discolored and shaped, add a proper amount of flour to the iron pot and stir fry quickly.
6. When the flour is fully mixed with the hot oil in the pot and turns light brown, it means that the flour is cooked.
Then, add a proper amount of water and stir the flour, which is actually completely dissolved in water.
(Maruko 78 is best not to pass).
7. Add a little soy sauce and stir it a little.
(Nordic people have been smoking, but it can be seen that this step is to improve their color.
So, I think it's soy sauce)
8. Cover the pot and cook over medium heat for 20-30 minutes.
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Swedish meatball method
When making Swedish meatballs, it is best to mix two kinds of meat stuffing together, so that the taste and taste are better. If you find it troublesome to make meatballs, press the meat stuffing into small patties by hand and fry them on both sides, which saves time.
Raw materials of Swedish meatballs:
Beef stuffing, pork stuffing, bread crumbs, eggs, oil, soy sauce, chopped black pepper, butter, mushrooms, whipped cream, soy sauce.
The practice of Swedish meatballs:
1. Pour the bread crumbs into a bowl, add the chopped black pepper, pour in the water and soy sauce, stir well and let it stand for about 10 minutes, so that the bread crumbs can fully absorb water.
2. After the beef stuffing and pork stuffing are mixed, beat in an egg and stir well, then pour in the bread crumbs and stir well.
3. Put a little oil on your hands and make the meat into small balls; Pour a little oil into the pot. When the oil is 50% hot, put the small balls in one by one, fry them on medium and small fire, and then put them in the plate.
4. Turn to low heat, add butter, add chopped Tricholoma after melting, stir-fry until soft, add light soy sauce and light cream, continue to simmer to thick sauce, and then pour it on the meatballs.
4 Danish meatballs
Raw materials:
Minced meat (half pig and half cow) 500g flour 100 ml milk or cold broth 200 ml eggs 1 lard or vegetable oil 30g onion 1 2 tsps refined salt.
Pepper 1/4 teaspoon
Food Matching: Hot potato salad, yogurt potato salad.
Exercise:
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:
Each plate contains 2~3 meatballs, with 3~4 spoonfuls of hot potato salad or yogurt potato salad. Eat with a knife.
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.
Five fish balls
Materials:
There is no special requirement for species of fresh fish, and herring and grass carp are the best.
Exercise:
1 Remove the fish scales first, remove all the internal organs, and chop off the head (the stew can be left).
Cut the remaining fish in half, then scrape it back and forth on the inside of the fish with a knife, and slowly scrape a complete fish into minced meat.
3. Mix the scraped fish with a certain proportion of flour, starch and water, put them in a large basin, and add salt and Jiang Mo.
4 Stir repeatedly, turn forward and then reverse. Mix the fish sauce and flour into a uniform minced fish. When the surimi bubbles slightly, it is finished.
Grab a handful of meatballs with your hands, squeeze them hard, squeeze a fish ball out of your palm, scrape it off with a spoon and put it in a washbasin with clear water. If the meatball is stirred, it will sink and float again soon.
6. Cook the fish balls slowly with slow fire. You can also cook a pot of fish soup and cook it with fish balls.
Support a hot pot in winter. No matter what the hot pot is, fish balls can be added as a side dish, and they are all of various flavors.
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Silver carp meatballs
Silver carp meatballs
Ingredients: 300g of fish, 5g of minced ham, sliced ham10g, L slices of water-soaked mushrooms, proper amount of cooking wine, refined salt, monosodium glutamate, onion, ginger, chicken essence and cooked lard.
Method for making silver carp meatball soup
Wash the fish and chop it into minced meat, add water and a little salt, put it in a bowl, stir it clockwise until it doesn't stick to your hands, add a little water and mix well, and let it stand for 5 minutes. Add chopped green onion, Jiang Mo, minced ham, monosodium glutamate, cooking wine and cooked lard, mix well to make minced fish balls the size of walnuts, and cook in a pot of soup. Put salt, monosodium glutamate and chicken oil into a large soup bowl, add the original soup for making fish balls, and then gently put the fish balls into the soup bowl with a colander. Put the ham slices on the fish balls to form a triangle, and cook the mushrooms and the original soup of the fish balls together. Put them in the middle of a triangle made of ham slices and sprinkle with onions.
6 crispy fried fish balls
Materials:
Ingredients: 500g fish (fresh fish just slaughtered is better).
Fish seasoning: egg 1 cooking wine 6g salt 8g minced onion and ginger, each spoonful of pepper 13 fragrance, and a proper amount of water for the same egg.
If you like spicy food, you can put some pepper or curry together. )
Package material: egg 1 crumb 100g.
Exercise:
1. Wash the fish with clean water and cut into small pieces.
2. Put it in a blender and add all the fish seasonings to make a thick and energetic fish sauce.
3. Rub the fish paste into fish balls with a diameter of two centimeters (smaller than table tennis)
4. Dip the fish balls evenly and wrap the egg liquid with bread crumbs.
5. Heat the oil to 50% heat (just insert the chopsticks into the oil and start running, not too hot, otherwise the paste will not be cooked)
6. Add fish balls and fry for about 2 minutes until the fish balls are golden yellow (the frying time can be treated according to the size of the balls).
7. Sprinkle with salt and pepper or dip in salad sauce, tomato sauce, Thai sweet and spicy sauce and other flavors you like.
Otherwise, the meatballs are too soft and inelastic. If you want to reduce elasticity and feel softer, increase the amount of water.
I finally found the trick: I didn't put a lot of starch like the fish balls I bought, but I just used fish ingredients.
Instead, I made a delicate and elastic fish ball.
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7 home-cooked meatballs
Homemade meatballs are a traditional dish in Huai 'an, Jiangsu Province. They are made of pork belly, yam and glutinous rice flour, 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:
Pork belly 500g (fat and thin), yam 200g, glutinous rice flour 30g, egg 1, ginger10g, onion 30g, salt, pepper, cooking wine, monosodium glutamate, dried starch, salad oil1500g (about.
Method:
1. Wash pork belly and chop it into minced meat with ginger and onion (or grind it into minced meat with a blender); 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 heat, fry for 3 ~ 5 minutes and then change to high heat. When the meatballs are golden yellow and crisp in appearance, take them out and put them in a plate with lettuce leaves.
Eight handmade shrimp balls-cooking shrimp in different ways.
Material: shrimp
Ingredients: salt, broth essence, corn starch.
Exercise:
1, shrimp shell and sand line
2. Chop the shrimps by hand, chop them, add salt and broth essence, and mix well with a little corn starch.
3. Start using autumn until the shrimp is gelatinous.
4. When the water is slightly boiling, pour the shrimp meat with a spoon and boil it.
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Method for making shrimp meatballs
1, remove the head, tail and skin of prawns, remove the sand line on the back and wash with clear water.
2. Slice the fat meat.
3. Add prawns and mash them with the back of a knife.
3. When the salad oil in the spoon is heated to 40%, squeeze the shrimp paste into a ball, scoop it out with a small spoon, fry it into light yellow, and take it out and eat it. Dip some pepper and salt when eating.
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Shrimp and pork balls
Raw materials:
Shrimp, pork stuffing, coriander, onion, ginger, eggs.
Seasoning:
Pepper, salt, Shaoxing wine, pepper, salt
Exercise:
1, wash the shrimp and remove the shrimp line. The first trick: wash the shrimp with clear water to make it elastic and not sticky.
2, the second measure: shrimp should be smashed into a paste with the back of a knife. This kind of shrimp meat is greasy and elastic, also called Q.
Kitchen China, one-stop kitchen.
3, the third measure: shrimp and pork stuffing are put together according to the ratio of 2: 1 to make shrimp meatballs chewy.
4, onion minced, ginger minced, coriander cut into sections.
5. Separation of egg white and egg yolk.
6. Pour the egg white into the shrimp paste and meat stuffing, and add onion, Jiang Mo, pepper, salt and Shaoxing wine.
7. Add the stuffing into the starch and gradually speed up the mixing.
8. The fourth measure: beat the meat stuffing clockwise until it is very thick. This is the key to the elasticity of shrimp balls.
9. The fifth measure: a pot, knead the stuffing into balls and put them on a greased plate for later use.
10, the pot is hot. When the oil in the pot is 40% hot, add shrimp balls and fry until cooked. 1 1. Fry one side until golden brown, and then roll it to the other side.
12. Serve until golden on both sides and sprinkle with a little salt and pepper and coriander.
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9 tomato meatballs
Materials:
250g minced meat, 250g tomatoes, fresh vegetables 150g, eggs 1, onions, ginger slices, salt, pepper, chicken powder and water starch.
Exercise:
1, put the meat stuffing into a bowl, add eggs, starch, chicken powder, salt and a little water, and stir vigorously 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.
10 elastic juicy chicken balls with tomato sauce
Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that in eggs and milk. Therefore, high-quality chicken from protein is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc. Compared with beef and pork, chicken contains more unsaturated fatty acids-oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce low-density lipoprotein cholesterol harmful to human health.
Video: elastic and juicy chicken balls with tomato sauce \ Life Channel > Life List > Delicious.
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1 1 tofu ball
Tofu balls
Ingredients: a large piece of tofu, 2 egg whites, half a carrot, 3 mushrooms, a proper amount of coriander, and a thick soup treasure.
Seasoning: salt, chicken essence, sesame oil, water starch and coriander.
1 all raw materials
Cut 2 pieces of tofu into pieces and cook in boiling water for a while to remove the beany smell.
3 take out the water control and grind it into tofu paste with the back of the knife.
4 clamp the bean curd with gauze and squeeze out the water.
5 squeeze the dried tofu paste into a big bowl.
6 carrots and mushrooms are cut into fine powder.
7 Add carrot powder and mushroom powder into bean curd, add salt and chicken essence, and then stir well.
8 Beat in 2 egg whites and grab them evenly by hand.
9 make tofu balls for use.
10 Add three bowls of water to boil, and add thick soup to melt slowly.
1 1 Slowly put the prepared tofu balls into the soup.
12, stew for 2 minutes, and finally thicken with a little sesame oil.
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12 Sangu meatball soup
Materials:
Minced pork, Pleurotus ostreatus, white mushroom, Flammulina velutipes, Jiang Mo, an egg, white powder, white pepper, salt and onion.
Steps:
1. Add Jiang Mo, an egg, white powder, salt, white pepper and a little water into the minced meat and stir well.
2. Boil a pot of water, push the minced meat into a ball with a spoon and cook it in the pot until it floats.
3. Cook another pot of water, add shredded ginger and salt, add oyster mushrooms and white mushrooms and cook for 5 minutes.
4. Add meatballs and Flammulina velutipes, cook for another 5 minutes, turn off the fire and add onions.
13 pot of braised pork balls
Materials:
Plum meat 1 kg, shrimp 3 Liang, ginger 1 teaspoon, garlic 1 spoon, lettuce 1, onion and garlic each 1.
Exercise:
1. Wash pork, dry it and chop it into minced meat. Take 1/4 teaspoon of salt, 1 teaspoon of soy sauce, sugar, corn flour and wine, 2 tablespoons of water, a little pepper and 1 tablespoon of oil, and marinate for 20 minutes.
2. Wash the shrimps and grind them into minced meat. Put them in minced meat with ginger and onion. Acid them into jelly by hand, rub them into balls and roll them on raw flour.
Step 3 wash lettuce.
4. Boil the oil in a half wok, put down the meatballs and fry until golden brown. Pick up and drain the oil side by side.
5. Put 2 tablespoons of oil in the casserole, stir-fry shallots and garlic, put down the meatballs and stir-fry for a while, add water, Zanjiu and 65,438+0 teaspoons of white wine, 2 teaspoons of oyster sauce, 65,438+0 teaspoons of soy sauce, 65,438+0 teaspoons of sugar, half a teaspoon of sesame oil and a little pepper, add water and boil for 8 to 65,438+00 minutes until the water comes.
14 chicken balls
Chicken balls
Ingredients: chicken breast, chrysanthemum, Flammulina velutipes
Exercise:
Wash the chicken breast, flour 4/5 of the chicken, 1 5 cut the chicken into small strips, add salt,1egg, pepper and corn starch, and stir in the same direction.
Adding sliced Flammulina velutipes, stirring,
Stir chicken
Add chicken rack soup to the pot (clear water is also acceptable). Add some salt, soy sauce, sugar and chicken essence to the soup.
After boiling, knead the minced meat into a ball by hand, put it in a pot and cook for 1-2 minutes, then add Artemisia selengensis and turn off the heat.
Because the chicken balls are added with Flammulina velutipes slices, they taste very good. I recommend them!
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15 method for making Japanese octopus balls
Octopus meatballs are quietly popular in China. The main production equipment is oven. Three or two flat plates dig round holes to heat and drain water. The brand fish meal slurry leaks into the small hole 100 second through a delicate funnel, then the chopped vegetables, dehydrated spring shrimp and octopus are added, and the fish meal slurry is turned over and added. In a short time, it becomes a ball the size of a ping-pong ball with a diameter of 3.8cm.
Octopus roast, also known as octopus balls, originated in Osaka, Japan, and was originally named "Octopus roast". Its history can be traced back to Taisho era, and its founder is a famous Japanese gourmet, Mr. Ryuji Endo. Known for its tender skin and beautiful meat, it has become a well-known national snack in Japan. Octopus meatballs became popular in Southeast Asia and became one of the emerging foods in this region.
A round hole was dug in the flat plate of the oven.
Production method:
(1) Put all batter materials into a bowl and mix them evenly, or you can replace them with baked octopus fish powder on the market, as long as you add water and mix them evenly (30 baked octopus can be made according to the ratio of baked octopus fish powder 150g, water 2 1 4 cups and eggs1).
(2) After the barbecue model is heated, brush a thin layer of oil with a brush, then pour the stirred batter into the round hole of the model about 3/4 full, then fill the stuffing into the batter one by one, and then pour a little batter to cover the material. The batter poured into the model first will expand and overflow, so be sure to pay attention to the expansion of the batter. If there is overflow, be sure to dial it back into the hole with a bamboo stick first.
(3) Bake until the periphery of the batter is separated from the model, draw a circle on the charred edge of the octopus with a bamboo stick, then turn it over 180 degrees (Figure 3), and continue to bake the other side.
(4) When the whole octopus burns and expands into a circle, turn it over with a bamboo stick several times and barbecue it until it is fully cooked. Apply proper amount of black vinegar or mayonnaise, sprinkle with fish fillets and Qinghai moss powder.
Batter raw materials:
50g of low-gluten flour, 2 tsps of baking powder, egg 1 piece, 80g of water and salt 1 tsp.
Stuffing:
Octopus, shredded ginger, chopped green onion, cabbage and carrot.
Impregnating material:
Fish shreds, seaweed powder, mayonnaise and mustard sauce.
Quantity:
About 15.
Exercise:
1, put all batter materials into a large bowl and mix well;
2. Wash and shred cabbage and carrots. Add them and stir well to get octopus batter.
3. Cut the octopus into small pieces for use. After preheating the barbecue mold with low fire, brush a thin layer of oil with a brush, then pour the batter into the round hole of the mold groove until it is about 1/2 full, and then fill in a proper amount of stuffing;
4. When the batter can be turned over, you can draw a circle around it with a bamboo stick, turn the other side over and continue to barbecue until it feels elastic when pressed with a bamboo stick, and then take it out;
5. Apply an appropriate amount of octopus to mayonnaise and mustard sauce, sprinkle with shredded Chai Fish and seaweed powder and serve;
6. You can buy a special black vinegar sauce for octopus roasting in the supermarket to match it. In order to avoid the uneven or over-scorched baking of octopus on the same plate because it is too late to fill the stuffing, you can add cabbage and shredded carrot into the batter in advance and mix well, or you can keep it together to fill the octopus and bake it into stuffing.
DIY Video: Lovely Women's Association のDIY Japanese Octopus and Octopus Ball.
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Video: How to make octopus balls
Video: The whole process of making octopus burn (octopus pill)
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Video: Octopus balls in the Japan Enterprise Pavilion of the World Expo.
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16 mushroom meatball porridge
raw material
1 cup of rice, 50 pieces of pork stuffing, 5 pieces of salt, 5 pieces of white pepper and 5 pieces of starch, 10 piece of sauerkraut powder, 2 pieces of small mushrooms, 1/2 pieces of carrots, 1 piece of ginger, and appropriate amount of coriander (the unit is not specified as grams).
The eating habits of different families are really different. There is no unity between this one who prefers oil and salt and that one who likes vinegar. However, as long as a bowl of exquisite porridge is carefully cooked, it is fragrant and convenient to eat. I believe that no one can resist the delicious food made with heart.
In fact, cooking porridge requires patience, and even drinking porridge requires trouble. The porridge has just arrived. It's hot and smells delicious. I can't eat it. If you leave it for a while, it is suitable for cold and hot, but there is also a layer of skin on it. Rice and rice are stuck together, and the whole bowl is paste when a spoonful goes down. It is not good to drink cold porridge, and it is easy to cool the stomach. When drinking hot porridge, you should concentrate on it and stir it with a spoon while sending it to your mouth. So drinking porridge is not an easy task. But only by drinking seriously can you afford people who cook porridge seriously.
Making meatballs is a very delicate job. Add starch and a little water to the pork stuffing and stir it into a paste. Season with salt and pepper and put it in a small bowl. First, use a small spoon to make it back into a ball, and then bounce it into boiling water. As soon as the meatballs surface, they are cooked. When they are taken out, they can get a pot of fresh soup, which can be eaten with noodles or directly. The remaining salt can be removed from mustard by soaking. Soak mushrooms in soft diced carrots.
Jiang Si should be more prepared. You can guess why the word ginger is written as beauty ginger just by looking at it. It's yellow and tender, and it looks delicate and fresh when it is cut into filaments by skillful hands, which reminds people of the charming and lovely graceful beauty. Would you like to eat?
When the meal is ready, you can officially start cooking porridge. First of all, you should choose a slightly larger clay pot. After filling with water, the space from 1/4 to 1/3 can be reserved to prevent the porridge from overflowing when rolling. After the water is boiled, stir and boil-the rice will sink to the bottom and stick to the pot when the temperature is low. Until the rice will automatically roll in the water. At this time, you can put all the ingredients in: add meatballs, shredded ginger, shredded cabbage, mushrooms, carrots and everything else, cook for ten minutes, and finally sprinkle with a little coriander powder.
Savor carefully, the porridge is fragrant and tender, and the bottom of the porridge is fragrant and smooth.
skill
Beef balls made of beef stuffing are also delicious to cook in this porridge. If you like, you can try scraping the fish into velvet and beating the fish balls with starch. Or simply don't bother to "three pills together" and mumble, how can you get a new word?
17 multicolored meatball soup
material
A catty of minced meat, an egg white, a little salt, three spoonfuls of shredded carrots, three spoonfuls of shredded mushrooms, three spoonfuls of shredded eggs, a little salt, a little sesame oil, a spoonful of cooking wine and a spoonful of chopped celery.
The way of doing things
1. Mix pork, egg white and salt, and then squeeze into balls. The balls are covered with shredded carrots, shredded mushrooms and shredded eggs. Then put it on an oiled plate, cover it with plastic film and cook it with "high" electricity for three minutes.
2. Take a large pot, add the required clear water or broth, cook with "high" power for 10 minute, add meatballs, cook for 3 minutes, and finally add salt, sesame oil, cooking wine and celery powder to taste.
18 tea balls
Raw materials:
250g minced pork, 20g green tea, 2.5g refined salt, monosodium glutamate 1g, and a proper amount of clear soup.
Method:
1. First put minced meat into a large bowl, add refined salt and monosodium glutamate, and stir vigorously with chopsticks, adding water while stirring. When stirring into paste, make 20 balls with a small spoon, put them in a boiling pot, remove them and put them in a soup plate. Experience xiansheng pocket bag
2. Put the green tea into a teacup and pour it into 90 boiling water for later use.
3. Put the pot on the fire, add the clear soup, boil it, add the soaked green tea soup to boil, put it in the soup plate, and add some green tea leaves at the same time.
Features: this dish is delicious and refreshing, and the soup is clear and green. It is one of the cooking methods of home-cooked tea.
19 celery meatballs
Materials:
Pork belly powder 300g, celery 1 root, less salt, monosodium glutamate half a spoon, sugar 1 spoon, soy sauce 1 spoon, sesame oil and wine, pepper half a spoon, coriander proper amount, and 6 onions.
Operation:
1. Chop celery and onion.
2. Add celery powder and chopped green onion into minced meat, add refined salt, half a spoonful of monosodium glutamate, 65,438+0 tablespoons of white sugar, 65,438+0 tablespoons of soy sauce, sesame oil and wine, and fully stir to make oval balls, which can make about 30 balls. Arrange in a container, cover with microwave film, and heat with coriander for 4 minutes and 30 seconds.