The workmanship of Ningde meatballs is still a bit complicated, and the overall process is roughly divided into:

1, taro, sweet potato (usually put a small amount of sweet potato) after washing the skin, put the whole into a pressure cooker to cook and peel. After peeling, add crushed sweet potato powder and stir like northern dough to make the shell of meatballs for later use. It should be noted that under normal circumstances, proper amount of salt and monosodium glutamate should be added to flavor when stirring. The main reason is that the steamed meatball shell has a taste, and it is too light and stuffy without seasoning, and too salty will affect the overall taste; Moderate seasoning generally requires an experienced master to handle it better. ?

2. Pork belly is generally used as the main ingredient of meatball core. I don't like the one that is too fat. If you are too fat, the steamed meatballs are too greasy, and eating too much will make you tired. Pork belly is usually cut into soybean size. After cutting, mix with some shrimp, ginger cut into half a grain size (some may also put some other accessories, such as chopped mushrooms), and other seasonings such as soy sauce, salt and monosodium glutamate. The main ingredients are ready ?

3, prepare a lot of shallots, cut into about 3, 4 mm, and set aside. The above three steps can be prepared at the same time, and many hands make light work. ?

4. After the preparatory work is completed, the package will be launched. Making meatballs is also a little fun, especially for a bunch of relatives and friends who are laughing and having fun. How to wrap meatballs? Generally speaking, long strips are first squeezed from large pieces of raw materials, and then the strips are picked into round meatballs with a diameter of 2,3 cm (in fact, the size is self-determined, some like bigger, some like smaller, and each has his own love), and put them in the palm of his hand. The thumb of the other hand began to knead a bowl around the center, put onions on the insole, add the main ingredients, and then fold the bowl into the shape of meatballs. ?

5. Steaming is the next step, of course. Nowadays, many families burn gas stoves or induction cookers, instead of burning large iron pots as in the past, so stainless steel steamers are generally used at home. However, people who make snacks in Ningde Street still use primitive iron pots to burn charcoal. In fact, there is not much difference between the two. Generally, water should be put into the pot first, and containers such as steamer or steaming mat should be put on it. The container must be covered with a layer of cloth (to prevent the meatballs from being damaged by the container). After the water is boiled and the wet cloth is boiled, you can put the meatballs on it, cover the pot and steam them. It takes about 12, 13 minutes to steam.

6, out of the pot

Fried scallops in Ningde?

Ingredients 1: scallops, that is, scallops, are comparable in taste, color and shape to sea cucumber and abalone. The ancients said, "After eating for three days, I still find chicken and shrimp boring." It can be seen that scallops are delicious. It has high nutritional value and contains many nutrients necessary for human body. First of all, it contains a large number of rich and diverse amino acids, such as aminoacetic acid, alanine and glutamic acid, as well as rich nucleic acids, such as inosinic acid; By-products of amino acids, such as bezoar phosphoric acid; Various minerals, such as calcium and zinc. Scallops are flat and sweet and salty; Has the effects of nourishing yin and tonifying kidney, regulating middle warmer, lowering qi and benefiting five internal organs; Treat dizziness, dry throat, thirst, tuberculosis, hemoptysis, spleen and stomach weakness, etc. A regular diet helps to lower blood pressure, cholesterol and keep fit. Suitable for people: most people can eat it. Children and gout patients are not suitable for eating. ?

It takes about 2 ounces to fry a plate of scallops for 6 or 7 people. At present, the price of scallop in the market is generally 13~25 yuan because of its good color, so the cost of a main ingredient is around 30 yuan. ?

Scallops are hard to cook and frying is unrealistic. Naturally, you should cook them in a pressure cooker before frying them. Drain the water after pressing and take it out. At home, my father wrapped it in a clean towel, twisted the cylindrical scallops into filaments, and then wrung out the water inside. The first process is completed. ?

Accessories 1: water chestnut (or sweet potato), its skin is purple and black, its meat is white, it tastes sweet and juicy, crisp and delicious. Since ancient times, it has the reputation of underground Sydney, and northerners regard it as Jiangnan ginseng. Water chestnut can be regarded as fruits and vegetables, and it is a popular seasonal product. Water chestnut should not be eaten raw, because it grows in the soil, and there may be more bacteria and parasites attached to the epidermis and inside, so it must be washed and cooked before eating, and the cooked water chestnut is sweeter. Water chestnut belongs to cold food and is not suitable for people with spleen, kidney, cold and blood stasis. ?

After the water chestnut is peeled, it is a test of knife skill and patience to cut it into scallops similar to filaments. Only in this way, the two fried things will be more integrated and have a more beautiful appearance. ?

In some seasons, there is no water chestnut, and you can find sweet potato instead, but this sweet potato is not sweet potato. Find a picture to explain it. Of course, if the two are better, water chestnut is more recommended. It should be said that the collocation of water chestnut and scallop tastes more delicious! ?

Appendix 2: Pork belly, take the second layer (the first layer of fat under pigskin) or the fourth layer of lard, and cut it into filaments as much as possible. In the process of frying scallops, a lot of oil will be released. Without this important accessory, the taste would be gone. ?

Accessory 3: Onion, cut a section from the onion section to the middle of the onion section. After cutting, you can directly tear it into thin strips by hand for use. ?

Ingredients 2: 5 or 6 eggs. Mix the dried Bess, shredded water chestnut, shredded fat and shredded chopped green onion together, beat in eggs and stir evenly to make all the main ingredients and auxiliary materials intimate with each other. Ha ha. ?

Above, basically all the ingredients are ready. ?

Let's start frying. Put the oil in the pot, bring it to a boil, put the prepared ingredients in the pot and stir fry. Add seasoning such as salt and monosodium glutamate. . . You're finished.