1 Dongjiang beef balls

Materials:

Fresh beef (500g), refined salt (40g), seasoning powder (4g), clear water (100g) and water chestnut powder (30g).

Method:

1. Slice fresh beef, beat it with a small round hammer, mix well with clear water, refined salt and water chestnut, and beat it into 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:

First, the beef must be fresh, otherwise there will be no gum, and it will easily come out without rotting, and the beef balls made will not be smooth.

Second, beef balls should be cooked with slow fire. Beef balls will become very hard if they are cooked with high fire.

2 bean curd ball vermicelli pot

1 oil, tofu, water, salt, pepper, pepper, long cooking, small fire.

Add meatballs (mine is cooked, I bought canned meatballs, of course, it is best to make them myself), and finally join the soaked fans.

Ok, remember, vermicelli can't be cooked for too long, it tastes terrible.

3 steamed meatballs with lemon and vegetables

Composition:

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, 1.5 cups of zucchini and diced tomatoes, and 3/4 cups of chopped carrots.

Exercise:

1. Put chicken soup and peas in a skillet, 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. Loosen the steamed meatballs with dice and put them in a boiling pot. Add the remaining olive oil and ingredients and garnish with roasted almonds and lemon slices.

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 tricolor meatballs.

Raw materials:

300 grams of lean meat, two eggs, spinach juice 15 grams, 5 grams of refined salt, 50 grams of monosodium glutamate, 5 grams of cooking wine, 45 grams of starch, 30 grams of onion Jiang Shui and 500 grams of fresh soup.

manufacturing process

1. Chop the pork into mud, evenly divide it into 3 parts and put it in a bowl.

2. Add refined salt, onion Jiang Shui, 1 egg, 60g fresh soup and starch to 1 serving minced meat.

Mix a little and turn it into red meat.

3. Add spinach juice, refined salt, 1 egg, 60g fresh soup and water lake to 1 serving minced meat.

Mix a little powder and turn it into green meat stuffing.

4. Add egg white, salt, onion Jiang Shui, 60g fresh soup and water starch into another 1 serving of minced meat.

Stir well and mix in the white 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 the fire, add the remaining fresh soup, add the three-color meatballs and add the refined salt.

Boil monosodium glutamate and cooking wine and thicken with starch.

Yuhuan barbecue balls 6.

Raw materials:

50g lean meat, old pumpkin 150g, ginger 10g, onion 10g, peanut oil 30g, salt 10g, monosodium glutamate 8g, wet powder 10g, sugar 5g and clear soup 50g.

Production process:

1. Chop lean meat into mud and make meatballs. Cut off 1/3 the golden melon, dig out the melon sac, blanch it thoroughly with boiling water, put it in a plate, slice the ginger and cut the chives 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 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. Light the wok and inject it.