First course: Braised pork balls.

When I was a child, my favorite dish for Chinese New Year was braised meatballs. Put one in your mouth and the meat will overflow. The more you chew, the better it tastes.

Specific production method

Step 1: Prepare the ingredients. 400 grams of pork stuffing (three points fat and seven points thin is the best), appropriate amount of ginger, appropriate amount of onion and appropriate amount of rape.

Step 2: Cut the onion and ginger into sections, then put them into a small bowl, and then pour 20 ml of clear water for soaking 10 minute. Wash rape and cut it for use.

Step 3: Start mixing the meatball stuffing. First put a little sesame oil into the meat stuffing, and then keep stirring in one direction to make the meat stuffing more and more sticky.

Step 4: Add 1 tablespoon of salt, less than half a spoonful of chicken essence, 1 tablespoon of soy sauce and half a spoonful of soy sauce into the meat stuffing in turn, and stir evenly in one direction.

Step 5: Pour the onion water and ginger water into the meat stuffing twice and stir evenly in one direction each time.

Step 6: Put half an egg white and 2 spoonfuls of starch into the meat stuffing and stir well in one direction. After stirring, you can beat the meat a few times to make it more energetic.

Step 7: Pour the right amount of oil into the pot, and then adjust the heat to 40% to 50%. Take a proper amount of meat stuffing and put it in your hand. Squeeze a meatball from the tiger's mouth, as shown in the picture.

Step 8: Put the meatballs into the pot with a spoon and fry them on medium and small fire.

Step 9: fry the meatballs until the surface is brown, float and take them out.

Step 10: Pour a little base oil into the pot. When the oil is hot, add the ginger and onion that have just been soaked in water and stir-fry the fragrance.

Step 11: Pour 1 tablespoon soy sauce and 1 tablespoon sugar into the pot, stir well and then pour 1 bowl of water. draw

Step 12: Put the meatballs into the pot and cook for 1 min.

Step 13: Boil the rape in the pot for 30 seconds. Add half a spoonful of salt and half a spoonful of chicken essence to taste.

Step 14: Pour a little water starch into the pot, boil it again, and then turn off the fire and serve.

The second course: pearl balls

This kind of pearl ball has fat and thin meat in it, and the outer layer is wrapped with glutinous rice. After steaming, the taste is soft and glutinous, and the taste is delicious. The rice grains are crystal white and shiny, such as round and smooth pearls, which are very suitable for family banquets.

Specific production method

Step 1: Prepare the ingredients. Pork stuffing 400g, glutinous rice, ginger 1 slice, leek, carrot 1 root.

Step 2: Wash and soak the glutinous rice for 5 hours.

Step 3: Put ginger in a bowl, then pour in 3 spoonfuls of water and soak for half an hour.

Step 4: Start mixing the meat stuffing. First pour a proper amount of sesame oil into the meat stuffing, and then keep stirring in one direction until the meat stuffing becomes sticky. Add 2 tbsp salt, 1 tbsp chicken essence, 1 tbsp cooking wine, and then stir well in one direction. (Always mix the stuffing in one direction. There is no need to put soy sauce, because soy sauce will affect the color of steamed glutinous rice)

Step 5: Add the water of Jiang Mo and ginger into the meat stuffing for three times, and stir evenly every time.

Step 6: Add the minced leek into the meat and stir well.

Step 7: Beat the mixed meat a few times to make it more energetic.

Step 8: Cut carrots into thin slices and spread them on a steamer for later use.

Step 9: put a proper amount of meat stuffing in your hand and knead it into meatballs. Then put it into the drained glutinous rice, so that the surface of the meatballs is covered with glutinous rice.

Step 10: Put all the meatballs on the radish slices, put water on the pot and steam for 25 minutes.

The third way: Braised lion head.

This dish is round, which means round and round. At the New Year's Eve dinner, it was still the finale. Instant in the mouth, wrapped in bright soup, it is especially appetizing whether you look at it or eat it.

Specific production method

Step 1: Prepare the ingredients. 500g pork stuffing with alternating fertilizer, 1 scallion, 1 slice of ginger, 6 eggs.

Step 2: Clean the eggs, cook them in a pot, and then take them out to cool.

Step 3: Peel the eggs for later use.

Step 4: Cut the onion and ginger in advance, then put them into a small bowl, and soak them in a little water for more than half an hour to make onion water and Jiang Shui.

Step 5: Mix the minced meat evenly, then pour the onion water and Jiang Shui into the minced meat in turn and stir evenly. Don't pour the water all at once, pour it several times to let the meat absorb it all. )

Step 6: Add 1 egg, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little chicken essence, 1 tablespoon of salt, a little pepper and a little cooking oil to taste.

Step 7: Keep stirring in one direction until the meat becomes sticky. I feel that the chopsticks can't be stirred, as shown in the figure.

Step 8: Start making big meatballs. Take a proper amount of meat stuffing, put it in your hand and flatten it slightly, then put it in the middle of an egg, as shown in the figure.

Step 9: Shut your mouth and wrap the eggs with meat stuffing. Then pinch the meatballs tightly, as shown in the figure.

Step 10: pat a layer of dry starch on the surface of meatballs, as shown in the figure.

Step 11: Pour the right amount of oil into the pot. When the oil temperature is 50% to 60% hot, put the big meatballs into the pot, fry them until the surface is slightly yellow and solidified, and take them out.

Step 12: Put the fried French fries into the pot. Then, pour in the right amount of boiling water. Next, put the remaining ginger slices and onion segments into water, then add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce and a little rock sugar to taste. After the fire boils, turn to low heat and stew for about 40 minutes.

Step 13: As the picture shows, the stew looks good. At this time, add some water starch to the pot to make the soup more viscous.

Step 14: To look good on the plate, scald some vegetables in a clean pot.

Step 15: plate loading. First put the meatballs on the plate, then pour some soup, and then put the scalded vegetables on the plate for decoration.

Say a few more words

1, make this braised lion head, don't use whole lean meat. This will have more firewood smell and dryness. It is best to choose meat that is three points fat and seven points thin, so that it tastes fresh and juicy and moderately fat and thin.

2. I am lazy and use ready-made meat stuffing. Actually, you have to chop the meat yourself. Cut the meat into grains first, and then chop it into mud, so that the stewed lion's head tastes better.

3. Adding some scallion water and Jiang Shui to the stuffing will increase the flavor and umami taste and make the meat stuffing more tender.

4. When mixing the stuffing, you must keep stirring in one direction until the stuffing is very thick and you feel that it can't be stirred. In this way, when the meatballs are fried, they are shaped and not easy to spread.

5, the oil of the fried meatballs should be hot, so that the meatballs will be formed when they are in the pot. Do not fry for too long, the surface is slightly yellow, and the meatballs are easy to fry for too long.

6. Slow stew is the key to delicious meatballs, so don't worry.

7. After the meatballs are stewed, add some water starch to the soup left in the pot, so that the soup will be particularly bright when poured on the spoon, and the soup will be hung on the meatballs thinly, which is particularly beautiful.

8, meatballs can be fried more than once, then frozen, stewed or steamed when eating.

Fourth: millet balls.

What is special about this meatball is that it is not all meat, but half millet. The meatballs made in this way not only have the smell of meat but also the taste of millet, and the whole meatballs will not be particularly greasy.

Specific production method

Step 1: Prepare the ingredients. 400 grams of pork stuffing, about 300 grams of millet, appropriate amount of leek and appropriate amount of ginger.

Step 2: Cut the ginger into pieces and put it in a bowl. Pat the shallots, then cut them into pieces and put them in a bowl. Next, pour half a bowl of clear water into two bowls in turn and soak for half an hour to make Jiang Shui onion water for later use.

Step 3: Put minced meat and rice into the pot, then add 2 tablespoons Jiang Shui, 2 tablespoons onion water, 2 tablespoons soy sauce, half a tablespoon soy sauce, 1 tablespoon oyster sauce, a little salt, a little chicken essence, a little sugar, a little white pepper, 1 egg and 2 tablespoons corn starch to taste.

Step 4: Keep stirring in one direction until the meat stuffing becomes thick and the meatball stuffing is ready.

Step 5: Next, start rubbing the ball. Take a small amount of stuffing in your hand and knead it into a circle, as shown in the figure.

Step 6: Put the kneaded millet balls into the ball baking tray of the multifunctional pot, as shown in the figure. There is no need to put oil on the baking tray. When frying, the oil in the meat will be fried out, which is more refreshing.

Step 7: Turn over and fry the bottom of the dish until the surface is slightly yellow and hard. Turn off the heat when the whole meatball is fried until the surface is golden and crisp.

Step 8: Load the plate and start.

Say a few more words

1, I use small rice, just break it up with chopsticks and put it in the meat. If you use millet in millet porridge, you must filter out the rice soup, leaving only rice grains.

2. It is more beneficial to make onion and ginger into onion water and put Jiang Shui into the ball stuffing than to cut it into powder and put it directly into the stuffing. First of all, don't lose the fragrance of onion and ginger. Secondly, make the meatballs taste more tender and juicy. Also, when frying, don't worry about the minced onion and ginger. In short, everyone will know if you give it a try.

3. I use a multifunctional pot to fry meatballs, which is more convenient. I don't need oil, just fry it. If not, you can fry or steam the meatballs, and they taste good.

The fifth way: four happy parties.

This is a very classic dish. It is composed of four lifelike balls, golden in color and full of fragrance, which means happiness, auspiciousness, longevity and happiness. It is often used in holiday banquets to get its auspicious meaning.

Specific practices

Step 1: Prepare the ingredients. 600g meat stuffing, appropriate amount of onion, appropriate amount of ginger, a little water starch, egg white 1. (Cut the onion and ginger into large pieces and soak in a small bowl of water in advance)

Step 2: first put a little sesame oil in the meat stuffing. Then stir it in one direction to make it thick and greasy.

Step 3: Add soy sauce to the meat stuffing, stir well, and then add onion water several times, a little less each time. After all the materials are stirred evenly, put them into ginger water and stir for several times.

Step 4: Add a little salt, chicken essence and egg white and continue to stir in one direction. Then pour in water starch and start stirring vigorously until it stops.

Step 5: pat the meat stuffing back and forth several times with your palm, and then knead the meat stuffing into fist-sized balls.

Step 6: fry. Pour the oil into the pot, add the meatballs when the oil temperature is 40% hot, and fry slowly on low heat.

Step 7: Take out the fried meatballs and put them in a big bowl for later use.

Step 8: Put the soaked ginger slices and onion segments on the meatballs. Pour in a little soy sauce and a little hot water. Then the fire will steam for about an hour.

Step 9: Put the meatballs on the plate. Pour a proper amount of steamed meatball soup into the pot, boil, thicken, turn off the heat and pour a little sesame oil. Pour the soup on the meatballs and serve.

Lane 6: Chicken balls

This chicken ball is for friends who want to eat meat to lose weight during the Chinese New Year. The meatballs made of chicken breast and vegetables are rich in meat, full of flavor, chewy and delicious. In addition, because it is fried, the calories are not very high, and the satiety is also very strong, which is very suitable for losing weight.

Specific production method

Step 1: Prepare the ingredients. 300 grams of chicken breast, 30 grams of broccoli, half a carrot and 50 grams of corn kernels.

Step 2: Chop the chicken breast into mud or grind it with a cooking machine. Chop broccoli and carrots separately.

Step 3: Pour a proper amount of water into the pot to boil, and then blanch the corn kernels, broccoli and carrots in the pot.

Step 4: Put the blanched corn kernels, broccoli and carrots into the chicken breast, then add 1 tbsp corn starch, a little salt, chicken essence and white pepper to taste.

Step 5: Stir in one direction with chopsticks until the chicken is very thick. In the meantime, you can also take off your chopsticks and pat the chicken with your hands a few times.

Step 6: Put a little oil on your hand, and then put a proper amount of chicken on your hand and rub it into the shape of a meatball, as shown in the figure.

Step 7: Heat the meatball frying pan slightly, and then put the kneaded meatballs into the frying pan, as shown in the figure.

Step 8: fry on low heat until one side is fried and shaped, and then turn over until the meatballs are mature.

Step 9: Put the meatballs on a plate and squeeze some ketchup and low-calorie salad dressing to start.

Say a few more words

1, this meatball, the amount of starch is not much, so it tastes fragrant and the calories are not high. Only in this way, meatballs are not easy to shape. Therefore, when stirring chicken, you must stir it to the highest intensity, and you can beat it several times with more hands, and the effect is better.

2, chicken is sticky, so when rubbing meatballs, you can put a little less oil on your hands to prevent sticking.