[Jindu Gourmet] Zhaoyuan Ball
Features:
The texture is soft and crisp, and the soup is fresh and sour.
Efficacy:
This dish is rich in protein, calcium, phosphorus, iron, vitamins, carbohydrates and other nutrients, and also contains a lot of cellulose, which has the effects of nourishing liver and yin, tonifying kidney and promoting fluid production and facilitating defecation.
"Shandong steamed pill" is also called "Zhaoyuan pill". "Attracting far away"-attracting tourists from far away just shows the simple hospitality of Shandong people. Zhaoyuan meatball is a famous hometown dish in Zhaoyuan, Shandong Province.
Zhaoyuan Maruko is very rich in materials, not to mention the general seasoning. There are nearly 10 kinds of main ingredients, such as lean pork, fat pork, eggs, dried rice, antlers, Chinese cabbage, coriander, fungus and onion. You have to wait and see if you have rice to cook. With such rich materials and slow cooking, it's delicious.
As the name implies, meatballs are not fried or fried, but put in cages, steamed in fog, steamed and then poured into soup. The circles of oil flower, green coriander, black brown fungus and golden egg skin are dazzling. Start with a big meatball, soft and tender, fat but not greasy, full of flavor. Let's have another soup. Sour, spicy, salty and fragrant. Straight into the stomach, it has a unique flavor, but it is a big dish of a banquet, which makes people look very enjoyable.
Main ingredients:
500g of lean pork, 25g of pilose antler, black fungus and dried seaweed, 0g of cabbage100g, 50g of coriander and 2 eggs.
Composition:
Chopped green onion, ginger, refined salt, monosodium glutamate, vinegar, pepper noodles, clear soup, sesame oil.
Production method:
(1) Chop lean pork into paste. Soak cornu Cervi Pantotrichum and dried seaweed in warm wat, cleaning, and chopping into fine powder. Wash and chop the cabbage into fine powder, add a little salt and marinate it slightly, and squeeze out the water. Wash coriander and cut into powder. Wash onion and ginger and cut into powder.
(2) Put lean meat, velvet antler, dried seaweed, coriander and Chinese cabbage into a large bowl, knock in eggs, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate and sesame oil, stir well, make meatballs by hand, put them into a steaming pan, put them into a steamer, steam them over high fire for about 8 minutes, and put them into a soup bowl.
(3) Place the soup pot on medium fire, add clear soup, chopped green onion and refined salt to boil, add monosodium glutamate, vinegar, pepper noodles and sesame oil to taste, sprinkle coriander powder and pour into the soup bowl.
Technical key:
1. Pork should be fat and thin, and a little fatter will be more fragrant.
2. Pork should be diced first, then chopped into minced meat, but not chopped into mud.
3. The balls should be the same size. Steam quickly, seize the time, don't steam old, keep fresh and tender.