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 meatball 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, zucchini and diced tomatoes, each 1.5 cups, 3.

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. fork the steamed meatballs and put them in a boiling pot. Add the remaining olive oil and ingredients and garnish with roasted almonds and lemon slices.

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4 "Danish meatballs"

Raw materials:

Minced meat (half pig and half cow) 500g flour 1 00ml milk or cold broth 200ml eggs 1 lard or vegetable oil 30g onion1salt 2 teaspoons pepper 1/4 teaspoons.

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 and fork.

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 "three-color 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.

6 "Yuhuan roasted meatballs"

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

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 "homemade 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 fire and fry for 3 ~ 5 minutes before changing the fire. When the meatballs are golden yellow and crisp in appearance, take them out and put them in a plate with lettuce leaves.

Eight "tomato meatballs"

Raw materials:

Pork belly, egg, Chinese cabbage, onion, ginger, salt, chicken essence, pepper, cooking oil, water starch, broth 8: 0.

Exercise:

1. Slice pork belly into minced meat, blanch tomatoes with hot water, peel and cut into pieces, wash onions and ginger, cut onions into sections, and cut ginger into sections;

2. Add minced meat into egg liquid, salt, water starch and clear water, stir uniformly in one direction to form stuffing and squeeze into meatballs, pour into boiling water and take them out for later use;

3. set fire to the pot and drain the oil. When the oil is hot, add onion and ginger slices and stir-fry until fragrant. Pour in stock, pick out onion and ginger slices, add meatballs, salt, pepper, chicken essence and Chinese cabbage, thicken with water starch, and put tomato pieces into the pot.

Features: red, white and green, meatballs are tender, fragrant and delicious.

Tips every day:

Tomato contains protein, fat, sugar, vitamins A, B 1, B2, E, nicotinic acid, carotene, vitamin D, minerals, calcium, phosphorus, iron, potassium, zinc, trace elements and free amino acids. Eating regularly can prevent scurvy, protect blood vessels and prevent hypertension. Tomatoes are sweet and sour, and have the effects of promoting fluid production, quenching thirst, stimulating appetite, calming the liver, lowering blood pressure and clearing away heat.

Nine "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 beef ball soup

Materials:

Fresh beef leg wrapped meat 1.5kg, fat pork 150g, monosodium glutamate 150g, super fish sauce 150g, raw flour 100g, dried shrimp 100g, sand tea sauce 50g and pepper 0.

Method:

(1) beef and ham are deboned with a knife, cut into large pieces, put on a big wooden chopping board, and use two special stainless steel hammer knives (each weighing about 1.5 kg) to beat the beef into a pulp (the action should be rapid and even, and it should be mastered for about 20 minutes), and then add half of the raw flour, fish sauce and monosodium glutamate first. `

(2) Hold the beef sauce in the palm of your hand with your left hand, squeeze the meatballs out of the arc seam between your thumb and forefinger with your clenched fist, and dig them out of the hand seam with a spoon with your right hand, and then put them into a basin filled with 70℃ warm water. After this process is completed, cook the meatballs with low fire for about 10 minutes (note that the water can't be boiled, otherwise it will affect the smoothness of the beef balls), and then scoop up the beef balls with a colander.

(3) When eating, use the original soup and beef balls to boil in a pot, add sesame oil and pepper, and add coriander when serving. Serve with sand tea sauce.

Features:

The surface of meatballs is smooth, soft, crisp, elastic, delicious and fragrant.

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1 1 the practice of "bayberry balls"

Features:

Looks like bayberry, crisp outside and tender inside, sweet and sour.

raw material

300g of shrimp sauce, 75g of fat sauce, 35g of minced ham, 20g of yellow wine, 20g of salt10g, 35g of tomato sauce, 35g of sugar and wet raw flour.