How to make meatballs

1 Dongjiang beef balls

Ingredients:

Fresh beef (500g), refined salt (40g ), flavored powder (4g), water (100g), water chestnut powder (30g)

Preparation method:

1. Cut the fresh beef into thin slices and use round small Beat it with an iron mallet, mix it with water, refined salt and water chestnut powder, and beat it into beef glue.

2. Roll the beef glue into a ball shape with your hands, put it into a pot, add water, soak it over a slow fire (the water is clear and the balls are not floating on the surface), pick it up, stew, stir-fry and wait until it is salty. should.

Notes:

1. The beef must be fresh, otherwise there will be no colloid, water will easily come out if it is not beaten well, and the beef balls will not be smooth.

2. The beef balls should be soaked in a slow fire. If the beef balls are boiled continuously with a strong fire, the beef balls will become tougher

2. Tofu, meatballs and vermicelli stew

1. Add oil, put the tofu in the pot, add water, salt, chili pepper, and Sichuan peppercorns. Cook for a longer time on low heat

2. Add meatballs (mine are cooked, bought canned meatballs, of course use your own) Make it better), and finally add the soaked vermicelli

3 ok, remember, the vermicelli cannot be cooked for too long, it will be too rotten and not delicious

3 Steamed meatballs with lemon and vegetables

Ingredients:

2 cups fresh chicken broth, 1/2 cup fresh peas, 2 teaspoons olive oil 1 box (5.66 ounces) steamed meatballs, 1/2 cup minced of carrots, 3/4 cup diced purple onion, 1 and a half cups each of zucchini and diced tomatoes, 3/4 cup shredded feta cheese, 1/4 cup lemon juice, 1/2 cup chopped mint leaves, salt and pepper 1/4 teaspoon each;

Method:

1. Put the chicken soup and peas into a long-handled cooking pot, add 5 teaspoons of olive oil and bring to a boil. Add the zucchini and carrots, turn off the heat, cover and simmer for 5 minutes.

2. In a non-stick pan, add 2 teaspoons of olive oil and heat it. Add onions and fry for about 3 minutes, until lightly browned. Add the zucchini and fry for 2 minutes. Turn off the heat when the zucchini skin is charred and the meat is tender.

3. Use a tongs to loosen the steamed meatballs and put them into the cooking pot. Add remaining olive oil and prepared ingredients and garnish with toasted almonds and lemon slices.

4 large Danish meatballs

Ingredients:

Minced meat (half and half pork, beef) 500g flour 100ml milk or cold broth 200ml egg 1 30 grams of lard or vegetable oil 1 onion 2 tsp salt

1/4 tsp pepper

Package: hot potato salad, yogurt potato salad.

Method:

1. Chop the onion finely, put it into a large basin with other raw materials, and stir vigorously for 3 to 5 minutes until the meat filling is even and "strong".

2. Place the mixed meat filling in the refrigerator (4℃) for at least 15 minutes. Longer time is better.

3. Heat the oil in a pan, use a large spoon to form the meat filling into large meatballs with a diameter of about 4 cm (if the meat filling sticks to the spoon, dip the spoon in the hot oil first) It can be anti-sticky in one click). After making one, put it into the pot and pour hot oil on the surface. When the meatballs are full, turn down the heat and fry for 4 to 5 minutes. Turn the meatballs over, turn up the heat and fry for 1 minute, then drain the oil and remove from the pan.

How to eat:

Place 2 to 3 meatballs on each plate, with 3 to 4 spoons of hot potato salad or yogurt potato salad. Eat with a knife*.

Features:

The meat of this dish is soft and delicious. It is a typical Danish dish. It has a long history and still enjoys a high reputation. It is one of the most common main dishes in families.

Note: This recipe is for 4 servings.

5 three-color meatballs

Ingredients:

300 grams of refined meat, two eggs, 15 grams of spinach juice, 5 grams of refined salt, 1 gram of MSG, cooking wine 5 grams, 45 grams of starch, 30 grams of onion and ginger water, 500 grams of fresh soup.

Production process

1. Chop the pork into pieces, mince it into puree, divide it into 3 even portions, and put it into a bowl.

2. Add refined salt, green onion and ginger water, 1 egg, 60 grams of fresh soup and starch to 1 portion of the meat paste.

Stir well and mix into a red meat filling.

3. Add spinach juice, refined salt, 1 egg, 60 grams of fresh soup and a little starch

Powder to 1 portion of the meat paste, mix well, and mix into a green meat filling.

4. Add another portion of minced meat to egg white, refined salt, green onion and ginger water, 60 grams of fresh soup and water starch

Stir well and mix into a white meat filling.

5. Squeeze the above three kinds of meat fillings into small balls, put them into a pot of warm water, and take them out when they are cooked.

6. Put the wok on the fire, add the remaining fresh soup, add the three-color meatballs, add refined salt,

MSG and cooking wine, bring to a boil and thicken with starch.

6 Roasted Meatballs

Materials:

50 grams of lean meat, 150 grams of old pumpkin, 10 grams of ginger, 10 grams of green onions, 30 grams of peanut oil, 10 grams of salt, 8 grams of MSG, 10 grams of wet corn starch, 5 grams of sugar, and 50 grams of clear soup.

Production process:

1. Chop lean meat into puree and make meatballs. Cut off 1/3 of the pumpkin, scoop out the melon bag, cook it thoroughly with boiling water, and put it in In the dish, slice the ginger and cut the chives into sections.

2. Heat oil in a pan. When the oil temperature reaches 130 degrees, add meatballs and fry until golden brown. Remove.

3. Leave oil in the pot, put in the ginger slices and meatballs, stir-fry, add clear soup, salt, MSG, and sugar until thoroughly cooked. Add green onions and thicken with wet cornstarch.