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, dig out the melon sac, blanch it thoroughly with boiling water, put it in a plate, slice ginger and cut chives.

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. 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 heat, fry for 3 ~ 5 minutes and then change to high heat. 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, soup stock.

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.

Tip:

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.

9 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 fist, and dig them out of the seam with a spoon with your right hand, and then put them into a basin filled with warm water at 70℃. 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.

1 1 Preparation method of waxberry 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, 35g of salt10g, 35g of tomato sauce and sugar, 20g of wet raw flour, 750g of refined oil, 25g of soup, a little chopped green onion and ginger juice.

manufacturing process

1. Add ginger juice, chopped green onion, yellow wine, salt and wet raw powder into the shrimp and fat meat.

2, pot fire, put the oil to 50% heat, squeeze the shrimp sauce into bayberry-shaped balls, roll on the ham and fry in the oil pan, drain the oil.

3, the pot is on fire, leave a little oil, add tomato sauce, sugar, soup, stir fry, add bayberry shrimp balls, thicken the wet raw powder, and stir well.

12 Sangu meatball soup

Materials:

Minced pork, Pleurotus ostreatus, white mushroom, Flammulina velutipes, Jiang Mo, an egg, white powder, white pepper, salt and onion.

Steps:

1. Add Jiang Mo, an egg, white powder, salt, white pepper and a little water into the minced meat and stir well.

2. Boil a pot of water, push the minced meat into a ball with a spoon and cook it in the pot until it floats.

3. Cook another pot of water, add shredded ginger and salt, add oyster mushrooms and white mushrooms and cook for 5 minutes.

4. Add meatballs and Flammulina velutipes, cook for another 5 minutes, turn off the fire and add onions.

13 pot of braised pork balls

Materials:

Plum meat 1 kg, shrimp 3 Liang, ginger 1 teaspoon, garlic 1 spoon, lettuce 1, onion and garlic each 1.

Exercise:

1. Wash pork, dry it and chop it into minced meat. Take 1/4 teaspoon of salt, 1 teaspoon of soy sauce, sugar, corn flour and wine, 2 tablespoons of water, a little pepper and 1 tablespoon of oil, and marinate for 20 minutes.

2. Wash the shrimps and grind them into minced meat. Put them in minced meat with ginger and onion. Acid them into jelly by hand, rub them into balls and roll them on raw flour.

Step 3 wash lettuce.

4. Boil the oil in a half wok, put down the meatballs and fry until golden brown. Pick up and drain the oil side by side.

5. Put 2 tablespoons of oil in the casserole, stir-fry shallots and garlic, put down the meatballs and stir-fry for a while, add water, Zanjiu and 65,438+0 teaspoons of white wine, 2 teaspoons of oyster sauce, 65,438+0 teaspoons of soy sauce, 65,438+0 teaspoons of sugar, half a teaspoon of sesame oil and a little pepper, add water and boil for 8 to 65,438+00 minutes until the water comes.

14 meatball chili soup

Pork, beef or mutton can be used as stuffing. Add cooking wine, pepper powder, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (never add more) and mix well. Flooding for half an hour or 10 minute.

Soak auricularia auricula and daylily, wash and tear into small pieces and strips.

Add shredded pepper, peanuts and boiled water to a boiling pot until peanuts are 80% ripe, squeeze the meat stuffing into meatballs by hand, put them in the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and add day lily. After about 8- 10 minutes, the meatballs are cooked, with round vermicelli and fungus.

Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce.

When the soup in the pot is sticky, you can beat the eggs into it, or add the crushed tender tofu.

This soup is very comfortable to drink in winter. There can also be different soup bases, such as pig bones, cattle bones and sheep bones, and Chinese medicines such as Lycium barbarum can also be added.

15 Jade meatballs

raw material

500g of lean pork, protein100g, 60g of dried raw flour and 300g of vegetables. Salt, seasoning powder, pepper, wet raw powder, sesame oil, peanut oil, etc., the soup is light.

manufacturing process

1. First, cut the lean meat into pieces, put it in a basin, rinse it with clean water for 30 minutes, pick it up, suck up the water, chop it into pieces with a knife, then chop it into jelly with the back of a knife, put it in a basin, add protein, dry flour, refined salt, seasoning powder, pepper, sesame oil and peanut oil, and stir until it becomes jelly.

2. Draw minced meat into meatballs, put them in a wok to boil, soak them with slow fire, scoop them up with a colander, and filter out the water.

3. Heat the wok with oil, stir-fry the vegetables until cooked, take out the wok and serve.

4. Add oil to the wok, add meatballs and light soup, add refined salt, seasoning powder, pepper powder and wet raw powder to thicken, add sesame oil and tail oil, mix well, spread meatballs with juice on the far side of the dish, remove fascia and mud, and be sure to fully glue.

16 mushroom meatball porridge

raw material

1 cup of rice, 50 pieces of pork stuffing, 5 pieces of salt, 5 pieces of white pepper and 5 pieces of starch, 10 piece of sauerkraut powder, 2 pieces of small mushrooms, 1/2 pieces of carrots, 1 piece of ginger, and appropriate amount of coriander (the unit is not specified as grams).

The eating habits of different families are really different. There is no unity between this one who prefers oil and salt and that one who likes vinegar. However, as long as a bowl of exquisite porridge is carefully cooked, it is fragrant and convenient to eat. I believe that no one can resist the delicious food made with heart.

In fact, cooking porridge requires patience, and even drinking porridge requires trouble. The porridge has just arrived. It's hot and smells delicious. I can't eat it. If you leave it for a while, it is suitable for cold and hot, but there is also a layer of skin on it. Rice and rice are stuck together, and the whole bowl is paste when a spoonful goes down. It is not good to drink cold porridge, and it is easy to cool the stomach. When drinking hot porridge, you should concentrate on it and stir it with a spoon while sending it to your mouth. So drinking porridge is not an easy task. But only by drinking seriously can you afford people who cook porridge seriously.

Making meatballs is a very delicate job. Add starch and a little water to the pork stuffing and stir it into a paste. Season with salt and pepper and put it in a small bowl. First, use a small spoon to make it back into a ball, and then bounce it into boiling water. As soon as the meatballs surface, they are cooked. When they are taken out, they can get a pot of fresh soup, which can be eaten with noodles or directly. The remaining salt can be removed from mustard by soaking. Soak mushrooms in soft diced carrots.

Jiang Si should be more prepared. You can guess why the word ginger is written as beauty ginger just by looking at it. It's yellow and tender, and it looks delicate and fresh when it is cut into filaments by skillful hands, which reminds people of the charming and lovely graceful beauty. Would you like to eat?

When the meal is ready, you can officially start cooking porridge. First of all, you should choose a slightly larger clay pot. After filling with water, the space from 1/4 to 1/3 can be reserved to prevent the porridge from overflowing when rolling. After the water is boiled, stir and boil-the rice will sink to the bottom and stick to the pot when the temperature is low. Until the rice will automatically roll in the water. At this time, you can put all the ingredients in: add meatballs, shredded ginger, shredded cabbage, mushrooms, carrots and everything else, cook for ten minutes, and finally sprinkle with a little coriander powder.

Savor carefully, the porridge is fragrant and tender, and the bottom of the porridge is fragrant and soft.

skill

Beef balls made of beef stuffing are also delicious to cook in this porridge. If you like, you can try scraping the fish into velvet and beating the fish balls with starch. Or simply don't bother to "three pills together" and mumble, how can you get a new word?

17 multicolored meatball soup

material

A catty of minced meat, an egg white, a little salt, three spoonfuls of shredded carrots, three spoonfuls of shredded mushrooms, three spoonfuls of shredded eggs, a little salt, a little sesame oil, a spoonful of cooking wine and a spoonful of chopped celery.

The way of doing things

1. Mix pork, egg white and salt, and then squeeze into balls. The balls are covered with shredded carrots, shredded mushrooms and shredded eggs. Then put it on an oiled plate, cover it with plastic film and cook it with "high" electricity for three minutes.

2. Take a large pot, add the required clear water or broth, cook with "high" power for 10 minute, add meatballs, cook for 3 minutes, and finally add salt, sesame oil, cooking wine and celery powder to taste.

18 tea balls

Raw materials:

250g minced pork, 20g green tea, 2.5g refined salt, monosodium glutamate 1g, and a proper amount of clear soup.

Method:

1. First put minced meat into a large bowl, add refined salt and monosodium glutamate, and stir vigorously with chopsticks, adding water while stirring. When stirring into paste, make 20 balls with a small spoon, put them in a boiling pot, remove them and put them in a soup plate.

2. Put the green tea into a teacup and pour it into 90 boiling water for later use.

3. Put the pot on the fire, add the clear soup, boil it, add the soaked green tea soup to boil, put it in the soup plate, and add some green tea leaves at the same time.

Features: this dish is delicious and refreshing, and the soup is clear and green. It is one of the cooking methods of home-cooked tea.

19 celery meatballs

Materials:

300g pork belly, celery 1 root, less salt, half a spoonful of monosodium glutamate, sugar 1 spoon, soy sauce 1 spoon, sesame oil and wine, half a spoonful of pepper, appropriate amount of coriander and 6 onions.

Operation:

1. Chop celery and onion.

2. Add celery powder and chopped green onion into minced meat, add refined salt, half a spoonful of monosodium glutamate, 65,438+0 tablespoons of white sugar, 65,438+0 tablespoons of soy sauce, sesame oil and wine, and fully stir to make oval balls, which can make about 30 balls. Arrange in a container, cover with microwave film, and heat with coriander for 4 minutes and 30 seconds.

20 Zhu Jin meatballs

Materials:

400 grams of pork; 1 tablespoon chopped green onion; Half a teaspoon of minced garlic; L eggs; L tablespoons of wine; Half a teaspoon of salt; Soy sauce 1 tablespoon; Sesame oil 1 tablespoon; 2 tablespoons of raw flour; 2 tablespoons flour; Pearl balls (1 1): half a cup of glutinous rice; Water 100 ml; Golden meatball (1 1): 1 egg; A little salt; Egg yolk1; 3 tablespoons water

Decorative materials:

Fried peas120g; A little sesame oil; Appropriate amount of salt and pepper

Exercise:

Mix all the ingredients evenly and use a teaspoon to make a uniform meat nine;

(1) Pearl meatballs 1 1:

1. Soak glutinous rice in clear water for 3 hours, take it out and drain it;

2. After rolling the glutinous rice into meatballs, put it in a container filled with half a glass of water, cover it, heat it with microwave "high" for 3.5-4.5 minutes, and observe the adjustment time of its color, taste and maturity;

(2) 1 1 golden ball:

1. Mix eggs, yolk and salt evenly;

2. Burn the egg liquid into a thin egg skin with a hot pot and cut it into filaments;

3. After the meatballs are shredded, cover the container with a little water and heat it with microwave "high" for 3 minutes and a half to 4 minutes and a half, and pay attention to observation;

Put (1) and (2) on the same plate and decorate them.

2 1 Zhugan Pill

Ingredients: appropriate amount of pork liver, a little pork belly powder, Jiang Mo and raw powder. (After adding pork belly powder, the taste is more moist, which proves that this conjecture is correct. )

1. Add salt to taste when making pork liver paste.

2. Add raw flour, minced pork liver, minced pork belly and Jiang Mo, mix well, squeeze out meatballs with the same size by hand, and fry them in warm oil until golden brown.

You can eat it directly or make it into soup. Spinach is rich in iron and cooked with pork liver balls to promote the absorption of iron. It is a soup suitable for old people and children.

22 "Pearl Ball"

1. Wash the glutinous rice and soak it in water for half an hour in advance, not too much, just soak the rice.

2. chop meat. Generally, it is best to chop the meat with your own knife. Don't buy processed meat, it's not fragrant or chewy.

3. Before adding seasoning, add chopped and chopped ginger and onion. (according to personal preference)

4. Add proper amount of cooking wine, soy sauce, salt and monosodium glutamate. .

5. Add a small amount of powder. (Flour or Flour)

Put minced meat and ingredients into a container and stir well.

First, squeeze out the meatballs with the same size by hand, and then roll them in the soaked glutinous rice bowl. The meatballs will occupy a circle of glutinous rice, which is the "pearl" at this time.

Then put the pearl ball on the washed and oiled cabbage leaves.

When you do this, you can boil water at the same time. The water is boiling, put it on and steam for 30 minutes. At this time, the fragrance will float out, and there is a faint fragrance of Chinese cabbage. Delicious pearl balls can be made.