meatball

There are many kinds of flavor snacks in Fujian. Snack bars and stalls all over the country often gather into a' food market' for local snacks; Every day, when the sun breaks in the morning, it opens its doors and customers come in droves. All kinds of exquisite food are very attractive. There are many kinds of specialty snacks and flavor snacks in Fujian, with different production methods and unique tastes. I wonder if you have heard of meatballs? The following fresh graduates' training network I brought is the practice of meatballs:

Recipe meatballs

working methods

Detailed explanation of Fujian snack balls

Region: Fujian snacks

Technology: steaming method

Ingredients for making meatballs: dry starch 1000g, clean taro 2500g, fat pork 500g, brown sugar 1250g, spiced powder 15g, four lotus leaves, a little red and yellow pigment, and peanut oil 5g.

Features of meatballs:

The meatballs are tender, sweet and delicious, oily but not greasy, suitable for both winter and spring.

Teach you how to make meatballs, how to make meatballs.

1. Slice the taro and dice the fat.

2. Grind dry starch into fine powder, put 150g into a basin, pour 250g of boiling water, stir into paste, and pour the remaining starch powder into a bucket. Put brown sugar in a pot, add a little water to boil it into a thick liquid, filter out impurities, pour it into a dry starch powder bucket, add 250g of shredded taro, diced fat, spiced powder and edible red and yellow pigment, and knead it into a sticky dough. Add water to the pot and bring to a boil. Put on a steamer, spread lotus leaves in the cage, add a little water to peanut oil and sprinkle on the lotus leaves. Take a cup, scoop 60 glutinous rice balls on the lotus leaf, evenly divide 250 grams of fat diced meat on each glutinous rice ball, steam for about 40 minutes, and take out.

The main points of making meatballs:

1. When boiling sugar juice, use slow fire, not big fire, so as not to burn the bottom of the pot;

2. When steaming in a cage, steam quickly with boiling water to facilitate expansion. be free of charge

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