Meatballs - a well-known home-cooked dish. There are various cooking methods and each has its own flavor. The steamed meatballs retain their original flavor and are salty and delicious.
Ingredients
Main ingredients
Pork filling
500g
Accessories
Fragrant Onion
An appropriate amount
Ginger
A few slices
Salt
An appropriate amount
Raw Smoke
2 tablespoons
Corn starch
1 teaspoon
Ginger powder
1 teaspoon
p>Cooked salad oil
2 tablespoons
Water
Appropriate amount
Yellow rice wine
2 tablespoons
Sesame oil
1 tsp
Steps
1. Prepare the pork filling. Add an appropriate amount of rice wine, and add water in batches and beat evenly. Each time the water is completely absorbed, add the next one so that the meat filling absorbs enough water and expands in volume. Add an appropriate amount of ginger powder, 2 tablespoons of light soy sauce, beat vigorously in the same direction until it becomes gelatinous, add salt to taste, add 2 tablespoons of cooked salad oil, an appropriate amount of chopped green onion, and 1 teaspoon of sesame oil and stir evenly.
2. Place the meat filling in the refrigerator to chill for a while, which is easier to handle.
3. Use a spoon to take an appropriate amount of meat filling, put it in the palm of your hand, and form it into a round shape.
4. Use a spoon to scrape up the meatballs and beat them into the palm of your hand. Beat them a few more times to make the meatballs firm.
5. Place the prepared meatballs on a plate with a clear space, put two slices of ginger, and add two tablespoons of cold water.
6. Boil the water in the pot, put the steaming rack in, and place the plate on the steaming rack. Cover the pot and steam over high heat for ten minutes.
7. After steaming the meatballs, remove the ginger slices.
8.1 tsp of starch and appropriate amount of water to make water starch for thickening.
9. Pour the soup for steamed meatballs into the pot, add starch water and cook until thick.
10. Pour the cooked soup over the meatballs, sprinkle with chopped green onion, and serve.
Tips
1. Add water to the meat filling and beat vigorously so that the texture is not dry. Add cooked salad oil for a smooth and tender taste. 2. Use a spoon to scrape up the meatballs and beat them until they become firm. 3. The steaming time can be flexibly controlled according to the size of the meatballs. 4. Thicken the meatballs to coat the soup, making them taste better. It is best not to omit it.