1. Braised meatballs

Cooking Category: Fried Cuisine: Shanghainese

Ingredients Category: Pork Taste: Sauce

Color, aroma : Red in color, burnt on the outside and tender on the inside

Ingredients: 300 grams of lean pork fat

Accessories: 50 grams of green pepper, 4 grams of salt, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of MSG, 5 grams of sugar, 2 grams of vinegar, 5 grams of green onions, 5 grams of ginger, 250 grams of oil, 5 grams of starch, 1 egg

Preparation:

1) Wash the bell peppers Remove the stems and cut into rhombus-shaped pieces with a side length of 1 cm. Cut the green onion and ginger into mince;

2) Chop the fat, thin and seven pork into minced meat, add eggs, salt, 1 gram , 2 grams of soy sauce, 1 gram of cooking wine, 3 grams of starch, stir clockwise, and use each after uniformity;

3) Put the oil in the pot and heat it until it is 50% to 60% hot, and use your hands Squeeze the meat filling into walnut-sized pieces, put them into an oil pan, fry until they are set, and then take them out;

4) Put 20 grams of base oil in the wok, add green onions and minced ginger and stir-fry briefly. Add 300 grams of cooking wine, soy sauce, oil, soup or water, then add sugar, boil the pot, add Jiuzi, cook over low heat for about 10 minutes, add bell pepper cubes, and dissolve the remaining starch in the water, then pour Put it into the pot, reduce the sauce and serve it on a plate.

Stir the meat filling with more water (the purpose is to make the meatballs a little softer and not hard) and then add seasonings (salt, pepper, minced ginger and green onions, you can also add some minced carrots as you like), first Pour the meatballs in clean water and take them out.

Then fry the shredded ginger and green onion in a pan, add the meatballs and stir-fry. Add seasonings: cooking wine, salt, light soy sauce, sugar, and stir-fry for a while. Then click on the old sour color mix. Finally, add the sauce and take it out of the pot

2. Sixi Meatballs

The dish is golden in color, fresh, salty and tender, with clear gravy and delicious taste.

Ingredients:

400g pork filling, 100g diced meat, 30g each of shrimp, bamboo shoots and sea cucumber, 750g clear oil (actual consumption is about 100g), 25g soy sauce grams, 20 grams of pasta sauce, 15 grams of cooking wine, 3 grams of salt, 5 grams of MSG, 2 grams each of onion rice and ginger rice, 5 grams of sesame oil, 150 grams of egg liquid, 50 grams of flour, scallions, ginger slices, and aniseed each 3 grams, 500 grams of soup.

Preparation:

(1) Put the meat filling, diced meat, shrimps, diced bamboo shoots and diced sea cucumber together, add soy sauce, noodle sauce, cooking wine, salt, monosodium glutamate, green onion and rice , sesame oil, mix well and form into large balls. Add egg liquid to flour and make a paste. (2) Heat oil in a pan until it is 50% hot, coat the meatballs with egg powder paste, fry them until hard, and take them out. (3) Put the meatballs in a container, add soy sauce, soup, salt, scallions, ginger slices, and aniseed ingredients, steam them in a pot for about 20 minutes, pick out the scallion segments, ginger slices, and aniseed ingredients, decant the original soup and bring to a boil. Add water and starch to thicken the sauce and pour it over the meatballs.

3. Pearl meatballs:

Ingredients: minced meat, shrimp, an egg, a little each of chopped green onion and ginger.

Method: First put the minced onion and ginger into the meat filling, add appropriate amount of sesame oil, chicken essence and soy sauce according to personal taste, and then stir evenly. Next, you need to chop the prepared shrimps into pieces, make them into shrimp paste, and add them to the stuffing. The third step is to add a small amount of egg white. Add a small amount of starch, stir evenly, and the depression will be reconciled.

Method:

Prepare some rice, preferably glutinous rice, and then roll the meat into a ball, stick it with rice, and make balls like pearls, and then serve Pot steaming, the steaming time does not need to be too long, just 20 minutes, the beautiful and delicious pearl meatballs will be ready.

4. Sweet and sour meatballs

Method 1

Ingredients: 150~200 grams of minced pork, one mushroom, one beaten egg, and appropriate amount of bread crumbs

Seasoning

A: ginger juice, soy sauce, cooking wine, salt, sugar, white pepper, a little starch, a little water for soaking the mushrooms

B: ground ginger Minced garlic, tomato paste, white vinegar, white sugar, a little cooking wine, a little light soy sauce

Method

1. Beat the eggs in a small bowl and put the bread crumbs on a flat plate , take another clean plate and set aside. Wash the mushrooms and cut into small pieces. Add seasoning A to the minced pork. Be careful not to add too much salt, starch and water, and stir the meat in one direction.

Then squeeze it into a ball shape with the tiger's mouth of your hand (the size of the ball is according to your preference, it is recommended to be smaller), roll it in the egg liquid, then coat it with a layer of bread crumbs, pinch it gently with your hands, and place it on a clean plate

2. Heat a pot of frying oil until it is 60-70% hot (judgment: put in a grain of minced garlic, it will float immediately after sinking to the bottom), set the heat to medium, put the meatballs into the pot in batches and fry When cooked, remove and drain. Then turn to high heat, and when the oil temperature rises to 80% to 90% hot (judgment: add minced garlic so that it does not sink to the bottom), put the meatballs into the oil and fry again, quickly take them out and place them on a paper towel. The fried meatballs are golden brown

3. Mix seasoning B (except minced ginger and garlic) in a small bowl, taste the sweetness and sourness, and decide if you like it. Leave a little base oil in the wok. After the oil is hot, add minced ginger and garlic and saute until fragrant. Add diced shiitake mushrooms and stir-fry evenly. Then add the mixed seasonings, stir-fry well and turn off the heat. Pour the fried meatballs into the pot and turn them over twice. Coat them with the sweet and sour sauce. Quickly remove from the pot and serve on a plate. Eat while hot.

Method 2

Ingredients: 300 grams of pork, vegetables

Seasoning: soy sauce... 1 tablespoon of cornstarch... 11/2 large 1 tablespoon of sugar... 2 tablespoons of white vinegar... 1 tablespoon of tomato sauce... 1 tablespoon Mix well with a large spoon and form into 8 small balls.

2. Mix 1/2 tablespoon of sugar, vinegar, tomato paste, and starch powder with 2 tablespoons of water to make a sweet and sour sauce.

3. Heat the pan, add 2 cups of oil, fry the meatballs over low heat until the surface is brown, drain off the excess oil, add mixed vegetables and stir-fry briefly, then add sweet and sour sauce. Cook until the soup is thick.

Method 3

[Raw materials/seasonings]

1 package of Yang Wan, 40 grams of green pepper, 40 grams of red pepper, 2 slices of pineapple, 1/2 branch of green onion, 2 cloves of garlic 3 packets of sweet and sour sauce, a little cornstarch water

Preparation:

(1) Wash all materials, cut green and red peppers into diamond-shaped slices, and cut pineapple slices into 4 small pieces. Cut onion into sections and mince garlic. Set aside.

(2) Put the yang pellets into the oil pan and fry for a while, then remove and drain the oil. Leave a little oil in the pan to sauté the shallots and garlic.

(3) Then put the green pepper slices, red pepper slices and pineapple into the pot and stir-fry for a while, then add the sweet and sour sauce and Yangyang balls, mix well, and finally add a little cornstarch water and stir-fry evenly to form a thin gravy. That’s it.

If you don’t have Yilin sweet and sour sauce, you can also mix sugar, vinegar, water and tomato sauce in a ratio of 1:1:1:1 to make sweet and sour sauce.

Method 4

Ingredients: 500 grams of tofu (old tofu is also acceptable), 1 egg, salt, soy sauce, vinegar, sugar, oil, water

First: mash the tofu, add 1 egg, add an appropriate amount of salt like noodles, and put it aside;

Second step: put a little more oil than usual, wait for the oil When the pot is hot, use your hands to shape the mixed tofu into balls one by one. Place one ball at a time and wait until browned before serving.

Step 3: Put a little oil in the pan. If you like garlic, you can put some garlic and wait for the aroma to come out. Add the prepared meatballs, appropriate amount of soy sauce, sugar, vinegar, tofu meatballs and a little water. Just boil it. (You can also boil these ingredients and pour them on the meatballs)

If you like spicy food, add a little spicy.

Method 5

Ingredients: Twelve taels of minced meat, half a Chinese cabbage, and two green onions.

Seasoning: (1) Two tablespoons of green onion and ginger water, half an egg, half a teaspoon of salt, and half a tablespoon of starch water.

(2) Four tablespoons of sugar, four tablespoons of vinegar, half a tablespoon of soy sauce, half a teaspoon of salt, four tablespoons of water, starch powder

One tablespoon of water, a little sesame oil .

Method: [1] Grind the meat and chop into fine pieces, stir in the seasoning (1), stir in the direction, heat six cups of oil, squeeze the meatballs into the frying pan

until they float Remove when rising.

[2] Cut the Chinese cabbage into thick strips, stir-fry with two tablespoons of oil until soft, season with a little salt and MSG, and put it on a plate.

[3] Use two tablespoons of oil to stir-fry the seasoning (2) evenly, add the meatballs, mix well, and place on the Chinese cabbage

at the bottom.

[4] Just sprinkle with shredded green onions.

◎ Buy the minced meat and then chop it to make the meat sticky. Stirring in the right direction can enhance the elasticity.

◎ Use whole eggs when marinating the meat to be fried, which can make the meat tender and crispy.

◎ When the Chinese cabbage is fried and placed on the plate, the soup should be drained so as not to affect the seasoning of the meatballs.

4. Winter Melon Meatballs

Ingredients: 150 grams of pork filling, 150 grams of winter melon, 1 egg white, 1 teaspoon of cooking wine (5 ml), 1 teaspoon of minced ginger (3 grams) , 2 slices of ginger, 2 teaspoons of salt (10g), 1/2 teaspoon of chicken essence (3g), 3g of coriander, 1 teaspoon of sesame oil (5ml)

Method:

1. Peel off the green skin of the winter melon and cut into 0.5 cm thick slices.

2. Put the meat filling into a large bowl, add egg white, minced ginger, and cooking wine. Be careful not to forget to add salt. Place the right amount according to your own taste

and mix evenly.

3. Add water to the soup pot and bring to a boil, add ginger slices, turn to low heat, squeeze the minced meat into evenly sized meatballs, and put them into the pot as you squeeze them

When the meatballs change color and become firm, gently push them with a spoon to prevent them from sticking.

4. After all the meatballs are squeezed, turn up the heat and bring the soup to a boil. Add the winter melon slices and cook for 5 minutes. Add salt and chicken essence to bring out the flavor of the soup.

Finally add in Coriander, drop in sesame oil and serve