"One autumn rain and one cold, ten autumn rains put on cotton". With the continuous start of autumn rain, the temperature dropped by 3 degrees. When you go out to buy food, you can't wear shorts any more, which means that the wind is biting. You are shivering along your thighs. At this time of year, you should supplement your calories and put on autumn fat, pork, beef and mutton. There is meat and soup, both vegetables and rice, steaming pork meatballs just out of the pot, sprinkling some pepper powder, adding some coriander to freshen up, and preparing several big steamed buns, which are delicious and nutritious, so even children can enjoy themselves without any pressure.

Juan meatball is a very common dish. At our big table, the last dish is Juan meatball, which symbolizes the round and round, and ends successfully. Scoop a few spoonfuls of hot soup to boost the body's heat, and eat a few meatballs. The meat is tender and delicious, and the meatballs can be smelled from afar. Many children are not sensible and like to wear meatballs with chopsticks.

To tell you the truth, my favorite food is the baked meatballs. I have also studied this dish. The preparation method of meatballs and the proportion of auxiliary materials are all exquisite, and they are not added at will. Usually, except pork, chicken, fish, beef and mutton can be made into baked meatballs, which are fresh, tender and light, and have a soup color.

Ingredients: pork, onion ginger, spinach, starch, eggs

Seasoning: pepper, salt, soy sauce, oyster sauce, soy sauce, spiced powder

1. Prepare a catty of pork stuffing, which is three parts fat and seven parts thin, all of which are lean and too firewood. Adding some fat meat properly will help enhance the flavor. Now there are fewer minced meats.

2. While stirring, don't forget to add starch. Starch can coagulate meatballs, make them close and firm, and should not be scattered. This step of stirring the meat stuffing determines the shaping of meatballs. Remember, stir patiently in one direction, so that meatballs will become stronger and stronger.

3. The longer the stirring time, the stronger the taste of the meatballs, and the better the taste. This step should be patient and last for about 5 minutes, and stir in one direction.

4. Next, it's relatively simple. Boil water from the pot, put some ginger slices in the pot, and when the water boils, turn it to the minimum fire. Put on disposable gloves on your left hand, hold the meat stuffing, squeeze out the meatballs with a tiger's mouth, shape them with a spoon in your right hand, and put them into the pot in turn.

5. For the beauty of meatballs, try to make them as round as possible. If it is the first operation, it will inevitably be difficult. When it is the second operation, it will be simple. Practice makes perfect. After several attempts, you will be proficient. First, improve the quality, then speed up, and the grotesque meatballs will not be cooked evenly.

6. Boil for a few minutes, and the meatballs will be cooked. Put some spinach leaves or other vegetable leaves. When you leave the pot, drop sesame oil, add a small amount of pepper powder, and stir well. The pork balls made in this way are full and juicy, and the meat is tender and smooth, which is loved by adults and children.

1. At a very early time, everyone used chopping boards to chop the meat stuffing, which was slow and uneven. It is suggested to use a meat grinder to mince the onion ginger and the meat stuffing together, so as to remove the fishy smell and taste.

2. Seasoning can be added according to personal taste. Don't put too much soy sauce. The color is too dark. The secret is to stir in one direction. The more you stir, the more you stir, the better you taste.

3. When the fire is boiling, the meatballs can be cooked. Cooked makes perfect, and the more cooked, the better they look. Just put spinach leaves, sesame oil and pepper, and no other seasonings are needed. The soup is very fresh and the meatballs are very fragrant.