Sixi Meatballs

Ingredients: 500 grams of pork leg meat (fat three, lean seven). 250 grams of raw cabbage sum and 1 egg (weighing about 50 grams). 10 grams of ginger juice, 2 grams of sugar, 25 grams of soy sauce, 2 grams of refined salt, 10 grams of Shaoxing wine, 1 gram of minced green onion, 500 grams of thick white soup, 40 grams of wet starch, and 250 grams of cooked lard. lt; BRgt;

Features: The raw materials are appropriately refined, the meatballs are tender and oily, the cabbage hearts are fresh and waxy, and the soup has original flavor.

Preparation method: Slice pork leg, chop into coarse pieces, put into a bowl, add eggs, 5 grams of Shaoxing wine, minced green onions, 5 grams each of ginger juice, refined salt, and soy sauce, stir well, and moisten the starch Stir 30 grams and make four large balls. Halve the cabbage (large quarters) and cut into 5 cm long segments. Heat a wok over medium heat. Grease the pan with oil. Add lard until it is 40% hot (about 88°C). Add the pork belly to the pan and fry until golden brown on both sides. Pour into a colander and leave a little oil in the pan. Stir-fry the cabbage for a while, add the meatballs, add 5 grams of Shaoxing wine, 20 grams of soy sauce, 2 grams of white sugar, add thick white soup and bring to a boil. Move to low heat and simmer for 15 minutes. When the soup becomes thick, add 10 grams of wet starch. Make the soup thin and thicken. When putting the pot into the pot, first put the cabbage on the bottom of the plate, put the meatballs on top, then pour the original juice over it and serve.

Fried meatballs

Cantonese cuisine

Type of specialty Cantonese cuisine

Basic features: bright color, crispy on the outside and tender on the inside, mellow taste.

Required materials: minced pork, egg white, minced green onion, minced ginger, sesame oil, refined salt, soy sauce, cooking wine, stock, MSG, wet starch, white sugar, salad oil.

Preparation method:

Put the minced pork into a bowl, add minced green onion, minced ginger, refined salt, etc. and mix well, then add egg white and wet starch and mix well. Take a round plate, apply a layer of salad oil, and squeeze the prepared meat filling into 18 balls. Put a clean pot on the fire, add oil and heat until it is 50% hot. Push the balls on the plate into the pot. After frying for a while, gently flatten the balls with a spoon. When one side is fried until golden brown, turn it over. , fry the other side until golden brown, then pour into a colander to drain the oil. Put the pot on the heat, add the base oil to heat, simmer the pot with minced green onion and ginger, add cooking wine and add the broth, add soy sauce, sugar, then add the fried meatballs, turn down the heat and cook until the meatballs are crispy. Add MSG, increase the heat to high, stir in the wet starch, pour in the sesame oil, turn the spoon over, and put it on a plate.

Dish name: Shandong meatballs

Cuisine of Shandong cuisine

Characteristics: The soup is light and fragrant, and the meatballs are delicious

Ingredients

350 grams of lean pork fat, 350 grams of carrots, 25 grams of sea rice, 50 grams of eggs, 50 grams of sesame oil, 10 grams each of green onion and ginger, 15 grams of cooking wine, 15 grams of rice vinegar, 7 grams of salt, 5 grams of MSG, 15 grams of soy sauce, 10 grams each of coriander segments and minced cilantro, 500 grams of chicken broth.

Production process

(1) Soak the carrageenan in warm water, remove the roots and wash it. Soak the sea rice until soft and chop into powder.

(2) Chop the pork into a pot, add 3 grams each of salt, monosodium glutamate and soy sauce, then add minced antler, minced coriander, minced dried shrimps and an appropriate amount of water. Crack the eggs into a basin, stir them into the filling, squeeze the filling into balls with a diameter of 3 cm, put them in the basin and steam them on the upper drawer for about 15 minutes, take them out and put them into a bowl.

(3) Pour the chicken soup into the frying spoon, add salt, MSG, soy sauce, rice vinegar, cooking wine, etc. After the soup boils, skim off the foam, pour in sesame oil, pour the soup on the meatballs, and add the coriander segments. Just skim it.

Poached meatballs

Ingredients

200 grams of lean pork

25 grams of shrimps and steamed magnolia slices

Water chestnuts 250 grams

Preparation method

Make minced pork, add seasonings, diced shrimps, diced mushrooms, water and eggs and mix well to form a filling.

Wash and drain the oily gluten, cut it one by one and fill it with meat filling into a purse shape, stick it with egg yolk paste, fry it in 70% hot oil until golden brown and take it out.

Put minced ginger and scallions into the pot, add pork rib soup, then add meatballs, shrimps and spinach and cook for 1 minute, thicken and serve.

Steamed tender meatballs

Ingredients:

Ground meat - 60g

Green bean kernels - 10 pieces

Ingredients a - 1 spoon of water, 1/2 tsp of cornstarch, a little soy sauce

Method:

1. Chop the minced meat into fine pieces, add boiled green bean kernels and too much soy sauce Mix the white powder evenly, beat until elastic and then form into bite-sized balls. Steam over medium heat for 1 hour until the meat is tender.

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