There are many people who have eaten this Four Joy Meetballs, most of them have eaten it, but not many people really know the historical allusions of this dish. According to legend, one year in the prosperous Tang Dynasty, the imperial examination was held, and Zhang Jiuling High School, which was the first in the country and was poorly dressed, was recruited by the Tang Emperor as Xu. At that time, there was a flood in Zhang Jiuling's hometown, and my parents left their homes and heard nothing from them. They searched everywhere and finally found their parents' whereabouts. The family reunion coincided with Zhang Jiuling's wedding, which was simply a double happiness. The chef specially made a dish, and after serving it, there were four big round meatballs, saying "Four Happiness": One Happy to be no.1; Erxi is newly married; Sanxi family reunion; Sixi is a son-in-law. Since then, this Four Joy Meetballs has become popular all over the country, and it has become a must-have dish for wedding banquets, wedding banquets, birthday banquets and important family banquets.
In the eyes of many people, it is considered that Four Joy Meetballs, a Shandong cuisine, and lion's head braised in Huaiyang cuisine are the same dish, only recorded in different cuisines, which is a myth. Four Joy Meetballs and braised lion's head have many differences in details, such as making method, detail treatment, ingredients selection, cooking method, etc. Although they are similar, they are even smaller. This Four Joy Meetballs alone is recorded in all major cuisines, and its production methods are also different, and there are many versions among the people. In short, what you like is the best, so you don't have to stick to it.
The ratio of fat to thin should be appropriate when making Four Joy Meetballs, generally, fat meat accounts for 20-30%, and lean meat accounts for 7-8 parts. Fine pork belly and fat meat on hind legs are ideal materials. Only by using the method of "finely cutting and roughly chopping" and chopping it into fine granules can we get the rich and soft texture of Four Joy Meetballs. If you want to save trouble, you can also use a meat grinder. You must grind it with a big board eye, and you must never grind it too delicately, so it is not making Four Joy Meetballs.
Today, seasoning is carried out according to the proportion of "one catty of meat stuffing": soak a bowl of Jiang Shui with onion and ginger in advance, and put 500 grams of meat stuffing in a slightly larger dish basin for easy operation. Add 5g of salt, 2g of monosodium glutamate, 0.5g of pepper, 5g of soy sauce 1 5g, 5g of cooking wine, and 5g of egg white1piece, and mix them evenly by hand. Pay attention to stirring the minced meat in circles along one direction, while stirring, add a small amount of Jiang Shui100g of thick onion for many times, and beat the meat together.
Traditional Four Joy Meetballs is inseparable from "water chestnut", also known as "horseshoe". After cleaning, the skin is peeled off, about100g. There is a trick to the knife work of water chestnut: don't cut it, just pat it gently. First tap the side of the kitchen knife and pat it loose; Take another shot, and take it away; One last time, break it. In this way, uniform and fine granules can be formed, and it tastes more textured.
Mix the minced meat evenly again, leave it for 1-2 hours, and then fry the Four Joy Meetballs: pour a large amount of vegetable oil into the pot, at least it will not pass through the Four Joy Meetballs. Such a kilo of pure meat stuffing can fry about 6 standard Four Joy Meetballs. First, divide the meat stuffing into six equal parts in advance, and keep the oil temperature at least 60% hot, about 180 degrees, and heat it at medium heat. Take out a portion of meat stuffing, scrape it back and forth in the palms of both hands, reunite the meatballs, and then put the meatballs into the oil next to the oil surface. Never turn them at first, fry them until the surface of the meatballs is brownish red, and take out the oil control.
Put the wok on the stove, pour in 30 grams of base oil, add 2 star anise, 5 grams of cinnamon and 3 pieces of fragrant leaves, and stir-fry over low heat for fragrance. Add 30 grams of green onion and 20 grams of ginger slices, stir-fry until fragrant, pour 30 grams of soy sauce, and pour enough boiling water after the sauce is fragrant. Add 4 fried Four Joy Meetballs, add 5 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate, 3 grams of soy sauce, and 30 grams of cooking wine, and fire at medium fire 15 minutes, then cease fire.
Choose a suitable concave bowl, put the cooked Four Joy Meetballs into a tray, blanch four rape seeds in advance and let them cool, then decorate them with a cross or a circle, and put a wolfberry fruit on the top, which means that you are happy and happy, and lucky strike. Filter the soup cooked in Four Joy Meetballs with a leaky spoon to remove the soup residue, take two tablespoons and pour them into the pot. After boiling again, hook in about 50 grams of water starch to make a transparent juice. Pour in 5g of frying oil and 3g of sesame oil to brighten up, and then pour them on the top of the four meatballs to form a base juice with even bottom, and serve Four Joy Meetballs. Four Joy Meetballs, many people who have eaten know the origin, but not many people really know the origin. Fu Lushou, the New Year's Eve dinner, is happy to be served.
Try not to put chopped green onion and ginger into this Four Joy Meetballs. Chopped green onion is easy to fry, and ginger is absolutely taboo for people who don't eat ginger. Use Jiang Shui with chopped green onion. In traditional Four Joy Meetballs, magnolia granules are also used, that is, bamboo shoots are soaked and cut into small particles, and in some areas, diced mushrooms with water can be added according to personal hobbies, but the total amount must be controlled. If water chestnut is out of season, it can also be replaced by brittle yam and lotus root, which are the second best remedies in the past.