Basic introduction Chinese name: Changhua meatballs Ingredients: rice flour and sweet potato flour. Classification: Taiwan Province cuisine taste: sweet main ingredients, paste, stuffing, others, making method, eating method of meatballs, steaming and frying in cold storage, eating method in summer. The main raw materials of paste are rice flour100g sweet potato flour 300g water 550g Changhua dried bamboo shoots meatballs stuffing 200g muscle slices/stuffing. 3 teaspoons of allspice powder 1/3 teaspoons of pepper 1/3 tablespoons of other coriander, a little garlic, 5 tablespoons of seamount sauce, 3 tablespoons of miso, 2 tablespoons of sugar, 3 tablespoons of water, 2/3 cups of rice flour, 3 tablespoons of water and 4 tablespoons of water. Preparation method 1. Wash the dried bamboo shoots in the stuffing, soak them for 30 minutes, cook them in hot water, remove the sour taste and cut them into dices for later use. After soaking the mushrooms, cut them into pieces, and cut the inner muscle slices into small pieces for later use. Changhua meatballs 2. For the stuffing, heat a pan, add 3 tbsp oil, stir-fry diced mushrooms and sliced meat until fragrant, then add dried bamboo shoots, crispy red onions, soy sauce, spiced powder and pepper, stir well and let cool. 3. Mix the slurry evenly, put it on the gas stove, and cook slowly with low fire. When cooking, stir with an eggbeater until it is thick. After flameout, meatballs can be made when the slurry is cooled to 35℃. 4. Put a little oil on the small dish, put it on the batter, add the stuffing prepared by the second method, then spread a layer of batter, put it in a steamer, cook one by one, and steam it on low heat, which takes about 6~8 minutes. 5. Add a little water to the red food pigment and stir well, then use a paper towel to absorb the water, which is the inkpad. 6. Take out the steamed meatballs, cool them, take out the mold, cover the meatballs, soak them in warm oil, take them out after the skin of the meatballs becomes Q soft, and drain the oil. 7. Put it in a bowl and cut a cross with scissors for use. Boil the sauce together, mix the thickener well, pour it into the sauce and mix well to get the sauce. Pour the sauce on the meatballs and add a little garlic and coriander to complete the Changhua meatballs. How to eat meatballs? Refrigerate, steam and fry. First, put the rice in the refrigerator. Meatballs can be stored for a week. When eating, please steam the rice in an electric cooker, and then steam the meatballs for five minutes. You can dip it in garlic soy sauce according to your preference. If you want to fry it, fry it in cold, slowly with medium or low fire, turn off the heat when the oil boils, and fry it with the remaining temperature until the skin is soft, and the meatballs can be cooked. In addition to steaming or frying meatballs, you can also dip them in sauce in summer. QQ has a lot of skin and minced meat, and its flavor is excellent.