The excellent brand Guaji' has just been listed as a national outstanding specialty snack; Noodle Fish; Yuchen brand instant noodles, a well-known trademark at home and abroad; Hairy Egg and Spicy Skewers [Jindu Food] Zhaoyuan Meatballs Features: Soft and crisp texture, clear soup

Fresh, sour, spicy and salty.

Efficacy: This dish is rich in nutrients such as protein, calcium, phosphorus, iron, vitamins, and carbohydrates. It also contains a large amount of fiber, which has the effects of nourishing liver yin, nourishing kidney fluid, and facilitating convenience.

"Shandong steamed balls" is also called "Zhaoyuan meatballs".

"Zhao Yuan" - attracting guests from far away, just shows the simple hospitality of Shandong Lu people.

"Zhaoyuan meatballs" is a famous hometown-style dish in Zhaoyuan, Shandong.

"Zhaoyuan meatballs" are rich in ingredients. Not to mention general seasonings, the main ingredients include nearly 10 kinds of lean pork, pork fat, eggs, dried shrimps, carrots, cabbage hearts, coriander, fungus, green onions, etc.

Rice is good for cooking. With such rich ingredients and careful and slow cooking, delicious dishes are something you can wait and see.

As the name suggests, the meatballs are neither deep-fried nor pan-fried, but steamed in a cage with mist. After steaming, pour the flavored soup into them and serve.

Among the circles of oil flowers, the emerald green coriander, dark brown fungus, and golden egg skin are dazzling.

First, take a large meatball, which is soft and tender, fat but not greasy, and full of mellow flavor.

Next comes the soup, which is sour, spicy, salty, and fragrant. It is so hot that it reaches the stomach and intestines. It has a unique flavor, but it is a big dish for a banquet and is very popular.

Ingredients: 500 grams of lean pork, 25 grams each of carrageen, black fungus, and sea rice, 100 grams of cabbage heart, 50 grams of coriander, and 2 eggs.

Ingredients: appropriate amounts of chopped green onion, ginger, refined salt, monosodium glutamate, vinegar, pepper noodles, clear soup, and sesame oil.

Preparation method: (1) Chop lean pork into puree.

Soak carrots and dried shrimps in warm water respectively, wash and chop into fine pieces.

Wash and chop the cabbage hearts into fine pieces, add a little salt to marinate and squeeze out the water.

Wash the coriander and cut into pieces.

Wash the onions and ginger and cut into pieces.

(2) Put minced lean meat, minced antler sprouts, minced dried shrimps, minced coriander and minced cabbage into a large bowl, break in the eggs, add minced green onion, minced ginger, refined salt, monosodium glutamate and sesame oil, mix well until smooth, and use

Form the meatballs with your hands, place them in a steaming tray, put them in a steamer basket, steam them over high heat for about 8 minutes, take them out and put them in a soup bowl.

(3) Put the soup pot on medium heat, put the clear soup, minced green onion, and refined salt into the pot and bring to a boil. Add MSG, vinegar, pepper noodles, and sesame oil to adjust the flavor, sprinkle with minced coriander, and pour into the soup bowl. Serve.

Technical key: 1.

The pork should be appropriately fat and lean, and a little bit of fat will make it more fragrant.

2.

The pork should be cut into cubes first, and then minced into minced meat, but do not mince it into puree.

3.

The meatballs should be consistent in size.

Steam quickly over high heat, control the time, don't overcook, and keep it fresh and tender.