The main ingredient of big-headed meatballs is pork, which is one of the important animal ingredients on our table at present. At the same time, it is also the main source of animal fats and protein. The protein of pork is completely protein, which contains all kinds of essential amino acids, and the proportion of essential amino acids is close to the needs of human body, so it is easy to be fully utilized by human body, with high nutritional value, and belongs to high-quality protein. Pork also provides high-quality protein and fatty acids necessary for human body. Heme (organic iron) and cysteine which can promote iron absorption provided by pork can improve iron deficiency anemia. Traditional Chinese medicine believes that pork tastes sweet and salty, has a flat nature, and enters the spleen, stomach and kidney meridians; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin, moistening dryness, nourishing liver and yin, moistening skin, facilitating defecation and stopping thirst. Those with damp-heat and phlegm stagnation and patients with exogenous diseases are forbidden to eat; Obesity, high blood lipid and high blood pressure should be carefully eaten.

pork fiber is soft, connective tissue is less, and muscle tissue contains more tendon fat, so pork tastes particularly delicious after cooking.

prepare ingredients:

1, pork

2, peanut oil

3, auricularia

4, dried seaweed

5, two eggs

6, onion, ginger, moderate amount

7, starch and flour

8. Soak the dried seaweed in warm water for later use, and soak the fungus for later use

2. Chop the pork. I use the pig's back elbow, add the chilled pepper water, and filter out the pepper. Stir well

3. Chop the onion and ginger, chop the soaked dried seaweed and fungus, put them into the meat, add two eggs into the pork, and add proper amount of peanut oil, sesame oil, soy sauce and so on. Take a proper amount by hand and beat it back and forth in both hands for many times (the meatballs taste tough after repeated beating), then knead it into a ball shape with a diameter of about five centimeters

5. Pour a proper amount of peanut oil into the pot, and put it into the prepared meatballs when the oil is 8% hot, and fry them until they change color. This step is mainly to lock the skin of the meatballs and shape them, without frying them

6. Put the shaped meatballs in a steamer and steam them until they change color. It really takes three minutes to learn, and the kitchen white is not a problem! Come and try it.