25g of dried seaweed, 20g of ham and 20g of winter bamboo shoots.
Accessories: 25g shredded onion and ginger, 6g salt.
2 grams of monosodium glutamate, 20 grams of cooking wine, 25 grams of soy sauce, 2 eggs, 75 grams of water starch, 25 grams of pepper 1 g, sugar color, and cooked lard 1000 g (the actual dosage is 50 grams).
Cooking method
1. Pork, water chestnut and dried seaweed are cut into small particles respectively, and ham and winter bamboo shoots are cut into small pieces respectively.
Braised pork balls
Braised pork balls
Rectangular block.
2. Put the meat stuffing into a pot, add water chestnut, dried seaweed, eggs, salt, pepper, cooking wine and water starch and mix well.
3. Knead the mixed materials into four equal big meatballs, fry them in 70% hot oil until the surface is light yellow, and take them out.
4. Put the meatballs into a big casserole, and add ginger onion, cooking wine, soy sauce, sugar color and1000g water.
5. After boiling, skim the floating foam on the noodle soup and simmer on low heat 1 hour.
6. Put the wok on a high fire, add vegetable oil, and when it is 50% hot, add cabbage, winter bamboo shoots and ham, and stir fry slightly.
7. Boil the soup of stewed meatballs, add pepper, monosodium glutamate, water and starch, and pour into the casserole with meatballs.
Method 4
Food preparation
Ingredients: 650g pork stuffing and 1 egg.
Accessories: 4 horseshoe buns, half buns, minced onion and ginger+sliced onion and ginger.
Seasoning: 1 teaspoon soy sauce, soy sauce and water starch (1 teaspoon dry starch).
Cooking method
1. Wash and dry pork and chop it into stuffing, not too fine.
2. Peel and chop the horseshoe; Dice the steamed bread.
3. Beat the eggs into the meat stuffing, add the minced onion and ginger, add all the "seasonings" except the pepper aniseed, and stir in one direction, add a few drops of water and stir together. Then add chopped horseshoe and diced steamed bread and mix well.
4. Ball the meat into balls.
5. Add oil to the pot. When it is 60% hot, add meatballs and fry until the surface is golden. Then take out and drain the oil.
6. Add an appropriate amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, adjust the soy sauce to your favorite color, boil and simmer until the soup becomes less, and then take out the meatballs.
7. Continue to cook the soup left in the casserole, add water starch (except weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.
Method 5
Four Joy Meetballs, a home-cooked dish of Shandong cuisine, is one of the classic representative dishes of Shandong cuisine. Its crispy skin, delicious taste and instant melting in the mouth are irresistible delicacies for men, women and children.
raw-food material
Ingredients: pork stuffing, eggs, chopped green onion.
Seasoning: soy sauce, cooking wine, Jiang Mo, starch, oil and salt.
manufacturing method
1. Add chopped green onion, Jiang Mo, soy sauce, cooking wine, salt, eggs and water starch into the pork stuffing, and keep stirring in one direction with chopsticks until the pork stuffing thickens.
2. Divide the reconciled pork stuffing into 4 parts and dip your hands in a little water to form a big meatball.
3. Heat the oil in the pot with high fire. When it is 80% hot, gently put the big meatballs in and roll them carefully so that they can be heated evenly to keep their shape. Because the meatballs are very big, the upper part of the meatballs will be exposed to oil, so you can scoop up the hot oil in the pot with a spoon and pour it on it repeatedly. After the meatballs are completely discolored, scoop up and drain the oil with a colander for later use.
4. Put the fried meatballs in a soup bowl, then add soy sauce, water and cooking wine, put them in a steamer, and steam over high fire 15 minutes.
5. Put the steamed four Joy Club meatballs into the plate, pour the soup from the plate into the pot and boil it. Add water starch thicken juice, and finally pour it on four Joy Club balls.
Exercise 6
material
800 grams of pork belly.
condiments
1 egg, 200g water chestnut.
condiment
Salt 1 8g, rock sugar10g, half an onion, ginger10g, soy sauce 70g, soy sauce 5g, oyster sauce 20g, water starch10g, yellow rice wine 30g and vegetable oil 30g.
manufacturing method
1. Prepare all the main ingredients.
2. Cut water chestnut (water chestnut) and onion ginger into fine powder for later use.
3. Peel the pork belly, slice it first, then shred it, then dice it, then add chopped onion and ginger, 3 grams of salt, a little yellow wine, eggs and a little water starch and mix well.
4. Stir in one direction for a while to make it firm and unbreakable.
5. After mixing evenly, pour the end of the road, then stir in one direction for a while, and it will be very sticky. Grab a handful of minced meat and make it into a big ball. Pour it in your hand dozens of times, and the surface will stick. You can make four big balls.
6. Put a little vegetable oil in the pot and carefully put the balls in one by one.
7. Fry slowly over low heat until golden on both sides. Turn off the fire and don't move.
8. Pour water into the casserole, sit on the fire, and release 70g of soy sauce, 5g of soy sauce, 20g of oyster sauce, 30g of yellow wine,15g of salt,10g of rock sugar, appropriate amount of ginger slices and chopped green onion, then turn off the fire, carefully put the meatballs in after the water does not roll, turn off the fire immediately after the medium fire is turned on, and stew for 4 hours.