Tender meatballs: Ingredients: 60 grams of minced meat, 1 teaspoon of chopped green onion.

Seasoning: 1. < 1/2 teaspoon soy flour and 1/8 teaspoon salt > 2. <1 teaspoon water, 1/2 teaspoon soybean flour and a little soy sauce>

Preparation: 1. Chop the meat, add chopped green onion, 1. Mix the ingredients evenly, beat until elastic, and then knead into a bite sized meatballs; steam over medium heat for 1 hour, until meat is tender. 2. Thicken with 2. Material.

Glutinous rice balls: Ingredients: 80 grams of glutinous rice, 200 grams of pork filling.

Seasoning: 5g salt, 8g soy sauce, a little pepper, 3g sesame oil, 5g barbecued pork sauce, 40g starch, 8g garlic powder, 5g minced ginger.

Practice:

1. Wash the glutinous rice and soak it for half a day.

2. Add starch, salt, soy sauce, pepper, sesame oil, barbecued pork sauce, minced garlic and minced ginger to the pork filling, and stir in one direction with chopsticks until the meat filling becomes silky when stirred with chopsticks. . Use your hands to roll the mixed meat into a uniform ball, and roll it in the drained glutinous rice until the glutinous rice sticks to the ball and the meat is invisible.

3. Place the steamer on the fire, put the glutinous rice balls into the pot, and steam them over high heat.

Beef balls: Traditionally made beef balls must be "beaten". It is said to be made from fresh beef leg wrapped in meat, which is cut into pieces after the tendons are removed, placed on a large chopping board, and the meat is "hammered" up and down into a paste with two special square hammer knives. Add various seasonings, then "beat" for a while, put it into a large bowl, add surimi, white meat granules, and MSG, mix well, and then stir vigorously with your hands until the meat paste sticks to your hands, and then grab the meat paste with your hands , clench your fists and squeeze into balls, scoop into a basin of warm water with a spoon, then simmer over low heat for about 8 minutes before scooping up.

Beef balls are often used as hot pot ingredients because of their strong beef aroma, which makes the aroma of the soup last longer. And the beef balls cooked in hot pot have other hot pot flavors besides beef flavor. Of course, beef balls can also be grilled and eaten. While roasting, cut the beef balls in half, smear with sauce and honey, and roast until cooked. It's best to have a good time with some cold beer.

Carrot meatballs: You can mix meatless flour and shredded radish, and then knead them into round balls with your hands. This kind of meatballs is more suitable for steaming.