1, secret meatballs

Ingredients: a catty of meat stuffing (half fat and six thin), an egg, 2 teaspoons of starch, half onion, a piece of ginger, soy sauce, cooking wine, salt and a steamed bread.

Exercise:

1. Tear off the surface of the steamed bread (eat it directly), pour water into a large bowl and soak it in the peeled steamed bread. After soaking completely, take out the steamed bread, remove the water from the steamed bread by hand, and squeeze out all the water as much as possible.

2. Stir the meat stuffing, add chopped onion, ginger, eggs and starch, and mix well. Add soy sauce, cooking wine and salt to taste.

3. Add the steamed bread that has been squeezed out and mix well.

4. Heat the oil until it is warm, take some meat stuffing by hand, squeeze out small meatballs from the tiger's mouth, fry them in a pot until brown and cook them (for fear of getting water on your hands).

2. Steamed pork balls with rice flour

Ingredients: pork stuffing, glutinous rice, onion, ginger, eggs, salt, cooking wine and starch.

Exercise:

1. Wash glutinous rice and soak it in warm water for more than 3 hours.

2, pork stuffing, chopped green onion, Jiang Mo, beat an egg, sprinkle with appropriate amount of starch, drop a few drops of cooking wine, and mix well in one direction.

3. Roll the meat stuffing into small balls by hand.

4. find a plate and put it in the soaked glutinous rice. Put the meatballs in and roll a layer of glutinous rice.

5. Steam in a steamer 15-20 minutes.

6. Sprinkle chopped green onion or drop jam after boiling.

3. Four happy parties

Raw materials: pork (fat and thin 1: 4), eggs, onion, ginger, soy sauce, cooking wine, refined salt, pepper, star anise, monosodium glutamate, wet starch and peanut oil.

Exercise:

1. Chop the pork into small pieces, put it in a bowl, add eggs, minced onion and ginger, wet starch, soy sauce and cooking wine, and stir evenly in one direction to make the meat stuffing stronger.

2. Then make balls of the same size for use (my balls are not big, a little smaller than eggs).

3. Put peanut oil in the pot, add meatballs when it is 60% hot (about 150℃), fry until golden brown, and take out.

4. Put the meatballs into a large bowl, add soy sauce, cooking wine, pepper, star anise and broth, steam for 30 minutes and take them out.

4. Sweet and sour meatballs

Raw materials: pork, chopped green onion, Jiang Mo, minced garlic, starch, salt and eggs.

Exercise:

1. Chop the lean pork into paste, add appropriate amount of chopped green onion, Jiang Mo, minced garlic, starch and salt, and stir the eggs clockwise into stuffing;

2. Take a proper amount of meat stuffing and pat it back and forth into meatballs with both hands;

3. After all the meatballs are caked, put them on the plastic wrap for later use;

4, the oil temperature is 70% hot, carefully put the meatballs, fry them in medium heat until golden brown, and remove and drain the oil;

5. Add 50 ml of water to soy sauce, light soy sauce, sugar and balsamic vinegar according to the ratio of 1: 1: 2: 1, mix well, put in a pot, add fried meatballs, and boil and stew for a while;

6, add the right amount of water starch, and the fire to collect thick soup.

5. Sweet and sour meatballs

Ingredients: 500g minced meat (pork, fish and beef), 5g salt, 1 0g oil,1egg white, a little water starch,10g onion, Jiang Mo, cooking wine and a proper amount of pepper.

Exercise:

1, minced meat is best chopped by yourself, and the meat chopped by yourself is more mellow and smooth than the meat cooked by the machine. Pork and beef should be stripped of the fascia of the meat, first cut into thin slices, then cut into silk, and then cut into diced meat, which is more likely to rot;

You'd better put the meat on the fish's back. First, remove the big bones of the fish and cut them into thin slices along the lines of the fish. It is best to scrape along the grain with the back of the knife, but it is not practical to operate at home. ) It is also chopped into minced meat.

2. For minced meat, add 2g of salt and stir. Salt is the key to making meatballs. Make some efforts, then slowly add other ingredients and circle in one direction until you feel resistance. It takes about an hour.

3. Hold the minced meat with the palm of your hand and squeeze out a meatball at the tiger's mouth.

4. After the meatballs are extruded, pat the powder dry and fry it thoroughly in the pot. The oil temperature of the croquettes should not be too high. Feel the hot air on the oil with your hands. If it's not very hot, add meatballs and fry them thoroughly over low heat.