1 pork and onion tender meatballs
Ingredients:
ground meat 2g
Seasoning:
chopped green onion, bean powder, salt, water and soy sauce
Method of tender meatballs:
1. Chop the ground meat and mix with chopped green onion, bean powder, salt, water and soy sauce.
2. Steam over medium heat for 1 hour until the meat is tender;
3. Use 1 tsp of water, 1/2 tsp of bean powder and a little soy sauce to thicken.
...
horseshoe meatballs
Material: 5 minced water chestnuts, 15g eggs, 1 sweet potato powder and a little scallion
Seasoning: salt, pepper and chicken essence
Practice:
1. Wash water chestnuts, peel them and chop them into small dices, and chop the scallion into fine powder for later use
2. Beat the eggs in the minced water. Add seasoning and stir with chopsticks in one direction until smooth
3. Add diced horseshoe and continue to stir smoothly
4. Add chopped scallion and a little sweet potato powder and continue to stir until it is sticky
5. Put water in the pot, grab a proper amount of minced meat with your left hand, squeeze out the meatballs from the tiger's mouth between your thumb and forefinger, scoop them out with a spoon dipped in water, and gently put them along the edge of the pot where the water has just boiled (at this time, you can turn them down). Continue to scoop the meatballs as above (at this time, the water keeps just boiling)
7. When the meatballs are set in the pot, turn to medium heat and continue to boil, and then take them out.
..........................
Make a dish with radish and minced meat [radish meatballs]
Ingredients:
2g minced pork, 1cm white radish, onion and a little pepper <
Add soy sauce, cooking wine and monosodium glutamate to minced pork, stir well and knead into small balls with a diameter of 2.5cm.
wrap shredded radish around the meatballs, put them on a plate and steam them on high heat for 5 minutes.
cut the onion and pepper into powder. Put a bowl of stock in the pot (chicken essence can be used if there is no stock), add salt, add pepper and onion, bring to a boil, thicken with dilute starch water, and pour it on the steamed meatballs.
Health tip:
Radish is rich in vitamin C, a certain amount of calcium, phosphorus, carbohydrates and a small amount of protein, iron and other vitamins. Radish can ventilate digestion, eliminate phlegm and swell, and ginger can dispel cold and stimulate appetite. Eating radish regularly can reduce blood lipid, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.
Northeast cuisine-Fried meatballs
...................
2 Beef balls with deep feelings
Ingredients: beef
Ingredients: minced onion and ginger, bread crumbs, eggs, green apples, flour, raw flour
Seasonings: salt, baking soda (edible powder), tomato sauce, concentrated orange juice and sugar. Add a little water and baking soda into the beef and stir until all the water enters the beef. Then add salt and pepper and stir well to get beef.
2) Cut the green apple into small dices, add them into the beef together with the minced onion and ginger, and then stir well. At the same time, break the eggs for use.
3) Squeeze the beef into balls, pat a little flour, then wrap it with egg liquid, and finally pat the bread crumbs evenly. Fry in a 5% oil pan until the color is golden, and the balls float and rotate in the oil, and take out. (Two people with four hands, but still too late to film the process of squeezing meatballs and frying meatballs, so I admire those food blogs with detailed process maps, which is really not easy to live! )
4) Add a little water to the pot, add tomato sauce and concentrated orange juice, add sugar and a little salt (very little salt). After boiling, adjust the taste, thicken the raw powder and pour it on the beef balls.
characteristics of dishes: crispy outside and tender inside, sweet and sour, and full of fruity flavor.
Delicious reminder:
1. Chop beef with the back of a knife, so that the minced meat is smooth enough.
2. Dissolve baking soda in this water, and then pour it into the beef puree. Be careful not to add too much water, so the meatballs will not be easy to form.
3. If it is found that the meatballs are not easy to form due to too much water, flour can be added to the meat paste to make up for it. (I'm sure you don't have the strength to chop beef and add it.)
4. The beef paste must be stirred clockwise.
5. Pay attention to the control of oil temperature when frying meatballs. (Mine is a little fried.)
6, the last step of the sauce, pay attention to the salt must be very little. Actually, it tastes good without salt. You can try it.
7, the last sentence is a bit redundant: "That is, we must eat it while it is hot! Eat while it's hot! " When it's cold, it's soft and not crisp.
........................
3 Swedish meatballs-
Swedish meatballs
Material:
8g ground beef with 1% fat
3 large eggs
1 medium-sized onion
mixed ground pepper (mainly black pepper 3g
8-1g sea salt <
1. Put the minced beef into a large bowl, and add the eggs, chopped onion, pepper, salt and oats
(oatmeal should be added to the meat instead of flour or starch
-this is the first big difference between Swedish meatballs and Chinese meatballs)
2. Mix all the ingredients well, so that they are fully mixed, and don't over-stir
. Nordic people don't like tough meatballs ...)
3. After heating the wok, add a proper amount of vegetable oil and heat it to 8%
(In traditional Swedish cooking, iron pots are mostly used,
because big noses also care about the absorption of trace elements by the body)
4. Round the minced meat with your hands or spoon, put it in the wok and fry it on medium heat < Stir-fry quickly
6. When the flour is fully mixed with the hot oil in the pot and turns light brown, it means that the flour is cooked.
Then, add a proper amount of clear water and stir the flour, which is actually fully dissolved in water
(it is best not to pass the meatball 78)
7. Add a small amount of soy sauce and stir it a little
(Nordic people do not mix old with soy sauce, but I think it's soy sauce)
8. Cover the pot and cook for 2-3 minutes on medium heat.
.............
Swedish meatballs
When making Swedish meatballs, it's best to mix two kinds of meat stuffing, which will make them taste better. If you find it troublesome to make meatballs, press the meat stuffing into small patties by hand and fry them on both sides, which will save time.
raw materials of Swedish meatballs:
beef stuffing, pork stuffing, bread crumbs, eggs, oil, soy sauce, chopped black pepper, butter, mushrooms, light cream, soy sauce
How to make Swedish meatballs:
1. Pour bread crumbs into a bowl, add chopped black pepper, pour in water and soy sauce, stir well and place for about 1 minutes.
2. After mixing beef stuffing and pork stuffing, beat in an egg, stir well, then pour in bread crumbs, and then stir well.
3. Rub a little oil on your hands and make the meat into small balls; Pour a little oil into the pan, and when the oil is 5% hot, put the small balls one by one, and fry them on medium and small fire, then put them into the plate.
4. Turn it to low heat, add butter, when it melts, add sliced Tricholoma, stir-fry until soft, add soy sauce and light cream, continue to simmer on low heat to make a thick sauce, and then pour it on the meatballs.
4 Danish meatballs
Ingredients:
minced meat (half pig and half beef) 5g flour 1ml milk or cold broth 2ml eggs 1 lard or vegetable oil 3g onion 1 refined salt 2 tsps
1/4 tsp pepper
Food matching: hot potato salad, yogurt potato salad.
Practice:
1. Chop the onion, put it in a big pot with other raw materials, and stir vigorously for 3~5 minutes until the meat stuffing is even and "strong".
2. Put the mixed meat stuffing into the refrigerator (4℃) for at least 15 minutes. A longer time is better.
3. Heat a flat pan, add oil, and use a large spoon to make the meat into large meatballs with a diameter of about 4 cm (if the meat sticks to the spoon, dip the spoon in hot oil first to prevent sticking). Put one into the pot and pour hot oil on the surface. When the meatballs are full, reduce the heat and fry for 4~5 minutes. Turn the meatballs over and fry them for 1 minute at the same time, that is, scoop up and drain the oil.
How to eat:
Each plate contains 2-3 meatballs with 3-4 spoonfuls of hot potato salad or yogurt potato salad. Eat with a knife.
Features:
This dish is soft and delicious. It is a typical Danish flavor dish. It has a long history and still enjoys a high reputation. It is the most common main course in the family.
note: the quantity of this recipe is 4 servings.
5 Fish balls
Material:
Fresh fish, with no special requirements on species, herring and grass carp are the best.
Practice:
1 Remove the fish scales, remove all the internal organs, chop off the head (you can leave stew),
2 Cut the remaining fish in half, and then scrape it back and forth on the inside of the fish with a knife, slowly scraping a complete fish into minced fish.
3. Mix the scraped fish with a certain proportion of flour, starch and water, put it in a big basin, add salt and Jiang Mo.
4 Stir repeatedly, and turn it clockwise and then reversely. Mix the fish paste and flour into a uniform surimi until the surimi bubbles slightly.
5 Grab a handful of meatballs with your hands, squeeze them hard, squeeze out a fish ball from your palm, scrape it off with a spoon, and put it aside in a clean washbasin. If the meatballs are stirred, they will sink and float again soon.
6 cooked fish balls are cooked slowly with slow fire. You can also boil a pot of fish soup, and then cook it with fish balls.
In winter, you can make a hot pot. No matter what kind of hot pot, fish balls can be added as a side dish, which is full of flavors.
............
Silver Carp Meatballs
Silver Carp Meatballs
Ingredients: 3g of fish, 5g of minced ham, 1g of ham slices, L pieces of water-soaked mushrooms, and proper amount of cooking wine, refined salt, monosodium glutamate, onion, ginger, chicken and cooked lard.
The method of silver carp meatball soup
Wash the fish and chop it into minced meat, add water and a little salt, put it in a bowl, stir it clockwise until it is not sticky, add a little water and mix well, let it stand for 5 minutes, add chopped green onion, Jiang Mo, minced ham, monosodium glutamate, cooking wine and cooked lard, mix well into minced meat, squeeze it into fish balls the size of walnuts by hand, and put it in a pot for soup. Put salt, monosodium glutamate and chicken oil into a large soup bowl, add the original soup for making fish balls, and then gently put the fish balls into the soup bowl with a colander. Put the ham slices on the fish balls to form a triangle, and the mushrooms are cooked with the original soup of the fish balls. Put them in the middle of the triangle made of ham slices and sprinkle with onion.
6 crispy fried fish balls
Material:
Ingredients: 5g of fish (fresh fish just slaughtered is better)
Fish seasoning: 1 egg, 6g of cooking wine, 8g of salt, 8g of minced onion and ginger, each spoonful of pepper, 13 fragrant herbs, and the amount of water is the same as that of an egg
(if you like spicy food, you can put some pepper or curry together)
Wrapping: eggs. Cut into small pieces
2. Put it in a blender and add all the fish seasonings to stir it into thick and vigorous fish paste
3. Make the fish paste into fish balls with a diameter of 2 cm (smaller than table tennis)
4. Soak the fish balls evenly and wrap the egg liquid in bread crumbs
5. Burn the oil to 5% heat (just insert chopsticks into the oil and start running, not too hot, Otherwise, it's not cooked inside the paste.
6. Add the fish balls and fry for about 2 minutes until the fish balls are golden (the frying time can be handled according to the size of the balls)
7. Sprinkle salt and pepper or dip them in salad dressing, tomato sauce, Thai sweet and spicy sauce and other favorite flavors
Otherwise, the balls are too soft and inelastic, and increase the amount of water if you want to reduce the feeling of eating a little softer < The delicate and elastic fish balls are made entirely from the ingredients of fish
...........
7 home-made meatballs
Home-made meatballs are a traditional dish in Huai 'an, Jiangsu Province. They are made from pork belly, yam, glutinous rice flour and so on, and then fried. The finished dishes are golden in color, crisp outside and tender inside, and delicious, which are deeply loved by people.
raw materials:
5g of skinless pork belly (fat four and thin six), 2g of yam, 3g of glutinous rice flour, 1 egg, 1g of ginger, 3g of scallion, appropriate amount of refined salt, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of monosodium glutamate, appropriate amount of dried starch, 15g of salad oil (about 75g) and lettuce leaves. Peel and wash the yam, and chop it into pieces.
2. Put the pork belly into a pot, add refined salt, pepper, cooking wine, monosodium glutamate, dried starch, and knock in eggs, and stir it in one direction, then add chopped yam, glutinous rice flour and a little water, and continue to stir it, so as to obtain the minced yam meat.
3. Set the wok on fire, inject salad oil and heat it to 6% to 7%, squeeze the minced yam into balls with a size of 3.5% and put them into the wok. At the same time, reduce the heat, fry for 3-5 minutes and then increase the heat. When the balls are golden in color and crispy in appearance, take them out and put them into a plate with lettuce leaves.
8 Hand-made Shrimp Slip Pills-Cook Shrimp in a Different Way
Material: Shrimp
Ingredients: salt, broth essence and corn starch
Practice:
1. Shell the shrimp and remove the sand line
2. Chop the shrimp meat by hand, chop it into pieces, add salt and broth essence, and mix well with a little corn starch <
...........
Method of shrimp meatballs
1. Remove the head, tail and skin of prawns, remove the sand line on the back and wash with water.
2. Slice the fat meat.
3. Put it with prawns and smash it into mud with the back of a knife.
3. When the salad oil in the spoon is heated to 4%, squeeze the shrimp paste into balls, scoop it into the spoon with a small spoon, fry it until it is light yellow, and then take it out and put it on a plate. Dip in pepper and salt when eating.
............
Shrimp and pork balls
Ingredients:
Shrimp, pork stuffing, coriander, onion, ginger and eggs.
seasoning:
pepper, salt, Shaoxing wine and pepper salt.
Practice:
1. Wash the shrimp and remove the shrimp line. The first measure: Wash the shrimp with clear water so that it is elastic and non-sticky.
2. the second trick: chop the shrimps into pieces with the back of a knife. this kind of shrimp meat is greasy and elastic, also called Q ..
China in the kitchen, the kitchen is one-stop
3. The third measure: put the shrimp and pork stuffing together in a ratio of 2 to 1 so that the shrimp meatballs are chewed.