How are the fragrant, soft and glutinous meatballs in restaurants made? Today I will teach you how to make several meatballs. Once you learn how to make them, you can make them at home. They are delicious and healthy. You will never have to go out to buy them again. 1. Sixi meatballs
Ingredients:
650 grams of pork filling, 1 egg, 4 water chestnuts, half a steamed bun, appropriate amount of minced onion and ginger + onion and ginger slices.
Seasoning:
1 tsp each of dark soy sauce and cooking wine, 1 tbsp light soy sauce, 2 tsp salt, 2 tsp water starch (1 tsp dry starch + 1 tbsp water), 6 peppercorns 1 aniseed.
Method:
1. Wash and dry the pork, chop into fillings, not too fine;
2. Peel the water chestnuts, chop into pieces; cut the steamed buns Xiaoding;
3. Beat the eggs into the meat filling, add the green onion and ginger, add all the "seasonings" except the peppercorns and aniseed, beat in one direction until vigorous, add a few drops of water and stir together beat. Then add minced water chestnuts and diced steamed buns, stir well;
4. Roll the meat filling into balls;
5. Pour oil into the pot, and when it is 60% hot, add the meatballs and fry until they surface. When golden brown, remove and drain;
6. Add appropriate amount of water to the casserole, add the fried meatballs, onion and ginger slices and peppercorns, add dark soy sauce to your favorite color, and bring to a boil. Turn to low heat and simmer until the soup is reduced, then take out the meatballs;
7. Continue to boil the remaining soup in the casserole, add water starch (out of the amount) to thicken it until thick, and pour it on sesame oil, and then pour it over the meatballs.
Tips:
1. You might as well make more at one time. After frying and letting it cool, freeze it in the refrigerator. It is very convenient to braise or stew cabbage directly when needed;
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2. This amount can make more than ten meatballs. The traditional Sixi meatballs are relatively large, but if you make them at home, it is best to make them smaller for convenience;
3. Adding diced steamed buns can make the meatballs softer;
4. Finally Step 7 can also be changed from stewing to steaming. If steamed, the heat will take about 15 minutes. 2. Qingbo meatballs
400 grams of chicken breast, 1 carrot, 2 spinach, 1 egg, 10 grams of green onions, 10 grams of ginger, 5 grams of salt, 2 grams of pepper, appropriate amount of water, 5 grams of sesame oil.
Method:
1. Chop the green onion and ginger and set aside. Chop the chicken breast into puree.
2. Add green onion and minced ginger, then add egg white, 3 grams of salt, pepper, and sesame oil, stir in one direction, and stir vigorously.
3. Puree the carrots and spinach, divide the chicken stuffing into three parts, add carrot puree to one part.
4. Add spinach puree to the other portion and mix well.
5. Add water to the pot, bring to a boil, squeeze out the balls with your hands, and put them into the pot.
6. After boiling, order water twice, add 2 grams of salt to taste and then serve.