1, pay attention to the use of fat and thin pork, "sandwich meat" is better, not too much lean meat.
2. Pay attention to the method of chopping meat. First, peel the pork, separate the fat from the thin, cut it into thin slices, then cut it into filaments and diced, and then chop it evenly on the anvil. Don't cut the lean meat too finely. Chopping too much lean meat will affect the taste of meatballs.
3. Chop it into minced meat, add seasoning and auxiliary materials, and then make it into a smooth big round blank with starch.
4. Fry meatballs in the pan. There should be more oil in the pot, the fire should not be too big, and the frying time should not be too long, as long as the meatballs stand slightly.
5. After the meatballs are fried, put them in a large bowl (or casserole) with vegetables as the bottom, cook for 1 hour, and then serve.
6. No soy sauce is added to the steamed meatball seasoning, only salt is added. Put the meatball blank into a bowl filled with cabbage heart, steam it in a pot or cage over high fire, and steam it over medium heat for about half an hour after boiling.
Teach you how to make flat meat crisp, how to make flat meat crisp.
1. Chop the pork ribs and fat meat into fillings the size of rice grains, put them in a bowl, add egg yolk, japonica rice flour, chopped green onion, Jiang Mo, refined salt and monosodium glutamate and stir well;
2. Divide the evenly mixed stuffing into 7 portions and make them into round cakes with a diameter of about 8 cm by hand;
3. Heat the wok with high heat. When the cooked lard is boiled to 80% heat, put the meat pies one by one, and flatten them with an iron spoon while frying;
4. When fried to yellow soft shell, scoop it up with a colander, drain the oil, and dry it 1 min;
5. Put it in an 80% hot oil pan, turn it over with an iron spoon, and when it is golden brown, leave the pan end off the fire for 3 minutes, then fry it with strong fire for about 2 minutes until the patties turn brown, pour it into a colander, drain the oil, and put it in the center of a long plate;
6. When frying meat pies, heat another pot, scoop in cooked lard, add pea sprouts, add refined salt, sugar and monosodium glutamate, stir-fry until it is green, and put it at both ends of the pot;
7. Put the wok on a strong fire, scoop in 360 grams of chicken soup, add soy sauce and sugar and boil;
8. Add rice wine and monosodium glutamate, thicken with wet starch, pour cooked lard and pour it on the meat pie.
Tips for making crispy flat meat;
Because of the frying process, 500 grams of cooked lard should be prepared, and the actual dosage is 150 grams.
Making big meatballs:
Chop the lean meat into minced meat with a knife (tendons and fat must be removed), and then beat the minced meat repeatedly with a wooden hammer or the back of the knife to make it minced meat. Finally, the minced meat is repeatedly whipped in one direction by hand to make it strong (about 20 minutes), and then appropriate seasonings are added to adjust the taste to make meatballs.
Although it is troublesome to beat by hand, it is the most exquisite when making meatballs (fish balls). Only in this way can meatballs taste elastic and crisp.
Introduction to more practices of>& gt spiced meat pot
1. Pork belly (pork belly) removes excess hair from the epidermis, washes it, cooks it in boiling water for 15 minutes, scoops it up, smears soy sauce, inserts it into the epidermis with plum blossom needle, fries it in boiling oil until it is burnt, and cuts it into large pieces;
2. Stir-fry south milk with some chopped garlic, pour in a soup bowl of clear water, add spiced powder, star anise and seasoning, season, put it in a crock instead, and cook it on the fire until it is cooked.
& gt& gt More spiced meat pot contains 2307.3 kilocalories, 38.32 grams of protein, 236.93 grams of fat, 6.77 grams of carbohydrates, 1.82 micrograms of folic acid, 1. 16 grams of dietary fiber, 436 milligrams of cholesterol, A40.89 micrograms of vitamin A, vitamin A, vitamin A, vitamin C, vitamin C, vitamin C and vitamin C. Nicotinic acid 9.8 mg, vitamin E 1.06, calcium 39.57 mg, phosphorus 405.88 mg, potassium 943.69 mg, sodium 82 1.72 mg, iodine 0. 1.4 mg and magnesium 79. 86 mg, iron 6. 73 milligrams and zinc 6. 7 1。
Materials for making paella:
Ingredients: pork ribs (pork belly) 300g.
Accessories: 500g of rice and 300g of Chinese cabbage.
Seasoning: onion10g, ginger 5g, salt12g, sugar 5g, soy sauce 50g, cooking wine 20g, cinnamon 2g, star anise 2g, monosodium glutamate10g, lard10g (refined).
The characteristics of big meat rice:
This rice oil is moist, plump, waxy, crisp, delicious and salty.
The practice of big meat bibimbap:
1. Wash and drain the rice. Wash the vegetables and cut them into 3 cm long sections.
2. After the lard is boiled, put the vegetables in the pot once, stir fry for a few minutes, add salt, monosodium glutamate and water, and bring to a boil. Then put the rice into the pot, and then gently stir it along the bottom of the pot with a rice shovel; When the water in the pot gradually decreases, the stirring speed will be accelerated and the firepower will be weakened. Don't stick to the pot. After mixing rice with water, smooth the rice, poke several air holes from the surface of the rice to the bottom of the pot with chopsticks, cover it, stew it with low fire for about 10 minute, and then pour in the marinade to get the pig rape rice.
3. Put pork and rape rice into each bowl for later use; Peel and wash ginger and onion, cut onion into sections, and slice ginger for later use.
4. Wash the pork belly, cut it into strips about 20 cm long and 8 cm wide, put it in a boiling water pot for about 2 minutes, take it out and let it cool, and then cut it into long squares about 8 cm long and 4 cm wide.
5. Skim the original soup of blanched pork in the pot, add the meat, add soy sauce, cinnamon, star anise, sugar, refined salt, cooking wine, onion and ginger slices, turn the meat over after boiling, then stew for about half an hour, then turn the meat over and continue to stew for about half an hour until the meat is cooked.
Food grams
Rice: Don? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. You can't eat with Xanthium sibiricum, which is heartbreaking. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."