The following is a complete list of all of them, and if you are not afraid to look at them, it's good to look at them
1 《Dongjiang Beef Balls》
Materials:
Fresh Beef (500 grams), Salt (40 grams), Flavor Powder (4 grams), Water (100 grams), Diamond Powder (30 grams)
Preparation Method:
One, put the fresh beef (500 grams), salt (40 grams), flavor powder (4 grams), water (100 grams), and then the dry breadcrumbs (30 grams). p>
One, the fresh beef thinly sliced, with a round mallet rot, there are water, salt, diamond powder, mix well, into beef glue.
Second, with the hands of the beef glue rolled into a pill shape, put into the pot, add water, with the fire soaked (water clear, the pill floats not surface shall prevail) to take up, stewing, stir-frying and other salty.
Notes:
One, the beef must be fresh, otherwise there is no gelatinous, whacking is not bad and easy to water, made of beef meatballs will not be smooth.
Second, beef meatballs to be cooked with the fire, such as martial arts fire constantly boiling, will make the beef meatballs tough
2 "tofu meatballs and vermicelli casserole
1 oil, tofu in the pot, put the water, salt, chili peppers, pepper, cook for a little longer time, low heat
2 add meatballs (I was cooked, bought canned meatballs, of course, with their own better), and finally add a good soaked Vermicelli
3 ok, remember, you can't cook the vermicelli for too long, it's too bad
3 "Lemon and Vegetable Steamed Meatballs"
Ingredients:
2 cups of fresh chicken broth, 1/2 cup of fresh peas, 2 teaspoons of olive oil 1 box (5.66 ounces) of steamed meatballs, 1/2 cup of finely chopped carrot cake, 3/4 cup of diced purple onion, 1 cup of each of zucchini and diced tomatoes, 1.5 cups of diced tomatoes, 1.5 cups of diced zucchini and 1.5 cups of chopped tomato. halves, 3/4 cup chopped feta cheese, 1/4 cup lemon juice, 1/2 cup crushed mint leaves, 1/4 teaspoon each salt and pepper;
How to make it:
1. Put the chicken broth and peas in a long-handled saucepan and bring to a boil with 5 teaspoons olive oil. Add zucchini and carrots turn off heat, cover and simmer for 5 minutes.
2: In a non-stick skillet, heat 2 teaspoons of olive oil. Add the onion and saute for about 3 minutes, until lightly browned. Add the zucchini and saute for 2 minutes, turning off the heat when the zucchini skin is charred and tender.
3. Loosen the steamed meatballs with a *spoon* and add them to the cooking pot. Add the remaining olive oil and the finished toppings, garnish with toasted almonds and lemon wedges.
4) Danish Meatballs
Ingredients:
Minced meat (half pork, half beef) 500 g Flour 100 ml Milk or cold broth 200 ml Eggs 1 lard or vegetable oil 30 g Onion 1 Salt 2 tsp. Pepper 1/4 tsp.
Side dishes: hot potato salad, potato salad with yoghurt.
How to make it:
1. Chop the onion finely and put it into a large bowl with other ingredients, stirring vigorously for 3~5 minutes until the meat mixture is evenly "strong".
2. Put the mixture into the freezer (4℃) for at least 15 minutes. Longer is better.
3. Heat oil in a pan, and use a large spoon to make large meatballs about 4 cm in diameter (if the meat sticks to the spoon, dip the spoon in the hot oil first to prevent sticking). Place the meatballs in a wok and drizzle the hot oil over the top. When the meatballs are full, turn down the heat and fry for 4 to 5 minutes. Turn the meatballs over and deep fry for 1 minute, then drain the oil and remove from the pan.
Eat:
Serve 2 to 3 meatballs per plate with 3 to 4 tablespoons of hot potato salad or yogurt potato salad. Eat with a knife*.
Features:
This dish is fluffy and flavorful. It is a typical Danish flavor dish. It has a long history and still enjoys a high reputation as one of the most common main dishes in the family.
Note: This recipe makes 4 servings.
5 "three-color meatballs
Raw materials:
300 grams of meat, two eggs, 15 grams of spinach juice, 5 grams of salt, 1 gram of monosodium glutamate, 5 grams of cooking wine, 45 grams of starch, 30 grams of green onions, ginger water, 500 grams of fresh soup.
Making process
1. Chop the pork, minced into a puree, divided into 3 even parts, put into a bowl.
2. 1 portion of the puree add salt, onion and ginger water, 1 egg, 60 grams of fresh broth and starch
a little stirring, adjusted to the red meat filling.
3. Add spinach juice, salt, 1 egg, 60g of broth and water starch
powder to 1 portion of puree and stir well, mix into green meat filling.
4. Add egg white, salt, green onion and ginger water, 60 grams of broth and water starch
stir well to make white meat mixture.
5. the above 3 kinds of meat mixture into small balls, into the warm water pot, such as cooked fish out.
6. Put the frying pan on the fire, put the rest of the soup, into the three-color balls, add salt,
MSG, cooking wine, boil with cornstarch thickening that is.
6 "meatballs roasted yuhuan
Raw materials:
50 grams of lean meat, 150 grams of old pumpkin, 10 grams of ginger, 10 grams of green onion, 30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 10 grams of wet flour, 5 grams of sugar, 50 grams of broth.
Production process:
1, lean meat minced into mud, made of meatballs, golden melon cut off 1/3, the melon capsule dug clean, with boiling water to cook through, arranged in a dish, ginger slices, scallions cut into segments.
2, boil the pot of oil, when the oil temperature of 130 degrees into the meatballs, deep-fried until golden.
3, the pot of oil, put down the ginger, meatballs stir fry, add broth, salt, monosodium glutamate, sugar with the burn through, into the green onion, and then thickened with wet cornstarch can be.
7 "homemade meatballs
Homemade meatballs is a traditional dish in Huai'an, Jiangsu Province, which is made of pork, yam, glutinous rice flour and other meatballs, and then deep-fried and become. The finished dish is golden in color, crispy on the outside and tender on the inside, with a delicious taste, and is very popular among people.
Raw materials:
500 grams of skinless pork (fat four lean six), 200 grams of yam, 30 grams of glutinous rice flour, 1 egg, 10 grams of ginger, 30 grams of green onion, the right amount of salt, pepper, the right amount of cooking wine, the right amount of monosodium glutamate, the right amount of dry starch, 1500 grams of salad oil (consume about 75 grams), a number of lettuce leaves
Means to do:
1.
1, wash the pork, with ginger, scallions, together with minced meat (or with a blender into minced meat); yam peeled and washed, chopped into yam crumbles.
2, will be five-flower meat puree pot, add salt, pepper, cooking wine, monosodium glutamate, dry starch, knocked into the egg, beating in one direction, and then add the yam grains, glutinous rice flour and a little water, and continue to beat on the strength of the yam puree.
3, frying pan on the fire, injected into the salad oil to six or seven percent hot, the yam meat into 3.5 centimeters of the meatballs squeezed into the pan at the same time, while changing to low heat, deep-fried for 3 ~ 5 minutes and then change to high heat, deep-fried to the meatballs color is golden and crispy appearance, fish out of the padded lettuce leaves mounted on the plate, that is, into the.
8 "tomato meatballs
Raw materials:
five-flower pork, eggs, cabbage, green onions, ginger, salt, chicken essence, pepper, cooking oil, water starch, broth
Practice:
1, five-flower pork into minced meat, tomatoes with hot water to blanch the skin and cut into chunks, green onions, ginger, wash, green onions cut into segments, ginger cut into pieces;
2, the minced meat into the egg, salt, water starch, water in one direction and stir evenly into the filling squeezed into balls, poured into boiling water blanch a little fished out for use;
3, sit in the pot on the fire put the oil, hot oil into the onion segments, ginger slices stir-frying out of the flavor, pour into the broth, pick up the onion segments, ginger slices, add the meatballs, salt, pepper, chicken broth, cabbage, water starch thickening, put the tomato pieces out of the pot can be.
Features: red, white and green, tender meatballs, fragrant and fresh.
Tips:
Tomatoes contain protein, fat, sugar, vitamin A, B1, B2, E, niacin, carotene, vitamin D, minerals, calcium, phosphorus, iron, potassium, zinc, trace elements, free amino acids. Eat often can prevent and control scurvy, protect blood vessels to prevent high blood pressure. Tomato sweet and sour and cool, promote the thirst, promote appetite, calm the liver and lower blood pressure, clearing the effects of heat.
9 "tomato meatballs
Materials:
250 grams of meat, 250 grams of tomatoes, 150 grams of seasonal vegetables, 1 egg, green onion, ginger, salt, pepper, chicken powder, water starch moderate.
Practice:
1, the meat in a bowl, add eggs, starch, chicken powder, salt and a little water, stirring vigorously into a thick paste; vegetables to choose and wash; tomatoes with boiling water, peeled and cut into pieces.
2, the pot put the amount of water to boil, change to a small fire, with a small spoon dipped in water to the meat mixture in the bowl side wrestling meatballs, while doing the side to the pot, with a small fire will be cooked meatballs and fish out for use.
3, frying pan on high heat, put the oil burned to 50 percent hot, put onion and ginger fried flavor, add just cook meatball soup (about 250 ml) boil, remove the onion and ginger do not, put the meatballs, chicken powder, salt, pepper, vegetables, boil, thickening with water starch, add the tomato pieces to push the pot can be.
The meat mixture should be stirred vigorously in one direction; don't cook the meatballs with too much heat, otherwise the meatballs will be easily scattered. This dish is red, white and green, is a summer delicacy.
10 "Beef Ball Soup
Materials:
1.5 kg of fresh beef thigh meat, 150 grams of fat pork, 15 grams of monosodium glutamate (MSG), 150 grams of fish sauce 150 grams, 100 grams of cornstarch, 100 grams of shrimp, 50 grams of salsa, 0.5 grams of pepper, 5 grams of sesame oil, 50 grams of coriander.
Method:
(1) the beef shank meat with a knife to remove the tendons, and then cut into large pieces, placed on a large wooden cutting board, with a special stainless steel hammer knife two (each weighing about 1.5 kilograms), up and down without stopping the force of the beef whacked into the meat paste (action should be rapid and even, master whacking 20 minutes or so), and then first add the raw meal, fish sauce, monosodium glutamate, half of the first, and continue to whack for 15 minutes, and subsequently With a large bowl, and then the shrimp washed and chopped, fat cut into fine grains and the rest of the fish sauce, fish sauce, monosodium glutamate together into the hand force tart until the meat paste with the hands will not fall off until grabbed.
(2) With your left hand, grab the beef paste in the palm of your hand, squeeze the meatballs out of the middle of the curved slit between your thumb and forefinger with a tight fist, and with your right hand, take a spoon and scoop the meatballs out of the slit of your hand, and then put them into a pot of warm water at 70 degrees Celsius. After this process is completed, cook the balls over a slow fire for about 10 minutes (be careful not to bring the water to a big boil, otherwise it will affect the smoothness of the beef balls), and then use a strainer to pick up the beef balls.
(3) When eating, use the original soup and beef meatballs to cook until the first roll, add sesame oil, pepper, and add coriander when serving. Serve with salsa on the side.
Features:
The surface of the ball is smooth, soft and crispy, and the flavor is delicious.
11 "How to Make Plum Meatballs
Features:
These meatballs resemble plums, are crunchy on the outside and tender on the inside, and are sweet and sour to the taste.
Raw materials
300 grams of minced river shrimp, 75 grams of fat minced, 35 grams of ham, 20 grams of yellow wine, 10 grams of salt, 35 grams of ketchup and sugar, 20 grams of wet flour, 750 grams of refined oil, 25 grams of soup, a little green onion, ginger juice.
Making process
1, river shrimp and fat minced with ginger juice, green onion, yellow wine, salt, wet cornstarch and mix vigorously.
2, pot on the fire, put the oil to 50 percent hot, shrimp paste squeezed into a plum-shaped balls, rolled on the ham into the frying pan fried, drain the oil.
3, pot on high heat, leave a little oil, put the tomato sauce, sugar, soup, stir-fry, into the plum shrimp balls, wet cornstarch thickening, upside down can be.
12》三菇肉丸汤
材料：
绞猪肉，萍菇，白菇，金针菇，姜末，鸡蛋一，太白粉，白胡椒粉，盐，葱段
步骤：
1、绞肉中加入姜末，鸡蛋一，太白粉，盐，白胡椒粉，少量水，搅拌匀
2、煮开 Boil a pot of water, push the minced pork into a ball shape with a spoon, put it into the pot and cook until it floats
3. Boil another pot of water, add shredded ginger, salt, pimiento mushrooms, white mushrooms, and cook for 5 minutes
4. Add the meatballs and enoki mushrooms, and cook for another 5 minutes, remove from the heat, add green onions
13》Braised Meatballs in Casserole
In Ingredients:
1 catty of plum pork, 3 tael of shrimps, 1 teaspoon of ginger, 1 teaspoon of garlic, 1 teaspoon of shrimps, 1 teaspoon of garlic. 1 teaspoon of minced ginger, 1 tablespoon of minced garlic, 1 lettuce, 1 each of green onion and garlic.
Methods:
1. Wash and dry the pork, mince it, and marinate for 20 minutes in 1/4 teaspoon salt, 1 teaspoon each of soy sauce, sugar, cornstarch and wine, 2 tablespoons water, a pinch of pepper and 1 tablespoon oil.
2. Remove the intestines from the shrimp, rinse and crush into a paste, add the ginger and green onion paste to the minced meat, tart with your hands until gelatinous, rub into balls, and roll in cornstarch.
3, lettuce clean,
4, half a wok of boiling oil, put down the meatballs fried until golden brown. Remove from the oil.
5, 2 tablespoons of oil in a casserole dish, fry shallots and garlic, put down the meatballs and stir-fry for a few moments, add 1 teaspoon of water and white wine, 2 teaspoons of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of sugar, ? teaspoon of sesame oil, a pinch of pepper, and moderate amount of water and cook for 8 to 10 minutes, until the water will be dry, then put in the lettuce, add oil and 1 tablespoon of mixing, and then the original pot on the table.
14》Meat ball soup
Can be filled with pork, beef or mutton, add cooking wine, pepper, ginger, sesame oil, monosodium glutamate, salt, an egg and a little flour (do not add more), and then submerge for half an hour or 10 minutes.
Soak the fungus and cauliflower, wash, tear into small pieces and small strips.
Cooking pot with shredded chili peppers, peanuts and water to boil until the water rolls peanuts 8 mature, with the hands of the meat mixture squeezed into meatballs into the pot (with a spoon for meatballs can be, but not as good as the taste of the hand squeezed), under the yellow cauliflower, about 8-10 minutes after the meatballs are cooked, under the round vermicelli, under the fungus.
Mix a bowl of starch sauce, add a lot of pepper, white pepper, a small amount of five-spice powder, vermicelli cooked when you can put this bowl of sauce.
When the soup in the pot thickens, you can break an egg into it, or add crumbled young tofu.
This soup is very comfortable to drink in winter, you can also have different soup base, pork bone, beef bone, sheep bone, you can also add Chinese medicine such as wolfberry.
15 "emerald meatballs
Raw materials
500 grams of lean pork, 100 grams of egg white, 60 grams of dry cornstarch, vegetable far 300 grams. Fine salt, flavor powder, pepper, wet flour, sesame oil, peanut oil and other appropriate amount, a little light soup.
Process
1, first cut lean meat into slices, put into the basin with water rinsing for 30 minutes, fish up the meat, drain the water, chopped with a knife into mush, and then change to the back of the knife chopped to the gelatin, put into the basin, add egg white, dry cornstarch, salt, flavor powder, pepper, sesame oil, peanut oil and stir well after stirring to the gelatin.
2, the meat into meatballs, boiling water in a wok, cooked over moderate heat, fished up with a strainer, remove the water.
3. Heat the oil in a wok, stir-fry the vegetables, remove from the wok and place on a plate.
4, then wok oil, add meatballs, light soup, seasoning salt, flavor powder, pepper, wet cornstarch thickening, add sesame oil, bun tail oil and mix well, meatballs with juice on the vegetable far spread.
's, in addition to the net fascia, whacking mud rotten, and must be sufficient to beat up the gelatinous.
16 "mushroom meatball congee
Raw materials
1 cup of rice, pork stuffing 50, salt, white pepper, starch each 5, 10, snow vegetables, 2 small mushrooms, carrots 1/2, ginger 1, cilantro moderate (not noted in grams)
Every family's eating habits are really different, this one partial oil and salt, that good sauce and vinegar, there is no unity. However, if you make a bowl of congee with care, it will be fragrant and easy to eat, and I believe that no one will be able to resist it.
In fact, boiling porridge requires patience, that is, drinking porridge also need to bother ah. The congee is just served, hot, smells good, can't get down to the mouth. If you put a while, hot and cold appropriate, but also on top of a layer of skin, rice and rice are glutinous together, stirred with a spoon, the whole bowl of paste. Drinking cold congee is not good, easy to cold stomach and intestines, drink while hot, drink hot congee should be fully concentrated, while stirring with a spoon and sent to the mouth. So it is not an easy thing to drink porridge. But only seriously drink, only to seriously cook congee people.
Making meatballs is a delicate task. Pork stuffing with starch and a little water is whisked into a paste, seasoned with salt and pepper, and served in a small bowl. The meatballs are shaped into balls with a small spoon and then dropped into the boiling water. When the meatballs come to the surface, they are done. Fish them out, and you will have a pot of fresh soup to serve with noodles or just to drink. Soak the snow peas in water to remove excess salt. The mushrooms are softened and diced, and the carrots are diced.
Prepare a little more ginger. Just by looking at the shredded ginger you can guess why the word ginger is written as beautiful ginger. It's yellow and tender, and when you cut it into long, thin julienne strips with your delicate hands, it looks fresh and tender, reminiscent of a lovely, feminine woman. Do you want to eat it?
After the rice is ready, you can start making the congee. First of all, you need to use a slightly larger pot, and reserve 1/4 to 1/3 of the pot for the water to prevent the porridge from overflowing when it rolls. Once the water is boiling, stir the rice while boiling - it will sink to the bottom and stick to the pot because of the lower temperature. Until the rice will roll in the water on its own. Wait until this time to be able to put in all the ingredients: add the meatballs, shredded ginger, chopped snow peas, shiitake mushrooms, carrots, and everything else, and cook for ten minutes, finishing with a sprinkling of chopped cilantro.
Take a serious taste, the porridge ingredients are fresh and smooth, and the bottom of the porridge is fragrant and silky.
Tips
Make beef meatballs with beef filling and cook them in this porridge. If you prefer, try scraping the fish meat into a paste and mixing it with cornstarch to make fish balls. Or just make three balls at the same time, and mumble, mumble, mumble, mumble!
17" Colorful Meatball Soup
Ingredients
One pound of grated pork, one egg white, a pinch of salt, three tablespoons of shredded carrots, three tablespoons of shredded shiitake mushrooms, three tablespoons of shredded egg, a pinch of salt, a pinch of sesame oil, a small spoonful of cooking wine, and a tablespoon of chopped celery.
Methods
1: Mix pork, egg white, and salt together and squeeze into balls. Wrap the balls with shredded carrots, mushrooms and egg. Then put them on an oiled plate, cover with plastic wrap and cook on "high" for three minutes.
2. Take a big pot, add the water or stock, cook on high power for ten minutes, then add the balls and cook for another three minutes, then add salt, sesame oil, cooking wine and celery to taste.
18 "tea meatballs
Raw materials:
250 grams of minced pork, 20 grams of green tea, 2.5 grams of refined salt, 1 gram of monosodium glutamate, broth.
Method:
1, first put the minced pork into a large bowl, add refined salt, monosodium glutamate, stir with chopsticks, while stirring the side of the water, to be stirred into a puree-like, with a small spoon into 20 meatballs, blanch into a pot of boiling water, fished into the soup plate.
2, green tea into a teacup, into 90 ° boiling water to be used.
3, the pot sitting on the fire, add broth, boil and add the soaked green tea soup boiling, served in the soup plate, and then add a few green tea leaves, that is.
Features: This dish is fragrant, fresh and refreshing, the soup is clear and green, one of the home tea dishes cooking method .
19 "parsley meatballs
Materials:
300 grams of minced pork, 1 celery, salt, half a spoon of monosodium glutamate (MSG), 1 spoon of sugar, 1 tbsp of soy sauce, sesame oil, wine, half a spoon of pepper, parsley, green onions
Operation:
1, celery, green onions, minced.
2. Add the chopped celery and green onion into the minced meat, add a pinch of refined salt, ? tsp of monosodium glutamate, 1 tbsp of sugar, 1 tbsp each of soy sauce, sesame oil and wine, mix thoroughly, make oval-shaped balls, about 30 balls can be made, line up in a vessel, cover with microwaveable film and cook on high for 4 minutes and 30 seconds, and then eat with cilantro while it is still hot.
20》Golden Pearl Meatballs
Ingredients:
400g pork; 1 tablespoon finely chopped green onion; ? teaspoon finely chopped garlic; l egg; l tablespoon wine; ? teaspoon salt; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 tablespoons cornstarch; 2 tablespoons flour; Pearl Meatballs (11 pcs): ? cup glutinous rice; 100 ml water; Golden Meatballs (11 pcs): 1 egg; pinch of salt; 1 egg yolk; 3 tablespoons water
Garnish:
120g deep-fried peas; 5-spice oil; salt and pepper to taste
Methods:
Mix all ingredients well, and use a teaspoon to make a uniform meat nine;
(1) Pearl meatballs (11pcs):
1. Soak the glutinous rice in clean water for 3 hours, and then drain;
(2) Use the water to soak the glutinous rice. p>
2. with meatballs roll sticky glutinous rice, into a container with half a cup of water, covered with a microwave "high" gear heating 3 minutes and a half - 4 minutes and a half minutes, to observe the color and taste of the degree of maturity into the degree of adjustment of the time;
(2) gold meatballs 11:
1. will be the eggs, egg yolks and salt stirred;
2. with a hot pan will be the egg mixture into a thin egg skin, cut into thin strips;
2. with a hot pan will be the egg mixture into thin egg skin, cut into thin strips;
3.3. meatballs rolling egg silk, with a little water container covered with microwave "high" gear heating 3 minutes and a half - 4 minutes and a half minutes, pay attention to observation;
will be (a) and (b) arranged in the same plate, and to do decorative, can be.
21》Pork Liver Meatballs
Materials: pork liver, minced pork, ginger and cornstarch. (The addition of minced pork is to make the meatballs after the texture more moist, proved that this conjecture is correct)
I. When you make the pork liver, add salt to taste.
II. Add the cornstarch, minced pork liver, minced pork, and minced ginger and mix well, squeeze the same size balls with your hands, and deep-fry them in warm oil until golden brown.
Three. You can eat directly, you can make soup. Spinach is rich in iron, and pig liver meatballs cooked together to promote iron absorption. It is a very suitable soup dish for the elderly and children.
22 "pearl meatballs
1. Glutinous rice washed, half an hour in advance with a soak in water, not more, just soak the rice on the line.
2. Mince the meat, it is generally best to use their own knife to chop the meat, do not buy the kind of processed, not fragrant, no chewy.
3. Before putting the seasoning, put chopped, finely chopped ginger, green onions. (according to personal preference)
4. Put the appropriate amount of cooking wine, soy sauce, salt, monosodium glutamate.
5. Put in a small amount of powder. (flour or cornstarch)
Mix the minced meat and ingredients in a container.
Squeeze the meatballs into balls of the same size with your hands, then roll them in a bowl of soaked glutinous rice, and the meatballs will take up a circle of glutinous rice, which will be the "pearls".
Then put the pearl balls on the washed cabbage leaves and brush the surface with oil.
While doing this, you can boil water, wait for the water to boil, put on the steam for 30 minutes, this time it is floating out of the flavor, and the light flavor of the cabbage, delicious pearl balls can be out of the pot.