condiment
60g of cooking oil, 2 tablespoons of soy sauce, cooking wine 1 tablespoon, pepper 1 tablespoon.
Cooking method
1. Wash and shred onion and ginger, and wash and shred rape.
2. Fully mix the pork stuffing, onion, Jiang Mo, starch, pepper and soy sauce until elastic, and make meatballs with the same size. When chopping meat stuffing, we should refer to the principle of "three points fat, seven points thin".
3. Heat half a pot of oil, pour the meatballs into the oil pan and fry until golden brown.
4. Leave a little cooking oil in the wok, stir-fry rape and shredded carrot, then pour in the fried meatballs, add soy sauce, water and cooking wine, simmer for more than 10 minutes until cooked, thicken the water starch, and pour in the oil to serve.
Features:
Fat and thin, fragrant meat.
Method 2
Food preparation
250g (chopped) pig foreleg sandwich, 1 tender lotus root (or 50g water chestnut) and 1 egg are used as raw materials.
Accessories: 8 Chinese cabbage, 1 ginger, 3 shallots.
3 tbsps of seasoning soy sauce, dry starch 1 tbsps (and 1 tbsps mixed with appropriate amount of water to make sauce), salt and monosodium glutamate.
Cooking method
1. Wash water chestnut, ginger and onion, peel and cut into powder; Wash the cabbage, put it in boiling water and pick it up for later use;
2. Chop the pork into a bowl, beat the egg liquid, add the onion, water chestnut, Jiang Mo, salt and soy sauce, stir it clockwise until it becomes thick, and knead it into meatballs by hand;
3. Put the meatballs in a hot oil pan, fry until golden brown, and take out and drain the oil.
Braised pork balls
Braised pork balls
Use.
4. Remove the oil from the pan, add meatballs, add broth or water, soy sauce, ginger and onion, bring to a boil, and then simmer on low heat for more than 1 hour. After cooking, take out the meatballs and put them on a plate for later use.
5. thicken the pot, pour it into the plate and sprinkle with chopped green onion. Serve.
Method 3
Food preparation
Raw pork (30% fat) 500g, water chestnut (or tender lotus root) 100g, and vegetables 50g.
25g of dried seaweed, 20g of ham and 20g of winter bamboo shoots.
25g shredded onion and ginger, 6g salt.
2 g of monosodium glutamate, 20 g of cooking wine, 25 g of soy sauce, 2 eggs, 75 g of water starch, 25 g of pepper 1 g of sugar color and 50 g of cooked lard 1000 (actual dosage).
Cooking method
1. Pork, water chestnut and dried seaweed are cut into small particles respectively, and ham and winter bamboo shoots are cut into small pieces respectively.
Braised pork balls
Braised pork balls
Rectangular block.
2. Put the meat stuffing into a pot, add water chestnut, dried laver, eggs, salt, pepper, cooking wine and water starch and mix well.
3. Knead the mixed materials into four big balls of equal size, fry them in 70% hot oil until the surface is light yellow, and take them out.
4. Put the meatballs into a big casserole, and add ginger onion, cooking wine, soy sauce, sugar color and 1000g water.
5. After boiling, skim the floating foam on the noodle soup and simmer 1 hour.
6. Put the wok on a big fire, add vegetable oil, and when it is 50% hot, add Chinese cabbage, winter bamboo shoots and ham and stir fry slightly.
7. Boil the soup of stewed meatballs, add pepper, monosodium glutamate, water and starch, and pour into the casserole with meatballs.
Method 4
Food preparation
Ingredients: 650g pork stuffing, eggs 1 piece.
Accessories: 4 horseshoe buns, half steamed buns, minced onion and ginger+sliced onion and ginger.
Seasoning: 1 tsp old cooking wine, light soy sauce and water starch (1 tsp dry starch).
Cooking method
1. Wash and dry pork, chop it into stuffing, not too fine.
2. Peel and chop the horseshoe; Dice the steamed bread.
3. Beat the eggs into minced meat, add minced onion and ginger, add all the "seasonings" except pepper aniseed, beat in one direction, and add a few drops of water to beat together. Then add chopped horseshoe and diced steamed bread and mix well.
4. Ball the meat into balls.
5. Add oil to the pot. When it is 60% hot, add meatballs and fry until the surface is golden. Then take out and drain the oil.
6. Add the right amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, adjust to the soy sauce of your favorite color, boil over low heat until the soup is less, and then remove the meatballs.
7. Continue to boil the soup left in the casserole, add water starch (except weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.
Method 5
"Four Happiness Meeting Ball", Shandong cuisine and home cooking are one of the classic representative dishes of Shandong cuisine. Crispy skin, delicious taste, instant in the mouth, is irresistible to men, women and children.
raw-food material
Ingredients: pork stuffing, eggs, chopped green onion.
Seasoning: soy sauce, cooking wine, Jiang Mo, starch, oil and salt.
manufacturing method
1. Add chopped green onion, Jiang Mo, soy sauce, cooking wine, salt, eggs and water starch into the pork stuffing, and keep stirring in one direction with chopsticks until the pork stuffing thickens.
2. Divide the reconciled pork stuffing into 4 parts and dip your hands in a little water to form a big meatball.
3. Heat the oil in the pot with big fire. When it is 80% hot, gently put the big meatballs in, and carefully roll the meatballs so that they are heated evenly to keep their shape. Because the meatballs are relatively large, the upper part of the meatballs will come into contact with oil, so you can scoop up the hot oil in the pot with a spoon and pour it on it repeatedly. After the meatballs are completely discolored, scoop them up with a colander and drain the oil for later use.
4. Put the fried meatballs into a soup bowl, then add soy sauce, water and cooking wine, put them into a steamer and steam over high fire 15 minutes.
5. Move the steamed Four Joy Meetballs into the dish, pour the soup from the dish into the pot and bring it to a boil. Add water starch to thicken into juice, and finally pour it on four wedding balls.