material
West Gu Mi 600g, ground meat about 1 lb, preserved vegetables 300g, diced mushrooms 1 bowl, 4 tablespoons of dried shrimps, fried onion crisp 1 bowl, appropriate amount of soy sauce paste, appropriate amount of pepper, and half a bowl of celery beads.
method of work
1, West Gu Mi is soaked in 4.5 cups of water and 1/2 cups of salad oil for 4 hours, and then kneaded into dough. The rice measuring cup of the electric cooker is used here, instead of the ordinary measuring cup. The amount of water only makes the west Gu Mi wet, instead of flooding the west Gu Mi. Just turn it with chopsticks to make it wet. The west Gu Mi is not washable.
2. Stir-fry diced mushrooms in a frying pan, then stir-fry dried shrimps, ground meat, stir-fry diced preserved vegetables, season with soy sauce paste and pepper, and add onion crisp and celery beads after turning off the fire (you don't like celery, you can avoid it).
3. Divide the dough of West Gu Mi into 32-40 pieces, flatten it in the palm of your hand, wrap it in stuffing, close it, shape it into a ball, put it in a small cup with oil, and steam it for about 25 minutes on medium and high fire.
4. I use a pudding cup, steam it and put it into the leftover tin mold for making egg towers.
5. How to dip the sauce: 2 cups of water, 3 tablespoons of sugar, 2 tablespoons of tomato sauce, 2 tablespoons of miso, Chili powder 1 tsp, garlic 1 tsp, and a little soy sauce. After boiling together, stir the rice noodles with appropriate amount of water to thicken them, and cook until the sauce is a little thick.
Hakka pork balls method 2
material
Ingredients: minced pork 300g, Jiang Mo 1 0g, chopped green onion10g, egg1piece, salad oil 400cc.
Seasoning A: 3 grams of salt, 4 grams of chicken essence powder, 5 grams of fine sugar and 50cc of water.
Seasoning b: soy sauce 10cc, cooking wine 10cc.
Seasoning c: white pepper 1/2 teaspoons, sesame oil 1 teaspoon.
method of work
1, pork ground meat into a basin, add salt and stir until it is sticky.
2. Continue to add chicken essence powder, fine sugar and eggs into the material prepared by method 1 and mix well together, then add 50cc of water twice, stirring while adding water until the water is absorbed by the meat.
3. Add chopped green onion, Jiang Mo and seasoning A to the material in the method 2, mix well and knead the meat into small balls.
4. Heat a pot, add salad oil, put the meatballs of the method 3 into the pot, and fry them for about 4 minutes with low fire until they are cooked, then drain the oil and put them on the plate. Eat with pepper and salt.