There is a signature dish called "Explosicum Niuwan". At that time, Stephen Chow's "God's Delicious Food" was released several years earlier, and there were not all kinds of frozen meatballs on the market in my hometown. The meatballs I make are not only very particular about the handling of materials, but also Explosicum is a must-have dish for every table. Often the guests who eat for the first time are inexperienced. After a tooth is bitten, the pulp will not only burn the mouth, but also fly. The wall next to the table is covered with traces of pulp, not to mention the clothes of more than n diners.
That meatball is a processing factory opened in chaozhou people, Guiyang, with small scale, low output and limited sales channels. At that time, I found the contact information of the manufacturer after many twists and turns, and then I made an exclusive sale of this meatball in my hometown. Life is like this, things are unpredictable and everything is unpredictable. In less than two years, the business closed down and switched to KTV. From then on, I will never eat such meatballs again, because I can't eat the original taste anymore.
There are many kinds of meatballs, depending on personal taste. Vegetable balls are delicious, including radish balls and cucumber balls. Weifang green radish is the first choice for making vegetable balls, which tastes crisp. Be sure to add less salt when cooking, so it is very easy to make salty dishes. Weifang green radish is cut into filaments, with a little salt, monosodium glutamate and starch. Grab them into meatballs one by one, and put 50 grams of starch into a catty of shredded radish. When fried, Israeli cucumber is the best choice for cucumber balls. The method is the same, and it tastes good. There are also Spanish mackerel meatballs, which make the fish into mud, and add onion, Jiang Shui, pepper, salt and monosodium glutamate to remove the fishy smell. Add a proper amount of stock, beat it with lard, add a little starch, and soak it in 80-degree water, which is popular with the public, as well as Four Joy Meetballs, pork stuffing and onion. Blanch into big balls, fry them with 90% heat until they are solidified, put the fried four Joy Meetballs into a tray, then add the broth, adjust the salty taste, and put them in a steamer. Steam for two hours on high fire. It tastes fragrant and crisp. My favorite food is steamed lion's head with powder. Salted egg yolk or crab yolk can be put in the meatballs, which is more fragrant than Spanish mackerel pills and not as greasy as Sixi pills.
Hello, I have eaten a lot of meatballs, but I think pearl meatballs (commonly known as glutinous rice balls) are the best. Let me share the practice!
Firstly, prepare glutinous rice100g, pig forelegs 200g, white wine, bean paste, salt, chicken essence, oyster sauce, pepper powder and water starch.
Then use glutinous rice
Soak in hot water for 2 hours, chop pork into minced meat, add white bean paste, salt, chicken essence and oyster sauce, stir well, then sprinkle pepper powder and water starch, stir well, size and marinate for later use.
Finally, take out the soaked glutinous rice, control the water, squeeze the pork stuffing into small balls, roll it in the glutinous rice, then steam it in a steamer for 20 minutes, and you can eat it. They are soft and sweet, with both meat flavor and glutinous rice. Eating in your mouth is unforgettable!
As a food blogger,
My favorite meatball is my dad's secret beef meatball! Q bomb track, super delicious!
Attached below is a video, saying that I have been working hard for a long time to get this secret recipe. . .
Hello, I like Four Joy Meetballs best.
Italian meatballs