Instruments and tools

Meatballs

Skin ingredients: taro, starch (groundnut flour), shrimp oil (optional)/salt (both trace)

Filling ingredients: fresh pork, scallions, soy sauce, salt, dried shrimp, dried mushrooms, ginger, cooking oil (the exact filling is not strictly limited to their own preferences adjusted)

1, filling production:

Selected fresh pork (Jiaocheng City), steamer basket

The best quality of fresh pork (Jiaocheng City), the best quality of fresh pork (Jiaocheng City), the best quality of fresh pork (Jiaocheng City). /p>

Tools: rolling pin, steamer

1, filling production:

Selected fresh pork (banana city street store more than the main pork): cleaned and chopped in a bowl to make soy sauce so that the meat color dark red that (the main color seasoning) according to the concentration of soy sauce and the amount of auxiliary salt to make the filling texture to suit your own taste

Making Methods(13)

Dried shrimp and mushrooms, salt, ginger, edible oil (strictly speaking there is no limit to their own preferences)

These are the most important ingredients for the filling. p>dried shrimp and dried mushrooms soaked until soft and diced

ginger: according to the authentic meatball practice ginger meatballs seasoning superb or the lack of its dosage should be appropriately exceeded point sample so that the ginger flavor taste is stronger meatballs reflecting the characteristics of the fresh aroma of the ginger washed and peeled and cut into small pieces (the size of the particles can be bitten and obstructed the view quasi-usually the size of the maintenance of the 0.3mm x 0.3mm ~ 0.5mm x 0.5mm between the appropriate)

Scallions: scallions cut into small sections of about 0.5mm the number of fresh pork about four appropriate to take three thirds of the scallions and pork mix up the rest of the separate place all the accessories are modulated up simmering to start making the skin (only the scallions are still left about two thirds)

Cooking oil: in the role of the cooking oil to talk about your use of lean meat to add the appropriate oil to regulate so that the trap material to the overly dry you use the pork then Save some

2, skin production:

Ningde Banana City meatballs featured in the skin production of meatballs around the world will certainly have meat skin usually made of wheat flour, flour, etc. lack of special flavor Ningde Banana City meatballs featured in the skin made of some common materials

Groundnut flour, also known as starch purchased in the form of small white crumbs (made of raw materials from the main groundnuts, so it is also known as the groundnuts flour) with a rolling pin to grind groundnut flour, and the groundnut flour to make the meatballs. rolling pin ground into a fine powder (exquisite groundnut flour can be bought when already fine powder, there is no need to grind)

buy fresh small taro (species species fist large and to take its young), taro wash the skin of the soil placed in a pressure cooker (in the old days, usually only pots and pots cooked on high heat using a pressure cooker and affect the effectiveness of the) its cooked cooked taro fishing out of the while hot (pay attention to the hot hands) to remove the skin taro inside the stacked large pot with a rolling pin its pounded into a paste called taro puree process requires extra care otherwise there will be lumps

starch broken modulation into the taro puree broken mix straight taro puree and then sticky hands to stop that

adjusted taro puree similar to kneaded dough sticky and sticky hands taro puree placed for a long time can ooze out of the water with the starch its mixing

3, packaged:

part of the taro puree rolled into strips with the hands of its pinched into a Round thickness of about 0.5cm are usually about 7cm in diameter (index finger length) or according to your own preferences for the size of the customized spare onion padding bottom take the appropriate amount of filling placed in its sealing and rolled into a round ball that

4, Steaming:

Pot into the steamer basket in water and spread gauze meatballs placed on top of the cover to be steamed that

5, out of the pot:

Meatballs skin Made of taro, so the steamed skin will be presented viscosity higher out of the pot to avoid destroying the shape of the meatballs with smooth chopsticks dipped in water and then its clip into the plate to complement the beautiful flower carvings and even on the Hall of Elegance

6, Note:

With fat pork high-temperature steaming will be turned into lard and contains meatballs inside the taro slippery characteristics of the internal oil will leak out of the interior through the high temperature so that the trap material is full of the fresh flavor characteristics. Fresh aroma characteristics, so it will not feel greasy at all because of the five-flower meat can be fixed fat oil, so the use of lean meat and cooking oil program to replace the fat meat to avoid picky eaters on the fat aversion

Wrapped meatballs should be piled up will result in the skin sticking to the starch isolation of a better way to put it in the refrigerator freezer (icy layer)

Beef meatballs

With:

fresh beef ( 500 grams), refined salt (40 grams), flavor powder (4 grams), water (100 grams), diamond powder (30 grams)

Method:

Fresh beef thinly sliced with a round mallet and pounded with water, salt, diamond powder and mix well into the beef gelatin

Two, with the hands of the beef gelatin rolled into a ball shape into a pot with water with a gentle fire to soak cooked (the water is clear of pills to the surface of the water quasi-precision) to pick up the simmering, stir-frying, etc. savory

Note:

, beef must be fresh or no gelatinous pounding is also easy to get out of the water made of beef meatballs will be smooth

2, beef meatballs to be cooked by dipping in the fire with the fire to break the boiling roll will make the beef meatballs tougher