Pork Meatballs
Pork Meatballs (17 pics)
Place aside. 3 Then roll into small balls. 4Put them into a frying pan and fry them over low heat until cooked. 5Drain the oil. 6Use the remaining oil and saute garlic and green onion. 7Add the carrots and mushrooms, then start to season, oil, salt, sugar a little. 8 Then add water to boil, add the fried meatballs, cook until flavorful, then you can start the pot, served on a plate.
300g of lean pork, 100g of fat pork, 20g of cornstarch, 20g of cornstarch, 80 weeks of water, 10g of finely chopped green onions, 5g of salt, 8g of chicken powder, 8g of sugar, 5g of pepper, sesame oil 10 ㏄
Method Editor
1.
2. The white flour, cornstarch, water and seasoning A together into a slurry water standby.
3. Beat and stir the lean pork puree from recipe 1 until it becomes sticky, then add 1/2 of the water from recipe 2 and stir until the water is completely absorbed, then add the other 1/2 of the water and continue stirring until the water is completely absorbed and sticky, then add the fat pork puree from recipe 1, chopped green onion and sesame oil from seasoning B and mix well.
4. Bring a pot of water to a rolling boil, remove the chilled pork mixture from Method 3, and squeeze it into a ball by hand to cook until the meatballs float to the surface.
Skin ingredients: taro, cornstarch, shrimp oil (optional)/salt (both trace)
Filling ingredients: fresh pork, green onion, soy sauce, salt, dried shrimp, dried shiitake mushrooms, ginger, and cooking oil (the exact filling ingredients are not strictly limited, but can be adjusted according to your own preferences)
Tools: Rolling pin, steamer
1, Filling production:
Select the best fresh pork (banana city street stores are mainly five-flower meat): wash and chopped in a bowl. Adjust the soy sauce to make the meat dark red (mainly for the color and seasoning), according to the concentration and amount of soy sauce, supplemented by salt to make the filling texture to suit your own taste.
Soak the dried shrimp and mushrooms until soft, then dice.
Ginger: According to the authentic meatball practice, ginger is indispensable for flavoring meatballs, and its dosage should be appropriately oversized a little bit, so that the ginger taste is stronger and the meatballs reflect the fresh aroma. Ginger washed and peeled, diced (the size of the particles to be able to bite but not hinder the line of sight shall prevail, usually the size can be maintained at 0.3mm × 0.3mm ~ 0.5mm × 0.5mm between the appropriate).
Scallions: Cut the scallions into 0.5mm pieces, roughly one-fourth of the amount of fresh pork. Take one-third of the scallions and mix them with the pork, leaving the rest separately. Make up all the side ingredients, simmer and you're ready to start making the crust. (Only about two-thirds of the scallions remain).
Cooking oil: here is the role of cooking oil, if you are using lean meat, you can properly add cooking oil to adjust, so that the trap is not too dry, if you are using panko you can omit this part.
2, the production of skin:
Ningde Jiaocheng's meatballs are characterized by the production of skin. Meatballs from all over the world are sure to have meat, but the skin is usually made of wheat flour, flour, etc., and lacks a special flavor. The best feature of Ningde Jiaocheng's meatballs lies in the fact that its skin is not made of these common ingredients.
Groundnut flour, also known as starch, is purchased in the form of small, white, crumbly pieces (it is made primarily from groundnuts, hence the name). Use a rolling pin to grind the groundnut flour into a fine powder. (Delicate groundnut flour may already be a fine powder when you buy it, so there is no need to grind it.)
Purchase fresh taro (the variety is a fist-sized one, not a "baby"), wash the taro and place it in a pressure cooker (in the olden days, it was usually cooked in a pot over high heat, so using a pressure cooker will not affect the results), and cook it. Fish out the cooked taro, remove the skin while it is still hot (watch out for scalding), and pile the inside of the taro in a large pot. Use a rolling pin to pound it into a paste called taro puree, a process that requires extra care or it will clump.
Make the starch into the taro puree, stirring constantly. This is done until the mashed taro is no longer sticky.
The finished mashed taro is similar to kneaded dough, sticky but not sticky. If the mashed taro has been left to stand for too long, it may ooze out, so you can use cornstarch to blend it in.
Some merchants or home-made meatballs will use steamed groundnuts to make groundnut puree and add starch to make the skin. The crust made from groundnut is sweeter than that made from taro. Since groundnut is a coarse food, it is more suitable for children and the elderly.
3, wrapping:
Roll some of the taro paste into strips, and knead it into a round shape with your hands, which can be about 0.5cm thick, and the diameter is usually about 7cm (the length of your forefinger), or customize the size according to your own preferences. Place the reserved green onion on the bottom, take the appropriate amount of filling and place it in the bottom, seal it and roll it into a round ball.
4. Steaming:
Put water in the pot, line the steamer with gauze, then lay the meatballs on top of it, cover and steam.
5, out of the pot:
The skin of the meatballs is made of taro, so after steaming, the skin will show a higher viscosity. In order to avoid destroying the shape of the meatballs when taking them out of the pot, you can use smooth chopsticks, dip them in water and then clip them into the plate. Complemented with beautiful flower carving can even ascend to the hall of elegance.
6, Note:
Pork with fat in the high-temperature steaming will turn into lard and contained inside the meatballs, because of the slippery nature of taro, the internal oil and water will not leak out of the internal through high temperature so that the trap is filled with the characteristics of the fresh aroma. Therefore it doesn't feel greasy at all. However, because not all of the panko can be transformed into fatty oil, the option of using lean meat with cooking oil instead of fatty meat can avoid the aversion of picky eaters to fatty meat.
Finished wrapped meatballs should not be stacked, as they can cause the skin to stick, and can be isolated with cornstarch. However, a better option is to place them in the freezer (icy layer) of the refrigerator.