1, pay attention to the use of half-fat and half-lean pork, "sandwich meat" is better, not too much lean meat.
2. Pay attention to the method of chopping meat. First, peel the pork, separate the fat from the thin, cut it into thin slices, then cut it into filaments and diced, and then chop it evenly on the anvil. Don't chop the lean meat too finely. Chop the lean meat too much, and it will affect the taste after making meatballs.
3. Chop it into minced meat, add seasonings and auxiliary materials, and then use starch to make a smooth big meat round blank.
4. Fry the meat balls in a pot. There should be more oil in the pot, the fire should not be too big, and the frying time should not be too long, as long as the meat balls stand up slightly.
5. After the meatballs are fried, put them in a large bowl (or casserole) with vegetables as the base, cook them in a pot for 1 hour, and serve them.
6. No soy sauce is added to the steamed meatball seasoning, only salt is added. Put the meatball blank in a bowl with cabbage heart, steam it on the pot or cage with high fire, steam it on medium fire for about half an hour after the water is boiled, and serve it.
Teach you how to make flat meat crisp, how to make flat meat crisp.
1. Chop the rib meat and fat into rice-grain-sized stuffing, put them into a bowl, add egg yolk, japonica rice powder, chopped green onion, Jiang Mo, refined salt and monosodium glutamate and stir well;
2. Divide the evenly mixed stuffing into 7 portions and make a round cake with a diameter of about 8 cm by hand;
3. Heat the wok on a strong fire. When the cooked lard is boiled to 80% heat, put the patties one by one and flatten them with an iron spoon while frying;
4. When the soft shell is yellow, scoop it up with a colander, drain the oil, and air it 1 min;
5. Put it in an 80% hot oil pan, turn it over with an iron spoon, and when it is fried to golden brown, leave the pan end away from the fire for 3 minutes, then fry it on a strong fire for about 2 minutes until the patties turn brown, pour it into a colander to drain the oil, and put it in the center of a long plate;
6. While frying the meat pie, heat it in another wok, scoop in cooked lard, add pea sprouts, add refined salt, sugar and monosodium glutamate, stir-fry until it is emerald green, and put it at both ends of the pan;
7. Put the wok on a strong fire, scoop in 360 grams of chicken broth, add soy sauce and white sugar and bring to a boil;
8. Add yellow rice wine and monosodium glutamate, thicken it with wet starch, pour in cooked lard, and pour it on the meat pie.
Tips for making flat meat crisp;
Because of the frying process, 500 grams of cooked lard should be prepared, and the actual consumption is 150 grams.
Making big meatballs:
Chop the lean meat into minced meat with a knife (the tendons and fat must be removed), then beat the minced meat repeatedly with a wooden hammer or the back of the knife to make it into minced meat. Finally, beat the minced meat repeatedly in one direction by hand to make the minced meat vigorous (about 20 minutes), and then add appropriate seasonings to adjust the taste to make meatballs.
Although it is very troublesome to beat by hand, it is the most exquisite when making meatballs (fish balls). Only in this way can meatballs be elastic and crisp to eat.
> > More introduction to the practice of spiced meat pot
1. Remove excess hair from the skin of pork belly (pork belly), wash it, put it in boiling water and roll it for 15 minutes, then take it out, that is, wipe it with soy sauce, insert it into the skin with plum blossom needle, then put it in boiling oil and fry it until it is fragrant, then take it out and cut it into large pieces;
2. Use some chopped garlic to stir-fry south milk, pour a soup bowl of clear water, add five-spice powder, star anise and seasoning, season, put it in a crock instead, and cook it on the fire until it is cooked.
> > More spiced meat pot contains 2307.3 kilocalories, protein 38.32 grams, fat 236.93 grams, carbohydrate 6.77 grams, folic acid 1.82 micrograms, dietary fiber 1. 16 grams, cholesterol 436 milligrams, vitamin A40.89 micrograms and carotene. Riboflavin 0. 18 mg, nicotinic acid 9.8 mg, vitamin e10.06 mg, calcium 39.57 mg, phosphorus 405.88 mg, potassium 943.69 mg, sodium 8210.72 mg, iodine 0. 14 μ g, etc.
Materials for making rice with big meat:
Ingredients: pork ribs (pork belly) 300g.
Accessories: 500 grams of rice and 300 grams of Chinese cabbage.
Seasoning: green onion 1 0g, ginger 5g, salt12g, white sugar 5g, soy sauce 50g, cooking wine 20g, cinnamon 2g, star anise 2g, monosodium glutamate10g, lard (refined)100g.
Features of rice with big meat:
This rice oil is moist, fat, waxy and soft, crisp, delicious and salty.
The practice of big meat with rice:
1. Wash and drain the rice, wash the vegetables and cut them into 3cm sections.
2. After the lard is boiled in the pot, put the vegetables in the pot once, stir-fry for a few minutes, add salt, monosodium glutamate and water, and bring to a boil. Then put the rice into the pot, and then gently stir it along the bottom of the pot with a rice shovel; When the water in the pot is gradually reduced, the stirring speed will be accelerated and the firepower will be reduced. Do not stick to the pot. After the rice and water are mixed, smooth the rice, poke a few air holes from the rice surface with chopsticks to the bottom of the pot, cover it tightly, simmer for about 10 minute with low fire, and then pour the marinade to get the pig rape rice.
3. Put the pork and rape rice into each bowl for later use; Peel and wash ginger and onion, cut onion into sections, and slice ginger for later use.
4. Wash the pork belly, cut it into strips about 20 cm long and 8 cm wide, put it in a boiling pot, blanch it for about 2 minutes, take it out and let it cool, and then cut it into long squares about 8 cm long and 4 cm wide.
5. Skim the original soup of scalded pork in the pot, add the meat, add soy sauce, cinnamon, star anise, sugar, refined salt, cooking wine, onion and ginger slices, turn the meat over after boiling, then simmer for about half an hour, turn the meat over again, and continue to simmer for about half an hour until the meat is cooked and rotten.
Food phase grams
Rice: Don? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, and it will cause tumors. You can't eat with Xanthium sibiricum, which is heartbreaking. "
Qing? 6? 1 Wang yuying: "although fried rice is fragrant, it is dry and helps fire, and it is forbidden for those who have diarrhea in the middle cold."