Pork, horseshoes, a number of ingredients.
Practice: 1, pig front leg sandwich meat, chopped into meat;
2, the horseshoe chopped into fine grains, scallions cut into pieces, egg beaten in a little dry starch, stirred into the egg batter;
3, the egg batter poured into the meat, horseshoe, put the right amount of salt, sugar and soy sauce, clockwise stirring vigorously;
4, the meat mixture pinched into balls.
Water chestnuts 8 pork tenderloin 250 grams A few minced scallions A few minced ginger A few soy sauce (fresh soy sauce) Two spoons (30ML) A large spoon (20ML) of cooking wine A big spoon (20ML) Black pepper juice (or oyster sauce) Two spoons (30ML) A few whole egg liquid (15ML)
Practice
1. water chestnuts washed, peeled, cut into water chestnuts minced, standby
2. tenderloin washed, grinded into minced meat. Grind into minced meat
3. Boil a pot of boiling water, mix the minced water chestnuts and minced meat, add all the ingredients, stir well, and roll into small balls, wait for the water to boil and then put the rolled balls into the pot to cook in order to eat!
Pork Horseshoe Salt Soy Sauce Chicken Essence Directions
1. Soak the horseshoe in water for a while and scrub it clean because there is mud on the horseshoe and you need to wash it more often~
2. Peel the horseshoe~
3. Chop it up into minced meat and crush it a little bit more than in the picture~
4. Pork is best when you choose the one that is a little bit fat, and a little bit of fat is better in the meatballs and it's chopped up into a pure meatball~
5.
5. Put the minced meat in a bowl, add salt, soy sauce, chicken broth, and use chopsticks to mix in one direction~
6. Add the chopped horseshoes and mix well~
7. Prepare the ingredients
8. Roll them into balls~ you can do a little bit more each time, and then put them into a large plate and wrap them with plastic wrap and put them in the refrigerator for 3 hours or so. One by one, you can freeze them in a plastic bag.
Water chestnuts, plum blossom meat, glutinous rice, pepper, salt, ginger, cooking wine, soy sauce
Practice
1. Mince the plum blossom meat, add salt, cooking wine, soy sauce, and water for basic seasoning. Mix into a slightly thinner meat mixture.
2. Add crushed water chestnuts into the seasoned meat mixture and mix well.
3. Wrap the meat mixture into one meat ball.
4. Soak the glutinous rice overnight. Then drain the water. Put the rolled meatballs one by one into the glutinous rice bowl and roll the glutinous rice grains.
5. Coat the plate with a thin layer of oil and put the meat yards wrapped in glutinous rice. Steam on the pot for 20 minutes - 30 minutes is ready.