The practice of Sixi Meetballs is 1. Prepare the ingredients used. 2, ginger peeled and chopped. 3, chopped green onion, soaked in water for 5 minutes.
What are the authentic Beijing dishes? 4. The steamed bread is soaked in water. 5. Peel and crush. 6. Add Jiang Mo to the meat, add the spiced powder, sesame oil and chicken salt and mix well. 7. Add soy sauce, mix well and marinate for 20 minutes to make the meat stuffing fully tasty. 8. Add a small amount of water and stir in one direction. In September and June, add a proper amount of fresh soy sauce to refresh.
10. Add minced meat into chopped water chestnut and stir well. 1 1. Squeeze the steamed bread and add it to the meat stuffing. 12, continue to stir evenly in one direction. 13, knead a proper amount of meat into a ball. 14. Pour oil into the pan, heat it, add meatballs, and fry them until they turn yellow and discolor. 15. Take out the fried meatballs with a colander and drain the oil. 16, prepare octagonal onion, ginger and pepper.
17, leave the bottom oil in the pot, saute shallots, ginger, star anise and pepper. 18, add June fresh soy sauce and rock sugar. Then add about 500ml of hot water to boil. 19, put the meatballs in the pot. 20. Turn off the fire after boiling, stew for 20 minutes, and drain the soup.
What are the authentic Beijing dishes?
Old Beijing Zhajiang Noodles 1) Pork belly: 500g, cut into diced meat 1cm square. In the early years, pork was fat, pork belly was particularly fat, and the fried sauce made was more fragrant and tender. Now pork belly has lost a lot of weight. If we stick to the old method, the taste will become harder and harder. 2) Scallion: 150g, cut into pieces. Scallion has three functions: first, it enhances flavor; Second, reduce the salinity of soy sauce; Third, make the fried sauce easier to mix well.
3) Garlic: 10g, cut into filaments 4) Ginger: 20g, cut into fine powder 5) Pixian bean paste: 20g, chopped 6) Douchi: 10g, chopped, Douchi and Pixian bean paste are all to increase the flavor level of the sauce 7) Soy sauce: 65438.
10) Broth: 150g, which is used to adjust the characteristics of fried sauce and make it easier to mix well. The first step in the practice of Zhajiang Noodles in old Beijing is naturally to cut diced meat. Pork belly is more difficult to cut. If you don't particularly want to challenge yourself, I personally suggest that you put it in the refrigerator and freeze it before cutting it. First cut into thin slices with a thickness of 1 cm, then cut into thick filaments with a width of 1 cm, and then cut into cubes with a width of 1 cm. Put the diced meat aside and let it soften slowly.