Ingredients:
Ground meat 200g
Seasoning:
Chopped green onion, bean powder, salt, water, soy sauce.
The practice of tender meat balls:
1, mince the minced meat, add chopped green onion, bean powder, salt, water and soy sauce, mix well, whip until it is elastic, and then knead into bite-sized pills;
2. Steam on medium fire 1 hour until the meat is soft;
3. Use water 1 tsp, bean powder 1/2 tsp, and a little soy sauce to thicken.
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Horseshoe meatballs
Ingredients: 5 minced water chestnut 1 50g egg1sweet potato powder with a little scallion.
Seasoning: salt and pepper chicken essence
Practice:
1. Wash the horseshoe, peel it and chop it into small pieces, and chop the scallion into fine powder for later use.
2. Beat the eggs into the minced meat, add seasoning and stir with chopsticks in one direction to form a smooth shape.
3. Add horseshoe diced and continue to stir smoothly.
4. Add chopped scallion and a little sweet potato powder and continue to stir until it is sticky.
5. Put water in the pot, grab a proper amount of minced meat with your left hand, squeeze out the meatballs from the tiger's mouth between your thumb and forefinger, scoop them out with a spoon dipped in water, and gently put them along the edge of the pot where the water has just boiled (you can turn the fire down at this time).
6. Dip the spoon in the water and continue to scoop in the meatballs as above (at this time, the water remains just boiled)
7. When the meatballs are set in the pot, turn to medium heat and continue to boil, and then take them out.
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Make a dish with radish and minced meat [radish meatballs]
Raw materials:
200g minced pork, white radish 100g, a little onion and pepper.
Seasoning:
Soy sauce, cooking wine, monosodium glutamate, broth, starch
Practice:
Planted radish into 10cm long filaments, marinated with a little salt for 5 minutes, and squeezed out the water.
Add soy sauce, cooking wine and monosodium glutamate to the minced pork, stir well, and knead into small balls with a diameter of 2.5cm.
Wrap shredded radish around the meatballs, put them on a plate and steam them on high heat for 5 minutes.
Chop onion and pepper into powder. Put a bowl of stock in the pot (chicken essence can be used if there is no stock), add salt, add pepper and onion, bring to a boil, thicken with dilute starch water, and pour it on the steamed meatballs.
Health tips:
Radish is rich in vitamin C, a certain amount of calcium, phosphorus, carbohydrates and a small amount of protein, iron and other vitamins. Radish can ventilate digestion, eliminate phlegm and swell, and ginger can dispel cold and stimulate appetite. Eating radish regularly can reduce blood lipid, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.
Northeast dish-fried meatballs
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2 thick beef balls
Ingredients: beef
Ingredients: minced onion and ginger, bread crumbs, eggs, green apples, flour and raw flour.
Seasoning: salt, baking soda (cooking powder), tomato sauce, concentrated orange juice, sugar and pepper.
Making:
1) Chop beef with the back of a knife until it is strong and tough, and put it in a bowl. Add a little water and baking soda into the beef and stir until all the water enters the beef. Then add salt and pepper and stir well to get beef.
2) Cut the green apple into diced pieces, put them into the beef with minced onion and ginger, and then stir well. At the same time, break the eggs for use.
3) Squeeze the beef into balls, pat a little flour, then wrap the egg liquid, and finally pat the bread crumbs evenly. Fry in a 50% oil pan until the color is golden, and the balls float and rotate in the oil, and take out. (Two people with four hands, but still too late to film the process of squeezing meatballs and frying meatballs, so I admire those food blogs with detailed process maps, which is really not easy to live! )
4) Add a little water to the pot, add tomato sauce and concentrated orange juice, add sugar and a little salt (very little salt). After boiling, adjust the taste, thicken the raw powder and pour it on the beef balls.
Characteristics of dishes: crisp outside and tender inside, sweet and sour, and fruity mouth.
Delicious little reminder:
1, chop beef with the back of a knife, so that the minced meat is smooth enough.
2. Dissolve baking soda in this water, and then pour it into the beef puree. Be careful not to add too much water, so the meatballs will not be easy to form.
3. If it is found that the meatballs are not easy to form because of too much water, flour can be added to the meat paste to make up for it. I'm sure you don't have the strength to chop beef and add it.
4. The beef puree must be stirred clockwise.
5, fried meatballs should pay attention to the control of oil temperature. (Mine is a little fried.)
6, the last step of the sauce, pay attention to the salt must be very little. Actually, it tastes good without salt. You can try it.
7, the last sentence is a bit redundant: "That is, you must eat it while it is hot! Eat while it's hot! " When it's cold, it's soft and not crisp.
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3 Swedish home-cooked meatballs-
Swedish home-cooked meatballs
Materials:
800g of minced beef with fat content 10%.
3 large eggs
Medium onion 1 piece
Mixed pepper powder (mainly black pepper 3g
Sea salt 8 8- 10/0g
Oatmeal 40g
Proper amount of flour
Practice:
1. Put minced beef into a large bowl, and add eggs, chopped onion, pepper, salt and oats.
Add oatmeal to the meat instead of flour or starch.
This is the first big difference between Swedish meatballs and Chinese meatballs)
2. Mix all kinds of materials well, so that they can be fully mixed, and don't stir too much.
(This is the second biggest difference between Swedish meatballs and Chinese meatballs-don't stir hard, Nordic people don't like tough meatballs ...)
3. After heating the wok, add a proper amount of vegetable oil and heat it to 80%.
(In traditional Swedish cooking, iron pots are mostly used.
Because big noses also care about the body's absorption of trace elements)
4. Round the minced meat with your hands or spoon, put it into the pot and fry it over medium heat.
5. After the meatballs are discolored and shaped, add a proper amount of flour into the iron pot and stir-fry them quickly.
6. When the flour is fully mixed with the hot oil in the pot and becomes light brown, it means that the flour is cooked.
Then, add a proper amount of water and stir the flour, which is actually fully dissolved in water.
(It is best not to pass the meatball 78).
7. Add a little soy sauce and stir it a little.
(The Nordic people are always pumping, but it can be seen that this step is to improve the color.
So, I think it is with soy sauce)
8. Cover the pot and cook for 20-30 minutes on medium heat.
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Swedish meatball method
When making Swedish meatballs, it is best to mix two kinds of meat stuffing, so that the taste and taste are better. If you find it troublesome to make meatballs, press the meat stuffing into small patties by hand and fry them on both sides, which will save time.
Raw materials of Swedish meatballs:
Beef stuffing, pork stuffing, bread crumbs, eggs, oil, soy sauce, chopped black pepper, butter, mushrooms, whipped cream, soy sauce.
The practice of Swedish meatballs:
1, pour bread crumbs into a bowl, add chopped black pepper, pour water and soy sauce, stir well and leave it for about 10 minutes, so that the bread crumbs can fully absorb water.
2. After mixing the beef stuffing with the pork stuffing, beat in an egg, stir well, then pour in the bread crumbs, and then stir well.
3. Put a little oil on your hand and make the meat into small balls; Pour a little oil into the pan, and when the oil is 50% hot, put the small balls one by one, and fry them on medium and small fire, then put them into the plate.
4. Turn it into a small fire, add butter, after it melts, add sliced Tricholoma, stir-fry until soft, add soy sauce and light cream, continue to boil it into a thick sauce with a small fire, and then pour it on the meatballs.
4 Danish meatballs
Raw materials:
Minced meat (half pig and half beef) 500g flour 1 00ml milk or cold broth 200ml eggs/kloc-0 lard or vegetable oil 30g onion 1 2 tsps refined salt.
Pepper 1/4 tsp
Food Matching: Hot potato salad, yogurt potato salad.
Practice:
1, chopped onion, put it in a big pot with other raw materials, and stir vigorously for 3~5 minutes until the meat is even and "strong".
2. Put the mixed meat stuffing into the refrigerator (4℃) for at least 15 minutes. A longer time is better.
3. Heat a flat pan and oil it, and use a large spoon to make the meat stuffing into large meatballs with a diameter of about 4 cm (if the meat stuffing sticks to the spoon, dip the spoon in hot oil first to prevent sticking). Put one into the pot and pour hot oil on the surface. When the meatballs are full, reduce the heat and fry for 4~5 minutes. Turn the meatballs over, and at the same time adjust the high fire to fry 1 min, that is, scoop up and drain the oil.
How to eat:
Each plate contains 2~3 meatballs, with 3~4 spoonfuls of hot potato salad or yogurt potato salad. Eat with a knife.
Features:
This dish is soft and delicious. It is a typical Danish flavor dish. It has a long history and still enjoys a high reputation. It is the most common main course in the family.
Note: The quantity of this recipe is 4 copies.
5 fish balls
Materials:
Fresh fish, there is no special requirement for species, herring and grass carp are the best.
Practice:
1 Remove the fish scales first, remove all the internal organs, and chop off the fish head (you can leave the stew).
2 Cut the remaining fish in half, then scrape it back and forth on the inside of the fish with a knife, and slowly scrape a complete fish into minced meat.
3. Mix the scraped fish with a certain proportion of flour, starch and water, put it in a big basin, add salt and Jiang Mo.
4 Stir repeatedly, turn it forward and then reverse it. Mix the fish paste and flour into a uniform surimi. When the surimi bubbles slightly, it is finished.
Grab a handful of meatballs with your hands, squeeze them hard, squeeze out a fish meatball from your palm, scrape it off with a spoon, and put it aside in a washbasin with clear water. If the meatball is stirred, it will sink and float again soon.
6. Cook the fish balls slowly with slow fire. You can also boil a pot of fish soup and cook it with fish balls.
Support a hot pot in winter, no matter what the base hot pot is, fish balls can be added as a side dish, and they are all kinds of flavors.
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Silver carp meatballs
Silver carp meatballs
Ingredients: 300g of fish, 5g of minced ham, 10g of sliced ham, L pieces of water-soaked mushrooms, proper amount of cooking wine, refined salt, monosodium glutamate, onion, ginger, chicken and cooked lard.
The method of silver carp meatball soup
Wash the fish and chop it into minced meat, add water and a little salt, put it into a bowl, stir it clockwise until it is not sticky, add a little water and mix well, and let it stand for 5 minutes. Add chopped green onion, Jiang Mo, minced ham, monosodium glutamate, cooking wine and cooked lard, mix well to make it into velvet, squeeze it into fish balls the size of walnuts by hand, and boil it in a pot of soup. Put salt, monosodium glutamate and chicken oil into a large soup bowl, add the original soup for making fish balls, and then gently put the fish balls into the soup bowl with a colander. Put the ham slices on the fish balls to form a triangle, and the mushrooms are cooked with the original soup of the fish balls. Put them in the middle of the triangle made of ham slices and sprinkle with onion.
6 crispy fried fish balls
Materials:
Ingredients: 500g of fish (fresh fish just slaughtered is better).
Fish seasoning: egg 1 cooking wine 6 grams of salt 8 grams of minced onion and ginger, one spoonful of pepper, thirteen spices, and the right amount of water is the same as that of an egg.
(If you like spicy food, you can put some pepper or curry and beat it together.)
Wrapping material: egg 1 bread crumb100g.
Practice:
1. Rinse fish with water and cut into small pieces.
2. Put it in a blender and add all the fish seasonings to make a thick and vigorous fish paste.
3. Ball the fish paste into fish balls with a diameter of two centimeters (smaller than table tennis)
4. Dip the fish balls evenly and wrap the egg liquid with bread crumbs.
5. Burn the oil to 50% heat (just insert chopsticks into the oil and start running, not too hot, otherwise the paste will not be cooked)
6. Add the fish balls and fry for about 2 minutes until the fish balls are golden (the frying time can be handled according to the size of the balls).
7. Sprinkle salt and pepper or dip in salad dressing, tomato sauce, Thai sweet and spicy sauce and other tastes you like.
Otherwise, the meatballs are too soft and inelastic. If you want to reduce the elasticity and feel a little softer, increase the amount of water.
Finally, I found the trick: I didn't put a lot of starch like the fish balls I bought, but I just used the ingredients of the fish.
But made a delicate and elastic fish ball.
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7 home-cooked meatballs
Homemade meatballs are a traditional dish in Huai 'an, Jiangsu Province. They are made of pork belly, yam, glutinous rice flour and then fried. The finished dishes are golden in color, crisp outside and tender inside, and delicious, which are deeply loved by people.
Raw materials:
500g pork belly (fat four thin six), 200g yam, 30g glutinous rice flour, egg 1 each, ginger10g scallion, salt, pepper, cooking wine, monosodium glutamate, dried starch and salad oil 1500.
Method:
1 Wash pork belly, chop it into minced meat with ginger and scallion (or grind it into minced meat with a blender); Peel and wash the yam, and chop it into pieces.
2. Put the pork belly into a pot, add refined salt, pepper, cooking wine, monosodium glutamate, dried starch and eggs, stir it in one direction, then add the broken yam, glutinous rice flour and a little water, and continue to stir it, which is the yam meat.
3. Set the wok on fire, inject salad oil and heat it to 60% to 70%, squeeze the yam minced meat into balls with the size of 3.5% and put them into the wok. At the same time, reduce the heat, fry for 3 ~ 5 minutes and then change the heat to high heat. When the balls are golden in color and crispy in appearance, take them out and put them into a plate with lettuce leaves.
8 Hand-made Shrimp Slippery Pills-Cooking Shrimp in Different Ways
Material: shrimp
Ingredients: salt, broth essence and corn starch.
Practice:
1, shrimp shell and sand line
2. Chop shrimp meat by hand, chop it to pieces, add salt and broth essence, and mix well with a little corn starch.
3, began to use the fall, until the shrimp meat appears gelatinous.
4. When the water is slightly boiling, use a spoon to pour the shrimp meat and boil it.
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The method of shrimp meatballs
1, remove the head, tail and skin of prawns, remove the sand line on the back and wash with water.
2. Slice the fat meat.
3, put it with prawns and smash it into mud with the back of a knife.
3. When the salad oil in the spoon is heated to 40%, squeeze the shrimp paste into balls, scoop it with a small spoon, fry it in light yellow, remove it and serve. Dip in pepper and salt when eating.
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Shrimp pork balls
Raw materials:
Shrimp, pork stuffing, coriander, onion, ginger, egg.
Seasoning:
Pepper, salt, Shaoxing wine, pepper and salt.
Practice:
1, wash the shrimp and remove the shrimp line. The first measure: wash it with water so that the shrimp meat is elastic and not sticky.
2, the second measure: shrimp should be smashed into Rong with the back of a knife. This kind of shrimp meat is greasy and elastic, also called Q.
Kitchen China, one-stop kitchen.
3, the third measure: shrimp and pork stuffing are put together according to the ratio of 2: 1 so that shrimp meatballs are chewy.
4, onion minced, ginger minced, coriander chopped into segments.
5, egg white and yolk separation.
6. Pour the egg white into the shrimp paste and meat stuffing, and add the onion, Jiang Mo, pepper, salt and Shaoxing wine.
7. Add the stuffing into the starch and gradually speed up the beating.
8, the fourth measure: beat the meat stuffing clockwise until it is strong. This is the key to the elasticity of shrimp balls.
9. The fifth measure: For a piece of pot, knead the stuffing into balls and put them in a greased plate for later use.
10, the pot is heated, and when the oil in the pot is 40% hot, add the shrimp balls and fry them. 1 1, fry one side until golden brown and roll it over to the other side.
12, until both sides are golden, serve, sprinkle with a little salt and pepper and coriander.
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9 tomato meatballs
Materials:
250g of minced meat, 250g of tomatoes, 50g of seasonal vegetables 1 each, and appropriate amount of onion, ginger slices, salt, pepper, chicken powder and water starch.
Practice:
1, put the meat stuffing in a bowl, add eggs, starch, chicken powder, salt and a little water, and stir vigorously to form a thick paste; Wash vegetables selectively; Blanch tomatoes in boiling water, peel them and cut them into pieces.
2. Put water in the pot and bring it to a boil. Switch to low fire. Use a small spoon of water to break the meat into meatballs at the edge of the bowl. Put them in the pot while cooking. Cook the meatballs with low fire and remove them for use.
3. Put the wok on a strong fire, put the oil to 50% heat, add the onion and ginger to stir-fry the fragrance, add the soup (about 250 ml) that just boiled the meatballs, remove the onion and ginger, add the meatballs, chicken powder, salt, pepper and vegetables to boil, thicken with water starch, add the tomato pieces and push them evenly.
The meat stuffing should be stirred vigorously in one direction; Don't use too much fire when cooking meatballs, or the meatballs will come apart easily. This dish is red, white and green, and it is a summer delicacy.
10 elastic and juicy chicken balls with tomato sauce
Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that in eggs and milk. Therefore, high-quality chicken from protein is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc. Compared with beef and pork, chicken contains more unsaturated fatty acids-oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce low-density lipoprotein cholesterol, which is harmful to human health.
Video: elastic and juicy chicken balls with tomato sauce \ Life Channel > Life list > delicacy
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1 1 tofu balls
Tofu balls
Ingredients: a large piece of tofu, 2 egg whites, half a carrot, 3 mushrooms, a proper amount of coriander and a piece of thick soup treasure.
Seasonings: salt, chicken essence, sesame oil, water starch and coriander.
1 all raw materials
Cut 2 large tofu into pieces and cook in boiling water for a while to remove the beany smell.
3 take out the water control and crush it into tofu paste with the back of a knife.
4 Hold the bean curd paste with gauze and squeeze out the water.
5 Squeeze the dried tofu paste into a large bowl.
6 carrots and mushrooms are cut into fine powder
7 Add carrot powder and mushroom powder into the bean curd paste, add salt and chicken essence, and then stir well.
8 Beat in 2 egg whites and grasp them evenly with your hands.
9 make tofu balls for later use.
10 Add three bowls of water to boil, and add a thick soup treasure to melt slowly.
1 1 Slowly put the prepared tofu balls into the soup.
12, simmer for 2 minutes, and finally thicken and drop a little sesame oil.
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12 mushroom meatball soup
Materials:
Ground pork, Pleurotus ostreatus, white mushroom, Flammulina velutipes, Jiang Mo, one egg, white powder, white pepper, salt and onion.
Steps:
1, add Jiang Mo, one egg, white powder, salt, white pepper and a little water to the ground meat, and stir well.
2. Boil a pot of water, push the minced meat into a ball with a spoon, and cook it in the pot until it floats.
3. Boil another pot of water, add shredded ginger and salt, add Pleurotus ostreatus and white mushrooms and cook for 5 minutes.
4. Add meatballs and Flammulina velutipes, cook for another 5 minutes, turn off the fire, and add onion.
13 braised pork ball pot
Materials:
Plum meat 1 kg, shrimp 3 Liang, ginger 1 teaspoon, garlic 1 spoon, lettuce 1 tree, onion and garlic 1 grain.
Practice:
1, pork is washed, dried and chopped into minced meat, with salt 1/4 teaspoon, light soy sauce, sugar, cornmeal and wine 1 teaspoon, 2 tablespoons of water, a little pepper and oil 1 tablespoon, and marinated for 20 minutes.
2. Wash the shrimps and crush them into minced meat. Add them into the minced meat together with ginger and scallion. Tart them with your hands until they are gummed, rub them into balls, and roll them on raw flour.
3. Wash the lettuce.
4. Boil the oil in half wok, put down the meatballs and fry until golden brown. Pick up and drain the oil.
5. Put 2 tablespoons of oil in the casserole, fry shallots and garlic, put down the meatballs and fry for a while, add water and white wine to Zanjiu 1 teaspoon, 2 teaspoons of oyster sauce, light soy sauce 1 teaspoon of sugar 1 teaspoon, half a teaspoon of sesame oil, a little pepper and a proper amount of water to cook for 8 to 10 minutes.
14 chicken balls
Chicken balls
Ingredients: chicken breast, chrysanthemum morifolium, Flammulina velutipes
Practice:
Wash the chicken breast, make 4/5 of the chicken into powder, cut 1 5 of the chicken into small strips, add salt,,1egg, pepper and cornstarch, and stir in the same direction.
Adding the sliced Flammulina velutipes, stirring,
Stirred chicken
Add chicken rack soup to the pot (clear water is also acceptable). Add some salt, soy sauce, sugar and chicken essence to the soup.
After boiling, knead the meat stuffing into balls by hand, put it in the pot, boil for 1-2 minutes, and then add chrysanthemum morifolium to turn off the heat.
Because the chicken meatballs are added with sliced Flammulina velutipes, the taste is particularly good and recommended!
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15 method for making Japanese octopus balls
Octopus meatballs are quietly popular in China. The main production equipment is an oven. Three or two flat plates are dug with round holes, heated and drained. The brand fish paste leaks into the small holes through a delicate funnel for 100 second. Then, cut vegetables, dehydrated spring shrimp and octopus are added, and after a while, the octopus is turned over and added with the fish paste. After a while, it becomes a ball, the size of which is like table tennis, with a diameter of 3.8.
Octopus Roast, also known as Octopus Maruko, originated in Osaka, Japan, and was originally named "Octopus Roast". Its history dates back to Taisho era, and its founder is a famous Japanese gourmet, Mr. Endo Ryuji. It is known for its tender skin and delicious meat, and has become a well-known national quintessence snack in Japan. Octopus meatballs became popular in Southeast Asia and became one of the emerging foods in this region.
A round hole was dug in the flat plate of the oven.
Production method:
(1) Put all batter materials into a bowl and stir well, or you can use the baked octopus powder on the market instead, as long as you add water and eggs and stir well (30 baked octopus can be made at the ratio of baked octopus powder 150g, water 2 1/4 cups and eggs 1 each).
(2) After heating the barbecue model, apply a thin layer of oil with a brush, then pour the stirred batter into the round hole of the model about 3/4 full, then fill the stuffing materials into the batter one by one, and then pour a little batter to cover the materials. The batter poured into the model first will expand and overflow, so we must pay attention to the expansion of the batter, and if there is any overflow, we must first use a bamboo stick to dial it back into the hole.
(3) Bake until the periphery of the batter is separated from the model, then mark the edge of the octopus with a bamboo stick and turn it over 180 degrees (Figure 3), and continue to barbecue the other side.
(4) When the whole octopus burns and swells to a round shape, continue to use the bamboo stick to turn it over several times, and barbecue it until it is fully cooked. Apply a proper amount of black vinegar or mayonnaise sauce, and sprinkle with wood fillets and Qinghai moss powder.
Batter raw materials:
50 grams of low-gluten flour, 2 tsps of baking powder, egg 1 piece, 80 grams of water, salt 1 tsp.
Stuffing:
Octopus, shredded red ginger, chopped green onion, cabbage and carrot.
Dipping material:
Shredded Chai Fish, seaweed powder, mayonnaise and wasabi sauce.
Quantity:
About 15.
Practice:
1, put all batter materials in a large bowl and mix well;
2. Wash cabbage and carrots and shred them. Add them and mix well to get octopus batter.
3. Cut the octopus into small pieces for later use. After preheating the barbecue mold with low fire, brush the thin oil on the upper layer with a brush, then pour the batter into the round hole of the mold groove until it is about 1/2 full, and then fill in a proper amount of stuffing;
4. When the batter is baked until it can be turned, you can draw a circle around it with a bamboo stick, turn the other side over and continue to barbecue until it feels elastic when pressed with a bamboo stick, and then take it out;
5. Apply a proper amount of octopus to mayonnaise and wasabi sauce, and sprinkle with shredded chai fish and seaweed powder to serve;
6. You can buy a special black vinegar sauce for octopus roast in a supermarket to match it. In order to avoid uneven or over-burnt octopus roast in the same plate because it is too late to fill in the stuffing, you can add cabbage and shredded carrot into the batter in advance and mix well, or you can leave it for filling in octopus roast to become the stuffing.
DIY Video: Cute Women's Association のDIY Japanese octopus with octopus balls.
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Video: How to make octopus balls
Video: The whole process of making octopus roast (octopus balls)
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Video: Octopus Maruko in Japan Enterprise Pavilion of World Expo.
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16 mushroom-flavored meatball porridge
raw material
Rice 1 cup, pork stuffing 50, salt, white pepper and starch 5, pickled cabbage powder 10, two small mushrooms, carrots 1 2, ginger1piece, and appropriate amount of coriander (unit not indicated is gram).
The eating habits of different households are really different. There is no unity between this one who prefers oil and salt and that one who likes vinegar. However, as long as a bowl of beautiful porridge is carefully cooked, the aroma is fragrant and easy to eat, and the delicious food made with heart is believed that no one can resist.
In fact, it takes patience to cook porridge, and even drinking porridge takes trouble. The porridge has just arrived, it is hot, smells fragrant, and you can't eat it. If you leave it for a while, the heat and cold are appropriate, but there is also a layer of skin on it. The rice and rice are all glutinous together, and the whole bowl is confused with a spoon. It is not good to drink cold porridge, which is easy to cold the stomach. When drinking hot porridge, you should concentrate on it and send it to your mouth while stirring it with a spoon. So drinking porridge is not an easy thing. But only by drinking seriously can you afford people who cook porridge seriously.
The making of meatballs is a very exquisite work. Add starch and a little water to the pork stuffing and beat it into a paste. Season it with salt and pepper and put it in a small bowl. First, use a small spoon to dial it back and forth into a ball shape, and then bounce it into the boiled water. As soon as the meatballs float to the surface, they are cooked. When they are taken out, they can get a pot of fresh soup, which can be served with noodles or directly. The leftover salt can be removed from the mustard by soaking. Soak mushrooms in soft diced carrots.
Jiang Si should prepare more. Just by looking at the appearance of ginger, you can guess why the word ginger should be written as beauty ginger. And yellow and tender, cut into thin filaments with wonderful hands, looks delicate and fresh, reminiscent of charming and lovely graceful and restrained beauty. Are you willing to eat it?
After the rice is ready, you can officially start cooking porridge. First of all, you should choose a slightly larger clay pot. After filling with water, you can reserve a space of 1/4 to 1/3 to prevent the porridge from overflowing when it rolls. After boiling the water, stir and boil it-the temperature of rice is low and it will sink to the bottom and stick to the pot. Until the rice will automatically roll in the water. By this time, you can put all the ingredients in: add meatballs, shredded ginger, shredded cabbage, mushrooms, carrots and everything else, cook for ten minutes, and finally sprinkle with a little coriander powder.
Taste it carefully, the porridge is delicious and smooth, and the bottom of the porridge is fragrant and cotton.
Tips
Beef balls made of beef stuffing are also delicious when cooked in this porridge. If you like, try scraping the fish into velvet and beating it into fish balls with starch. Or simply don't bother to "three pills together" and mumble, how can you get a fresh word?
17 multicolored meatball soup
material
One pound of minced pork, one egg white, a little salt, three tablespoons shredded carrots, three tablespoons shredded mushrooms, three tablespoons shredded eggs, a little salt, a little sesame oil, a spoonful of cooking wine and a spoonful of chopped celery.
way of doing things
1, mix pork, egg white and salt, then squeeze into balls. The balls are wrapped with shredded carrots, shredded mushrooms and shredded eggs. Then put it on an oiled plate, cover it with plastic film, and cook it for three minutes with "high" electricity.
2. Take a large pot, add the required clear water or broth, cook for 10 minutes with "high" power, add the meatballs, cook for another 3 minutes, and finally add salt, sesame oil, cooking wine and celery powder to taste.
18 green tea meatballs
Raw materials:
250g of minced pork, 20g of green tea, 2.5g of refined salt, monosodium glutamate 1 g, and a proper amount of clear soup.
Method:
1, first put minced meat into a large bowl, add refined salt and monosodium glutamate, stir vigorously with chopsticks, and add water while stirring. When it is stirred into a paste, make 20 meatballs with a small spoon, put them in a boiling water pot, and fish them into a soup plate. Mr. Experience Pocket Bag
2. Put the green tea into the teacup and pour it into 90 boiling water for later use.
3. Put the pot on the fire, add the clear soup, add the soaked green tea soup to boil after boiling, put it in the soup plate, and add a few green tea leaves at the same time.
Features: this dish is delicious and refreshing, and the soup is clear and green. It is one of the cooking methods of home-cooked tea dishes.
19 celery meatballs
Materials:
300g of pork belly powder, celery 1 tree, less salt, half a spoonful of monosodium glutamate, sugar 1 spoon, soy sauce, sesame oil and wine 1 tablespoon, half a spoonful of pepper, appropriate amount of coriander and 6 onions.
Operation:
1, cut celery and onion into powder.
2. Add celery powder and onion powder into minced meat, add refined salt, monosodium glutamate, sugar 1 spoon, soy sauce, sesame oil and wine 1 tablespoon, fully stir, and make into oval meatballs, about 30 of which can be made. Arrange them in a vessel, cover them with microwave film, and keep on high fire for 4 minutes and 30 seconds.