1. Ginger, green onion, chopped spare.
2. Add the bought minced meat to the ginger and chopped scallions.
3. And then use the knife to continue to chop into puree.
4. Put the steamed buns in water to soak.
5. Wait for the steamed bread to absorb all the water can be.
6. Soak the water-absorbing steamed buns into the chopped minced meat, add salt, monosodium glutamate, cooking wine, cornstarch and egg.
7. Mix well.
8. Use your thumb and forefinger to squeeze out the meat, and use a spoon to make a small meatball.
The temperature of the oil is very important if you want to make four happy meatballs, practice one
Ingredients Preparation
Materials:
500g of pork stuffing, 50g of greens, 25g of carrots, 1 parsnip, 1 small piece of ginger, and a moderate amount of cornstarch.
Seasoning:
60g cooking oil, 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp pepper.
Cooking Method
1. Wash and mince green onion and ginger, wash rape, wash and shred carrot.
2. Mix the pork stuffing with chopped green onion, ginger, cornstarch, pepper and soy sauce well, and wrestle it until it is elastic to make meatballs of the same size.
3. Heat half a pot of oil and fry the meatballs until golden brown.
4. frying pan, leave a little cooking oil, frying greens and carrots, and then the fried meatballs poured, and add soy sauce, water, cooking wine with the burner, simmering on medium heat for more than 10 minutes until cooked, thickening with cornstarch, dripping oil to the plate can be.
Features:
Fat and thin suitable, meat flavor.
Chef's tip:
Minute the meat filling should refer to the principle of "three parts fat, seven parts lean".
Practice 2
Preparation
Raw materials: 250 grams of pork foreleg sandwich meat (minced), 1 section of young lotus root (or 50 grams of water chestnuts), 1 egg.
Accessories: 8 rape hearts, 1 piece of ginger, 3 green onions.
Seasoning: 3 tablespoons soy sauce, 1 tablespoon dry starch (another 1 tablespoon with appropriate amount of water to make gravy), salt and monosodium glutamate to taste.
How to cook
1. Wash and peel water chestnuts, ginger and scallions, and chop them; wash the vegetable hearts, scald them in boiling water, then lift them up and set them aside;
2. Chop the pork and put it into a bowl, beat in the egg, add scallions, water chestnuts, ginger and salt and soy sauce, and mix them clockwise until they are sticky, and then form them into meatballs;
3. Put the meatballs into a pan of boiling oil and fry them until they are golden brown in color. Fry on high heat until the appearance of golden brown, fish out, drain the oil, prepare braised lion's head with;
4. will be the pan of oil out, into the meatballs, add broth or water, soy sauce, ginger, green onions, boil and then change to a slight fire more than 1 hour, cooked through the meatballs out of the plate to be used;
5. thickening in the pot and then dripped into the dish sprinkled with minced green onions, you can be served out.
Practice three
Instrument preparation
Raw materials: 500 grams of pork (30% fat), 100 grams of water chestnuts (or young lotus root), 50 grams of bok choy.
Water-raised seaweed, ham, asparagus 25 grams each.
Accessories: 25 grams of shredded green onion and ginger***, 6 grams of salt.
Seasoning: 2 grams of monosodium glutamate, 20 grams of cooking wine, 25 grams of soy sauce, 2 eggs, 75 grams of water starch, 1 gram of pepper, 25 grams of sugar color, 1000 grams of cooked lard (consumed 50 grams).
Cooking method
1. Pork, water chestnuts, seaweed, respectively, cut into small particles, ham, asparagus, respectively, cut into braised lion's head rectangular slices.
2. Put the meat into the pot, add water chestnuts, seaweed, eggs, salt, pepper, cooking wine, water starch and mix well.
3 、Mix the material into four equal large meatballs, into the 70% hot oil deep-fried until the surface is light yellow when fish out.
4. Put the meatballs into a large casserole, add ginger and scallions, cooking wine, soy sauce, sugar color, 1000 grams of water.
5. After boiling, skim off the foam on the surface of the soup and simmer over low heat for 1 hour.
6. frying pan on high heat, add vegetable oil, burned to fifty percent of the heat into the heart of vegetables, asparagus, ham slightly fried.
7. Decant into the stewed meatballs of the soup boil, add pepper, monosodium glutamate, add water starch thickening, pot pouring into the meatballs of the casserole can be.
Practice 4
Preparation
Main Ingredients
Main Ingredients: 650 grams of pork, 1 egg.
Accessories: horseshoes 4 steamed buns half, onion and ginger minced + onion and ginger slices moderate.
Seasoning: 1 tsp each of soy sauce and wine, soy sauce, water starch (dry starch 1 tsp)
Method of cooking
1. Wash and dry the pork, chopped into stuffing, do not need to be too fine.
2, horseshoes peeled, chopped; steamed buns cut small dice.
3, the meat into the egg, add chopped green onion and ginger, in addition to pepper seasoning all "seasoning", stirring in one direction until strong, adding a few drops of water and stirring. Then add the horseshoes and steamed buns, stir well.
4, the meat mixture into balls.
5, the pot into the oil, 60% heat into the balls deep-fried until the surface of the golden brown, and then removed from the oil.
6, the casserole pot with a moderate amount of water, put the fried meatballs, green onions and ginger and peppercorns, seasoned soy sauce to their favorite color, boil and then turn to a low fire stew until the broth is less, and then fish out the meatballs.
7, the remaining soup in the casserole continue to boil, mixing water starch (outside the portion) thickening until thick, dripping sesame oil, and then poured on the balls can be.
Practice five
"Four happy balls", Shandong cuisine, home cooking, is one of the classic representative of the Lu cuisine, it is tender skin, flavorful and fragrant, melt in the mouth, is a dish irresistible to both men and women, young and old, gourmet delicacies.
Raw materials:
Main ingredients: pork, eggs, scallions
Seasonings: soy sauce, cooking wine, ginger, water starch, oil, salt
Methods:
1, pork filling into the scallions, ginger, soy sauce, cooking wine, salt, eggs, and water starch, chopsticks, keep stirring in one direction, until the pork filling mixing viscous.
2. Divide the pork mixture into 4 equal portions, dip the hands into a little water, and form large meatballs.
3. Heat the oil in a wok over high heat, and when it reaches 80%, gently place the meatballs into the wok and carefully push and roll the meatballs so that they are evenly heated and retain their shape. As the meatballs are large, the top half of the meatballs will be exposed to the oil, so you can use a soup ladle to scoop up the hot oil in the wok and drizzle it repeatedly over the top of the meatballs. When the meatballs are completely browned, use a slotted spoon to drain the oil and set aside.
4: Place the meatballs in a soup bowl, mix in soy sauce, water and wine, and place in a steamer over high heat for 15 minutes.
5. Transfer the steamed meatballs to a plate, pour the soup from the plate into the pot and bring to a boil over high heat, add water starch to thicken the sauce, and finally pour over the meatballs.
Delicious tips:
1, the meat mixture should be stirred in one direction to be strong, do not change the direction of stirring.