Introduction of several:
1, braised meatballs
Cooking category: fried Cuisine: Shanghai cuisine
Input category: pork Taste: soy sauce
Color and aroma: the color of the sauce, red, burnt and tender
Main ingredients: 300 grams of pork fat and lean pork
Accessories: 50 grams of green peppers, salt 4 grams of soy sauce, 10 grams of wine 5 grams of MSG 3 grams of white sugar 5 grams of vinegar 2 grams of wine, 50 grams of pepper, 5 grams of salt and 4 grams of soy sauce. 5 grams, 3 grams of monosodium glutamate, sugar 5 grams of vinegar 2 grams, 5 grams of green onions 5 grams of ginger 5 grams of oil 250, grams of starch 5 grams of starch, 1 egg
Making:
1) Persimmon pepper washed and de-peppered, cut into side length of 1 centimeter rhombic blocks, green onions, ginger cut into the end of the end of the
2) will be fat three lean seven pork chopped into a mincemeat filling, add egg, salt, 1 gram, soy sauce 2 grams of starch, 1 gram of cooking wine, 1 gram, starch 3 grams, clockwise stirring constantly, evenly after each use;
3) will be the oil into the pot to five or six hot, with the hands of the meat mixture squeezed into a walnut-sized Jiuzi, put into the frying pan, deep-fried to the stereotypes can be taken out;
4) frying pan put the bottom 20 grams of oil, add onion, ginger slightly stir-fried, add wine, soy sauce, oil, soup or water 300 grams, and then add sugar, after the pan to put the Jiu Zi into, with a small fire for about 10 minutes, add persimmon pepper pieces, and dissolve the remaining starch in the water, and then pour into the pot, the juice thickened, you can plate.
Meat mixture more stirring water (the purpose is to make the meatballs Q a little bit, not hard) and then put the seasoning (salt, pepper, ginger and green onion, you can also put a little carrot minced or something as you like), first blanch the meatballs in the water, fish out.
Then frying pan burst incense ginger onion, under the balls stir fry. Into the seasoning: wine, salt, soy sauce, sugar, stir fry for a while
er. Then point in the old pumping color. The last hook yawning sauce out of the pot
2. four happy balls
dish color golden, fresh and salty tender, gravy bright, flavorful.
Raw materials:
400 grams of pork, 100 grams of meat, shrimp, bamboo shoots, sea cucumber 30 grams each, 750 grams of oil (about 100 grams of actual consumption), 25 grams of soy sauce, 20 grams of soy sauce, 15 grams of cooking wine, 3 grams of salt, 5 grams of monosodium glutamate (MSG), onion rice, ginger rice, 2 grams of sesame oil 5 grams of egg 150 grams of flour, 3 grams of green onion, ginger, dashi, soup 500 grams.
Production:
(1) meat and meat, shrimp, bamboo shoots, sea cucumber diced together, add soy sauce, soy sauce, cooking wine, salt, monosodium glutamate, green onions, rice, sesame oil, mix well, made into a large ball. Egg liquid and flour and into a paste. (2) pot of oil burning fifty percent hot, pills hanging egg powder paste, into the pot to fry hard, fish out. (3) will be put in the container, add soy sauce, soup, salt, green onion, ginger, dashi on the pot steam about 20 minutes, pick up the green onion, ginger, dashi, decant the original soup into the pot boil, add water starch thickening, pour on the pills can be.