Manual steaming
Delicious xianxian
Time 60 minutes
Medium difficulty cooking
major constituent
250g pork (fat and thin)? 5 grams of dried daylily? Three people and two water chestnuts.
Attachment others
Jiang Mo, 5 grams? 3 grams of refined salt? Pepper 1g? 5 grams of cooking wine? 5 grams of soy sauce? Water starch 30 grams? What is the right amount of soup? Proper amount of edible oil
Steamed meatballs are a familiar home-cooked dish, and the practices vary from place to place. Steamed vegetables are divided into steamed and dry steamed (dry steamed). There is soup called steaming, and there is no soup called dry steaming. Generally speaking, some fresh, different and fragrant materials should be added to the steamed raw materials, and a proper amount of soup should also be added. This kind of day lily steamed raw smoked meatballs is steamed. But the difference is that in the production of meatballs, soy sauce and water chestnut are added, and the meatballs made are more delicious. The meatballs are fried first and then steamed, and the tight skin on the surface can lock the water so that the gravy does not overflow. Adding light soy sauce can increase freshness, and at the same time, it has the unique fragrance of light soy sauce. Add water chestnut to make the meatballs slightly sweet and not greasy. Dried day lily, also known as day lily, not only has a fragrant smell, but also has a good therapeutic effect. It is a very healthy food. Used as soup base, it can not only enhance fragrance but also enhance freshness.
The practice of steaming meatballs
Step by step
1
Chop pork into minced meat or minced meat, chop water chestnut into coarse grains, and add water chestnut, Jiang Mo, refined salt (1g), pepper, cooking wine, soy sauce and water starch into minced meat and stir evenly.
Step by step
2
Stir vigorously until it becomes thick and fluffy.
Step by step
three
Squeeze minced meat into balls with uniform size, and fry in oil pan until the skin is covered.
Step by step
four
Soak the dried daylily in cold water until soft, put it in the bottom of a steaming bowl, put fried dumplings on the surface, pour in broth, add refined salt (2g) and a little pepper, and steam over high fire for more than 30 minutes.