Meat stuffing, an egg, starch100g, salt15g, soy sauce10g, monosodium glutamate 2, onion10g, ginger10g, oil 500g,

Food practices

1. Add eggs, chopped green onion, Jiang Mo, refined salt, starch and soy sauce to the meat stuffing to make four big balls;

2. When the oil is burned to 40% heat (about 88℃), put the meat in the pot, fry until both sides are golden, and pour it into the colander;

3. Leave a little oil in the pot, add meatballs, add broth to boil, and move to low heat 15 minutes;

4. When the soup is thick, thicken it with10g wet starch, put it in a plate, then pour in the original juice, and finally decorate it with coriander.

Second, the production materials of four happy parties:

Ingredients: 300g of pork fat and lean meat, 50g of cotton candy, 60g of soy sauce, 750g of clear soup, 50g of wet starch, 3 green onions, 50g of pepper oil10g, 50g of water-soaked magnolia slices, 2g of refined salt12g, Shaoxing wine10g, and 2 egg whites.

Teach you how to make Four Joy Meetballs and how to make delicious Four Joy Meetballs.

1. Preparation: Cut the fat and thin pork into 4 mm square dices; Peel Tilia amurensis, cut into 3 mm square dices with Flos Magnoliae, and blanch with boiling water; Split the green onion and cut it into 6 cm sections. Add diced meat, diced radish, Flos Magnoliae slices, minced onion and ginger, 15g soy sauce, 5g refined salt and 5g Shaoxing wine into the bowl, stir well, and make 4 large balls by hand; Put 35 grams of egg white, salt and wet starch in another bowl and mix them into an egg paste for later use.

2. Cooking: Put the frying spoon on medium heat, add white oil and heat it to 50% heat. Dip the balls in the egg paste one by one and add oil. When they are fried to 80%, take them out with a colander. Enlarge the bottom of the casserole with onion, put the meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim the floating foam, simmer until the soup is half full, take out the onion and ginger, and take out the meatballs and put them in the soup plate. Boil the original soup of stewed meatballs in a spoon, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well and pour it on the meatballs.

3. [Raw materials] 300g of pig fat and lean meat, 50g of cotyledons, 60g of soy sauce, 750g of broth, 50g of wet starch, 3 green onions, 0/0g of pepper oil/kloc-0, 50g of Shuifa Yulan tablets, 0/2g of refined salt10g of Shaoxing wine10g.

[Method] 1. Preparation: Cut pig fat and lean meat into 4 mm square dices; Peel Tilia amurensis, cut into 3 mm square dices with Flos Magnoliae, and blanch with boiling water; Split the green onion and cut it into 6 cm sections. Add diced meat, diced radish, Flos Magnoliae slices, minced onion and ginger, 15g soy sauce, 5g refined salt and 5g Shaoxing wine into the bowl, stir well, and make 4 large balls by hand; Put 35 grams of egg white, salt and wet starch in another bowl and mix them into an egg paste for later use. 2. Cooking: Put the frying spoon on medium heat, add white oil and heat it to 50% heat. Dip the balls in the egg paste one by one and add oil. When they are fried to 80%, take them out with a colander. Enlarge the bottom of the casserole with onion, put the meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim the floating foam, simmer until the soup is half full, take out the onion and ginger, and take out the meatballs and put them in the soup plate. Boil the original soup of stewed meatballs in a spoon, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well and pour it on the meatballs.