Making meatballs, I like to bring some fat meat, after high temperature cooking, fat meat into vegetable fat, infiltration of pork lean meat voids, so that the pork lean meat is more tender and not hard enough, tasty and refreshing! Therefore, I often put the meatballs go red steaming for thirty minutes, the purpose is to make the fat minced meat into fresh juice, delicious!

If you use all the pork lean meat, then it is best to mix some oil in, otherwise it is likely to be dry and unpalatable! There are also, flat mushrooms are delicious, can increase the flavor and aroma of the meatballs, will also be out of the water, so if you have a particularly small amount of minced meat, egg white do not need to add, or too wet, meatballs can not be molded. If it is too wet, you can add a little more tapioca starch to improve it.

Minced meat kneaded round, steamed, delicious, easy, physical and mental health, delicious, have not yet gone to try? raw materials: small fresh meat, flat mushrooms, salt 2 spoons, soy sauce 2 spoons, soy sauce king 1 spoon, a little black pepper, egg white 1 (can not add), cornstarch appropriate, ginger 3 slices, green onion first step

I use is to refer to the fresh shiitake mushrooms, umbrella cap downward, slightly soaked for a while, washed off the folds of the dust and fine sand. If it is dried mushrooms, more fresh, need to be soaked in small water in advance, and then cleaned.

Small fresh meat, preferably with some fat, cut into cubes. Put the meatballs and ginger slices into the steel cup of the Grammy Kitchen All-in-One Machine and install the mixing knife. Close the lid and press "Start" for a few seconds.

Minced meat, remove with a spatula and place in a bowl. (If you don't have a meat grinder, you can just chop it by hand. The flavor is much stronger, but it takes some effort.) Steel cups do not need to wash, immediately put in the flat mushrooms, also crushed.

Pour the minced meat into the cup again, add salt, soy sauce, soy sauce king, cornstarch, egg whites, a little black pepper, change to a roasted vegetable hook, run 1 gear, mix and two. Spoon I used a regular white glazed spoon. (If the minced meat is very little, you don't need to add the egg white, otherwise it's too thin and the meatballs poop.)

Minced meat needs to be mixed in one direction. Take a dollop of dumpling filling, take the hand to knock twice, squeeze the meatballs with the palm of your hand, put it on a plate with a spoon and steam it for 20~30min. After steaming, pour out the steam juice, add a little boiling water and a little red-hot soy sauce, boil it in a pot, add a little water starch to thicken the sauce, pour the juice over the meatballs, sprinkle green onions to decorate the design. (The actual length of the steam depends on the size of the meatballs, generally cherry small balls 20min, large then 30min.)