In our life, there is a very common food boil balls. Boil balls can be said to be a dish that can be varied, first of all, the meat with your choice, pork, lamb, beef, in short, you like to eat what meat, you can add what meat, and then boil the balls can be deep-fried, you can boil soup, you can go under the hot pot, you can steam, not only that, the main thing is that it is really tasty and varied, and, but also can be anti-aging. Below, we have a brief look at the authentic Boiled Lamb Meatballs practice!

I. Mutton Boiled Meatballs

①Main Ingredients

100 grams of mutton red meat, 1 egg white, cucumber slices, soy sauce, Shaoxing wine

Required Ingredients

Soy sauce, Shaoxing wine,,, green onion, minced ginger, monosodium glutamate (MSG), and wet flour flour each a little bit.

② production method

1. lamb chopped into a puree on the plate, add egg white, soy sauce, Shaoxing wine, flour, green onions, ginger mix up, three times to put 5 grams of water to stir up;

2. ladle to add water, open the pot on the fire, the meat squeezed into a small pellet blanch through the pot;

3. skimmed off the froth, put soy sauce, cucumber slices, monosodium glutamate, Shaoxing wine, poured into the bowl That is to become.

Eating notes

Nutritional value

1. Mutton is warm, eat mutton often in winter, not only can increase the body's heat, to resist the cold, but also increase the digestive enzymes, protect the stomach lining, repair the gastric mucous membrane, to help the spleen and stomach digestion, to play the role of anti-aging;

2. Mutton nutrients are rich in tuberculosis, bronchitis, asthma, anemia, postpartum The gas and blood deficiency, abdominal cold pain, cold, malnutrition, lumbar and knee weakness, impotence and premature ejaculation, as well as all the cold diseases are very beneficial; with the kidney and yang, make up for the role of false temperature, men are suitable for regular consumption.

Two, winter melon boil lamb meatballs

①Materials

lamb meat stuffing

chicken

pepper, salt, chicken, starch

winter melon

vegetable oil, sesame oil, green onion and ginger water, salt, starch, parsley, vegetable oil

②Steps 1

winter melon slice

Step 2

Lamb stuffing with pepper, salt, onion and ginger water stirring vigorously, add a little starch and stir, add a little vegetable oil and stir

Step 3

The pot with water boiling, the meat mixture in the hands, while squeezing into the meatballs into the pot while the meatballs are all boiled in the pot, boil again, remove the froth, the meatballs are cooked into the winter melon, add a little salt, to be cooked into the winter melon, put a little Chicken can be out of the pot, served in a bowl, sprinkled with parsley.

Three, winter melon mutton boil balls

①Materials

200 grams of mutton waist nest meat, winter melon, oil, pepper, egg white 1, sugar, salt, onion and ginger, seasonings, 10ML yellow wine, 10ML sesame oil, 40 grams of cornstarch

②Steps

Meat chopped into a stuffing, winter melon dug into the ball standby

Steps

Steps

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Pepper roasted golden brown rolled into powdered flour, onion and ginger minced, egg white, white pepper, sugar, salt, yellow wine, onion and ginger and sesame oil into the mutton in one direction to beat on the strength of the wrestling a few times to spare

Step 3

Heat the pan and cool the oil, sautéed onion and ginger spices

Step 4

Put into the winter melon stir-frying for 2 minutes

Step 5

Step 3

Heat the pan, and then add a few minutes to the pan, and then add the water. >

Pour boiling water into the pot

Step 6

Put the cornstarch into a shallow dish, put the squeezed balls into the cornstarch and coat with a layer of dry cornstarch

Step 7

Start another pot, boil the water to 60 or 70 degrees, add the balls. When the water boils, lower the heat until the meatballs float up and remove them from the pot

Step 8

After the winter melon is softened, put in the cooked meatballs and continue to boil for 1 minute, then put in the salt and the chicken juice to taste and then turn off the heat

Tips

1, make sure to use the meat with the fat and lean ratio of 3:7, and the meat that I used is the cashew nest.

2, into a variety of seasonings, be sure to play in a direction on the strength, wrestling a few times, the balls more flexible.

3, and good meat mixture slightly diluted, not too dry, cooked meatballs more tender.

4, made into walnut-sized balls, put into the starch coated with a layer of dry starch. This makes the surface of the balls crystal not scattered.

5, the balls into the seventy percent of the hot water, and then slowly boil the water with a small fire, the balls float can be out of the pot, into the cooked dishes can be enjoyed. (Can not be heated for too long.)