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How to make pork meatballs at home

1 Add soy sauce, salt, sugar, pepper, wine, green onions to the minced pork, stir well and stir out the gluten. ?

2 Cut the green onions, slice the carrots, and tear the phoenix mushrooms into small pieces and set aside. 3 Then roll into small balls. ?

4Put into the oil pan and fry over low heat until cooked. 5. Remove and drain. 6Use the remaining oil to sauté the garlic and onions. 7 Add carrots and phoenix mushrooms, then start seasoning, add a little oil, salt and sugar. 8 Then add water and bring to a boil, add the fried meatballs, cook until the flavor is fragrant, then serve.

How to do it?

1. Stir the lean pork and fat pork into a puree and set aside.

2. Mix the starch powder, corn flour, water and seasoning A together to form a slurry and set aside.

3. Beat and stir the lean pork puree in Step 1 until it becomes sticky, add 1/2 of the slurry water in Step 2, stir until the water is completely absorbed, then add another 1/2 Continue to stir the slurry water until the water is completely absorbed and becomes sticky. Add the fat pork puree, minced green onions and the sesame oil of Seasoning B from step 1. Stir evenly and place it in the refrigerator for about 2 hours until the water is completely absorbed.

4. When the water is boiling in a pot, take out the refrigerated pork mince in step 3, squeeze it into balls with your hands, put it into the pot and cook until the pork balls completely float on the water. That’s it.

Pork (fat and lean) (200g) Accessories: fungus (water-fat) (20g) cucumber (50g) tomato (75g)

Seasoning: sesame oil (10g) Salt (3g) MSG (2g) Green onion (10g) Ginger (5g) Starch (pea) (5g)?

Method 1. Wash the pork, chop into pieces, and add water starch , refined salt, minced green onion, minced ginger and a little water and stir well;

2. Wash the cucumbers and tomatoes respectively and cut them into small pieces;

3. Put the soup pot on the fire and add Pour 1000 grams of water into the meatballs. When the meatballs float, add cucumber slices, fungus, tomato slices, refined salt, monosodium glutamate and minced green onions and bring to a boil.

4. Pour into a soup bowl, drizzle with sesame oil and serve

1. Choose fresh pork that is fat, lean and lean, wash and chop into minced meat, add salt and a little soy sauce , a little cooking wine, an egg, stir in one direction, stir well, add water starch, add in two times.

2. Stir vigorously, add green onion and ginger powder, sesame oil, and pepper and continue to stir evenly to form meatballs

3. Bring water to a boil and remove from heat, then form meatballs into balls and add them to the water , bring to a boil over low heat, then cook over low heat, add ingredients and seasonings, and serve.

600g minced pork, 10 chives, 5 carrots, 10 chives, 80ml cooking wine, 60ml soy sauce, 60ml sugar, 1/2 teaspoon of cornstarch (40ml spoon) Chicken powder 2 tablespoons sesame oil 40ml water 80ml egg liquid One whole egg liquid

Preparation method 1. Chop the pork into mince, about 600 grams.

2 Soak the dried shiitake mushrooms, wash and cut into small pieces, cut the carrots and chives into small pieces, and mince the ginger.

3 Mix the minced meat, ginger, and vegetable cubes together, add cooking wine, salt, soy sauce, sugar, cornstarch, sesame oil, and chicken powder, stir evenly, then add 40ml of water, and stir in one direction. Stir well, let the water be fully absorbed, then add 40ml of water, and stir well again.

4 Add the egg liquid, mix again, and then let it sit for 40 minutes.

5. Heat oil in a hot pan and heat over high heat until large bubbles can appear quickly when you put in a little minced meat. Squeeze the minced meat into balls, deep-fry until the surface is golden brown, and remove first.

6 Then turn off the heat and wait until the oil temperature drops (about 10 minutes).

7 Turn on low heat and fry the meatballs slowly until cooked.