Main Ingredients
1 piece of pork
Supplementary Ingredients
Black Fungus
Moderate
Egg
1
Northern bean curd
1 small piece
Shrimp Skin
Moderate
Seasonings
Salt
Moderate
Soy sauce
Moderate
Scallion
Moderate
Ginger
Moderate
Scented oil
Moderate
Five-spice powder
Moderate
Pepper powder
Moderate
Coriander
How to make steamed meatballs
Materials collection picture:
Making process of meat sauce:
1. De-fatted pork cleaned on the board, with a knife, first cut into small slices of meat, and then chopped into minced meat
2. Onion cut into flowers, ginger chopped minced on top of the minced meat, and with a knife, the flowers of the scallion, the minced ginger, and the meat sauce together to mince evenly
3. Mince until the meat sauce basically can not see the onion and ginger, smell the meat sauce, but the smell of onions and ginger
4. Meat sauce sprinkled into the appropriate amount of pepper powder
5. Sprinkle a small amount of five-spice powder
6. Add an appropriate amount of salt
7. Pour in a little soy sauce
8. Put the meat sauce into a bowl
10. Take a small piece of old tofu (northern tofu) and press it with a spoon to make tofu puree
11. Put the pressed tofu puree into the meat sauce
12. Use chopsticks to mix the meat sauce and the tofu puree in one direction to make it homogeneous
13. There is too much meat sauce, so I took a little bit of meat sauce and put it in a small bowl, and I used the rest of the meat sauce to make another meal
14. Separate the egg white from the egg yolk and pour in the appropriate amount of egg white according to the amount of meat sauce, I added 1 tablespoon
15. Use chopsticks to stir the egg white with the meat sauce in one direction and beat it vigorously
Meatballs preparation techniques:
16. Wet the palm of your left hand with water and hold a small amount of the meat sauce in the palm of your hand
17. Bend the remaining four fingers into the palm of your hand and gently touch the first knuckle of your thumb under the trail, while holding your left hand upright
18. Squeeze the bent four fingers toward your thumb into the palm of your hand, and the meat paste will squeeze out of the tiger's mouth to form a meatball
19. Put the pinched meatball back into the palm of your hand
20. Bend the remaining four fingers to the palm of your hand, and gently touch it to the trace under the first knuckle of your thumb, while keeping your left hand upright
21. Then squeeze the bent four fingers to your thumb towards the palm of your hand, and the meat sauce will be squeezed out from the tiger's mouth to form a meatball, repeat a few times, and remove the meatball with the fingers of your right hand
Steaming Process of the Meatballs:
22. Brush a layer of cooking oil on the bottom of the plate, and arrange the meatballs on the plate
23. Put a suitable amount of water into the pot, and set up a steaming rack
24. Put the plate with the meatballs on the steaming rack
25. Cover the pot with a lid, and steam the meatballs for about 10 minutes over high heat
26. Steam the meatballs until they are cooked, and then open the lid to take them out
The process of making the soup:
The process of making broth:
27.
27. Add 1 small bowl of cold water to the pot and bring to a boil over high heat
28. Soak the black fungus in cold water ahead of time, and tear it into small pieces with your hands
29. Blanch the fungus in a pot of boiling water over high heat for 2 minutes until it's cooked
30. . drizzle 3 to 5 drops of sesame oil
33. cilantro wash with water and cut into pieces, add to the pot
34. use a spatula to stir well, turn off the fire
35. good broth poured in the steamed meatballs
Dish Features
"Steamed meatballs" is a traditional snack in Shanxi Province, Jincheng. Jincheng local traditional snacks, commonly used in traditional banquets "eight eight banquets", "eight six banquets".
Cooking tips
"Red meatballs, white meatballs, buttery meatballs, fried meatballs, fried meatballs, alfalfa meatballs, three fresh meatballs, four happy meatballs, fresh shrimp meatballs, fish meatballs, fried meatballs, tofu meatballs, blanch meatballs" - this is the This is a snippet from the comic opera "Name the dish", which is all about meatballs.
"Dumplings" is also called round, the North and South of the food, pattern changes, is a delicious dish on our table. Shanxi meatball dishes are made of pig, cow, sheep, donkey meat, distinctive. Folk office production of ten bowls of wine, eight eight wine, eight six wine, as well as dry eight, water eight and other seats are inseparable from the "pill dish", usually as the last dish on the table. In Shanxi people's banquets, the pill dish on the table on behalf of the whole table banquets dishes end. Shanxi pill dish practice has fried, steamed, fried, boiled, boiled, stewed, a variety of all kinds of, all kinds of. Such as sweet and sour pills, sweet and sour pills, burnt pills, dry fried pills, boiled pills, braised pills, stewed pills, steamed pills, stewed pills and dozens of other varieties. Whichever way you do it, the softness of the balls is the key. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
2, seasoning: According to my mother's many years of experience in the production of seasoning and meat sauce together with a knife to chop evenly, than the meat sauce is good plus seasoning with chopsticks after stirring the taste of incense, I have been doing meat sauce has been along the mother's approach.
3, add a little old tofu (north tofu), can increase the soft taste of meat sauce.
4, add a little bit of egg white, beat with chopsticks until strong, good meatballs tender texture, not loose.
5, squeeze the balls of the technique is equally important, the meatballs in the tiger's mouth repeatedly squeezed a few times, so that the meatballs meat more closely