In many family reunion dinners, family members' expectations and beautiful metaphors for the new year are written in them. There is a habit of eating fish everywhere. Fish symbolizes "more than a year" and "more festivals" in the New Year's dishes, and the status of the boss is indestructible. Northerners like jiaozi, because jiaozi means "making friends when you are young". Because the white-flour jiaozi is shaped like an ingot, the pots and pans on the table symbolize the meaning of "making a fortune in the New Year, rolling in financial resources". We Hunan people love to eat jiaozi eggs, which are wrapped in the shape of jiaozi, golden and bright, symbolizing good luck! Egg dumplings and pearl dumplings are the reserved tracks of my mother's Chinese New Year dishes, because considering that children's roots are still soft and old people should not eat hard things, these two dishes are like friends who grow up with me every year, and my mother's taste has never changed. . .

material

Ingredients: sago 300g, lean meat 500g, shrimp100g, lotus root 200g, 3 eggs;

Accessories: Jiang Mo and chopped green onion.

Pearl shrimp meatballs

1

Chop minced meat, shrimp, diced lotus root and ginger slices respectively.

2

Chop minced meat, minced shrimp, minced onion and ginger and diced lotus root into paste, and add some salt and monosodium glutamate before chopping. Put minced meat into a bowl, add half an egg (or just egg white, depending on personal preference) and stir with sesame oil.

three

Squeeze the stirred minced meat into meatballs of the same size by hand and roll them evenly on the soaked sago.

four

Remove the shrimp head, peel off the shell until only the shrimp tail is left, and insert the meatballs upside down.

five

Put them in a steamer in turn and steam them on high fire for 20 minutes, and the fragrant pearl balls can be enjoyed.

skill

Sago, or long glutinous rice (soaked for at least 4 hours)

The secret of delicate and smooth meatballs;

1. Meat selection: you can choose pure tenderloin, add a little fat diced and chop it together, the ratio can be 7: 3 or 8: 2. I am here.

Add shrimp, and the nutrition is more comprehensive.

2. Meat stuffing production: The finer the meat stuffing, the better the taste. Adding some egg white can make the meatballs more tender and smooth.

Adding a little onion and Jiang Shui can eliminate the fishy smell of shrimp and make the meatballs steamed more fragrant.

But there must not be too much water. You can try adding a little to make the meat absorb water, otherwise it will be too soft and the meatballs will be difficult to shape.

3. Stirring of meat stuffing: Stirring plays a key role in the adhesion of meatballs. Adding a little salt and stirring can make the meat sauce more viscous.