Materials for meatballs: minced meat, green onion, ginger, garlic, egg, sesame oil.

Sauce: sugar, vinegar, soy sauce, salt, chicken essence, wet starch.

Practice:

1. meat mixture into a number of small balls, into the frying pan on low heat and fry until golden, drain the oil out of the standby;

2. green onions, ginger, garlic cut into minced standby;

3. a little oil in the pan, the next green onions, ginger, garlic, stir fry meatballs;

4. add sugar, vinegar, soy sauce, salt, chicken essence, mixed with a little water to boil, add wet starch. Boil water, add wet starch, thickening until the juice is dry to plate.

Leaky ladle is a large spoon with holes, called different places.

Wash and chop the meat in a bowl. Make sure the meat is dark red by mixing the soy sauce (mainly for seasoning), and then add salt according to the consistency and amount of soy sauce to make the stuffing to your liking.

Soak the dried shrimp and mushrooms until soft, then dice.

Ginger: According to the authentic meatball practice, ginger is indispensable for flavoring meatballs, and its dosage should be appropriately oversized a little bit, so that the ginger taste is stronger and the meatballs reflect the fresh aroma. Ginger washed and peeled, diced (the size of the particles to be able to bite but not hinder the line of sight shall prevail, usually the size can be maintained at 0.3mm × 0.3mm ~ 0.5mm × 0.5mm between the appropriate).

Scallions: Cut the scallions into 0.5mm pieces, roughly one-fourth of the amount of fresh pork. Take one-third of the scallions and mix them with the pork, leaving the rest separately. Make up all the side ingredients, simmer and you're ready to start making the crust. (Only about two-thirds of the scallions remain).

Cooking oil: here is the role of cooking oil, if you are using lean meat, you can properly add cooking oil to adjust, so that the trap is not too dry, if you are using panko you can omit this part.

2, the production of skin:

Ningde Jiaocheng's meatballs are characterized by the production of skin. Meatballs from all over the world are sure to have meat, but the skin is usually made of wheat flour, flour, etc., and lacks a special flavor. The best feature of Ningde Jiaocheng's meatballs lies in the fact that its skin is not made of these common ingredients.

Groundnut flour, also known as starch, is purchased in the form of small, white, crumbly pieces (it is made primarily from groundnuts, hence the name). Use a rolling pin to grind the groundnut flour into a fine powder. (Delicate groundnut flour may already be a fine powder when you buy it, so there is no need to grind it.)

Purchase fresh taro (the variety is a fist-sized one, not a "baby"), wash the taro and place it in a pressure cooker (in the olden days, it was usually cooked in a pot over high heat, so using a pressure cooker will not affect its effectiveness) and cook it. Fish out the cooked taro, remove the skin while it is still hot (watch out for scalding), and pile the inside of the taro in a large pot. Use a rolling pin to pound it into a paste called taro puree, a process that requires extra care or it will clump.

Make the starch into the taro puree, stirring constantly. This is done until the mashed taro is no longer sticky.

The finished mashed taro is similar to kneaded dough, sticky but not sticky. If the mashed taro has been left to stand for too long, it may ooze out, so you can use cornstarch to blend it in.

Some merchants or home-made meatballs will use steamed groundnuts to make groundnut puree and add starch to make the skin. The crust made from groundnut is sweeter than that made from taro. Since groundnut is a coarse food, it is more suitable for children and the elderly.

3, wrapping:

Roll some of the taro paste into strips, and knead it into a round shape with your hands, which can be about 0.5cm thick, and the diameter is usually about 7cm (the length of your forefinger), or customize the size according to your own preferences. Place the reserved green onion on the bottom, take the appropriate amount of filling and place it in the bottom, seal it and roll it into a ball.

4. Steaming:

Put water in the pot, line the steamer with gauze, then lay the meatballs on top of it, cover and steam.

5, out of the pot:

The skin of the meatballs is made of taro, so after steaming, the skin will show a higher viscosity. In order to avoid destroying the shape of the meatballs when taking them out of the pot, you can use smooth chopsticks, dip them in water and then clip them into the plate. Complemented with beautiful flower carvings can even ascend to the hall of elegance.

6, Note:

Pork with fat in the high-temperature steaming will turn into lard and contained inside the meatballs, because of the slippery nature of taro, the internal oil and water will not leak out of the internal through high temperature so that the trap is filled with the characteristics of the fresh aroma. Therefore it doesn't feel greasy at all. However, because not all of the panko can be transformed into fatty oil, the option of using lean meat with cooking oil instead of fatty meat can avoid the aversion of picky eaters to fatty meat.

Wrapped meatballs should not be stacked, which can cause the skin to stick, and can be isolated with cornstarch. A better idea, however, is to place them in the freezer (icy layer) of the refrigerator.

Beef meatballs

Materials:

Fresh beef (500 grams), salt (40 grams), flavor powder (4 grams), water (100 grams), diamond powder (30 grams)

Methods:

One, the fresh beef sliced thinly, with a round mallet pounding, with water, salt, diamond powder, and mix, beaten into a beef glue.

Second, with the hands of the beef glue rolled into a pill shape, put into the pot, add water, with the fire soaked (water clear, the pill floats on the surface of the water shall prevail) to take up, stewing, stir-frying and other salty.

Notes:

One, the beef must be fresh, otherwise there is no gelatinous, whacking is not rotten and easy to water, made of beef meatballs will not be smooth.

Second, beef meatballs to be cooked with the fire, such as martial arts fire constantly boiling, will make the beef meatballs tough.