Dosage

Pork 100g

Starch 33g

Baking Powder 1.5g

Salt a pinch

Monosodium glutamate a pinch

Pepper a pinch

Cilantro moderate

Shrimp Peel moderate

Purple vegetable moderate

Minced mustard greens Moderate amount

Practice

1. Put the lean meat into a meat grinder and grind it very, very finely.

2. Then put the ground meat into a bowl, add cornstarch and a little salt and mix, then add the right amount of salt, monosodium glutamate (MSG), pepper to taste (according to personal taste you can add their favorite seasonings). Finally, the most important thing is to remember to add baking powder, which is related to the lean meatballs can q key oh!

3. After the minced meat is ready, you can add seaweed, monosodium glutamate (MSG), bowl, sesame oil, vinegar, shrimp, and minced mustard greens in a bowl to make the base.

4. Then boil the soup, add the seasoned minced meat to the boiling water to cook, and finally a bowl of q and slippery and safe lean meatballs is completed!

Skin ingredients: taro, starch (groundnut flour), shrimp oil (optional)/salt (both trace)

Filling ingredients: fresh pork, green onion, soy sauce, salt, dried shrimp, dried mushrooms, ginger, cooking oil (the exact filling ingredients are not strictly limited, but can be adjusted according to their own preferences)

Tools: rolling pin, steamer

1, Filling production:

Select the best fresh pork (banana city street stores are mainly five-flower meat): wash and chopped in a bowl. Adjust the soy sauce to make the meat dark red (mainly for the color and seasoning), according to the concentration and amount of soy sauce, supplemented by salt to make the filling texture to suit your own taste.

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 as to make the ginger flavor taste stronger, and the meatballs embody the characteristics of 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 it, seal it and roll it into a round ball.