Meatball dishes collocation

First, stir-fry meatballs

Ingredients: Hot pot balls of various colors for two people, appropriate amount of pepper, appropriate amount of garlic seeds and appropriate amount of seasoning.

First, wash the peppers, peel the garlic seeds and wash them for later use.

Then cut the cleaned pepper and garlic seeds into pieces or sections and cut them into pieces for later use.

Next, the meatballs in the hot pot came up. Bring a pot of boiling water to a boil, then pour the meatballs into the boiling water and cook for 2-3 minutes. Then, boil the meatballs, pick them up and cut them into any shapes (for better taste).

When we got here, it officially began to blow up. Heat the pot over high heat, pour in the right amount of oil, then pour in the garlic seeds and peppers cut in the second step and stir-fry for 2-3 minutes, adding the right amount of salt and soy sauce during the stir-frying.

After the peppers are fried, pour the chopped hot pot balls and continue to fry for 2-3 minutes. Because the balls have been fried before, it is not necessary to fry for too long.

After frying, turn off the fire and put some chicken essence (chicken essence can be replaced by monosodium glutamate, and those who don't eat chicken essence can also be omitted). You can load the plate after a few turns.

The whole dish can be cooked in less than 15 minutes.

Second, stir-fried meatballs with cabbage

Ingredients: Chinese cabbage, hot pot balls, garlic and seasoning.

Tear the cabbage into small pieces and soak it in water.

The meatballs have thawed.

Peel and chop garlic.

Stir-fry minced garlic in the oil pan.

Stir-fried cabbage

Stir-fry the meatballs, add salt, cover, stew for a while, and take out.

Various meatball practices:

The first is home-made sweet and sour meatballs.

Slice onion and ginger, soak in water, and stir by hand to make onion Jiang Shui.

Chop pork into stuffing, add onion and Jiang Shui, stir in one direction, mix salt, cooking wine, chicken essence and sesame oil, and continue stirring in one direction until it thickens.

Heat the oil in the pot. When it is 50% hot, reduce the heat, squeeze the meat into balls, fry them in a pot until they are slightly yellow, and take them out.

Change the big fire to medium fire. When the oil temperature rises to 80%, add meatballs, fry again until the appearance is golden yellow, and take out and drain the oil.

In a small bowl, add soy sauce, sugar, vinegar and water starch and mix well.

Leave the oil in the pot, pour in the meatballs, pour in the sauce, stir fry quickly, and let the juice adsorb evenly on the meatballs.

Second, lotus root balls

Chop the pork. When chopping meat, add a little water at a time, which is about 1 teaspoon. Add twice. Of course, if the amount of meat is large, it should be added several times. After chopping the meat, add all the seasonings and stir in one direction.

Wash lotus root, peel it, and rub it directly with pork into a paste. Mix pork with lotus root paste, stir well in one direction, then add chopped green onion, stir well and knead into balls. 3. Add the right amount of oil to the pot and heat it to 40% to 50% heat, then you can fry the meatballs. The fire should not be too big, and it is advisable to fry it on medium and small fire until the surface is golden.

Third, sweet potato balls.

The sweet potato is ripe.

Take a proper amount of glutinous rice flour

Put the sweet potato and flour together, add some sugar, and knead into pieces.

Turn over until the surface is golden and fry for another two minutes.

Fourth, carrot and tofu balls

Tofu is broken by hand.

Rub carrots into shreds and chop them.

Add into a tofu container and stir well.

Jia

Add proper amount of salt and monosodium glutamate and mix well.

Add proper amount of flour and mix well.