Ingredients for epidermis: taro, starch (sweet potato powder), shrimp oil (optional)/salt (all trace)

Filling materials (exactly speaking, filling materials are not strictly limited, but can be adjusted according to their own preferences):

Fresh pork, onion, soy sauce, salt, dried shrimps, dried mushrooms, ginger, edible oil.

Tools: rolling pin, steamer

Production process:

1, preparation of stuffing:

Select the best fresh pork (the small shops on the streets of Jiaocheng are mainly pork belly), wash it, chop it up and put it in a bowl. Prepare soy sauce to make the meat dark red (mainly for color matching and seasoning). According to the concentration and dosage of soy sauce, add salt to make the stuffing taste suitable for your own taste.

Soak dried shrimps and dried mushrooms until soft, and then dice them.

Ginger, according to the practice of authentic meatballs, ginger is an indispensable seasoning in meatballs, and its dosage should be properly exceeded a little bit, which can make the taste of ginger stronger and the meatballs reflect the characteristics of fresh fragrance. After the ginger is washed and peeled, it is diced (the particle size is subject to biting but not obstructing the line of sight, and usually the size can be maintained between 0.3 mm× 0.3 mm and 0.5 mm× 0.5 mm).

Onion, cut the onion into small pieces of about 0.5mm, and its quantity is about a quarter of that of fresh pork.

Take one third of chopped green onion, mix it with pork, and leave the rest alone. Mix all the auxiliary materials and simmer to make leather. Only about two-thirds of the onions are left.

Cooking oil, let's talk about the function of cooking oil here. If you use lean meat, you can adjust it by adding cooking oil appropriately, so that the stuffing will not be too dry. If you use pork belly, you can omit this part.

2, the production of epidermis:

The characteristic of meatballs in Ningde Jiaocheng lies in the production of skin. Meatballs everywhere will have meat, but the skin is usually made of wheat flour and flour, lacking special flavor. The biggest feature of meatballs in Ningde Jiaocheng is that their skins are not made of these common materials.

Sweet potato powder, also known as starch, is small white pieces when bought (mainly made of sweet potato, so it is also called sweet potato powder). Grinding sweet potato powder into fine powder with a rolling pin. (Fine sweet potato powder may be fine powder when it is bought, so there is no need to grind it. )

Buy fresh taro (the variety is the size of a fist, not its "cub"), wash the surface soil of taro, put it in a pressure cooker (in the old days, it was usually cooked only with a pot of fire, and using a pressure cooker would not affect the effect), and cook it. After the cooked taro is fished out, the skin is removed while it is hot (pay attention to hot hands), and the inside of the taro is stacked in a large pot. Mash it with a rolling pin and make it into paste, which is called taro paste. This process needs extra care, otherwise it will agglomerate.

Stir the starch into the taro paste continuously. Until the taro paste no longer sticks to your hands.

The prepared taro paste is similar to the kneaded dough, sticky but not sticky. If the taro paste is left for too long, it may ooze water, and it can be mixed evenly with starch.

3. Contract system:

Rub some taro paste into strips, and knead it into a circle by hand. The thickness can be about 0.5cm, and the diameter is usually about 7cm (index finger length), or the size can be customized according to your own preferences. Put the spare chopped green onion at the bottom, put a proper amount of stuffing in it, seal it and knead it into a round ball.

4. Cooking:

Put clean water in the pot, spread gauze on the steamer, then spread meatballs on it, cover and steam.

5, out of the pot:

The skin of meatballs is made of taro, so after cooking, the skin will show high viscosity. In order to avoid destroying the shape of meatballs when cooking, you can use smooth chopsticks, dip them in water and then clip them into the plate. With beautiful flower carvings, you can even climb the elegant hall.

6. Precautions:

Pork with fat meat will turn into lard under high temperature cooking and be contained in meatballs. Because of the slippery characteristics of taro, the oil and water inside will not leak out, and the stuffing inside will be full of fresh and fragrant characteristics through high temperature. So you won't feel greasy at all. However, because pork belly may not be turned into fat oil, the scheme of replacing fat meat with lean meat and cooking oil can avoid picky eaters' aversion to fat meat.

Packed meatballs should not be piled up, which will cause adhesion of the epidermis and can be isolated with starch. But a better way is to put it in the freezer (ice layer) of the refrigerator.

Method of making beef balls: Ingredients: fresh beef (500g), refined salt (40g), flavored powder (4g), clear water (100g) and water caltrop (30g). Method: 1. Slice fresh beef, beat it with a small round iron hammer, mix well with clear water, refined salt and water caltrop, and make into beef glue. Second, rub the beef glue into a pill shape by hand, put it into a pot, add clear water, soak it with slow fire (the water is clear, the pill floats on the water surface), pick it up, stew it, fry it and wait for Xian Yi. Note: 1. Beef must be fresh, otherwise there will be no gum, and it will be easy to get out of water if it is not smashed, and the beef balls made will not be smooth. Second, the beef balls should be cooked with slow fire. If they are boiled with strong fire, the beef balls will become tough.