How are the four joy balls made in the restaurant? What kind of method is soft and fragrant?

Sixi meatballs are made by taking the pork front leg meat and making it in the way of frying first and then stewing, and the stewing time is more than an hour, which is both chewy and fragrant and soft.

Beat the pork filling finely, put it in a bowl, add eggs, salt, pepper, cooking wine, light soy sauce, dry starch and stir, pour oil into the pot, fry until the surface is golden and then take it out, leave a little oil in the wok, put in the green onion and ginger, then pour in water and fried meatballs, turn to low heat and simmer for about 30 minutes after boiling.

You need to prepare the pork filling, marinate it with cooking wine, thirteen spices, salt, monosodium glutamate, and then add eggs and starch to make it stronger.

Four happiness balls suitable for Chinese New Year's Eve rice, the method is simple to look at, soft and fragrant melt in the mouth.

There are still a lot of things that need to be paid attention to when making Sixi balls, simply from the following aspects:

1.Ingredients: fatty meat and lean meat, the mixing ratio is about 3:7, it is best to chop about 400 grams of meat filling by hand, 4 water chestnuts, 1 egg, 1 broccoli 2 stalks.

2.Seasoning:

2 star anise, 1 cinnamon, green onion, ginger slices, minced green onion and ginger, cooking wine, light soy sauce, dark soy sauce, sugar, corn starch, salt, white pepper, sesame oil a little each.

3.Steps:

1. Add cooking wine, light soy sauce, eggs, corn starch, a little salt and white pepper to the minced meat filling, stir in the same direction with two chopsticks until the gum rises, and then add the minced side such as water chestnut, green onion and ginger and sesame oil and stir evenly to become the filling.

2. Divide the adjusted filling into 4 equal parts, and form large balls in the shape of a round ball with your hands. Then dip some water in your hands and beat the four large balls back and forth with both hands several times, so that the meatballs will be firm and the muscles will be elastic.

3. Start the oil pan and pour in enough oil, burn it to 7 oil temperature over medium heat, put in the meatballs and fry them until the surface is golden brown, out of the pot, you don't have to fry the meatballs thoroughly, and the shape is good.

4. Leave a small amount of base oil in the oil pan, add ginger slices, green onions, star anise, cinnamon, raw and dark soy sauce, sugar and boiling water, boil and add the fried meatballs.

5. Cover the pot and simmer over low heat until the meatballs are flavorful, then open the lid and switch to high heat to collect the thick soup, and turn off the heat.

6. While collecting the juice, start another pot to boil some boiling water, put an appropriate amount of salt and a few drops of cooking oil, pour in the broccoli after boiling, and remove it and place it around the plate as a garnish.

7. Remove the cooked meatballs and place them in the middle of the broccoli, pour the gravy from the pot and serve.

This ratio is probably followed when using materials, and it can be adjusted appropriately in the process of making.

Ingredients: 400 grams of lean pork;

Excipients: 50 grams of cabbage, 50 grams of eggs;

Seasoning: 50 grams of vegetable oil, 40 grams of starch, 5 grams of pepper, 10 grams of soy sauce, 10 grams of salt, 10 grams of monosodium glutamate, 10 grams of cooking wine, 20 grams of sesame oil, 5 grams of green onions, 5 grams of ginger;

Specific method: 1. Chop the pork into minced pieces, put it in a basin, add refined salt, monosodium glutamate and pepper, and stir in one direction;

2. Pour in water (250ml) and egg liquid and continue to stir, then add dry starch and mix well, divide into four parts, form a ball, put it into a hot oil pan and fry until golden brown, remove and drain the oil;

3. Finely chop green onion and ginger;

4. Wash the cabbage and cut it into strips;

5. Put the pot on the fire, put in vegetable oil to heat, boil the pot with minced green onion and ginger, add soy sauce, refined salt, side ant flavor with fierce essence and cooking wine, pour in the broth and fried meatballs to boil and bury;

6. Simmer over low heat for about 20 minutes, add the cabbage and simmer for about 15 minutes until the meatballs are cooked thoroughly, and drizzle with sesame oil.

1.Preparation: Cut the pork fat into 4 mm cubes; Peel the camelina and cut it into 3 mm cubes with the magnolia slices, and soak them together with boiling water; Split the green onion white from it and cut it into 6 cm long segments.

Put diced pork, diced camelina chestnut, magnolia slices, 15 grams of minced green onion and ginger, 15 grams of soy sauce, 5 grams of refined salt, 5 grams of Shao wine, stir well, and form 4 large balls with your hands; Put 35 grams of egg white, refined salt and wet starch in another bowl and mix into egg batter for later use.

2.Cooking: Put the stir-fry spoon on the fire, add white oil and cook until it is hot, dip the meatballs one by one in the egg batter and put the oil, and fry them until they are eight ripe and take them out with a colander when they are ripe.

Enlarge the white green onion in the casserole, put the meatballs on top, add clear soup, soy sauce, ginger slices, boil on medium heat, skim off the foam, move to the slight fire and stew until half of the soup is left, take out the green onion and ginger, and scoop the meatballs into the soup plate. Pour the original soup of stewed meatballs into the soup spoon, thicken it with wet starch after boiling, add Shao wine and pepper oil, stir well, and pour it on the meatballs.

Production process: 1) Put the minced meat, diced meat, shrimp, bamboo shoots, and sea cucumber together, add soy sauce, noodle sauce, cooking wine, salt, monosodium glutamate, green onion rice, and sesame oil and mix well to make large balls. Egg mixture, flour and paste.

2) Put oil in the pot and heat it for 50 percent, hang the egg powder paste on the meatballs, fry them in the pot hard, and remove them.

3) Put the meatballs in a container, add soy sauce, soup, salt, green onions, ginger slices, and ingredients to the pot and steam for about 20 minutes, pick out the green onions, ginger slices, and ingredients, decant the original soup into the pot and boil, add water and starch to thicken, and pour it on the meatballs.

The key to production: do not add starch when mixing the meat filling, hang the egg powder paste evenly when croquettes, the fire should not be too strong, and the oil should not be hot, so as not to fry the egg powder paste and affect the color.

The practice of four joy balls.

1.Ingredients: minced pork, eggs, green onions, ginger, shiitake mushrooms, seasonings: salt, sugar, vegetable oil, light soy sauce, dark soy sauce, oyster sauce, abalone juice, sesame oil, cooking wine, pepper, starch.

2.Finely chop the green onion and ginger.

3.Add 1 egg to the pork filling, chopped shiitake mushrooms, minced green onion, minced ginger, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, cooking wine, and stir the meat filling until the meat filling is sticky.

4.Boil, boil the eggs and cook for another 7 minutes.

5.Wet your hands with water, wrap the eggs in the minced meat, and beat them alternately from side to side to expel the air from inside to make the lion's head stronger.

6.Heat the oil in a pan, fry the meatballs quickly over high heat to set the shape, and then turn to medium-low heat and fry until the surface is golden brown.

7.Fry the balls and set aside.

8.Scratch the bottom of the rape with a cross knife.

9.Add a little vegetable oil and salt to a pot of boiling water and blanch the vegetables until they are raw.

10.Add water to the pot and cook the fried meatballs, green onion, ginger, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, pepper and abalone juice.

11.After the heat is boiled, turn to low heat and simmer for about 30 minutes until the soup is almost dry, put out the lion's head and quail eggs, and the remaining soup in the pot is thinned with water starch, and pour the hooked sauce on the dish. Serve hot.

The family version of Sixi meatballs is delicious.

The circle is not rounded, and the disc is not coiled

Sixi Meatballs is one of the classic traditional Chinese dishes, which belongs to the Shandong cuisine. It is composed of four meatballs with good color, fragrance and taste, and it is a blessing in life, Lu, longevity and happiness. It is often used as the finale dish in banquets such as wedding banquets and birthday banquets to take its auspicious meaning.

There is still a month to celebrate the New Year, every New Year, I like to make a lively picture, a festive picture, that four happy balls are definitely an indispensable dish on your family's Chinese New Year's Eve dinner tableSixi meatballs are four large meatballsI have my favorite side dish added to it, but it has a very beautiful meaningMeaning blessing, lu, longevity, and happiness respectively, this four-happiness ball is not only a popular dish on the Chinese New Year's Eve dinner table, but also has four-happiness balls at wedding banquets;

There is an allusion about this four-happiness pill, which is derived from the Tang Dynasty's generation of famous minister Zhang Jiuling, in a imperial examination in the Tang Dynasty, the shabby Zhang Jiuling won the champion, the emperor because of the appreciation of Zhang Jiuling's intelligence, he recruited him as a horse, and at that time, it was the flood in Zhang Jiuling's hometown, his parents left their hometown, there was no news, it happened that on the day of the wedding, Zhang Jiuling got the whereabouts of his parents, and took his parents to his home, Zhang Jiuling was very happy, so he asked the chef to add dishes, but unfortunately there were no materials in the kitchen, So the chef fried four big balls, and Zhang Jiuling asked the chef, what is the name of this dish?

You see this ball is big and round, it is better to call it "four rounds", Zhang Jiuling thinks this name is not good, so let's do it, I have four joys today, one is happy to be the title of the gold list, the second is to get married, the third is to be a horse, and the four is a family reunion, it is better to call it "four happy balls", since then, there is a custom of eating four happy balls at the wedding banquet;

Now that the standard of living has improved, many times it is not necessarily at major festivals or wedding banquets that you can eat Sixi Balls, and you can usually make them at home if you want toToday I will share with you a family version of the practice of Sixi meatballs, there are no complicated steps and ingredients, only a simplified process and common accessories, so that you can make delicious Sixi balls at home, there are no fixed requirements for the accessories in the meatballs, I add shiitake mushrooms and water chestnuts,

Sixi meatballs are actually meatballs. First of all, the meat is chopped into minced meat, add minced green onion and ginger, as well as chicken powder and other seasonings, kneaded into a ball-shaped shape, first fried, then steamed, and finally poured with the seasoned sauce.

Chop the lotus root, add green onion and ginger to the pork filling, soy sauce, five-spice powder, eggs, stir vigorously, divide into four meatballs of equal size, fry in the pot at a temperature of 60%, fry for about 10 minutes, remove and set aside, put oil in the pot, put in the green onion section, put in the dark soy sauce, put in the water, put in the meatballs Stew for 15 minutes, put out the meatballs Add water starch to the soup Collect the juice over high heat Pour the sauce on the meatballs.

In addition, pour green onion and ginger water into the meatballs and stir them fully to make the meat filling absorb the water and taste more tender and juicy.