How to make Ningdu meatballs, and what is the specific method of Ningdu meatballs?

Meatballs can be said to be a traditional Chinese cuisine, since ancient times, there is a dish of Sixi meatballs, which has been passed down to this day, there are hundreds of ways to make meatballs, meatballs made of vegetables, meatballs made of tofu, and of course, meatballs made of meat. Ningdu meatballs are also one of the delicacies, meatballs are very popular, let's take a look at the authentic method of Ningdu meatballs.

Ingredients. Ingredients.

1000 grams of meat.

500 grams of potato flour.

Method steps.

The first step is to buy a piece of pork hind leg meat, because it is machine-processed, so you need to prepare at least two catties.

The second step is to pay attention to this meat when buying it and not to get dirty, because it is better not to wash it, and the taste will not be so good after washing. Peel the meat and weigh it again to determine the amount of sweet potato flour to be added, and then chop the meat into small pieces.

The third step is to weigh the amount of sweet potato flour, which is generally 500 grams of meat and 250 grams of sweet potato flour.

Fourth, add an appropriate amount of salt to the sweet potato flour, and then add an appropriate amount of water for later use.

In the fifth step, put the cut meat into the machine and break it up for later use. Of course, if you don't want to process it in the market, you can also spend more time at home to slowly chop the meat very much, and the effect is just as good, but it is just time-consuming and laborious.

In the sixth step, stir the sweet potato flour with a spoon to let it fully dissolve in water, and then pour the dissolved sweet potato flour water into the machine and mix it with the meat to form a paste, and then you can bag it and cook it at home.

The seventh step is to put half a pot of water and boil the water, then close your hand to grasp the batter, let it come out of the tiger's mouth in your hand, and then use a spoon to boil in boiling water, and wait until the meatballs float up, which means that it is cooked, and you can scoop it up and eat.

8.The eighth step, start eating, if you like light, you can add nothing, eat directly, if you want to add some flavor, you can first adjust a little soy sauce chili, and then add according to the taste. Of course, you can also add other spices.

Cut the lean meat first, the lean meat must be fresh, you can put a little fat if you like the slippery point, weigh the meat, and match the corresponding proportion of sweet potato powder, generally a pound of meat with two sweet potato powder, before the life was hard and there was no meat to eat when there will be more than a pound of powder, like sweet powder can be less matched, but less powder will be harder, not so lubricated, put salt in the powder, generally a pound of meat and a handful of salt, is a handful of hand, with water to adjust the powder first, the outside will basically add alkali into it, and the meatballs with alkali are better, Even if the meat is not very good, it can be formed, but if the meat is not good without alkali, it is not easy to form, and even if there is very little water in the powder, it is very thick. Grind the meat first and then add the prepared powder.

The meat and flour are ground.

Boil water and start making meatballs soon? Boil a pot of water first, the water starts to be a little hot, and you don't need to wait until the water boils.

Pound the meat that has been left for a while with your hands for a while.

The meat can start to be cooked, grab a handful of meat, squeeze out the meat with a little force, and slide the big female finger on the meat, repeat this action a few times, and the meatballs cooked will be more rounded.

Auntie's movements are fast. Going to be done soon?

What a big pot. Cooked meatballs will float up on their own.

Cooked right away?

All float to the water, and then add the fire to boil down to get out of the pot, the aunt deliberately made the big and small, the child said: the adult eats the big, the little man eats the small.

The meatballs that have just come out of the pot are particularly delicious, and every time I come to my aunt's house, I can eat freshly made meatballs, and I have to eat a lot of freshly cooked meatballs.

Ningdu people, entertaining distinguished guests, New Year's holidays, red and white ceremonies, meatballs must be the first dish on the table, and the meatballs on the table can not be small, which is an expression of Hakka generosity.

<> method: Ingredients: fresh rump meat, sweet potato flour, water, salt appropriate amount.

Method Add 6 taels of powder to the lean meat, accompanied by water and salt, mash the meat and mix it with potato flour to mix evenly, scoop up and wait to bubble, more meat powder or less meat powder and more powder, which will affect the taste and texture of the meat pinch.

2. Soaking meatballs is a kind of technical work, which has to be kneaded into a uniform circle and boiled in the pot, 3. In the process of meatballs in the pot, start to cook over low heat to prevent the meatballs from being cooked unevenly, and the meatballs are all finished in the pot and increase the fire.

4. The meatballs that have just come out of the pot will sink to the bottom of the pot one by one.

5. As the temperature rises, the meatballs slowly emerge from the bottom of the pot one by one, and the meatballs must be turned continuously with a shovel to make the meatballs in the pot evenly heated.

Meatballs generally refer to spherical foods made mainly of chopped meat, usually made by steaming and cooking with a thin skin wrapped in meat filling, and wrapped in a thin skin to better lock in the nutrition and deliciousness of the meat, making the meat more tender and delicious.

Meatballs are available all over the country, and the preparation varies. In Taiwan, there are Taiwanese meatballs, and there are also more similar foods called tribute pills.

Hello dear, the recipe and method of authentic Ningdu meatballs are as follows:1Add an appropriate amount of water to the pork filling and stir well, and then add 2 five-spice powder

Add a spoonful of minced ginger 3Finely chop the green onions, put them in the minced meat and stir 4Add a spoonful of salt 5

Add a tablespoon of sugar 6Add an appropriate amount of chicken essence 7Add an appropriate amount of luncheon meat seasoning, stir in one direction with chopsticks, and puff up the meat filling with chopsticks and beat it in a basin for 8

After beating all the minced meat, add an egg and continue to stir 9Add an appropriate amount of flour and stir for another 10Add the cornstarch and continue to stir for 11

Continue to stir the minced meat to make it strongAdd cold water to the pot and squeeze the meatballs out of the tiger's mouth13Spoon the meatballs in cold water and bring to a boil over low heat.

14.After all the meatballs are squeezed, turn on the heat again, do not turn it with a spatula, and after the meatballs are boiled, then use a spoon to push it to prevent it from sticking to the bottom of the pan, and skim off the foam 15When the meatballs are on the surface, cook for another minute, remove and drain.

Summary. Dear, Ningdu meatballs must first prepare the ingredients: 1000 grams of meat, 500 grams of potato flour, buy a piece of pork hind leg meat, because it is machine-processed, so at least two catties must be prepared.

The old man's jujube is changed to this, and Ningdu meatballs must first be dismantled and prepared with ingredients: 1000 grams of meat, 500 grams of potato flour, and buy a piece of pork hind leg meat, because it is machine-processed, so at least two catties must be prepared.

Ningdu meatball recipe: 1 lean meat cut into small pieces. Add a pinch of salt.

2: Add some water to the sweet potato starch to make a thick slurry.

3: Put the sliced meat in a blender and stir together.

4: After the meat is stirred, pour the mixed water starch juice into the meat puree.

5: Then whip in a low-mid setting.

After beating, mix with a spoon, and if it is very dry, you need to add a little more water.

6: Add some more water, and it becomes a little thinner, just like this.

7: Pour out the meat puree, put it in a basin, let it sit for half an hour to let it relax, the meatballs will taste better this way.

8: Add half a pot of Hui Hunger Water to the pot, then boil it until it is warm, then you can make the front meat limbs and mud into the shape of small balls, and put it in to cook. The size of the balls can be adjusted according to your preference.

9: Boil until the water boils, and then the meatballs are floating, that is, after boiling and boiling, use a colander to scoop up the reeds, put them in a basin with ice water, and let him poke them, so that its skin will be more Q bomb. Finally, put a little water in the pot, put all the meatballs in the boiled lead water, and blanch them.

10: Add some steamed fish to the basin with soy sauce or light soy sauce, shallots, sesame oil and chili peppers, and then add the freshly cooked noodle soup to make the soup base. You can also make dry meatballs without soup.

In this way, the authentic Ningdu meatballs are made, note that the ratio of meat to starch is almost 2:1.

Ningdu people are very particular about making meatballs, how much meat is put and how much starch is weighed, and the toughness of the meatballs made by putting more is not enough, and the adhesion of minced meat is not good, and it is easy to spread out and not form. Generally, three taels of sweet potato flour are put on a pound of meat. Pork is generally taken from the front rump of the pig, because the front rump meat is weaker.

The processing process is also very particular. The meat is placed in a stone hewn (a bit like the tools used by the northerners to make rice cakes), and people hold large wooden hammers in their hands and take turns until the meat is minced, and when the meat is ready, the meat is weighed according to the previous weight, and the freshly steamed pork balls are pressed.

Mix sweet potato flour in proportion, pour water into the nest, and stir well with the meat. Finally, scoop it up and put it in a large basin and leave it for about half an hour. At this time, you can turn on the stove to make a fire and boil water, wait for the water in the pot to boil, squeeze out the meatball pulp from the palm of your hand with one hand, and put the meatballs in the water with a spoon in the other hand to boil.

In order to prevent the spoon from sticking to the meatballs, you can use a bowl of water in a bowl and dip it in water before each meatball. When the meatballs are all on the surface, the Ningdu meatballs are sure to be cooked.

It is best not to boil the water at the beginning of the pot under cold water, but to heat it slowly, otherwise it will not look good. The ratio seems to be seven quantities of sweet potato flour for one pound of meat.

Correct it; Pork is generally taken from the hind rump meat of the pig, and it is generally a pound of meat with three taels of sweet potato powder.

A Ran's homemade Gannan Hakka characteristic Ningdu meatballs, which are nutritious, fresh and delicious, easy to learn, and don't miss the detailed tutorial if you love to eat.

Each place has a different specialty, and our hometown is meatballs. When it comes to meatballs, adults and children love to eat them, and the round balls also represent the meaning of reunion. Let's simply make meatballs, a specialty of my hometown!

Tools Raw materials.

more (appropriate).

Sweet potato flour, water, salt, appropriate.

Method steps.

1 6 step by step reading.

According to the population of the family, buy the appropriate pork, and the meat must have less hind hamstrings on the pig's body to catch the round. Of course, the front leg meat is also more tendonous, and it is even more difficult to get it.

Put the sweet potato flour in the appropriate salt and mix it with cold water, and the meat is ground with a meat grinder.

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Put a pot of cold water in a pot and bring to a boil.

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Grab the ground meat round with your hands and put it in boiling water one by one with a spoon and cook it for 20-25 minutes.

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Once the meatballs are cooked through, use a water-free spoon to remove the drips of water.

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Put it on a plate and the Ningdu meatballs are ready. You can eat it directly, or you can get it in chicken soup, and it tastes refreshing.