The practice of steamed pork meatballs, the practice of authentic steamed meatballs

Add egg starch to the meat foam and steam for 15 minutes to pour the sauce.

The preparation of authentic steamed meatballs is as follows:1. Chop the pork into minced meat or use ground meat filling, crush the water chestnut into coarse grains, add the water chestnut, minced ginger, refined salt (1g), pepper, cooking wine, light soy sauce and water starch to the meat filling and stir well.

2. Squeeze the meat filling into evenly sized balls and fry them in an oil pan until the skin is added.

3. Soak the dried daylily in cold water to soften, put it in a steaming bowl at the bottom, put fried balls on the surface, pour in broth, add refined salt (2g) and a little pepper, and steam for more than 30 minutes.

Ingredients: 250g pork belly.

Shiitake mushrooms to taste.

Sweet potato flour is about 100 grams.

Salt to taste, soy sauce to taste.

Green onion Appropriate amount of Hakka dry steamed meatballs.

Chop the pork belly and soak the mushrooms until soft and cut into cubes.

Please click Enter a description.

Add an appropriate amount of salt and soy sauce to the minced meat, and mix well with shiitake mushrooms. Finally, add the sweet potato flour (about 4 tablespoons) and mix well. It is best to let it sit for half an hour after mixing.

Please click Enter a description.

Then roll it into a small circle and put it in a dish, and it is best to put some oil in the dish, so that it will not stick to the bowl when steamed.

Please click Enter a description.

Steam for 20 minutes and sprinkle green onions to get out of the pot. If the small dough is too big, it will be steamed for a longer time......

1.Wash and peel the water chestnuts; Smash it with a knife.

2.Chop the green onion and ginger and soak it in boiling water, and the peppercorns are also soaked in boiling water, as long as the pepper water; Add water chestnuts to the minced meat and add eggs.

3.Beat in one direction, add salt and five-spice powder; While stirring the stuffing in one direction, add green onion and ginger water little by little, and pepper water until the meat filling is slightly strong.

4.Smear the bottom of the plate with oil and make large balls with your hands on the stirred meat filling; Put a small amount of oil in a frying pan and slowly roll the meatballs in the pan slightly.

5.Put the green onion and ginger ingredients in the soup in the pot and bring to a boil over high heat; Put the fried meatballs into the soup; Put it in a large bowl, put it on the pot and boil, and steam it over medium heat for 45

Hello dear, I'm glad to have your question, I'll help you sort out the answer here, wait a minute! 

Meatball Seed Authentic Method:1Finely chop the meat, beat in egg white, salt, pepper, green onion, ginger and garlic powder, stir in the same direction and add starch; 2.

Add water to the minced meat in batches, stir while adding, and then add water when there is resistance, stir for about 15 to 20 minutes throughout the whole process, add water chestnuts and stir to fully combine; 3.When the water is about to boil, put the balls on low heat, after all are finished, cover on high heat, and boil for 3 minutes after the water boils; 4.Skim off the floating powder, add salt, pepper, sesame oil, and coriander and stir.

My family makes meatballs to sell, I hope it will help you! Have a great day!

As follows:

Ingredients: 200g tofu, 50g minced meat.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of water chestnut.

1. Wash and crush the tofu.

2. Wash and peel the water chestnuts and chop them.

3. Minced pork, add salt, sugar, monosodium glutamate, cooking wine, and stir well.

4. Put the tofu puree into the minced meat.

5. Add water chestnuts, minced ginger and an appropriate amount of salt.

6. Add an appropriate amount of starch.

7. Stir into a filling and set aside.

8. Squeeze the tofu stuffing into balls, put it in a steamer, and steam it over high heat for 10 minutes.

9. Take it out and pour the water from the plate into the pot.

10. Hook in an appropriate amount of water starch.

11. Pour the water starch into the steamed meatballs.

12. The steamed tofu balls are ready.

250g of pork belly, seasoning, edible oil, appropriate amount of salt, appropriate amount of shiitake mushrooms, 3 production methods.

Prepare half a pound of pork belly and three soaked shiitake mushrooms.

Chop the meat and mushrooms first, then chop them slowly.

It is recommended to chop it by hand, and it has a better taste when eating.

Place the minced meat in a bowl and top with potato flour, salt, oil, abalone paste. Stir evenly.

Find a stainless steel dish and pour some oil into it. Cooked meatballs are not easy to stick to the plate.

Shape the meat into small balls and place on a plate.

Steam in a steamer for 20 minutes.

Shiitake mushrooms, pork, lotus root, cucumbers.

Eggs, starch, salt, chicken essence, green onions, ginger, light soy sauce.

Pork filling: half fat and half lean, water chestnut, peppercorns, green onions, ginger, five-spice powder, salt, broth, eggs, star anise.

1. Wash and peel the water chestnuts 2.

3. Chop the green onion and ginger and soak it in boiling water, and soak the peppercorns in boiling water as long as the pepper water.

4. Add water chestnuts and eggs to the meat filling.

5. Hit in one direction, add salt and five-spice powder.

6. While stirring the stuffing in one direction, add green onion and ginger water little by little, and pepper water until the meat filling is slightly strong.

7. Smear the bottom of the plate with oil and make the stirred meat filling into large balls by hand.

8. Put a small amount of oil in the frying pan, roll the meatballs in the pan slowly, fry them slightly, and gently take them out for later use.

9. Put the green onion and ginger ingredients in the pot and bring to a boil over high heat.

10. Put the fried meatballs into the soup.

11. Put it in a large bowl, after boiling the pot, steam it over medium heat for 45 minutes, and after it comes out, you can skim off a little slick oil and pick up the green onion and ginger star anise.

1. Wash the mushrooms, dry them and put them on a plate.

2. There are about 4 taels of meat filling, put in an appropriate amount of lotus root (chopped), or replace it with water chestnut.

3. Add eggs, starch, salt, chicken essence, a small amount of water, and stir in one direction to form a puree.

4. Put the meat filling into the shiitake mushrooms, then steam in the pot for about 15 minutes.

5. Prepare the accessories, mix the sauce, minced ginger, minced green onion, a small amount of salt and chicken essence, light soy sauce, and a little water.

6. Cut the cucumber slices, put them on a plate, put the meatballs on the cucumber slices after steaming, put a small amount of oil in the pot, pour in the juice after boiling, and thicken after boiling.

1.Peel and chop the meat; 2.Soak the vermicelli in water and set aside; 3.Peel the water chestnuts, wash them and cut them into cubes;

4.Soak the magnolia slices, wash, cut into 2 mm cubes at 4 5 and 1 5 into slices;

5.Remove the old leaves of the cabbage, take the tender heart and cut it into pieces; 6.The gluten bubble breaks in half; 7.Soak mushrooms, remove stems, wash and slice;

8.Put minced meat, water chestnuts and magnolia slices in a bowl, add 250ml of clear soup, rice wine, soy sauce, monosodium glutamate, and refined salt to make a strong filling;

9.Blanch the cabbage heart and gluten soaked in boiling water and spread it on a plate with water vermicelli;

10.Squeeze the stuffing into 18 balls, put 7 inside and 11 outside on the ingredients on the plate, then sprinkle with mushroom slices and magnolia slices, and steam them in the basket.

<> "Steamed meatballs.

Ingredients: 1 lotus root, 200 grams of meat foam, eggs, ginger, green onion, millet, water starch.

Method: 1. Soak the millet for three hours in advance (you can put it in the refrigerator and pick it up overnight to prepare).

2. Wash the lotus root, cut off the two ends, peel the skin, first rub the silk, and then cut into cubes.

3. Add salt, soy sauce, raw wine, minced green onion and minced ginger to the minced meat, stir well. Eggplant Mountain.

4. Add an egg and stir with chopsticks in one direction.

5. Finally, add the lotus root and stir well.

6. Roll the balls into balls with your hands and roll them on the millet.

7. Steam for about 25 minutes.

8. After removing from the pot, pour the sauce (method: a small amount of water, soy sauce, and water starch are hooked into the sauce), decorate it with wolfberry, and sprinkle with chopped green onions.

The preparation of steamed meatballs is as follows:

Ingredients: 500 grams of minced pork, appropriate amount of chives, a few slices of ginger, 2 tablespoons of light soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of ginger powder, 2 tablespoons of cooked oil, appropriate amount of water, 2 tablespoons of rice wine, 1 teaspoon of sesame oil.

Tools: kitchen knives, spoons, pots, basins, colanders, chopsticks, meat grinders.

1. Chop the pork stuffing by hand, add rice wine, stir evenly, and add a little water in batches.

2. Note that every time you add it, you need to wait for the water to be completely absorbed before you can continue the follow-up, add ginger powder and light soy sauce, and whip it in one direction.

3. Finally, add salt, cooked oil, chopped green onion and sesame oil, stir well, and put in the refrigerator for a while.

4. After taking out the meat filling from the refrigerator, take an appropriate amount of meat filling with a spoon and put it in the palm of your hand, form a circle, scrape it with a spoon and knead it round and beat it in the palm of your hand, and beat it several times to make it round and firm.

5. Place the kneaded round on a plate, pay attention to the gaps, put 2 slices of ginger, and add 2 tablespoons of cold boiled water.

6. Add water to the pot, wait for the water to boil, put in a plate with meatballs, cover the pot, and steam over high heat for 10 minutes.

7. After the time is about the same, take out the ginger slices, put them in a clean small bowl, add 1 teaspoon of starch, and mix them with water to make water starch. Pour the soup of the steamed meatballs into a pot, add starch water, cook until thick, and pour over the meatballs.

Tips for steaming meatballs

When preparing the meat filling, add an appropriate amount of water, whip it hard, the taste will not be dry, add a little cooked oil, the taste will be more tender, the specific time of steaming, you need to be flexible according to the size of the meatballs you make, when steaming meatballs, master a small trick, is to use a spoon to scrape the meatballs and beat, so that the meatballs can be more firm, and the steamed meatballs will be tight.