How to make Huangpi meatballs, how to make meatballs in Wuhan

The pork belly is used, and the auxiliary ingredients are fish red, egg white, starch, etc. Mix the fish red with egg white, water starch, ginger, green onion white, pepper, monosodium glutamate, etc. in proportion, and stir vigorously to strengthen; Add the chopped pork belly and stir vigorously in one direction. The whipped meat is squeezed into balls with the tiger's mouth, put into the water, and it floats without sinking.

Ingredients: 980 grams of fat head and lean meat, 400 grams of fatty fish tail, 400 grams of sweet potato starch, 240 grams of eggs, 4 waters, 500 grams of rice wine, appropriate amount of pepper, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of minced ginger, appropriate amount of minced green onions, appropriate amount of oyster sauce, appropriate amount of recipe wizard: You can read the recipe without being in front of the computer, free**" production steps.

1.The fish tail of the silver carp (fat head fish tail) should be removed by the fish seller in advance, and the fish bones should be used for other purposes, not wasted; 2.Cut a knife deep in the middle of the fish body until the skin continues, press one side of the fish body tightly with one hand, and push the other side of the fish meat down with the other hand close to the fish skin, and then tighten the skin of the removed meat, and push the remaining fish meat down in the same way; 3.

Remove the skin of the fish, rinse the blood in clean water, slice the white part of the fish, and cut the remaining red fish into strips 4Chop the fish into minced fish with a knife, and remove the large spines and fascia inside during the chopping process; 5.

Wash the fat and lean meat and chop it into minced meat 6Prepare minced ginger and green onions; 7.

Egg separating egg whites and yolks 8Place the minced meat in a large container, beat in the egg whites and stir well; 9.

Put in the minced fish 10Add minced ginger 11

Add the chopped green onion and stir well 12Put pepper, chicken essence, oyster sauce and rice wine and stir well; 13.Stir in water several times; 14.

Add sweet potato starch in batches and stir well; 15. .Stir until very viscous and whitish 16

Add the salt and continue to stir in one direction; 17.Stir until the minced meat is fluffy and delicate, and it takes a lot of effort; 18.(The method of testing is:.)

Prepare a bowl of water, put some meat puree in the bowl, and when it can float on the water, the meat puree is stirred); Take an appropriate amount of meat puree with your left hand and squeeze out the meatballs through the tiger's mouth; Put water in a pot, turn on low heat, put the meatballs in the water with a spoon, make all the meatballs in turn, turn on medium heat, boil the water for three minutes. If you are satisfied, please give a good review, thank you.

A unique recipe to prevent leakage.

1 Chop the pork into minced meat.

2 Add minced ginger, egg whites, cooking oil, whisk evenly with a whisk and leave for 10 minutes.

3 Use this time to wash and chop the shiitake mushrooms.

4 Add salt, light soy sauce, dark soy sauce, sugar, black pepper, starch, chopped shiitake mushrooms, minced green onion, stir well with a whisk at low speed, then beat at medium speed for one minute, stop and beat again until the meat becomes lighter, slightly swollen and delicate.

5 Squeeze the balls by hand.

6 Boil water in a pot, put the meatballs in a boil and remove them.

7 Bullet meatballs.

Cooking wine (1 2 tablespoons), chicken broth (1 2 tablespoons), white pepper powder (1 6 tablespoons), corn starch (2 tablespoons), sesame oil (1 2 tablespoons), salt (1 3 tablespoons).

Seasoning Salt (2 tablespoons), white pepper powder (1 8 tablespoons), corn starch (1 tablespoon), chicken broth (1 2 tablespoons), soy sauce (1 2 tablespoons), white pepper powder (1 tablespoon), sesame oil (1 2 tablespoons).

1 Peel and wash the white radish, shave it into shreds and put it in a bowl, add 1 3 tablespoons of salt and 1 8 tablespoons of white pepper, mix well, and marinate for 15 minutes.

2 Soak dried shiitake mushrooms in water until soft, cut off the stems, and chop them into fine pieces; Cut the green onion into finely chopped green onions; Soak the wolfberries in water and set aside; Mix 1 tablespoon cornstarch and 5 tablespoons of water into cornstarch water.

3 Put the minced shiitake mushrooms and chopped green onions into the ground beef, add 1 2 tablespoons of cooking wine, 1 2 tablespoons of chicken broth mix, 1 6 tablespoons of white pepper, 2 tablespoons of cornstarch, 1 2 tablespoons of sesame oil and 1 3 tablespoons of salt, mix well, beat in one direction until the gum rises, and marinate for 30 minutes.

4 Spread a layer of shredded white radish on the bottom of the plate, squeeze the ground beef into balls, and fill the first plate first, then the second plate.

5 Boil the water in the pot, add the beef balls and steam them over high heat for 10 minutes, take them out and let them cool, then put in the second plate of beef balls and continue steaming.

6 Boil 1 bowl of water, add 1 3 tablespoons salt, 1 2 tablespoons chicken broth mix, 1 2 tablespoons soy sauce, 1 6 tablespoons white pepper, 1 2 tablespoons sesame oil and wolfberry grains, stir well and boil, pour in cornstarch water to thicken, and pour on the beef balls.

1.Dice the fragrant sauce and add it to the minced pork, beat in an egg and add a little starch.

2.Add a little sugar, soy sauce and cooking wine, mix well and marinate for 10 minutes.

3.Heat the octopus balls in a mold, put the minced meat with a spoon and fry until golden brown on both sides.

4.Line a plate with a paper towel, absorb the oil from the meatballs, and serve on a plate.

Ingredients: chicken breast, ginger slices, shiitake mushrooms, salt, corn starch, pepper, chili powder, soy sauce, cooking wine, sugar, tomato paste, barbecue sauce.

Method 1: Buy the chicken breast and wash it, remove the grease on the side, cut it into shreds, and then chop it into minced pieces.

2. After washing the mushrooms, cut off the roots and chop them into pieces for later use.

3. Cut the ginger slices and set aside.

4. Prepare a clean bowl, add barbecue sauce, tomato paste, soy sauce, cooking wine, salt, chicken essence, sugar, pepper, chili powder, starch and stir well (the amount is increased according to your taste).

5. Put the minced meat and mushrooms in a clean bowl, add cornstarch, salt and pepper, and stir patiently.

6. Dip some water on your hands and squeeze out the meatballs with the tiger's mouth.

7. Squeeze the meatballs slightly and pat them with your hands.

8. After the water in the pot boils, pour some cooking wine, then put the meatballs into the pot and cover the pot and cook for about 5 minutes.

9. Stir-fry the ginger slices in a pot with a small amount of oil, then put the meatballs into the pot and fry over medium-low heat until the skin turns slightly golden brown.

10. Pour in the seasoned sauce, and when the sauce is thickened, wrap the meatballs evenly and then get out of the pot. I like to eat it on a toothpick.

In the early days, most of the hawkers selling beef balls were Hakka people, and they carried small burdens to sell them in the streets and alleys of Shantou City. Especially at night, in the area of the Hanjiang River from the Octagonal Pavilion on Handi Road to the back of the park, there are often shuttle boats, with a small lamp hanging on the bow of the boat, which is specially designed for the Hakka cargo ships moored there to sell supper and sell beef ball soup.