How many meatballs are made in the country

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Minced meat, green onion, ginger, garlic, egg, sesame oil.

Sauce: sugar, vinegar, soy sauce, salt, essence of chicken, wet starch.

1.Divide the meat filling into several small balls, put them in an oil pan and fry them over low heat until golden brown, control the oil and remove them for later use;

2.Finely chop green onions, ginger and garlic and set aside;

3.Put a little oil in the pot, stir-fry the green onion, ginger and garlic until fragrant, and add the meatballs and stir-fry them;

4.Add sugar, vinegar, soy sauce, salt, chicken essence, add a little water and bring to a boil, add wet starch, thicken until the juice is dry, and then serve.

Fresh beef (500 grams), refined salt (40 grams), flavored powder (4 grams), water (100 grams), water rhombus powder (30 grams).

Preparation method: 1. Cut the fresh beef into thin slices, hammer it with a round small iron mallet, mix it with water, refined salt and water chestnut powder, and beat it into beef glue.

2. Rub the beef glue into a ball shape by hand, put it in the pot, add water, soak it in a simmer (the water is clear, and the ball floats on the surface of the water) and pick it up, stew, stir-fry, etc.

Note: First, the beef must be fresh, otherwise there is no gelatin, and it is easy to get out of the water if it is not rotten, and the beef balls made are not smooth.

Second, the beef balls should be soaked in a simmer, if they are constantly boiling with a fire, the beef balls will become tough.

Corn vegetable meatballs.

Ingredients: 180 grams of pork belly, 30 grams of sweet corn, 20 grams of carrots, 1 2 tablespoons of corn starch, 20 grams of peas (fresh).

Seasoning: 1 2 tsp salt, 1 small piece of ginger, 2 tsp light soy sauce, 1 tsp oil.

1.Grind the ginger into a puree, cut the carrots into 2 mm cubes, and cut the sweet corn into cubes for later use.

2.Cut the pork into small pieces and puree with a blender.

3.Put the ground pork into the salt and light soy sauce and stir it in the direction of time with chopsticks, add cornstarch and stir until the meat is pureed and gelatinous.

4.Add peas, carrots, corn kernels, mix vegetable grains into the meat puree with chopsticks, add sesame oil and mix well.

5.Mix the ground meat by hand and squeeze it into meatballs and place them on a plate.

6.Boil water on the steamer, put the meatballs on the pot, add the lid and steam for 20 minutes.

Preparation of glutinous rice meatballs.

1.Prepare the required ingredients.

2.Chop the shiitake mushrooms and carrots, and mince the ginger and garlic for later use.

3.Mix the minced meat, carrots, shiitake mushrooms, ginger and garlic.

4.Then add cooking wine, light soy sauce, sugar, salt and pepper and stir well.

Method: 1. 500 grams of pork.

2. Chop 500 grams of pork into meat puree.

3. Finely chop the chives.

4. Add the minced meat puree and chives to the required seasonings, mix well and set aside.

5. Make meatballs out of the mixed meat filling.

6. Make meatballs with the mixed meat filling.

7. Put the prepared meatballs into the steamer and steam.

Method: 1. 500 grams of pork.

2. Chop 500 grams of pork into meat puree.

3. Finely chop the chives.

4. Add the minced meat puree and chives to the required seasonings and mix well and set aside.

5. Make meatballs out of the mixed meat filling.

6. Make meatballs with the mixed meat filling.

7. Put the prepared meatballs into the steamer and steam.

Ingredients: Croquettes: minced meat (beef or pork), carrots, tofu, shiitake mushrooms, 1 egg, oyster sauce, five-spice powder, sugar, salt, white pepper, minced ginger.

Four Joy Meatballs: Soy sauce, sugar, ginger slices, green onions. How to make crispy croquettes:

1. Crush the tofu with a spoon into minced pieces, then put it into the meat filling together with the carrots, diced mushrooms and eggs, then add 15ml of oyster sauce, 6 grams of sugar, 5 grams of minced ginger, 3 grams of five-spice powder and 3 grams of white pepper and mix well; 2. Whip the meat filling in the same direction until the meat begins to grow stronger, at this time, you can add an appropriate amount of salt and sesame oil according to your own taste, and mix well again; 3. Then use your hands to form the mixed meat stuffing into balls with a diameter of about 2-3 cm, press them tightly with a hand spoon, and gently wrap them with a layer of dry starch; 4. When the oil in the pot is heated to 5 hot, turn to medium heat, carefully put in the meatballs, slowly fry them until the appearance is golden, drain the oil and remove it. Tips: In addition to shiitake mushrooms and carrots, winter bamboo shoots, corn, etc. are good, but vegetables with too much moisture and boxed inner fat tofu are not suitable.

Because too much moisture is not conducive to the formation of balls, and the oil in the pot encounters high temperature, it is very easy to burst, which is very dangerous; Before frying in the pan, it is coated with a layer of dry starch, and the meatballs have a crispy shell on the skin after frying, which is very delicious. Try to coat the starch before frying in the pan, otherwise if it is left for a long time, the water out of the meat filling will absorb the starch, and this effect will not be achieved; The meat quality is best to choose pork hind leg meat, which is evenly fattened and lean, and has a better taste. Beef and lamb are also available, but I personally feel that the taste is still not as fragrant as pork.

How to make Sixi meatballs: 1. Add a little oil to the wok, add 4-5 slices of ginger and 5 green onions to fry until fragrant, and then put in the previously fried meatballs; 2. Add 30ml of soy sauce, 8 grams of sugar, 4-5 slices of ginger, 5 green onions, a little salt, then pour in water, and cover the surface of the meatballs; 3. Cover and bring the soup to a boil over high heat, then turn to low heat and slowly stew the meatballs for half an hour; 4. Until the meatballs are crispy and rotten, turn to high heat to dry the rest of the soup. Tips:

After simmering for a long time, the meatballs have a crispy and delicious taste, so you must pinch the balls tightly before, otherwise they will easily fall apart; If you don't add five-spice powder to this dish in the first step and filling, you can add ingredients and cooking wine to burn it together during the final simmering process, and there is no difference in taste, but eating fried meatballs alone may be a little greasy; The simmering time is long, you need to observe the situation of the soup in the pot at any time, the heat should not be too large, and at the same time, pay attention to turning to avoid sticking the bottom. Finally, the soup is dried over high heat, and the flavor is even more fragrant, of course, you can leave a little soup, and the rice is very delicious.

1. Materials: The best pork, the ratio of fat and lean can be according to their own preferences, in winter you can press 3:7 fat and lean, and in summer you can 2:8. Fine chives, ginger, eggs, underflour, salt, chicken essence, sesame oil.

2. Production method: Chop the pork into a meat puree, add chopped green onions, minced ginger, eggs, and adjust the taste with salt, chicken essence and sesame oil. Do you think it's too simple, don't worry, the point is 3:

3. Tips for making pork meatballs:**

The first is to chop the meat, when making the Sixi meatballs, the attention is to finely chop and coarsely chop, but to be grandma's unique pork meatballs to be finely chopped, not only pork, ginger should also be like this, repeatedly chopped, so that you can only eat ginger flavor in the meatballs and can't see the ginger. In the same way, the chopped green onion should also be cut finely, in short, this ball is a small jasper type, so you must not be drastic.

Another trick is to stir, mix the ingredients together, and once the flavor is adjusted, start stirring clockwise with chopsticks until everything is melted together and the meat is sticky. Finally, the heat is mastered, after the water in the pot boils, squeeze out the moderately sized balls from the tiger's mouth, turn off the fire immediately after the water is boiled again, and you can put a lot of things in the meatball soup, such as fungus, mushrooms, greens or something, it depends on your preference.

How to make meatballs Suggestions or solutions: Let me tell you a few methods, the trick of making meatballs: to make meatballs, you can only put salt and a little monosodium glutamate, add a little ginger and shallots and rice wine, not soy sauce or sugar, otherwise it will be easy to burn.

There is a difference in the swelling and toughness of flour and cornstarch, and the taste of cornstarch is smoother. It is also not good to have too much egg white when making meatballs, which will increase the firmness and elasticity of the meatballs. 1 meatball eggplant in a potpot.

Ingredients: 3 eggplant minced pork 3 taels of white powder water 3 tbsp sesame oil to taste salt 1 2 tsp sugar 1 2 tsp rice wine 1 tsp soy sauce 1 1 1 2 tsp pepper a pinch 2 tbsp chopped green onion 1 2 cups broth 1 2 tbsp soy sauce 1 2 tbsp sugar 1 2 tsp vinegar 1 2 tsp rice wine a little stir-fried spices: 1 tbsp minced garlic 1 tbsp minced ginger shredded red pepper A pinch Operation:

1) Add the ground meat to the marinade and mix well, then pick up the ground meat and shake it gently, adding 4 5 teaspoons of water on one side to increase its elasticity. After stirring well, scoop the meatballs into small balls with a spoon, sprinkle a little white powder on the meatballs, put them in a hot oil pan for 7 minutes until golden brown, and then pick them up. (2) Cut the eggplant into 3 cm long hob pieces, put them in the oil pan and remove them for later use.

3) Leave a little oil in the original oil pot, add stir-fried spices and stir-fry until fragrant, then add eggplant, seasonings and meatballs and simmer for 1 minute, then use too white powder to stir up the pot, move to another casserole or clay pot, drizzle with sesame oil, add some chopped green onions, and simmer for 1 minute before serving.

The recipe for pork balls with cabbage in a casserole is detailed Cuisine and efficacy: home-cooked recipes Nourishing yin recipes Malnutrition recipes.

Taste: salty and umami Process: Cooking ingredients for boiling cabbage pork balls in a casserole: Ingredients: 250 grams of pork (fat), 250 grams of pork (lean), 300 grams of cabbage.

Excipients: 80 grams of egg white.

Seasoning: 15 grams of coriander, 4 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onions, 10 grams of ginger, 3 grams of Sichuan pepper, 3 grams of sesame oil Teach you how to make casserole cabbage pork balls, how to make casserole cabbage pork balls are delicious 1Chop the lean pork into a puree, cut the pork fat into cubes, put it in a bowl, add egg white and refined salt and stir well;

2.Remove the leaves of the cabbage, wash it and cut it into small pieces;

3.Finely chop green onion and ginger and set aside;

4.Put the pepper in the bowl and add an appropriate amount of water to soak it to make pepper water for later use;

5.Wash the parsley and cut into sections;

6.Put the pot on the hot fire, pour in water and boil, make the pork filling into 4 large balls and put them in the pot, cook and remove them, and drain the water;

7.Wash the casserole, put in cabbage cubes, 4 large balls, add refined salt, shredded green onions, shredded ginger, and pepper water, add the broth to cover the main ingredients, boil over a strong fire, and skim off the foam;

8.Cook over low heat for 10 minutes, drizzle with sesame oil, sprinkle with coriander segments, and put MSG. Tip - Food Restraint:

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

1.Finely 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.

Hope it helps! Have a great day!