How to make meatballs, less oil, healthy, soft and glutinous taste, can be made in less than half an

First of all, the minced meat, chopped green onions, minced ginger, etc. are stirred evenly and kneaded into balls, then add cooking wine, light soy sauce and other seasonings to marinate for half an hour, and then steam for about 15 minutes.

1. First of all, we wash the pork belly, chop it and put it in a bowl for later use. 2. Wash the green onion and ginger, cut it into minced pieces, and put it in a bowl with the minced pork.

To make meatballs, the meat should first be chopped into minced meat for marinating, then added starch and various seasonings for stirring, and then steamed in a pot, less oil is healthy, and the taste is soft and glutinous.

The meatballs are delicious and fluffy and prepared as follows:

Ingredients: pork, 1 egg, minced ginger, minced green onion, cornstarch and 10ml cooking wine, etc.

1. Wash the pork, peel it, and chop the pork into minced meat with a knife. Until the minced pork doesn't feel grainy to the touch and you can feel sticky to the touch, put the minced pork on a clean plate for later use.

2. Put the prepared minced ginger and green onion into gauze, put it into a clean bowl in the morning, and then soak it in 100 grams of water to make green onion and ginger water.

3. Prepare a clean basin and put the prepared minced pork, eggs, cooking wine, and an appropriate amount of salt into the basin. Add a small amount of green onion and ginger water. Stir the minced meat with your hands in one direction without stopping.

During the stirring, if you feel that the minced meat is too sticky, add a small amount of the green onion and ginger water that you prepared earlier.

4. When all the prepared green onion and ginger water are added to the minced meat, you can add an appropriate amount of chicken essence, pepper and cornstarch prepared by Ming Tremor to the minced meat, and continue to stir in the same direction.

5. Add an appropriate amount of water to the pot, boil the water until there are bubbles, and then squeeze the stirred minced meat into balls and put it in the pot to cook. In the process of boiling the meatballs, white foam will be produced, and it is necessary to beat the white foam out and pour it out. At the same time, it is necessary to pay attention to the heat not to be too large, and medium heat is fine.

After the meatballs are fully cooked, you can also add some of your favorite vegetables to the meatball soup, and the combination of meat and vegetables will be even more delicious.

1Add soy sauce, salt, sugar, pepper, wine, and green onion to the ground pork, stir well and stir out the tendons. 2. Cut off the green onions, slice the carrots, and tear the anchovy mushrooms for later use. 3Then knead into small balls.

4Put it in a frying pan and fry it over low heat until cooked. 5. Scoop up and drain the oil. 6Using the remaining oil, stir-fry the garlic and green onions.

7Add carrots and anchovy mushrooms, and then start seasoning, consume oil, salt, and a little sugar. 8Then add water to boil, add the fried meatballs, burn until the flavor is ready to start, put on a plate and serve.

300g lean pork, 100g fatty pork, 20g of white flour, 20g of corn flour, 80g of water, 10g of minced green onion, 5g of salt, 8g of chicken powder, 8g of sugar, 5g of pepper, 10 sesame oil

Practice Broadcast.

1.Puree the lean pork and the fatty pork separately for later use.

2.Taibai flour, corn flour, water and seasoning A are mixed together to form a slurry water for later use.

3.Beat and stir method 1After the pork lean meat puree is viscous, add the slurry water of 1 2 in method 2, stir until the water is completely absorbed, and then add the slurry water of another 1 2 to continue stirring, until the water is completely absorbed and sticky, add method 1

Stir together the pureed pork, chopped green onion and sesame oil of seasoning B, and refrigerate for about 2 hours until the water is completely absorbed.

4.When the pot is boiled, take out the pork puree refrigerated in Method 3, squeeze it into a ball by hand and put it in the pot to boil, and cook until the pork balls are completely floating on the water.

The meatballs are delicious and fluffy and prepared as follows:

Ingredients: half a chicken breast, half an old tofu, half a lettuce, half a carrot, an appropriate amount of ginger, an appropriate amount of sesame oil, an appropriate amount of salt, an appropriate amount of cooking wine, an appropriate amount of pepper, and an appropriate amount of shrimp skin.

Production steps: 1. Wash the chicken breast, drain the water, chop and set aside;

2. Wash the old tofu, drain the water, and crush it with a kitchen knife;

3. Mix chicken and tofu, add an appropriate amount of salt, cooking wine, pepper and sesame oil;

4. Mix evenly, whip vigorously and set aside;

5. Peel and wash the lettuce and carrots;

6. Cut the carrot into four cubes of equal size;

7. Cut off the water chestnut of the cube and cut it into a sphere as much as possible;

8. Use the same method to cut lettuce into lettuce balls;

9. Pour water into the pot and add the scattered ginger;

10. Add the shrimp skin, add salt and bring to a boil;

11. Put in vegetable balls;

12. Tofu and chicken meatballs, form balls of equal size, put them in the pot, do not stir the pot;

13. When the meatballs are boiled until they float, it's fine.