How to make braised pork balls that don t need to be fried

2 pieces of pork and 1 lotus root.

1 yam, chopped onion in 3 sections.

Set aside 2 slices of ginger in soy sauce, sugar and vinegar.

Vinegar, sugar, and vinegar for later, and sugar, sugar, and vinegar for later.

Cooking wine, sugar and vinegar sauce, spare sesame oil, to taste.

Fuel consumption: 1 tablespoon starch flour.

An egg. Preparation of braised meatballs.

Step 1: Lean and fatty meat are evenly matched and less fat.

Step 2: Chop the pork and place it in a bowl.

Step 3Cut the chopped green onion into 3 pieces and pour into the minced meat.

Step 4 Lotus root, wash, peel and chop. Yam, washed, peeled and chopped.

Step 5Crack the eggs, peel off the egg whites, and pour a small amount of egg whites into the minced meat.

Step 6Put the diced lotus root and yam into the meat filling, add the egg white, salt, soy sauce, cooking oil, pepper and sesame oil, stir well, then add the starch and continue to stir well.

Step 7: Roll the filler into a ball in a glove bag.

Step 8 If the filling is thin, add the right amount of starch (flour is also acceptable) and roll it out into a circle with chopsticks.

Step 9: Make the balls and place them in the steamer. It takes about 10 minutes to come out of the pot.

Step 10 Put the oil in a pan and heat it, half-cooked.

Step 11Pour the steaming balls into the pan and stir-fry for about 5 minutes.

Step 12 Pour in the sweet and sour sauce, stir and bring to a boil.

Step 13 After five minutes, pour in the starch water and continue to stir.

Step 14: Collect the juice from the pot and stew the meatballs!

Braised meatballs set color and fragrance in one, and its round shape also has a good meaning, in the annual National Day banquet I must do, the National Day is approaching, I will be delicious, good-looking and more good meaning of the braised meatballs to share with you, with pork belly, water chestnuts and other ingredients to match, the overall taste is good and will not make people feel greasy, this big meatball usually has to choose the method of frying, but in order to avoid eating in the dry season is easy to get angry, so I chose to use a different way to do, Such a large meatball not only tastes good, but also very healthy, and it is very recommended that you can learn the practice of this large meatball, and have a specialty dish of your own, which can be made during the festival in the future, so let's learn together.

Preparation of braised large meatballs:

Spare ingredients: 400 grams of pork belly, 80 grams of water chestnuts, appropriate amount of green onion and ginger, 2 star anise, a little cooking oil, 5 tablespoons of starch, a little salt, 1 egg;

Production process: In the first step, the pork belly is put into a fine meat filling in a food processor in advance, put it out and put it in a large bowl, and the green onion and ginger are cleaned and cut into minced pieces, and put in the meat filling;

In the second step, prepare an appropriate amount of water chestnuts, clean them, remove the skin, cut them into fine pieces, and put them in the meat filling, and add light soy sauce, salt and 2 tablespoons of starch to them.

The third step, add a little sesame oil, carefully beat it in one direction until it is strong, then knock an egg into it, add 1 tablespoon of cooking oil, and mix evenly;

The fourth step is to knead the meat filling into large meatballs by hand, put light soy sauce, salt and sugar into a bowl to make juice, put the finished large meatballs into a plate, and start steaming through the water for about 50 minutes;

The fifth step is to pour the pre-adjusted sauce into the wok, add green onion and ginger and 1 star anise at the same time, add a little water, boil over low heat, after boiling, add water starch to thicken, put the steamed meatballs in it and simmer for a while, then you can put it out of the pot and serve it.

Cooking Tips:

Water chestnuts can be replaced with lotus root, cabbage and other ingredients, according to personal preferences, the seasoning can also be matched at will, plus a little green onion and ginger is to remove the fishy freshness, indispensable;

In order to prevent the meatballs from cracking, starch is indispensable, plus the starch is whipped in one direction to make the meat filling better bonded together, so that the meatballs will be smooth and complete, and add some cooking oil to lock in the moisture in them, so as to avoid the dried meatballs;

Then put the braised pork balls that I think don't need to be fried, you should chop the lean meat, use a meat grinder, it's better to grind, then put some potato flour or cornstarch, mix evenly, then put oil in the pot to fry it for five minutes, then put sugar, put salt and rice wine, and then burn for another five to ten minutes, then put soy sauce and star anise cinnamon, and burn for another ten minutes, then put chili peppers, put ginger, shovel for five minutes, then put some water, and then burn for another five minutes, and then shovel it up, and it can be eaten, but it is delicious.

After the meat filling is adjusted, boil the underwater meatballs, scoop up the meatballs after they are formed, drain the soup, and then put the soy sauce in the pot, and stew them with light soy sauce and other seasonings to become braised meatballs.

300 grams of pork fat and lean meat, 50 grams of green pepper, 4 grams of salt, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of monosodium glutamate, 5 grams of sugar, 2 grams of vinegar, 5 grams of green onions, 5 grams of ginger, 250 grams of oil, 5 grams of starch, 1 egg [1].

The production process. Wash and remove the stems of the bell peppers and cut them into diamond-shaped pieces with sides of 1 cm. Finely chop the green onion and ginger. Chop the fat and lean pork into meat filling, add eggs, salt, 1 gram, 2 grams of soy sauce, cooking wine, 1 gram, 3 grams of starch, stir in a clockwise direction, and set aside;

Put the oil in the pan and boil it until it is five or six percent hot, squeeze the meat filling into walnut-sized balls by hand, put it in the oil pan, and fry it until it is set.

Put 20 grams of bottom oil in the wok, add green onions, minced ginger and stir-fry slightly, add 300 grams of cooking wine, soy sauce, oil, soup or water, then add sugar, put the balls in after boiling, cook over low heat for about 10 minutes, put in the persimmon pepper pieces, and dissolve the remaining starch in the water, and then pour it into the pot, thicken the juice, and then put it on the plate.

Method: II. Recipe name】 Braised meatballs.

Cuisine】 Lu cuisine.

Crafting raw materials. Ingredients: 300 grams of pork tenderloin.

Excipients: 10 grams of rape, 10 grams of magnolia slices, 10 grams of carrots.

Seasoning: 30 grams of egg yolk, 5 grams of sugar, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, 3 grams of salt, 3 grams of cooking wine, 1 gram of monosodium glutamate, 30 grams of starch (peas), 60 grams of vegetable oil, 20 grams of soy sauce.

The production process. 1. Wash and chop the meat into a fine puree, humidify the starch and egg yolk, stir well, and squeeze it into balls of equal size by hand;

2. Wash the rape and carrots separately and cut them into elephant eye slices;

3. Shred the green onion and ginger, and slice the garlic;

4. Put oil in the spoon and burn it until it is 60% hot, put the meatballs into the spoon one by one, fry them until golden brown and pour out the oil;

5. Put the bottom oil on the stove on the spoon, and fry the pan with green onions, ginger and garlic;

6. Put rape slices, carrot slices and magnolia slices and stir-fry, add 250 grams of broth, add soy sauce, cooking wine, refined salt and sugar, put the meatballs in, and simmer over low heat;

7. Add monosodium glutamate, thicken with wet starch, drizzle with oil, turn it over and put it on a plate.

Braised meatballs. Ingredients: 400g skinless semi-fat lean pork, 3 tablespoons corn flour.

Marinade 1 egg, 1 tablespoon ginger ale, 1 teaspoon sugar and rice wine, 2 tablespoons light soy sauce and sesame oil, 1/2 teaspoon pepper.

Sauce 2 slices of ginger, 1 white green onion, 1/2 cup of soup, 1 tablespoon of rice wine and oyster sauce, head soy sauce and appropriate amount of sugar.

Thicken the corn flour and add water.

Method Cut the pork into small pieces, chop it into small pieces, add the marinade and stir it clockwise until it is gelatinous, then add the corn flour and mix until it is sticky, and marinate for 1 hour.

2. Divide into equal portions and knead into solid meatballs. Put it in a frying pan until golden brown, remove and drain the oil (cook on high heat until the oil temperature is 70% hot, then fry the meatballs).

3. Pour out the excess oil, add ginger slices and green onion and stir-fry until fragrant.

4. Put the meatballs back into the pot, add the sauce and bring to a boil, then simmer over low heat until the flavor is absorbed and a little juice is left (gently invert the lion's head for even coloring).

5. After thickening, it can be removed from the pot.

Examples of how to make braised pork balls are as follows:Ingredients: minced meat.

Excipients: salt, chicken powder, sugar, dark soy sauce, cooking wine, pepper, minced ginger, light soy sauce.

1. Add 2 teaspoons of cooking wine, pepper, 1/3 teaspoon of salt and chicken powder to the minced meat.

2. Add a small bowl of water and mix well in one direction.

3. Add a small handful of cornstarch.

4. Mix well in one direction again.

5. Pour an appropriate amount of bottom oil into the oil pan and burn until it is hot, knead the meat filling into balls and fry it in the pan.

6. Fry and change color and set the shape, and take it out for later use.

7. Pour out the oil in the pot and pour in the balls, add the water that has not been over the balls, add two teaspoons of light soy sauce, two teaspoons of dark soy sauce, and two teaspoons of sugar to bring to a boil over medium heat.

8. Cook until the soup is thick.

9. Finished products. <>

1. Ingredients: 300 grams of pork belly; Excipients: 100 grams of rape, 1 egg; Seasoning: appropriate amount of salt, appropriate amount of rock sugar, 1 piece of ginger, 10 Sichuan peppercorns, a little light soy sauce, a little dark soy sauce, an appropriate amount of starch, 1 section of green onion.

2. Wash the pork, cut it into thin slices, cut it into thin strips with a knife, then cut it into cubes, and finally chop it.

3. Wash the green onion and ginger and cut it into minced pieces, put it in a bowl, then put in 10 peppercorns, pour in a small amount of water, and soak.

4. Crush the rock sugar with a rolling pin.

5. Wash the rape and divide it into one leaf and one leaf.

6. Take a large bowl, put in the minced meat, beat in an egg, pour in the green onion, ginger and pepper water, then add 3 tablespoons of starch, and stir with chopsticks in one direction to make it stronger.

7. Put oil in the pot, take an appropriate amount of meat filling and beat it back and forth with both hands to make the meatballs solid and shaped, and when the oil is hot, put in the meatballs and fry them until the surface is yellow.

8. After all the oil is fried, wait for the oil temperature to rise, pour it all in, fry it again, and put out the oil control.

9. Leave a little base oil in the pot, add minced green onion and ginger and Sichuan peppercorns to stir up the fragrance, put in the meatballs, pour in a little light soy sauce and dark soy sauce, then add crushed rock sugar, stir-fry and color.

10. Pour in a small amount of water and a little salt, turn to low heat, simmer for 20 minutes, the meatballs become springy and flavorful, put in the rape and simmer for 2 minutes before leaving the pot.

An indispensable dish in the New Year is croquettes, which seem to be simple ingredients, but many people can't make them well, but in fact, there are still certain skills in fried meatballs, and you can also make crispy and delicious croquettes when you get these skills.

Fried meatballs can be used as a snack to satisfy cravings, but also can be eaten as a dish, every year during the Chinese New Year, my mother has to fry meatballs, every time I make it quickly, I also learned skills from my mother, so that the croquettes are not old and not firewood but tender and crispy, let's share the method with you!

Prepare the ingredients: pork (choose fat and thin), eggs, ginger, cooking wine, starch, black pepper, salt, cooking oil.

Production method: 1. First of all, wash and chop the pork into a puree, and mince the ginger for later use. 2. Then add minced ginger, cooking wine, starch, appropriate amount of salt and pepper to the pork filling, then beat in two eggs and mix well, and then keep stirring in one direction until the stirring is strong.

3. Make the stirred meat puree into small balls, then heat the pan, pour in an appropriate amount of cooking oil, and wait until the oil temperature is almost sixty percent hot, put the meatballs into the oil pan one by one and fry them. If the oil is low, pay attention to turning it over until both sides of the balls become golden brown, and then remove the oil. 4. After the oil of the meatballs is drained, it needs to be put into the pot for re-frying, at this time, it is necessary to use high heat to let the meatballs go through the oil again, so that after the re-frying, the meatballs are charred on the outside and tender on the inside, crispy and delicious, and very delicious.

Special attention should be paid to fried meatballs: pork must be fat and thin, about three points of fat and seven points of lean meat, so that the fried meatballs are not more than firewood; Eggs must be put to increase the taste and make the balls more tender; Starch can also be replaced with flour, but the effect of starch frying is more crispy than flour; Re-explosion is a necessary step and should not be omitted.

The above is the method of Yuan Tanzheng croquettes, master these skills, croquettes no longer worry, Chinese New Year's Eve your family fried meatballs?