The steps of how to make meatballs, the steps to make meatballs

Preparation and recipe of meatballs:

Ingredients: one pound of pork.

Excipients: 1 egg, 10 grams of cooking wine, 3 grams of light soy sauce, 2 grams of salt, a small handful of starch, and a green onion.

Steps. 1. Cut the green onion and ginger into a bowl, put an appropriate amount of Sichuan pepper, add hot water (preferably boiling water, so as to stimulate the nutrients in the ginger and green onion), cover the lid and soak for 15 minutes;

Steps. 2. Then filter out the impurities in the soaked green onion and ginger water (the water will be slightly yellow at this time), add starch, and stir into a thin batter without pimples (such as the best consistency of lubricating liquid);

Steps. 3. Add an appropriate amount of salt to the meat filling (chop it into minced meat in advance, the more crushed the better), grab it with your hands until it is viscous (be sure to stir it in one direction), and then put it in the refrigerator for half an hour (the purpose of putting it in the refrigerator is to use the low temperature of the refrigerator to let the minced meat quickly absorb water);

Steps. Fourth, then add starch water, eggs, light soy sauce, cooking wine, and salt to continue stirring (salt is the soul of making meatballs, whether it can be elastic and strong in the later stage depends on salt, so the salt taste can not be light), stir until the minced meat is strong and put it next to it for later use;

Steps. 5. Finally, boil the water, when the water is not boiling (about 80 degrees at this time), grasp the meat filling with your hands, and squeeze out a meatball from the tiger's mouth (squeeze the meatballs with your left hand, put the extruded meatballs into the pot with your right hand, and so on), after the meatballs are put in, then boil over high heat, and simmer for about ten minutes on low heat to take them out (if the taste is salty, you can soak them in water for a while).

The steps to prepare the meatballs are as follows:Ingredients: 500 grams of fish, 125 grams of corn starch, 400 grams of water, 1 egg white, 18 grams of salt, 1 tablespoon of monosodium glutamate, 10 grams of chives, 10 grams of minced ginger.

1. Buy a fresh fish tail and slice the fish.

2. Scrape off the fish meat with the knife edge flat.

3. Put some minced ginger in the fish to remove the smell.

4. Put the fish meat in a blender and add 500g of water.

5. Stir into minced fish.

6. Add a spoonful and a half of salt and 10 grams of lard, take out the claws and stir clockwise.

7. See if the meatballs can float, and if they can float, it will be considered a success.

8. Boil warm water in a pot and add fish balls.

9. After all the meatballs are ready, boil them over medium heat and eat.

Preparation and recipe of meatballs:

Ingredients: one pound of pork.

Excipients: 1 egg, 10 grams of cooking wine, 3 grams of light soy sauce, 2 grams of salt, a small handful of starch, and a green onion.

Steps. 1. Cut the green onion and ginger into a bowl, put an appropriate amount of Sichuan pepper, add hot water (preferably boiling water, so as to stimulate the nutrients in the ginger and green onion), cover the lid and soak for 15 minutes;

Steps. 2. Then filter out the impurities in the soaked green onion and ginger water (the water will be slightly yellow at this time), add starch, and stir into a thin batter without pimples (such as the best consistency of lubricating liquid);

Steps. 3. Add an appropriate amount of salt to the meat filling (chop it into minced meat in advance, the more crushed the better), grab it with your hands until it is viscous (be sure to stir it in one direction), and then put it in the refrigerator for half an hour (the purpose of putting it in the refrigerator is to use the low temperature of the refrigerator to let the minced meat quickly absorb water);

Steps. Fourth, then add starch water, eggs, light soy sauce, cooking wine, and salt to continue stirring (salt oak liang is the soul of making meatballs, whether it can be elastic in the later stage, whether it can be strong in the later stage depends on salt, so the salt taste can not be light), stir until the minced meat is strong and put it next to it for later use;

Steps. 5. Finally, boil the water, when the water is not boiling (about 80 degrees at this time), grasp the meat filling with your hands, and squeeze out a meatball from the tiger's mouth (squeeze the meatballs with your left hand, put the extruded meatballs into the pot with your right hand, and so on), after the meatballs are put in, then boil over high heat, and simmer for about ten minutes on low heat to take them out (if the taste is salty, you can soak them in water for a while).

1.Pork skinned and stuffed with fat and lean meat. 2.

Chop the fritters. 3.Chop the fritters thinly.

4.Finely chop the ginger and finely chop the green onion. 5.

Chopped pork, fritters, green onions, ginger, put a little cornstarch, beat two eggs (I beat one first that day, and then added another) 6Put an appropriate amount of cooking wine, light soy sauce, dark soy sauce, salt 7Mix well.

8.Add water to the remaining cornstarch and turn it into cornstarch water for later use (thin cornstarch water, not paste) 9Prepare a pot and put oil, our family will use a large wok to make this thing on a large scale during the Spring Festival, and you can usually use a smaller pot to save oil, and the oil is hot, almost hot 10

Take a little minced meat and rub it round 11Drizzle with cornstarch water. 12.

Fry in the oil pan, don't be in a hurry to turn the meatballs in the pan, wait until the outside of the shape is slightly charred, and then turn 13After the outside is browned, take it out one by one and drain the oil, the first one can be eaten, taste salty, not salty enough and then add a little salt to the filling and mix well. 14.

After all is done, put it in the **, and take a few out when you want to eat. 15.The oil for frying meatballs is very fragrant, and it is very fragrant when kept for cooking and mixing noodles.

16.Add a spoonful of pin oil to the pan. 17.

Take a few fried meatballs. 18.Put a little dark soy sauce, the amount of dark soy sauce depends on the saltiness and light made by your meatballs Fuga, if it is salty, put less soy sauce.

19.Put sugar and cooking wine. 20.

Cover and cook. 21.The soup is thick and cooked to the amount you need.

22.Sprinkle with chopped green onions!! Nibble on it!

The preparation of meatballs is as follows:Material: ?6 catties, 3 eggs, water chestnuts, starch, cooking wine, light soy sauce, dark soy sauce, ginger, green onion, salt, pepper.

Method:1Green onions, ginger are pulverized with a meat grinder.

2.Choose fat and lean meat, three points of fat, seven points of lean.

3.Minced, no need to grind into mud.

4.Wash and peel the water chestnuts, chop them, they don't have to be very broken, and they have to be eaten until they are a little grainy in the mouth.

5.Then add salt, cooking wine, starch, pepper, light soy sauce, dark soy sauce (not too much, otherwise the fried balls will be black) to the meat according to your taste, and stir with a whisk.

6.After mixing, add water chestnuts and stir well.

7.Fry in hot oil.

8.Remove after frying.

My hometown is in Sheyang, Yancheng, no, to be precise, it should be a small village in Sheyang, Yancheng. In a small village like ours, although there are no special customs and no well-known Chinese food, the meatballs and steamed buns of the peasant family also have a unique charm. Unlike previous years, this year I went to university and had an early holiday, so I had the opportunity to watch my grandparents make meatballs and steamed buns.

I would also like to take this opportunity to share it with you.

Meatballs, also known as dumplings in rural dialect, are made of glutinous rice, minced meat, eggs, green onions, peanuts and ginger as ingredients, mixed with starch and spicy fresh (add seasonings according to personal appetite), and then knead into a round ball shape and then put it in the oil pot, and it can be out of the pot in a few minutes. It should be noted that the meatballs that have been fried for the first time cannot be eaten, because the first time it is only for solidification, and the inside may not be cooked. If you want to eat it at the time, you can flatten the meatballs, put them in a pot, and eat them after a while.

There are many ways to eat meatballs, such as using a microwave oven to add wild stupid pie heat, the meatballs turned out are fragrant and crispy, you can also steam for a few minutes and then dip them in soy sauce to eat, we like to eat this at banquets there, and the taste is also good, of course, meatballs can also be used in soup, together with vegetables or meat, the taste is also very delicious.

The symbolic meaning of the meat balls is very simple, that is, reunion and reunion.

Prepare the meatballs, put them in a pan of oil, and "flat" the meatballs.

Steamed buns are a very common delicacy. Different places have different tastes. In some places, both stuffed buns and unstuffed buns are called steamed buns.

Making steamed buns is divided into two parts, the bun wrapper and the bun filling.

First of all, the bun skin, flour and water are kneaded into a dough and then fermented, after the fermentation is over, take an appropriate amount of dough and press it into a round cake shape. It is important to note that in order to prevent the bun skin from sticking to the table, we usually sprinkle a layer of flour on the table.

Then there is the stuffing of steamed buns, some people like to eat mutton buns or green vegetable buns, and our people generally eat radish meat buns and horse tooth vegetable meat buns. Some people who live in the city may not have heard of horse tooth, which is a wild vegetable that can also be eaten cooked and served cold. The process of filling the buns is very similar to making meatballs, but there is no need to add starch, and as for the seasoning, the individual can see his or her appetite.

We generally like the original flavor and no seasonings. In order to save time, we usually knead the stuffing of the buns into balls in advance so that they can be wrapped. Therefore, the bun wrappers and the Songhe stuffing should be prepared in advance.

After wrapping the buns, put them in a steamer and steam them for a while. Steamed buns are edible, but it should be noted that we will separate the freshly released buns to prevent them from sticking together.

And the meaning of the bun is also very similar to the meatball, the family gets together and sits around.

Bun skin, steamed buns stuffed with horse tooth cabbage, in and out of the cage.

This is what I want to share, meatballs and buns, which may be very ordinary, but for farmers, they have a different meaning.

The meat balls taste delicious, and they are not easy to spread without firewood:

First of all, it is best to chop the minced meat yourself, and the meatballs will taste more fragrant in this way.

Secondly, it is to process minced meat, use minced chives, minced ginger, cooking wine, salt, eggs, a little sugar, you can also add light soy sauce, and stir well with minced meat.

Finally, just whip the minced meat vigorously, make the minced meat stronger, and whip it in one direction.

Kelp meatball soup.

1. Soak the kelp and wash it and cut it into small pieces; Meatballs: Add minced chives, minced ginger, salt, eggs, and cooking wine to whip vigorously.

2. Boil hot water or broth and put the meatballs into it one by one, and when you see the meatballs float up, you can put the kelp in it. Finally, add a pinch of salt to taste.

Enoki mushroom meatball soup.

1. Take a small handful of enoki mushrooms, cut off the roots, tear them apart, wash and drain the water. Preparation of meatballs: Add minced chives, minced ginger, salt, chicken eggs, and cooking wine to beat vigorously.

2. Put the enoki mushrooms in the hot pan and stir-fry them to soften, then pour in hot water, put the meatballs into them one by one, and see the meatballs float up. Season with salt and sprinkle with chopped chives in a bowl.

Lettuce meatball soup.

1. 1 lettuce, wash and drain. Prepare the ingredients for the meatballs: add minced chives, minced ginger, salt, eggs, and cooking wine to whisk vigorously.

2. Boil hot water, add oil and salt to taste. Then put the meatballs in and cook, add the lettuce and blanch for a few seconds.

Oyster mushroom meatball soup.

1. A few oyster mushrooms, tear them apart, wash them and drain the water. Prepare the ingredients for the meatballs: add minced chives, minced ginger, salt, eggs, cooking wine and a little light soy sauce and whip vigorously.

2. Boil hot water to season with oil and salt, add meatballs to cook, and then add oyster mushrooms to cook thoroughly. Put it in a bowl and sprinkle with green onions.

Ingredients: Lean meat.

200g fatty meat 50g

Ground power (horseshoe) 65g

Egg. 1 piece ginger. 7g

Paprika. 1g

Shallots. 3 sticks of salt. 6g

Potato flour Appropriate amount (is granular potato flour, not starch).

Preparation of meatballs.

Prepare the ingredients. 65g is the weight after peeling; Chop all the fat and ginger, and chop the green onions;

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Add the whole egg mixture, salt and paprika and mix well;

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Take the potato flour and crush it into powder with a rolling pin (my mother will pour a lot of potato flour on the board every time, and reuse it next time if it can't be used, so you don't have to care too much about the amount) Respectful;

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Now it's time to make balls. Take a small spoon, scoop a spoonful of minced meat, shape it into a circle, and roll it back and forth a few times on the potato flour;

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At this time, boil a pot of water, gently put the balls into the pot one by one, and cook without covering high heat. At the same time, prepare a pot of cold water, wait for the balls to float, pick them up and put them in cold water, cool them to room temperature, and remove the water control, and the meatballs are made (the meatballs are half-cooked and cannot be eaten directly);

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The boiled balls are delicious no matter how they go together, and they can be cooked with yam chicken soup. You can also follow the practice in the diagram above. Add water to the pot and bring to a boil (it is better to have stock instead of water), pour in a small amount of oil, add oyster mushrooms and cook on the side of the stool, add the meatballs, cook for about 5 minutes, after boiling, beat a chicken and run the eggs into it, season according to the salted eggs, and sprinkle chopped green onions before coming out of the pot.

The delicious meatballs, egg and mushroom soup are ready.

Sichuan people say "meatball soup" is meatball soup, is a very home-style soup, usually according to the season to add some seasonal vegetables, such as winter radish, spring spinach, summer loofah, small white hole noisy vegetables and so on.

When I was a child, I liked to eat tomato balls soup the most, because I was a carnivore, so I was more interested in the balls than the vegetables in the soup, but the soup with tomatoes was sweet and sour, the color looked attractive, the taste was special, and the broth was also beautiful and refined.

Bean sprouts are a vegetable that I have always felt insignificant, because it is located in the corner of the tofu market, so I always ignore it when I buy vegetables, anyway, it is available all year round, and no one is in a hurry to find it.

But the bean sprouts into the soup is very delicious, I don't know if you have tried to stew bean sprouts, that is, only put bean sprouts in the water, simmer slowly until the soup is white, and finally a little fine salt to taste, so that a bowl of pure bean sprouts soup can let you drink mellow and refreshing double flavor, never bland, there is the charm of the fairy wind.

It is said that the bean sprouts borrow the taste of the meat so they are delicious, but in fact, they don't know that it is actually the meat that borrows the taste of the bean sprouts and tomatoes, so it reveals vividness and aura.

With a soybean sprouts and tomato ball soup to dedicate to everyone, there are vegetables, meat and nutrition... More promising.

Preparation of soybean sprouts and tomato ball soup:

Ingredients: 200 grams of soybean sprouts, 1 tomato, 100 grams of ground pork, 2 dried shiitake mushrooms, 15 grams of minced ginger, 1 teaspoon (5ml) of starch, a little white pepper, appropriate amount of salt, a little chicken essence.

Method: 1. Peel the tomatoes and cut them into pieces, wash and drain the soybean sprouts; Soak the dried shiitake mushrooms in warm water in advance and squeeze out the water, cut them into fine pieces, add minced shiitake mushrooms, minced ginger, starch, pepper, sodium salt, chicken essence and an appropriate amount of water to the pork filling, and then stir in one direction to make the meat filling strong;

2. Put an appropriate amount of water in the pot and boil, make the meat filling into balls of appropriate size and put them into cooking;

3. Add tomato cubes and bring to a boil;

4. Put in the soybean sprouts and bring to a boil, turn to low heat to bring out the fragrance, and season with an appropriate amount of salt and chicken essence.

Tips: Soybean sprouts: Soybean sprouts are sweet and cool, and enter the spleen and large intestine. It has the effects of clearing heat and brightening eyes, moisturizing the skin, replenishing qi and nourishing blood, preventing bleeding gums, cardiovascular hardening and low cholesterol.

Tomato: sweet, sour, slightly cold, belonging to the liver, stomach, lung meridians; It has the effects of quenching thirst, strengthening the stomach and eliminating appetite, clearing heat and detoxifying, cooling the blood and calming the liver, nourishing the blood and increasing appetite.

It is recommended that you use a small round spoon to dig or gently rub it on your hand like a rice ball, and it will be very round.