The practice of steaming horseshoe meatballs, how to make horseshoe meatballs delicious

Ingredients: lean pork. Horseshoe 1 catty.

6 salts. Wine. Light soy sauce.

Oyster sauce. Starch. Five-spice powder or pepper Appropriate amount of salty taste can not overshadow the sweetness of water chestnut is the best A little five-spice powder Just for the sake of the fragrance Ginger Ground into minced ginger About 2 pieces of fried horseshoe meatballs Step 1

Wash and peel the horseshoe. 2.Cut the horseshoe into tiny dices.

3.Minced pork. 4.

Chop the meat and season at the same time: light soy sauce. Oyster sauce.

Salt. Wine. Appropriate amount of starch, a little five-spice powder can also be replaced with pepper, grinding ginger about the amount of two slices of ginger.

Chop and mix well, and the taste is also adjusted when chopping is done. 5.Put the sliced water chestnuts and the seasoned meat in a container.

6.Mix the water chestnuts and meat. 7.

Squeeze the mixed water chestnut meat into the shape of a meatball by hand, and knead the palms of both hands into a round shape8**Heat the oil in the pan and use more oil. After the oil boils, turn to low heat and fry the meatballs, and put the meatballs in the pan one by one.

When the meatballs turn slightly yellow, remove them and add the unfried meatballs. Wait until all the meatballs are slightly golden brown and remove from the pan, let the meatballs change color for 10 to 20 minutes.

It is to add water chestnuts to the meatballs. After it is done, steam him in a steamer for 20 minutes and then eat.

The method of steaming horseshoe meatballs is actually very simple, you peel the horseshoe, then cut it in half, chop the flower meat, and put it on the horseshoe to steam it together.

Pork, water chestnuts, and some ingredients.

Method: 1. Sandwich meat from the front leg of the pig, chop it into meat pieces;

2. Chop the water chestnut into fine grains, cut the green onion into sections, beat the egg in a little dry starch, and stir into egg batter;

3. Pour the egg batter into the meat and water chestnut, add an appropriate amount of salt, sugar and soy sauce, and stir in a clockwise direction.

4. Knead the minced meat into balls.

8 water chestnuts 250g pork tenderloin minced green onion a little minced ginger 2 scoops (30ml) light soy sauce (fresh soy sauce) 1 tablespoon (20ml) cooking wine 1 tablespoon (or oyster sauce) 2 tablespoons (30ml) whole egg mixture a little (15ml).

Method 1Wash the water chestnuts, peel them, cut them into minced water chestnuts and set aside.

2.Wash the tenderloin and grind it into minced meat.

3.Boil a pot of boiling water, mix the minced water chestnuts and minced meat, add all the ingredients, stir well, knead into small balls, and after the water boils, put the kneaded small balls into the pot in turn and cook them to eat!

Pork, water chestnut, salt, light soy sauce, chicken essence Preparation.

1.Soak the horse's hooves in water for a while and scrub them clean, because there is mud on the horse's hooves and they need to be washed more

2.Skinning of horseshoe

3.Chop into minced pieces, a little more than **

4.It is best to choose pork with a little fat, and fresh meatballs with a little fat are more delicious, minced into mashed meat

5.Put the minced meat in a bowl, add salt, light soy sauce and chicken essence, and stir in one direction with chopsticks

6.Add the water chestnut crushed and stir well

7.Prepared ingredients.

8.Roll into balls You can do a little more each time, wrap them in plastic wrap and freeze them in the refrigerator for about 3 hours, as long as the balls are formed, you can freeze them in fresh-keeping bags one by one.

Water chestnut, plum meat, glutinous rice, pepper, salt, ginger rice, cooking wine, light soy sauce.

Method 1Chop the plum blossom meat into minced meat, add salt, cooking wine, light soy sauce and water for basic seasoning. Mix into a slightly thinner mincing of meat.

2.Crushed water chestnuts, add the seasoned meat filling and stir well.

3.The mixed meat filling is wrapped into balls one by one.

4.Soak the glutinous rice overnight in advance. Then drain the water. Put the rolled meatballs into the glutinous rice bowl one by one and roll them on top of the glutinous rice grains.

5.The plate is coated with a thin layer of oil, and the meat yards wrapped in glutinous rice are placed. Steam for 20-30 minutes.

Material: horseshoe.

Pork belly and eggs.

Sichuan pepper, star anise, green onion and ginger.

Allspice powder salt. Breadcrumbs soy sauce.

Preparation of horseshoe meatballs.

Chop the meat and set aside, water chestnut, green onion and ginger for later use.

Put five-spice powder, salt, breadcrumbs, soy sauce and one egg into the meat and stir well, and beat another egg into a bowl and stir well.

Hands are stained with egg liquid to make balls.

Put oil in the pan and fry the meatballs until golden brown, remove and set aside.

Put water, salt, soy sauce, star anise, and meatballs in the pot, change to low heat and simmer for 30 minutes after boiling over high heat, and put in the soup after heating, boil over high heat, put in the mixed juice, and pour it on the balls.

Materials. Ingredients.

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Horseshoe 80 grams.

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300 grams of minced meat.

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Ginger to taste. Please click Enter a description.

Green onions to taste. Please click Enter a description.

Peppers to taste. Please click Enter a description.

Eggs to taste. Accessories.

Starch. Amount.

Thirteen incense. 3 grams. Salt. 2 grams.

Sesame oil. 5 grams.

Seafood soy sauce. 10 grams.

Preparation of horseshoe meatballs.

Peel and chop the horseshoe.

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Marinate minced meat. Please click Enter a description.

Pour in the water chestnut crushed and stir well.

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Roll into meatballs and fry them until yellow-brown.

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Stir-fry in the pan to reduce the juice and remove from the pan.

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Picture of the finished horseshoe meatball.

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Prepare the pork filling, add egg white, an appropriate amount of white pepper, starch, sugar, cooking wine, green onions, ginger, cooked cooking oil, chopped water chestnuts, salt, appropriate amount of soy sauce, etc.; Put in two salts.

Wash and peel the horseshoe and chop it into small cubes, and chop the green onion into fine pieces for later use.

Beat the egg into the minced meat, add the seasoning and stir in one direction with chopsticks until smooth.

Add the diced water chestnut and continue to stir smooth.

Add the minced green onion and a little sweet potato powder and continue to stir until thick.

Put water in the pot, grab an appropriate amount of minced meat with your left hand, squeeze out the meatballs from the tiger's mouth between your thumb and index finger, scoop them out with a spoon dipped in water, and gently put them along the edge of the pot where the water is just boiling (at this time, you can turn the heat to low).

Dip the spoon in the water and continue to scoop in the balls as above (the water is freshly boiled at this time).

1. Ingredients: lean pork, 1 kg of water chestnut, salt wine, light soy sauce, oyster sauce, starch, five-spice powder or pepper, a little five-spice powder just for the sake of fragrance, ginger ground into minced ginger about 2 pieces.

2. Practice steps:

1) Wash and peel the horseshoe.

2) Cut the horseshoe into fine cubes.

3) Minced pork.

4) Chop the meat while seasoning: light soy sauce, oyster sauce, salt, wine, starch appropriate amount, a little five-spice powder can also be replaced with pepper, grinding ginger about two slices of ginger amount to change. Mix well while chopping the bureau, and the flavor is also adjusted when the chop is good.

5) Put the sliced water chestnuts and the seasoned meat in a container.

6) Mix the water chestnut and meat.

7) Squeeze the mixed water chestnut meat into the shape of meatballs with your hands, and knead the palms of your hands into a circle.

8)**Heat the oil in the pan, the amount of oil should be more, or the meatballs should not be over. After the oil boils, turn to low heat and fry the meatballs, and put the meatballs in the pan one by one. When you first get out of the pan, turn the meatballs so that they don't stick to the pan.

When the meatballs turn slightly yellow, remove them and add the unfried meatballs. Wait until all the meatballs have turned slightly golden brown and remove them from the pan, wait for 10 to 20 minutes for the meatballs to change color, and the color of the meatballs will be darker than when they first came out of the pan.

9) When you see the color of the meatballs change, turn to low heat after boiling the hot oil again, fry the meatballs twice, put all the meatballs in the oil pan, keep turning, turn off the heat when you see the color darken, and the meatballs are out of the pot.

10) Serve on a plate and serve immediately.

Material: Main material.

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Horseshoe 80 grams.

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300 grams of minced meat.

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Ginger to taste.

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Green onions to taste.

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Peppers to taste. Please click Enter a description.

Eggs to taste. Excipient starch.

Appropriate amount of thirteen spices 3 grams of salt.

2 g sesame oil. 5 g hoisin soy sauce.

Preparation of 10 grams of horseshoe meatballs.

Peel and chop the horseshoe.

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Marinate minced meat. Please click Enter a description.

Pour in the water chestnut crushed and stir well.

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Roll into meatballs and fry them until yellow-brown.

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Stir-fry in the pan to reduce the juice and remove from the pan.

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Picture of the finished horseshoe meatball.

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Wash and chop the pork, then add the skinned water chestnut and green onion and chop it together.

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Add an appropriate amount of cornstarch to a bowl, knock in an egg, stir well with your hands, then pour in the chopped pork, water chestnuts and pepper and mix well, and finally pour in the light soy sauce and mix well, and set aside for a while.

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Wash the porcelain bowl and drain the water, make the stuffing into balls, put it on the plate, put it in the pot where the rice is cooked, and steam it with the rice.

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Ingredients. Horseshoe to taste.

Coriander to taste. Ginger to taste.

Sugar to taste. Salt to taste.

Accessories. Beef to taste.

Egg whites to taste.

Starch to taste. Cooking wine to taste.

Steps to prepare the horseshoe beef balls.

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1.Horse's hooves are crushed and set aside.

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2.Add minced water chestnut, egg white, salt, sugar, and cooking wine to the minced beef and stir well.

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3.Marinate the ground water chestnut for about 10-15 minutes.

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4.Heat the oil in a pan and fry the beef balls until golden brown.

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5.Shred the ginger and set aside.

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7.Add a little oil to the pan and stir-fry the ginger until fragrant.

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8.Then pour in the sauce and beef balls and stir-fry to color.

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9.Finally, stir-fry and serve, sweep with coriander.

<> preparation of beef chestnut meatballs:1Finely chop the water chestnuts.

2.Add minced beef, minced water chestnuts, egg whites, salt, sugar, cooking wine, stir well, and marinate for 10 minutes.

Put an appropriate amount of starch in the meat filling and stir well.

4.Pinch out the meatballs by hand and squeeze them in a pan until golden brown.

Pour in soy sauce, sugar, cooking wine, sesame oil, stir well, and mix the juice into a sauce.

Heat the oil in a pan and stir-fry with shredded ginger until fragrant.

7..Pour in the juice and meatballs and stir-fry to color, add flavor, then pour an appropriate amount of water starch and stir-fry through the pot, sprinkle a little coriander. FYI.

Preparation of horseshoe meatballs.

Prepare the meat, chop it, most of the time I chop it myself, and I also let others help break it. Here, I put the chopped green onion in as well.

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Prepare one egg.

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Fresh horseshoe to taste.

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2 slices of ginger, finely chopped and set aside.

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Horseshoe chopped. <>

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Put an egg in the filling.

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Put salt to taste. <>

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Put an appropriate amount of starch, this step can also be omitted, because this time I used all lean meat, in order to have better stickiness of the meatballs in the later stage, so I put some, if it is fat and thin meat, you don't need to put it.

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Add an appropriate amount of light soy sauce, and I put two spoonfuls.

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Put an appropriate amount of oil. <>

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Mix well and marinate for 20 minutes.

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Start rubbing the meatballs and put the minced meat on both hands and drop it up and down 4 or 5 times, so that the meat sticks better. Finish all the stuffing in this way.

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Prepare the oil pan, more oil is easier to operate.

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The oil pot should use the minimum heat, I put the meatballs in the pot with the help of a spoon, so that it will not touch the pot and the oil, slide down the edge of the pot, and the meatballs will not be deformed, and then turn the meatballs after 1 minute after the pot.

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The meatballs are cooked when they float up, and I like the crispy texture, so I will fry them for a little longer.

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The fried meatballs are beautiful!

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Finally, put it on a plate, after frying, eat it in a braised boil, eat it directly, eat it in a hot pot, and put two of them down when you cook noodles and noodles, all of which are delicious!

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Tips: 1: It's best to buy pork belly for meat, so the taste will be super good!

2: Croquettes are a process that requires a lot of patience, and they must be fried slowly over low heat, so that the croquettes out of the pot are delicious.