How to make vegetable balls delicious, how to cook meatballs

First of all, the ingredients that need to be cleaned are cleaned, I won't talk about it repeatedly, I know how to cook it, and I'll tell you how to cut it directly, cut the beans into small pieces, the shorter the better, carrots and potatoes are the same, you can cut them into slices first, and then change the knife to cut them into small dices of the same size as the beans, and cut the shallots into small dices, minced ginger and garlic, and cut the lean meat into small pieces for later use.

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Then sit on the pot, add a large bowl of water to boil, the next spoonful of salt melts, drop a few drops of cooking oil, pour the carrots, potatoes and beans into the pot together, mix together and blanch the water, remove the water after 1 minute after boiling again, rinse with cold water and drain the water and put it in a basin.

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Add 20 grams of shrimp skin, salt, pepper, chopped green onion and cornstarch to the cold ingredients, stir well, and form small balls one by one. In another pot, add a large bowl of water, put an evaporator in the pot, and place the balls directly on the plate.

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When finished, cover the pot and bring the water to a boil, then steam for another 10 minutes to remove from the pot. Then heat an appropriate amount of oil in a stir-fry pan again, stir-fry the chopped ginger and garlic and millet pepper in the pot until fragrant, then pour the minced meat into the pot and fry it evenly, add a little salt and stir-fry evenly, and put it out in a small bowl.

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Material. Ingredients: 300 grams of potatoes, 100 grams of corn kernels, 50 grams of carrots, 30 grams of shiitake mushrooms, 10 grams of celery.

Seasoning: 1 2 tsp fine salt, 1 2 tsp sugar, 1 2 tsp Knorr chicken broth mix, 50 grams of cornstarch.

Method. 1. Chop the celery.

2. Cut the carrots and soaked mushrooms into small cubes.

3. Peel and wash the potatoes and cut them into slices, put them in the microwave oven on high heat, take them out and press them with a spoon to puree.

4. Add cornstarch and knead it into a puree by hand.

5. Add 1 2 tsp of salt and 1 2 tsp of sugar.

6. Add 1 2 tsp of Knorr chicken broth and mix well. .

7. Add carrots, diced shiitake mushrooms and celery.

8. Mix well into a dough.

9. Take 1 small piece of dough and knead it round with your hands.

10. Cover the outer layer with corn kernels.

11. Make all the small balls in turn and place them on the plate.

12. Add water to the steamer, put the small balls in the steamer, and steam on high heat for about 15 minutes.

Ingredients: 500g carrots, 100g white radish, 50g coriander, 3 servings.

Appropriate amount of salt, appropriate amount of chicken essence, 30g of green onion, appropriate amount of blending oil.

1 washed green onion and parsley.

2. Chop the coriander and set aside.

Wash the bean sprouts and set aside.

4 handful of carrots shredded and set aside.

5. Insert the white radish into thin strips and set aside.

6 handfuls of bean sprouts, finely chopped.

7 Finely chop the green onions, then put these together and stir, hehe, this is what I have stirred, put it on a plate for everyone to see.

8 Stir in a bowl with pepper, salt and chicken bouillon.

9. After that, put an appropriate amount of noodles in the basin and stir well.

10Put oil in the pot, after the oil is hot, scoop an appropriate amount of radish and bean sprouts with a spoon and put them in the oil pan to fry them in a pan for about 15 minutes.

11Put the fried meatballs on a plate and serve.

Two white radish, 300g of soybean sprouts and mung bean sprouts, 250g of peanuts, an appropriate amount of salt, an appropriate amount of thirteen spices, an appropriate amount of white noodles, and two handfuls of mung bean noodles.

1. Shred the white radish.

2Put the yellow mung bean sprouts and peanuts into the rubbed shredded radish.

Step 3Add white noodles, mung bean noodles, then add salt and thirteen spices, and mix well.

Step 4: Medium-low heat croquettes, make sure that each croquette has two peanuts.

5 meatballs are fried, start eating, delicious and visible!

Beef, onions, eggs, bread crumbs.

1. Chop one green onion and fry it in butter over low heat until soft and set aside;

Mix tablespoons breadcrumbs, 1 tablespoon potato flour and 1 1/2 cup of milk or water and let stand for 10 minutes to form a batter;

3. Add an appropriate amount of black pepper, white pepper and 1 and a half teaspoons of salt and mix well;

5. Add the pre-fried minced onion;

6. Add an egg;

7. Mix well, and do not require stirring the tendons in one direction;

8. Dip your hands in some water and knead the minced meat into small balls;

9. Heat the butter in the pan and fry the meatballs.

1.First of all, select the fresh beef hind leg tender meat, remove the tendons, and cut into strips.

2.Then put it on a smooth bluestone slab, and use a hardwood mallet to hammer the meat strips into erosion, turn them into meat sauce, and make them gum.

3.Add salt oil and a small amount of water, an appropriate amount of cornstarch and a little pepper, and mix while pounding to form a "meat paste".

Then grab the meat sauce ball with your hand and shake it vigorously in the tile, repeating it many times until you tear open the meat sauce and suddenly let go, it can quickly and automatically retract to its original state. The resulting meatballs are crispy and springy.

4.Then put the prepared raw meatballs in a pot of boiling water and cook them at medium speed, let them sink first and then float, scoop them up and then fry (boil) them in the oil pan for a while. When frying (boiling), as soon as you see the meatballs expanding, you should remove them.

5.When eating, put it in the soup and cook it slightly, with a little light soy sauce, turnips and other spices.

Ingredients: 1 carrot, 6-10 shiitake mushrooms, 150 grams of spinach, 3 eggs, 15-30 grams of starch, 1 spoon-3 spoons of light soy sauce, 1-2 spoons of oyster sauce, 2-5 drops of sesame oil, 3g-8g of salt.

Method: 1. Wash the spinach.

2. Peel the carrots and grate.

3. Add salt and cooking oil to the hot water and blanch the shiitake mushrooms for 3 minutes.

4. Remove and blanch the shiitake mushrooms.

5. Blanch the spinach in hot water for 1 minute.

6. Remove the spinach and put it in cold water.

7. Drain the spinach and set aside.

8. Blanch the carrots in hot water for 1 minute.

9. Remove and set aside.

10. Beat three eggs.

11. Heat the oil in the pan and scramble the eggs.

12. Finely chop the mushrooms and cut the spinach into small pieces.

13. Put carrots, spinach, mushrooms and eggs in a large bowl.

14. Add light soy sauce, oyster sauce, sesame oil, salt, a tablespoon of cornstarch and a spoonful of flour and stir well.

15. Knead the vegetables into smaller balls by hand and roll them on a thin layer of cornmeal.

16. Put the steamer on the steamer, boil the water, and steam over high heat for 10 minutes.

17. Eat it directly, dip it in vinaigrette and eat it with all-purpose dipping sauce.

Main ingredients: 1 piece of tofu, 1 carrot, 2 eggs, 1 tablespoon of pepper, 1 ham sausage, 2 coriander, 2 green onions, 1 piece of ginger, 3 tablespoons of flour, 2 tablespoons of salt. 1 tablespoon of chicken essence, 3 grams of thirteen spices.

Method Steps:1Wash and peel the carrots, all two sections, slice first, the thickness of the slice is about 2 mm.

2.Cut into shreds, and finally cut into cubes and set aside.

3.Cut the shallots in half, then diced and put with the diced carrots.

4.The ham sausage is also diced, and vegetables such as shiitake mushrooms, broccoli, green peppers and celery can be added to your liking.

5.Chop a little minced ginger, minced coriander, and put all of the above in a bowl.

6.Put a piece of tender tofu in an empty bowl and crush it with your hands, until it is crushed into tofu puree, the more crushed the taste, the better the finished product.

7.Crack into a fine puree and crack in two eggs.

8.Add a spoonful of salt to make a base taste, a spoonful of chicken essence to increase freshness, and a spoonful of thirteen spices to taste. Pour in the chopped side dishes.

9.Add one scoop of light soy sauce to flavor and two spoonfuls of breadcrumbs to add both softness and fluffiness and color.

10.Add a little more plain flour and add a total of 3 spoons, so that it is easier to form the balls.

11.Grasp and mix all the ingredients with your hands, the first step is very critical, you must stir well, the taste will be balanced, especially remind everyone not to put starch, starch is semen, and the meatballs will not be loose.

12.After stirring, squeeze the balls repeatedly by hand to form.

13.In this way, the balls are easy to set in the pot, the size of the balls is about 3 cm in diameter, pour the oil from the pot, the oil temperature is 60% with the left hand tiger's mouth with the hand grasp, repeatedly rotate and squeeze out the round ball, and fry it in the pot until it is all golden.

14.The golden and crispy tofu vegetarian balls on the surface have been made, and they are not only good-looking, but also fragrant and delicious.

Tips; Vegetable tofu balls are a very classic method, and the crispy flavor makes you can't stop.

The New Year is coming soon, the New Year is the festival that everyone is most looking forward to, the New Year means reunion, it means happiness, it means that a large family has to get together to laugh and laugh, it means that I can eat the croquettes that I have beaten again, I am happy to think about it, the croquettes of the aunt are good on the outside and tender on the inside, the taste is good, the taste is enough, and I can't stop eating it. Without further ado, the specific method of delicious vegetable balls is as follows:

1. Materials:

1 radish, 1 carrot, 1 large piece of tofu, 2 eggs, 40g flour, 1 tablespoon of five-spice powder, 40g starch, 2g pepper, 2g chicken essence, 1g oil.

Second, the specific approach:

1. First of all, rub the radish and carrot into fine strips for later use.

2. Then clean the pot, put an appropriate amount of water, bring to a boil, put the radish and carrot into the boiling water, and pass the hot water.

3. Cook for about 30 seconds, don't take too long, remove the radish and carrot, drain the water, and set aside.

4. Put it in a basin and puree the tofu on top of the carrot.

5. Add five-spice powder and chicken essence, beat in eggs and an appropriate amount of salt, starch and flour, and oyster sauce. Stir evenly, stirring in one direction.

6. Heat the oil from the pot, heat the oil to 5 into the heat and put it into the balls, you can squeeze the balls by hand, or you can use a container to make the balls.

7. Pour oil into the pot again, set the shape over high heat first, then change to medium heat and fry slowly. Fry until golden brown and remove.

8. Change the medium heat to high heat, put the meatballs into the pot and fry them again until golden brown.

9. The family version of the meatballs is completed, which is nutritious, healthy and delicious.

【Cooking Tips】:

1. The amount of starch and flour in vegetable balls should not be too much, and the vegetables can be glued together.

2. When adjusting the batter, don't just add flour, so that the taste will be hard; The correct way to do this is to add 2 tablespoons of cornstarch so that the texture is crispier and not hard when cold.

3. After the meatballs are put into the pot, they must not be fried over high heat, which is easy to cause the outside to be dark and the inside not to be cooked thoroughly. However, you can't fry it all the time on low heat, and after squeezing it all, you need to turn it to medium-low heat.

1. Materials: 1. Vegetables: carrots, green beans, seaweed, eggplant, bean sprouts, potatoes, etc.;

2. Seasoning: salt, chicken essence, soy sauce, vinegar, etc.;

3. Excipients: flour, eggs, starch, etc.

2. Steps: 1. Wash the vegetables and cut them into small cubes;

2. Put the diced vegetables and seasonings into the container and stir well;

3. Put the stirred vegetables into the pot, add an appropriate amount of flour, starch and eggs, and stir evenly into a paste;

4. Pour the pasty vegetables into the oil pan, turn each small piece into a circle and fry until golden brown;

5. Take out the vegetable balls in the oil pan, put them in a bowl, and drizzle with an appropriate amount of soy sauce.

Detailed introduction to the practice of roasting cabbage balls Cuisine and efficacy: halal cuisine constipation recipes pregnant women recipes recipes for the elderly anti-cancer and anti-cancer recipes.

Taste: salty and umami Process: Roasted Cooking materials for roasted cabbage balls: Ingredients: 400 grams of cabbage.

Excipients: 50 grams of eggs, 200 grams of beef (lean).

Seasoning: 50 grams of sesame oil, 50 grams of peanut oil, 10 grams of cooking wine, 50 grams of soy sauce, 2 grams of monosodium glutamate, 15 grams of white sugar, 60 grams of starch (corn), 15 grams of green onions, 15 grams of ginger, 10 grams of garlic (white skin), 2 grams of star anise Teach you how to cook cabbage balls, how to make boiled cabbage balls to be delicious 1Chop the beef, add eggs, cooking wine, sesame oil, ginger rice, and starch and stir into a filling;

2.Cut the cabbage into domino pieces;

3.Put a stir-fry spoon on the heat, pour in the peanut oil and heat it, and squeeze the meat filling into balls;

4.Put it in oil in order and fry it until golden brown and remove it;

5.Put the cabbage in, fry until golden brown, pour out and drain the oil;

6.Put the spoon on the fire, heat the oil, add the ingredients, green onions, ginger slices, garlic slices and stir until fragrant;

7.Add cooking wine, soy sauce and white soup and bring to a boil;

8.Remove the condiments, add the meatballs and cabbage and simmer thoroughly over low heat;

9.Move the heat, add sugar, monosodium glutamate, and collect the juice;

10.Pour in the water starch hanging juice, pour in sesame oil, and put it on a plate.

Tips for making roasted cabbage balls: This product has a frying process, and about 500 grams of peanut oil need to be prepared.

Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

The practice of Shandong vegetable balls is detailed in the cuisine and efficacy: Shandong cuisine.

Shandong vegetable balls production materials: main ingredients: 250 grams of pork fat and lean meat each.

Excipients: 100 grams of coriander, 50 grams of rice, 50 grams of staghorn, cabbage; 2 eggs (weighing about 100 grams); 4 grams of refined salt, 10 grams of minced green onion and ginger, grams of monosodium glutamate, vinegar, appropriate amount of sesame oil; The characteristics of Shandong vegetable balls: various materials, loose and soft texture, fat but not greasy, thick and fresh soup, sour, spicy and salty; Teach you how to make Shandong vegetable balls, how to make Shandong vegetable balls to be delicious 1) Wash the lean pork, chop it into a mushroom, put it in a bowl, add eggs and stir well;

2) Pork fat is piled into thick centimeter slices, the meat slices are crossed on both sides and straightened with a knife, and then cut into centimeters of square dices, Chun rice washes all the sediment, and the antlers are washed clean, take 30 grams, cut them into fine pieces, and cut 20 grams into 3 cm long segments;

3) Take a container, put in the lean minced meat, green onion, ginger, sea rice, staghorn rice, Chinese cabbage, coriander, add pepper, monosodium glutamate, refined salt, stir evenly, make balls with a diameter of centimeters, put them flat on the plate, steam them in the cage for about 8 minutes, take them out until cooked, and put them in a large bowl;

4) Put clear soup and refined salt in the soup pot, steam and boil, add monosodium glutamate after the coriander section boils, pour it into a large soup bowl, pour sesame oil, vinegar, and sprinkle pepper noodles.