How to deep fry the meatballs?

1Pork and scallion tender meatballs

Ingredients:

200g of ground pork

Seasonings:

Minced green onion, soybean flour, salt, water, soy sauce

Tender meatballs

1, minced pork, into the minced green onion, soybean flour, salt, water, soy sauce and mix well, beating until elasticity, and then rolled into a mouthful of size of the ball;

2, steamed on medium heat for 1 hour until soft;

3, with 1 tsp of water, 1/2 tsp of soy sauce, and a little bit of soy sauce to thicken the ball.

.........

Horseshoe meatballs

Materials: 5 horseshoes, 150 grams of minced meat, 1 egg, a little groundnut flour, scallion white

Seasoning: salt, pepper, chicken essence

Methods:

1. Wash, peel and chop the horseshoe into a small minced pieces, scallion white chopped into a fine minced to be used

2.

3. Add the diced horseshoes and continue to mix smoothly

4. Add the finely chopped green onion and a little groundnut flour and continue to mix until thickened

5. Add water to the pot, grab an appropriate amount of minced meat with your left hand, squeeze the meatballs out of the middle of your thumb and forefinger, scoop them out with a water-soaked spoon, and gently put them in along the side of the pot where the water has just boiled (at this point, you can turn the heat down)

6. dip the spoon in the water, as above, continue to scoop into the meatballs (at this time, the water to maintain the just-opened state)

7. to be the meatballs in the pot shape, turn the heat to medium to continue to boil, and then fish can be

..........................

Make a dish with radish and minced pork [radish meatballs]

Raw materials:

200g of minced pork, 100g of white radish, green onion, chili peppers

Seasoning:

Soy sauce, cooking wine, monosodium glutamate (MSG), broth, cornstarch

Methods:

Paring the radish into a 10-cm-long julienne, marinate it for 5 minutes, squeeze out the water. Marinate for 5 minutes and squeeze out the water.

Minced pork is mixed with soy sauce, cooking wine and monosodium glutamate (MSG), and pinched into small balls 2.5cm in diameter.

Wrap shredded radish around the outside of the meatballs, place on a plate and steam over high heat for 5 minutes.

Cut the green onion and chili pepper into finely chopped pieces. Put a bowl of stock in a pot (chicken broth can be used without stock), add salt, add chili peppers and green onions, bring to a boil, thicken with diluted starch water and pour over the steamed meatballs.

Health Tips:

The radish is rich in vitamin C, containing a certain amount of calcium, phosphorus, carbohydrates and a small amount of protein, iron and other vitamins. Radish can pass gas and eliminate food, dispel phlegm and remove flatulence, ginger can disperse wind and cold, appetizing and increase appetite. Eating radish can reduce blood fat, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.

Northeastern dishes --- fried meatballs

...................

2 Intense Beef Meatballs

Main Ingredients: Beef

Ingredients: minced green onion and ginger, breadcrumbs, eggs, green apples, flour, cornstarch

Seasonings: Salt, Baking Soda (food powder), Tomato Salsa, Orange Juice Concentrate, Sugar, Pepper

Production:

1) Beef chopped with the back of the knife rows, chopped to the strong toughness, put in the bowl Add a little water and baking soda poured into the beef and stir, stirring until the water is into the beef. Then add salt and pepper and stir well into the beef mixture.

2) Dice the green apple and add it to the beef along with the chopped green onion and ginger, then mix well. Meanwhile, beat the eggs and set aside.

3) Squeeze the beef mixture into balls, pat them with a little flour, then coat them with the egg mixture, and finally pat them evenly with breadcrumbs. Into 5 into the frying pan deep-fried until the color of golden brown, the balls are floating in the oil turn, fish out. (two people four hands, but still too late to shoot the process of squeezing the balls and fried balls, so very much admire those who have detailed process picture of the food blog, this is really not an easy job ah!)

4) Add a little water to the pot, add the tomato salsa and orange juice concentrate, add sugar and a little salt (salt should be very little). Boil and adjust the taste, thicken the gravy with raw flour and pour it over the beef balls.

Dish characteristics: crispy outside and tender inside, sweet and sour, fruity flavor full of mouth.

Delicious tips and advice:

1, chopping beef must use the back of the knife, so that chopped out of the meat puree is fine and smooth.

2, dissolve the baking soda in the water and pour it into the beef puree. Be careful, don't add too much water, so the balls will not be easy to mold.

3, if you find that the meatballs don't form easily when you add too much water, you can add flour to the puree to compensate. (I'm sure you don't have the strength to chop the beef and add it in.)

4, the stirring of the beef puree must be done in one direction clockwise.

5, deep-frying balls should pay attention to the oil temperature control. (Mine were a little over-fried)

6, the last step of the sauce, pay attention to the salt must be very little. In fact, no salt is also very good flavor, you can try.

7,The last sentence is a bit redundant: "That means it must be eaten while it's hot! Eat it while it's hot!" When they get cold, they get soft and not crispy.

........................

3 Swedish homemade meatballs ----

Swedish homemade meatballs

Ingredients:

Minced beef with 10% fat 800g

3 large eggs

1 medium-sized onion

Minced pepper mix (mainly black pepper) 3g

Sea salt 8-10g

Oatmeal 40g

Flour to taste

Directions:

1. Place the minced beef in a large bowl and add the egg, chopped onion, pepper, salt and oats

(add oatmeal to the meat, not flour or cornstarch

- this is the first major difference between Swedish meatballs and Chinese (This is the first major difference between Swedish and Chinese meatballs)

2. Mix the ingredients together just enough to get a good mix, don't overmix

(This is the second major difference between Swedish and Chinese meatballs - make sure you don't whisk them up, Scandinavians don't like tough meatballs...

3. Heat an iron skillet, add a good amount of vegetable oil, and cook until it reaches 80% heat

(Traditional Swedish cooking uses an iron skillet,

because the big noses are also very concerned about the absorption of micronutrients into the body)

4. Form the meat into a round shape with your hands or a spoon, and then add it to the skillet, and fry it over a medium heat

5.

5. After the meatballs are browned and shaped, add a proper amount of flour to the iron pot and fry them quickly

6. When the flour is fully mixed with the hot oil in the pot and turns light brown, it means that the flour is fried,

Then, add a proper amount of water and stir the flour, which is actually fully dissolved in the water

(it's best if you don't have to go over the meatballs for 70 or 80% of the time)

7. . add a small amount of soy sauce, stir a little

(Scandinavians do not distinguish between old soy sauce raw soy sauce, however, can see that this step is to enhance the color,

So, I think it is to use the old soy sauce)

8. Covered the pot, medium heat and cook for 20-30 minutes can be

.............

Swedish Meatballs Directions

When making Swedish meatballs, it is best to use a mixture of both meat fillings to make them, so that the flavor and texture is better, if you feel that it is troublesome to make the meatballs, use your hands to press the meat filling into a small patty, and fry it on both sides, which is more time-saving.

Swedish meatballs ingredients:

Beef stuffing, pork stuffing, breadcrumbs, eggs, oil, soy sauce, crushed black pepper, butter, portobello mushrooms, light cream, soy sauce

Swedish meatballs practice:

1, the breadcrumbs into a bowl, put the crushed black pepper, pour in the water and soy sauce, mix well, and then leave it for about 10 minutes, so that the breadcrumbs fully absorb the water.

2: Mix the beef and pork stuffing, beat an egg, mix well, then pour in the breadcrumbs and mix well.

3, a little oil on the hands, the meat mixture into small balls; pan into a little oil, when the oil is 5 into the heat, one by one into the small balls, adjusted to medium-low heat will be fried balls into the plate.

4. Reduce heat to low, add butter, and when it melts, add sliced portobello mushrooms and sauté until soft, then add soy sauce and light cream, and continue to simmer over low heat to make a thick sauce, and then pour it over the meatballs.

4 Danish meatballs

Ingredients:

500g minced meat (half pork, half beef), 100ml flour, 200ml milk or cold broth, 1 egg, 30g lard, 30g onion, 2 tsp salt,

1/4 tsp pepper

Side dishes: hot potato salad, potato salad with yogurt.

How to make:

1. Chop the onion finely, put it into a large bowl with other ingredients, and stir vigorously for 3~5 minutes, until the meat mixture is evenly "strong".

2. Put the mixture into the freezer (4℃) for at least 15 minutes. Longer is better.

3. Heat the oil in a pan and use a large spoon to make large meatballs about 4 cm in diameter (if the meat sticks to the spoon, dip the spoon in the hot oil first to prevent sticking). Place the meatballs in a wok and drizzle the hot oil over the top. When the meatballs are full, turn down the heat and fry for 4 to 5 minutes. Turn the meatballs over and deep-fry for 1 minute, then remove from the pan and drain.

Eating:

Serve 2 to 3 meatballs per plate with 3 to 4 tablespoons of hot potato salad or yogurt potato salad. Eat with a knife*.

Features:

This dish is fluffy and flavorful. It is a typical Danish flavor dish. It has a long history and still enjoys a high reputation as one of the most common main dishes in the home.

Note: This recipe makes 4 servings.

5 Fish Balls

Ingredients:

Fresh fish, there is no special requirement on the species, mackerel, grass carp is best.

Practice:

1Fish first to remove the scales, viscera all removed, chopped off the fish head (can be left to stew),

2 the rest of the body of the fish cut in half, and then scrape back and forth with a knife on the inside of the fish body, and slowly scrape a complete fish into a minced fish.

3Mix the scraped fish meat with a certain percentage of flour and starch and water, put it into a large pot, add salt, and minced ginger.

4 repeated mixing, first smooth and then reverse, to mix the fish meat puree and flour into a homogeneous one of the minced fish, when the minced fish slightly blistering, it is done,

5 grab a handful of balls with their hands in the mud, a hard squeeze, from the heart of the hand out of the fish balls, scrape off with a spoon, and put it in the side of the prepared water in the face of the basin, if the balls stirred, it will be sunk, and soon floated up again.

6 well done fish balls slowly cooked over moderate heat. You can also boil a pot of fish soup, and then cook with fish balls

Winter branch a hot pot, no matter what base hot pot, fish balls can be added as a side dish, and all kinds of flavor.

............

Chub meatballs

Chub meatballs

Raw materials: 300 grams of fish, 5 grams of ham, ham slices lO grams of mushrooms l, hairy mushrooms l, cooking wine, salt, monosodium glutamate, green onions, ginger, chicken, cooked lard in moderation.

Chub meatball soup practice

Wash the fish meat chopped into puree, add water, salt a small amount, into the bowl, clockwise direction, mix until no viscosity, then add a little water mix, let stand for 5 minutes, add minced green onion, minced ginger, minced ham, monosodium glutamate (MSG), cooking wine, cooked lard, mix well into the velvet, hand squeezed into the size of a walnut fish balls into a pot of soup boiled. Put salt, monosodium glutamate, chicken oil into a large soup bowl, add the stock to make the fish balls, and then use a slotted spoon to gently serve the fish balls into the soup bowl. Put the ham slices on top of the fishballs into a triangle, mushrooms blanched with the original soup for fishballs, placed in the center of the triangle with ham slices, sprinkle with green onions that is complete.

6 酥炸鱼丸

材料:

主料:鱼肉500g(刚宰杀的新鲜的鱼肉更好)

鱼肉调料:鸡蛋1个料酒6g Salt 8g Onion and Ginger each a spoon Pepper thirteen spice moderately water and the same amount of an egg

(like spicy can put some chili pepper or curry with stirring)

Wrapping ingredients: egg 1, wine 6g Salt 8g onion and ginger each a spoon pepper 13 incense moderately water and an egg amount

(like spicy can put some chili pepper or curry together)

5. Oil to 50 percent hot (with chopsticks inserted into the oil run can not be too hot, otherwise the outside of the paste in the uncooked)

6. into the fish balls the low-fire frying for about 2 minutes until the fish balls can be golden brown fish balls can be fished out (frying time can be based on the size of the balls of their own handle)

7. can be sprinkled with pretzel salt or dipped in salsa, tomato salsa, Thai sweet and hot sauce, and other flavors of their own liking

Otherwise, the balls are too soft without elasticity, such as want to reduce the elasticity to eat a slightly softer feel on the increase in the amount of water

Finally found the trick: not like buying fish balls as put a lot of starch, completely using the fish itself is still

Ran made a delicate and elastic fish balls

...........

7 homemade meatballs

Homemade meatballs is a traditional dish in Huai'an, Jiangsu Province, which is made of pork, yam, glutinous rice flour into balls, then deep-fried and become. The dish is golden in color, crispy on the outside and tender on the inside, with a delicious taste, and is very popular among people.

Raw materials:

Skinned pork (fat four lean six) 500 grams, 200 grams of yam, 30 grams of glutinous rice flour, 1 egg, 10 grams of ginger, 30 grams of green onions, salt, pepper, cooking wine, MSG, dry starch, 1500 grams of salad oil (consume about 75 grams), a number of lettuce leaves

Measurement:

1.

1, wash the pork, with ginger, scallions, chopped into minced meat (or twisted into minced meat with a blender); yam peeled and washed, chopped into yam crumbles.

2, will be five-flower meat puree pot, add salt, pepper, cooking wine, monosodium glutamate, dry starch, knocked into the egg, beating in one direction, and then add the yam grains, glutinous rice flour and a little water, and continue to beat on the strength of the yam puree.

3, frying pan on the fire, filled with salad oil to six or seven percent heat, the yam meat paste into 3.5 centimeters of the size of the balls into the pan, while changing to low heat, fry 3 ~ 5 minutes and then change the fire, fried to the balls were golden and crispy appearance, fish out of the padded lettuce leaves mounted on the plate, that is, into the.

8 handmade shrimp slippery balls - a different way to eat cooking shrimp

Materials: shrimp

Accessories: salt, broth essence, corn starch

Practice:

1, shrimp shells to remove the sand line

2, hand-minced shrimp, chopped to crumbs, add salt and broth essence, a little corn starch mix

3, began to wrestle with the, have been Wrestling until the shrimp meat appears gelatinous

4, water slightly open with a spoon under the shrimp, boil can be.

...........

Shrimp meatballs practice

1, the prawns to remove the head and tail peel, remove the sand line on the spine, wash with water.

2, cut the fat meat into thin slices.

3, and prawns together with the back of the knife smashed into a puree.

3, the spoon put salad oil burned to 40% hot, the shrimp mud squeezed into balls, with a small spoon scooped down into the spoon, fried light yellow, fish out of the plate that is complete. Eat when dipped in pepper salt.

............

Shrimp and pork meatballs

Raw materials:

Shrimp, pork stuffing, cilantro, green onions, ginger, eggs.

Seasoning:

Pepper, salt, shaoxing wine, pepper salt.

Practice:

1, shrimp wash and pick off the shrimp line, the first trick: wash with water so that the shrimp meat is flexible and not sticky.

2, the second trick: shrimp to use the back of the knife to chop into a paste so that the shrimp meat is more mushy and elastic, also known as Q.

Kitchen China, the kitchen a dragon

3, the third trick: shrimp and pork filling in accordance with the ratio of 2 to 1 together so that the shrimp meatballs chewy not scattered.

4, minced green onion, minced ginger, cilantro chopped into segments.

5, egg white and egg yolk separation.

6, pour the egg white into the shrimp paste and meat into the onion, ginger, pepper, salt, shaoxing wine.

7, the filling into the starch gradually increase the speed and beat well.

8, the fourth trick: clockwise beat the meat filling until strong this is the key to the shrimp balls have elasticity.

9, the fifth trick: in order to a piece of the pot, the filling rolled into balls, put into a well oiled plate to be used.

10, the pan to do hot, the pan to do when the oil is 40% hot once into the shrimp balls to fry. 11, fry one side until golden brown rolling turn to the other side.

12, until both sides of the golden brown can be mounted on the plate, sprinkle a little pepper, cilantro garnish.

...................

9 tomato meatballs

Information:

250 grams of meat, 250 grams of tomatoes, 150 grams of seasonal vegetables, 1 egg, green onion, ginger, salt, pepper, chicken powder, water starch.

Practice:

1, the meat in a bowl, add eggs, starch, chicken powder, salt and a little water, stirring vigorously into a thick paste; vegetables to choose and wash; tomatoes with boiling water, peeled and cut into pieces.

2, the pot put the amount of water to boil, change to a small fire, with a small spoon dipped in water to the meat mixture in the bowl side wrestling into meatballs, while doing the side of the pot, with a small fire will be cooked meatballs out of the fish for use.

3, frying pan on high heat, put the oil burned to 50 percent hot, put onion and ginger fried flavor, add just cook meatball soup (about 250 ml) boil, remove the onion and ginger don't, put the meatballs, chicken broth, salt, pepper, vegetables, boil, thickening with water starch, add the tomato pieces to push the pot can be.

The meat mixture should be stirred vigorously in one direction; don't overcook the meatballs, otherwise they will be easily scattered. This dish is red, white and green, is a summer delicacy.

10 smooth and juicy chicken meatballs in eggplant sauce

Chicken and beef, pork, compared to the quality of its protein is higher, lower fat content. In addition, chicken protein is rich in all essential amino acids, the content of which is very similar to the amino acid profile in eggs and milk, so it is a high-quality source of protein. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and so on. Chicken's lipids, compared to beef and pork, contain more unsaturated fatty acids - oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce LDL cholesterol, which is detrimental to human health.

VIDEO: Bouncy and Juicy Chicken Balls with Eggplant Sauce \ Lifestyle Channel > Life List > Food

.................

11 Tofu Meatballs

Tofu Meatballs

Ingredients: a large block of tofu, 2 egg whites, half a carrot, 3 mushrooms, cilantro, a piece of soup stock

Accompaniments: salt, chicken broth, sesame oil, water starch in moderation, cilantro in moderation

1 All Ingredients

2 Tofu cut into cubes, into boiling water and boil for a while 3 Remove the water from the tofu, and crush the tofu with the back of a knife to form a puree

4 Hold the tofu with a piece of gauze, and squeeze out the water

5 Put the tofu puree into a large bowl and squeeze out the water

6 Chop the carrots and mushrooms finely

7 Add the chopped carrots and mushrooms into the tofu puree, add salt, and chicken broth, and then stir to mix well

8 Beat in 2 egg whites, and then stir to mix well. > 8 Beat in 2 egg whites and mix well with your hands

9 Make one tofu ball and set aside

10 Boil three large bowls of water in a pot, put in a soup maker and slowly melt

11 Put the tofu balls slowly into the soup

12 Cook on medium-low heat for 2 minutes, then thicken the gravy and add a little sesame oil to taste

....................

12 Three Mushroom Meatball Soup

Ingredients:

Stranded pork, pinto mushrooms, white mushrooms, enoki mushrooms, minced ginger, one egg, cornstarch, white pepper, salt, green onion

Steps:

1: Add minced ginger, one egg, cornstarch, salt, white pepper, and a small amount of water to stranded pork, and stir well

2: Boil a pot of water. Boil a pot of water, push the minced pork into a ball shape with a spoon, put it into the pot and cook until it floats

3. Boil another pot of water, add shredded ginger, salt, pimiento mushrooms, white mushrooms, and cook for 5 minutes

4. Add the meatballs and enoki mushrooms, and cook for another 5 minutes, remove from the heat, and add the scallions

13 Braised Meatballs in Casserole

In Ingredients:

1 catty of plum pork, 3 tbs of shrimps, 1 tsp of ginger, 3 tbs of garlic and 1tbsp of shrimps, 1tbsp of garlic. 1 teaspoon of minced ginger, 1 tablespoon of minced garlic, 1 lettuce, 1 each of green onion and garlic.

How to make it:

1. Wash and dry the pork, mince it, and marinate it in 1/4 teaspoon salt, 1 teaspoon each of soy sauce, sugar, cornstarch, and wine, 2 tablespoons water, a pinch of pepper, and 1 tablespoon oil for 20 minutes.

2. Remove the intestines from the shrimp, rinse and crush into a paste, add the ginger and green onion paste to the minced meat, tart with your hands until gelatinous, rub into balls, and roll in cornstarch.

3, lettuce wash,

4, half a wok of boiling oil, put down the meatballs fried until golden brown. Remove from the oil.

5. 2 tablespoons of oil in a casserole dish, fry shallots and garlic, put down the meatballs and stir-fry for a few moments, add 1 teaspoon of water and white wine, 2 teaspoons of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of sugar, ? teaspoon of sesame oil, a little pepper, water, and cook for 8 to 10 minutes, until the water is dry, then put in the lettuce, add oil and 1 tablespoon of mixing, and put in the original pot on the table.

14 Chicken Meatballs

Chicken Meatballs

Ingredients: Chicken Breast, Chrysanthemum coronarium, enoki mushrooms

Preparation:

Wash the chicken breast, 4/5 of the chicken meat into minced meat, 1/5 of the chicken meat into small strips, add salt, 1 egg, pepper, cornstarch, and mix in the same direction to make it strong.

And then into the cut into segments of the enoki mushrooms and stir,

stirred chicken

Pot with chicken broth (water can also be) in the broth with a little salt, soy sauce, sugar, chicken essence

Boiled, with the hands of the meat mixture vigorously kneaded into a round ball, put into the pot, the pot opened for 1-2 minutes and then add the coronation can be turned off the fire

Because of chicken meatballs added cut into segments of enoki mushrooms, so the chicken meatballs can be used to make the chicken meatballs, so it is not necessary.

...............

15 How to Make Japanese Octopus Dumplings

Octopus Dumplings have become very popular in China. The main production production equipment is a grill, three or two flat plate dug a round ball hole, grilled hot oil, brand octopus powder paste through the exquisite funnel leakage to the small hole, 100 seconds on the good, and then add cut vegetables, dehydrated spring shrimp, octopus, turn over and then add octopus powder paste, a moment of time, into a round ball shape, the size of the ball as if it were ping-pong balls, 3.8cm in diameter, golden delicate, a box of 3-5, 3-5 dollars, sprinkled with salad on top. The price is 3-5 bucks per box, topped with salad dressing and a little bit of fresh seaweed and woodchuck slices, as well as according to their own favorite takoyaki sauce, wasabi sauce and so on.

Takoyaki, also known as takoyaki dumplings, originated in Osaka, Japan, formerly known as "takoyaki", its history dates back to the Taisho era, the founder is a famous Japanese gourmet - Mr. Endo Ruyoshi, known as crispy skin and tender meat, taste and inexpensive features, became a national household name in Japan. It has become a household name in Japan as a national snack. Octopus dumplings early and then popular in various regions of Southeast Asia, become one of the emerging food in the region. Octopus dumplings ingredients are mainly octopus, takoyaki powder, Chai fish flakes, seaweed and so on.

Oven plate dug the ball hole

Methods:

(1) put all the batter ingredients into a bowl and mix well, you can also use commercially available takoyaki powder instead of, as long as the addition of water and egg can be stirred well (to takoyaki powder 150g, 2 and 1/4 cups of water, the proportion of 1 egg can be made of 30 takoyaki).

(2) Heat the grill model and apply a thin layer of oil with a brush, then pour the batter into the round holes of the model about 3/4 full, then fill the filling ingredients one by one with the batter, and then pour a little more batter to cover the ingredients. The batter that is poured into the mold first will expand and overflow first, so it is important to keep an eye on the expansion of the batter, and use a bamboo skewer to push any overflow back into the hole first.

(3) When the batter separates from the model, use a bamboo skewer to make a circle around the edge of the takoyaki, then flip it 180 degrees (Picture 3) and continue grilling the other side.

(4) When the whole takoyaki expands to a round shape, continue to use the bamboo skewer to turn it over a few times and grill it until it is fully cooked. Spread with udon vinegar or mayonnaise, and sprinkle with slices of sashimi and green seaweed powder.

Batter ingredients:

50 grams of low-gluten flour, 2 tbsp baking powder, 1 egg, 80 grams of water, 1 tsp salt.

Filling:

Octopus, shredded red ginger, chopped green onion, cabbage and carrot.

Dipping:

Shredded Chai Fish, Seaweed Powder, Mayonnaise, Wasabi Sauce (each).

Serving size:

Approximately 15 pieces.

How to do:

1, all the batter ingredients in a large bowl and mix well;

2, cabbage, carrots cleaned and shredded, and also added to the mix for the octopus grilled batter;

3, octopus cut into small pieces and spare, the grill mold preheated on a low heat, with a thin layer of oil brushed on the brush, and then the batter poured into the model of the notch in the round holes, about 1/2 full, and then fill the appropriate amount of filling;

3, octopus cut small pieces of spare. You can buy a special sauce for takoyaki at the supermarket. In order to avoid the same plate of takoyaki because it is too late to fill in the filling, so that the takoyaki unevenly cooked or too burnt, so beforehand the cabbage and shredded carrots added to the batter and mix well, can also be reserved for the filling when filled with takoyaki together as a filling.

DIY video: Cute Women's Association's DIY Japanese takoyaki octopus balls

.......

Video: How to make takoyaki (small octopus balls)

Video: The whole process of making takoyaki (small octopus balls)

. ,.................

Video: Takoyaki (octopus dumplings) at the Japan Corporate Pavilion at the World Expo

.................................

16Mushroom Meatball Congee

Ingredients

1 cup rice, 50 pork, 5 salt, white pepper, starch, 10 snow peas, 2 small mushrooms, 1/2 carrot, 1 ginger, cilantro (grams)

Every family's eating habits are really different, and this one favors oil and salt, that one favors soy sauce and vinegar, there is no uniformity. However, if you make a bowl of congee with care, it will be fragrant and easy to eat, and I believe that no one will be able to resist the deliciousness that you have made with your heart.

In fact, boiling congee requires patience, that is to say, drinking congee also need to bother ah. When the porridge was first brought in, it was hot and smelled good, but you couldn't get it out of your mouth. If you put a while, hot and cold appropriate, but also on top of a layer of skin, rice and rice are glutinous together, stirred with a spoon, the whole bowl of paste. Drinking cold porridge is not good, it is easy to chill the stomach and intestines, you have to drink it while it is hot, and when you drink hot porridge, you have to pay full attention to it while stirring it with a spoon and sending it to your mouth. So it is not an easy thing to drink porridge. But only serious drink, only to the serious people who cook porridge.

Making meatballs is a delicate task. Pork stuffing with starch and a little water into a paste, seasoned with salt and pepper, in a small bowl. A small spoon is used to form the meatballs, and then they are dropped into the boiling water. When the meatballs come to the surface, they are done. Fish them out, and you have a pot of soup to serve with noodles or just to drink. Soak the snow peas in water to remove excess salt. The mushrooms are softened and diced, and the carrots are diced.

Prepare a little more ginger. Just by looking at the shredded ginger you can guess why the word ginger is written as beautiful ginger. It's yellow and tender, and when you cut it into long, thin strands with your hands, it looks tender and fresh, reminiscent of a lovely, feminine woman. I'm not sure if you want to eat it, but I'm going to.

After the rice is ready, you can start making the congee. First of all, you need to use a slightly larger pot, and reserve 1/4 to 1/3 of the pot for water to prevent the congee from overflowing when it is boiling. Once the water is boiling, stir the rice while boiling - it will sink to the bottom and stick to the pot because of the lower temperature. Wait until the rice rolls over in the water automatically. When it does, put in all the ingredients: the meatballs, ginger, snow peas, mushrooms, carrots and everything else, and cook for ten minutes, finishing with a sprinkling of chopped cilantro.

Take a serious taste, the porridge ingredients are fresh and smooth, and the bottom of the porridge is fragrant and silky.

Tips

Make beef meatballs with beef filling and cook them in this porridge. If you'd like, try scraping the fish meat into mush and beating it with cornstarch to make fish balls. Or just don't bother with the "three balls", and mumble, mumble, mumble, mumble, mumble.

17Colorful Meatball Soup

Ingredients

One pound of grated pork, one egg white, a pinch of salt, three tablespoons of shredded carrots, three tablespoons of shredded shiitake mushrooms, three tablespoons of shredded egg, a pinch of salt, a pinch of sesame oil, one tsp of cooking wine, and one tablespoon of chopped celery.

How to Make

1: Mix pork, egg white and salt together and shape into balls. Wrap the balls with shredded carrots, mushrooms, and egg. Then put them on an oiled plate, cover with plastic wrap, and cook on "high" for three minutes.

2. Take a big pot, add water or stock, cook on high power for 10 minutes, then put in the balls and cook for another 3 minutes, then add salt, sesame oil, cooking wine and celery powder to taste.

18 tea meatballs

Raw materials:

250 grams of minced pork, 20 grams of green tea, 2.5 grams of refined salt, 1 gram of monosodium glutamate, broth.

Method:

1, the first minced meat into a large bowl, add refined salt, monosodium glutamate, stir with chopsticks on the strength, while stirring the side of the water, to be churned into a puree-like, with a small spoon into 20 meatballs, blanch into a pot of boiling water, fished into the soup plate. Mr. Experience Pocket Bags

2, green tea into a teacup, brewed into 90 ° boiling water to be used.

3, the pot sits on the fire, add broth, boil and add the soaked green tea soup boiling, served in the soup plate, while adding a few pieces of green tea young leaves, that is.

Features: This dish is fragrant, fresh and refreshing, the soup is clear and green, one of the home tea dishes cooking method .

19 parsley meatballs

Materials:

300 grams of minced pork, 1 celery, salt, half a spoon of monosodium glutamate (MSG), 1 spoon of sugar, 1 tablespoon each of soy sauce, sesame oil, wine, half a spoon of pepper, parsley, green onions

Operation:

1, celery, green onions, minced.

2, the minced celery, minced scallions into the minced meat, plus fine salt, half a spoon of monosodium glutamate, 1 tbsp of sugar, soy sauce, sesame oil, wine, 1 tbsp each, mix thoroughly, oval shaped balls, can be made about 30, rows in a dish, covered with microwave film, high heat 4 minutes 30 seconds, while hot and cilantro with the food can be.