How to make meatballs?

Materials and tools

meatball

Epidermal ingredients: taro, starch (sweet potato powder), shrimp oil (optional)/salt (both trace)

Stuffing materials: fresh pork, onion, soy sauce, salt, shrimp, mushrooms, ginger, cooking oil (exactly, the stuffing is not strictly limited, and can be adjusted according to your own preferences).

Tools: rolling pin, steamer

1, stuffing making:

Choose the best fresh pork (mostly pork belly in a street shop in Jiaocheng): wash and chop it and put it in a bowl to make soy sauce dark red (mainly for color matching and seasoning), and add salt according to the concentration and dosage of soy sauce to make the stuffing taste suitable for your own taste.

Production method (13 sheets)

Soft diced shrimps and mushrooms.

Ginger: According to the authentic meatball method, the seasoning of ginger meatballs is the best, or the amount of ginger meatballs should be appropriately increased to make the meatballs with rich ginger flavor reflect the characteristics of fresh fragrance. Wash ginger, peel it and dice it (the particle size is biting, which is harmful to vision. The size should be maintained between 0.3 mm× 0.3 mm and 0.5 mm× 0.5 mm).

Onion: Onion is cut into small pieces of about 0.5mm, and its quantity is about three-quarters of that of fresh pork. Two-thirds of chopped green onion and pork should be mixed together, and the rest should be separated. All the accessories are ready to simmer and start making skins (only two-thirds of the onions are left).

Cooking oil: Let's talk about the function of cooking oil first. You use lean meat and add cooking oil appropriately to make the filling too dry. You save some pork belly.

2, skin production:

Ningde Jiaocheng meatballs are characterized by skin. Meatballs from all over the world will have skins, which are generally made of wheat flour and flour, lacking special flavor. The characteristic of Ningde Jiaocheng meatballs is that the skin is made of some common materials.

Sweet potato powder, also called starch, is a small white piece (mainly made of sweet potato raw materials, so it is also called sweet potato powder), which is ground into fine powder with a rolling pin (fine sweet potato powder can be bought without grinding).

Buy fresh small taro (the variety is big, so you need to take its young), wash the taro's skin and put it in a pressure cooker (in the past, it was usually only cooked with strong fire, and the pressure cooker would affect the effect). Take out the cooked taro while it is hot (pay attention to the hot hands), peel it, pile a large pot inside the taro and mash it with a rolling pin. The process of weighing taro needs extra care, otherwise it will agglomerate.

Cut the starch, add the taro paste, stir the taro paste, and then stick it on your hand.

Mixing taro paste is similar to kneading dough, sticky and sticky. Taro paste will seep and mix with starch if it is left for too long.

3. Contract system:

A part of mashed taro is kneaded into strips by hand, with a thickness of about 0.5cm and a diameter of about 7cm (index finger length). You can also customize the size according to your own preferences. Take a proper amount of stuffing from the bottom of chopped green onion, put it on the seal and knead it into a ball.

4. Cooking:

Put the pot into a water steamer, cover it with gauze and meatballs, and steam it with a lid.

5, out of the pot:

The skin of meatballs is made of taro, so the boiled skin will be highly sticky. It's time to avoid destroying the shape of meatballs, dip smooth chopsticks in water, then put them on a plate, assist the beautiful flower carving, and even climb to the elegant hall.

6. Precautions:

Fat pork, cooked at high temperature, will become lard, which will contain the inside of meatballs. Because of the slippery characteristics of taro, the oil and water inside will leak out, and the stuffing inside will be full of umami flavor at high temperature, so it won't feel greasy at all. Because pork belly will be fat, so use lean meat and cooking oil instead of fat to avoid picky eaters' aversion to fat.

The wrapped meatballs should be piled up, which will cause skin adhesion. It is best to isolate it with starch and put it in the freezer (frozen layer) of the refrigerator.

Beef ball method

Materials:

Fresh beef (500g), refined salt (40g), seasoning powder (4g), clear water (100g) and water chestnut powder (30g).

Method:

Slice fresh beef and pound it with a small round hammer. Mix well with clear water, refined salt and water chestnut to make beef glue.

Second, rub the hand beef glue into pills, put it into a pot, add water and soak it with slow fire (the water-clear pills float on the surface), and pick up the braised and fried Xian Yi.

note:

The beef must be fresh, otherwise it will come out easily without squeezing the glue, and the beef balls will be smooth.

Second, beef balls should be soaked with slow fire, and boiled with strong fire will toughen the beef balls.