Four ways to have a happy party

Material preparation:

Pork belly 500g, horseshoe 150g, onion, ginger and garlic, 2 eggs, a dozen peppers, star anise 1, and half a green onion.

Salt 1 teaspoon, 3 tablespoons of organic soy sauce, hot water 1 bowl, a little chicken essence, half a teaspoon of white pepper, cooking wine 1 teaspoon, starch 1 teaspoon, and sugar 1 teaspoon.

Production steps:

1. Chop pork belly into stuffing and add onion, ginger and garlic.

2. Continue to chop the meat.

3. Soak pepper in warm water.

4. Beat two eggs in the bowl.

5. Then break up.

6. Pour pepper water and egg liquid into the meat stuffing.

7. Add cooking wine, salt and starch and stir.

8. Until the meat is firm.

9. Dice the water chestnut.

10, pour in the meat.

1 1, stir well.

12, knead into a slightly larger ball in your hand.

13, pour a lot of oil into the pot to heat it up, and then put the lion's head in.

14, fry until golden brown and take out.

15, take another pot and pour in organic soy sauce, hot water, star anise and onion.

16, pour the lion's head.

17, cover, medium and small fire, and finally collect juice with big fire.

18, completed.

condiments

500g pork stuffing and 3 eggs, about150g.

condiments

Vegetable oil 1 kg (actual dosage 50g), sesame oil 6g, refined salt 1 0g, soy sauce 50g, cooking wine10g, monosodium glutamate 5g, ginger 8g, water starch 60g, broth (or water)1kg. 300g of fat and lean pork, 50g of poplar, 60g of soy sauce, 750g of clear soup, 50g of wet starch, 3 onions, 50g of pepper oil10g, 50g of water-soaked magnolia slices, 0/2g of refined salt10g of Shaoxing wine10g, 2 egg whites and minced onion ginger. 1. Preparation: Cut the lean pork into 4 mm square dices; Peel Tilia amurensis, slice it with Magnolia officinalis, cut it into 3 mm square dices, and blanch it with boiling water; Split the scallion and cut it into 6 cm sections. Put diced meat, diced radish, Flos Magnoliae, minced onion and ginger, 15g soy sauce, 5g refined salt and 5g Shaoxing wine into a bowl, stir well, and make into 4 large balls by hand; Put 35g egg white, salt and wet starch into another bowl, and stir into egg paste for later use.

2. Cooking: Put the frying spoon in medium heat, add white oil and heat it to 50%. Dip the balls in the egg paste one by one and add oil. When they are fried to medium maturity, take them out with a colander. Enlarge the bottom of casserole with scallion, put meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim off floating foam, move to low heat and stew until the soup is half, take out scallion and ginger, and take out meatballs and put them in a soup plate. Pour the original soup of stewed meatballs into a spoon, boil it, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well and pour it on the meatballs.

Production process:

(1) Put minced meat, diced shrimp, diced bamboo shoots and diced sea cucumber together, add soy sauce, noodle sauce, cooking wine, salt, monosodium glutamate, scallion rice and sesame oil, mix well and make into big balls. Add flour to the egg mixture to make a paste.

(2) Put oil in the pot and heat it to 50% heat. Hang balls with egg powder paste, fry them in a pot and take them out.

(3) Put the meatballs into a container, add soy sauce, soup, salt, onion segments, ginger slices and aniseed, steam for about 20 minutes, pick out the onion segments, ginger slices and aniseed, pour out the original soup, boil it in a pot, thicken it with water and pour it on the meatballs.

Production key: Don't add starch when mixing meat stuffing, and hang the egg powder paste evenly when frying meatballs. The fire should not be too big, and the oil should not be hot, so as not to fry the egg powder paste and affect the color. Raw materials: pork belly

Accessories: magnolia slice, water chestnut, dried mushrooms, ham, onion, ginger, egg white (egg white).

Seasoning: sesame oil, chicken essence, cooking wine, soy sauce, pepper oil, salt, peanut oil, starch and broth.

Exercise:

1. Soak chopped green onion in 1 tablespoon warm water 10 minute, filter out chopped green onion, and leave the chopped green onion water for later use.

2. Soak the dried mushrooms in warm water in another bowl, and then cut them into cubes.

3. Flos Magnoliae, water chestnut and cooked ham are also diced.

4. Cut the pork into 4 mm square dices with a knife.

5. Mix minced meat with Jiang Mo and four kinds of diced meat.

6. Pour in sesame oil.

7. Stir the meat stuffing in one direction by hand to make it thick and greasy.

8. Then pour in chopped green onion water and Jiang Mo and mix well.

9. Add egg whites.

10. Finally, add beef powder, salt and 2 tablespoons cooking wine to taste. Beat the meat back and forth with your palm a few times, and then make it into meatballs.

1 1. When the hot oil in the pot is heated to 50% to 60%, carefully put it down and fry until the surface is golden.

12. Take out the meatballs with a sieve and drain the oil.

13. The bottom of the casserole is padded with ginger slices and onions.

14. Wrap the meatballs and pour in the broth, soy sauce, 1 teaspoon of cooking wine and a little salt.

15. Turn to low heat and stew for 20 minutes, then take out the meatballs and serve.

16. Filter the onion and ginger in the original casserole soup, pour them into a clean pot, thicken them with water and starch, pour in the pepper oil, turn off the heat and pour them on the meatballs while they are hot. 1. Ingredients: pork stuffing, eggs, lotus root, rape, carrot and red pepper seasoning: 1 tablespoon soy sauce, 1 tablespoon cooking wine, 2 tablespoons soy sauce, salt, starch, pepper, 2 aniseed, minced onion ginger and sliced onion ginger.

2. Add chopped lotus root, minced onion and ginger, a little salt, egg white and a little water to the meat stuffing and stir in one direction.

3. Knead the meat into balls.

4. Wash rape, carrot and red pepper separately and blanch them in salt water.

5. Cross the bottom of the blanched rape and insert carrot sticks.

6. Oil the pan and heat it to 60%. Add meatballs, fry until the surface is golden, remove and drain the oil.

7. Add a proper amount of water to the pot, add fried meatballs, onion and ginger slices, pepper aniseed, add 1 tablespoon soy sauce, 2 tablespoons soy sauce and 1 tablespoon cooking wine, boil and simmer until the soup is less, and take out the meatballs.

8. Continue to boil the soup left in the pot, add starch to thicken it until it is thick, and pour in sesame oil.

9. Pour the soup on the meatballs. 1. Chop the pork into pork stuffing, half the onion into small pieces, half the ginger into small pieces, and the other half into small pieces.

2. Pour minced onion and ginger, eggs, 2 tablespoons starch, 1 tablespoon soy sauce and 1 teaspoon salt into the pork stuffing and stir in the same direction.

3. Then add white pepper and bread crumbs to the meat stuffing and continue to stir evenly in the direction just now.

4. Make the stirred meat into a ball by hand.

5. Put the oil in the pot, put the meatballs when the fire is 70% hot, fry them on medium and small fire until the surface is golden and set, and take them out.

6. Leave a little base oil in the pot and add onion, ginger, star anise, pepper and cinnamon to stir fry.

7. Then pour in the right amount of water and bring to a boil. The amount of water can be less than half of the meatballs, not too much.

8. When the water boils, add 1 tablespoon of soy sauce, 1/2 teaspoons of salt and 1 teaspoon of sugar, and simmer for 40 minutes.

9. Finally, take out the meatballs, add 1 tbsp starch and 1 tbsp water, and thicken the meatballs to obtain 1. Wash, peel and chop pork.

2. Chop the meat slowly for later use, so don't bother. Minced meat is more delicious than minced meat of meat grinder.

3. Chop mushrooms and horseshoes, and chop them evenly with meat stuffing.

4. Put the minced meat into the seasoning basin, add water and beat well in one direction.

5. Peel the steamed bread and crush it.

6. Put the crushed steamed bread powder into a seasoning basin, and add an egg, proper amount of starch and seasoning. Adding steamed bread flour will reduce the amount of starch added. Steamed bread flour tastes better than starch, and meatballs taste softer, which is suitable for the elderly and children.

7. Stir the minced meat and seasoning evenly again.

8. Bring disposable gloves and make the meat into balls for later use.

9. Put enough oil in the pot. When the oil gets hot, add the meatballs. The meatballs should be fried one by one. Pay attention to controlling the oil temperature, not too high, because the meatballs are big and not easy to mature, so as to avoid external coke and internal heat. 10. Shred onion, ginger and Lentinus edodes for later use.

1 1. Put a little oil in a wok, stir-fry shredded onion and ginger in a hot wok, and add shredded mushrooms.

12. After adding water that can't pass the meatballs, add salt and soy sauce to start cooking the meatballs.

13. According to the soup and meatballs, cook the meatballs for at least 30 minutes. The soup is less, the meatballs become more moist, and it is ok. Thicken a little starch water, put it in a wok, and when the soup boils, pour in bright oil and take it out.

skill

1. Why do you use chopped green onion water instead of chopped green onion to season meatballs? If the chopped green onion is directly mixed in the meatball, when the meatball is fried in the oil pan, the chopped green onion will turn black and paste easily after being heated, which will affect the beauty and taste of the whole meatball.

The ball is round, but it collapsed after being fried. Why? First, when the meat is mixed, it does not make it thick and greasy; Second, when you make meatballs by hand, you don't beat the meat back and forth.

3. Skills of mixing meat stuffing: First, only add oily materials, including sesame oil and oil. It is best to beat the meat directly with washed hands. Hands are stronger than chopsticks and easy to operate. After the meat is thick, add seasonings such as soy sauce and cooking wine. The meatballs made in this way are tender and juicy, and they are neither firewood nor greasy to eat. Ingredients: 500g pork, one egg, minced onion and ginger, cooking wine, soy sauce, starch and rape.

Exercise:

1. Chop the pork into minced meat, not finely, but slightly thicker. Cut onion and ginger into powder.

2. Put the meat stuffing into a large container, pour in a proper amount of water and stir well. Don't put too much, or the meatballs won't be shaped.

3. Add egg white, stir the minced onion and ginger evenly, pour in soy sauce, salt and cooking wine and stir evenly. Finally, pour in a little water starch and always stir in one direction.

4. When the oil in the pot is 60% hot, pour the meatballs and fry them on medium heat until they are formed. Take it out, put it in a plate and steam it in a steamer for 30 minutes.

5. Pour a little oil into the pot, pour the juice of the steamed meatballs into the pot to boil, pour a little water starch to thicken, and pour it on the meatballs.