How to make meatballs delicious?

1 Add soy sauce, salt, sugar, pepper, wine and onion into minced meat, stir well, and stir-fry until tendons are removed. 2 Cut onions, carrots and anchovies.

Pork Meatballs

Pork balls (17)

Spare. 3 then knead into small balls. 4 into the oil pan, fry over low heat until cooked. 5 scoop up the oil and drain it. Stir-fry garlic and onion with the remaining oil. 7 Add carrots and anchovies, and start seasoning at this time, consuming a little oil, salt and sugar. 8 Then add water to boil, add the fried meatballs and cook until delicious. You can put the pot on the plate.

300g of lean pork, 20g of fat pork100g, 20g of white powder, 20g of corn flour, 80g of water, 5g of chopped green onion10g, 5g of salt, 8g of chicken powder, 8g of sugar, 5g of pepper and10g of sesame oil.

Practice editing

1. Lean pork and fat pork are respectively ground into mud for later use.

2. Mix white flour, corn flour, water and seasoning A together to make slurry for later use.

3. Beat the lean meat paste made by the mixing method of 1 evenly. Add 1/2 slurry prepared by method 2 until it is sticky, stir until the water is completely absorbed, then add another 1/2 slurry, continue stirring until the water is completely absorbed and sticky, and add the fat pork paste prepared by method 1 , chopped green onion and seasoning B.

4. After the pot is boiled, take out the pork paste refrigerated in the method 3, knead it into a ball by hand and put it in the pot to cook until the pork balls completely float on the water.

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

Stuffing: fresh pork, onion, soy sauce, salt, shrimp, mushrooms, ginger, cooking oil (exactly, there is no strict restriction on stuffing, and it can be adjusted according to your own preferences).

Tools: rolling pin, steamer

1, preparation of stuffing:

Choose the best fresh pork (pork belly is the main food in the small shops on the streets of Jiaocheng): after washing, chop it up and put it in a bowl. Prepare soy sauce to make the meat deep red (mainly for color matching and seasoning). According to the concentration and dosage of soy sauce, add salt to make the stuffing taste suitable for your own taste.

Soak the dried shrimps and mushrooms until soft, and then dice them.

Ginger: According to the practice of authentic meatballs, ginger is an indispensable seasoning in meatballs, and the dosage is slightly higher than the standard, which can make the taste of ginger stronger and the meatballs reflect the characteristics of fresh fragrance. Ginger is washed, peeled and cut into pieces (the particle size is subject to crushing but not blocking the line of sight, usually the size can be maintained between 0.3 mm× 0.3 mm and 0.5 mm× 0.5 mm).

Onion: Cut the onion into small pieces of about 0.5mm, which is about a quarter of that of fresh pork. Take a third of chopped green onion and mix it with pork, and leave the rest untouched. Mix all the auxiliary materials and simmer the leather. There are only about two-thirds of onions left.

Cooking oil: Let's talk about the function of cooking oil first. If lean meat is used, it can be adjusted by adding cooking oil so that the filling will not be too dry. If you use pork belly, you can leave this part out.

2, the production of epidermis:

The characteristic of Ningde Jiaocheng meatballs lies in the making of skins. There will be meat in meatballs everywhere, but the skin is usually made of wheat flour and flour, which lacks special flavor. The biggest feature of meatballs in Ningde Jiaocheng is that the skin is not made of these ordinary materials.

Sweet potato powder, also known as starch, is bought as small white pieces (mainly made of sweet potatoes, so it is also called sweet potato powder). Grind sweet potato powder into fine powder with a rolling pin. (Fine sweet potato powder may be fine powder when bought, so there is no need to grind it. )

Buy fresh taro (the variety is the size of a fist, not its "cub"), wash the top soil of taro, put it in a pressure cooker (in the past, only one pot of fire was used to cook it, and the pressure cooker would not affect the effect) and cook it. After the cooked taro is fished out, peel it while it is hot (note that it is hot), and the inside of the taro is stacked in a large pot. Mash it into paste with a rolling pin, which is called taro paste. This process needs extra care, otherwise it will agglomerate.

Stir the starch into the taro paste continuously. Until the taro paste no longer sticks to your hands.

The cooked taro paste is similar to the kneaded dough, sticky but not sticky. Taro paste may seep if it is left for too long, so it can be stirred evenly with starch.

Some merchants or their own meatballs will use steamed sweet potatoes to make sweet potato paste and add starch to make skin. The skin made of sweet potato is sweeter than that made of taro. Because sweet potatoes are coarse grains, they are more suitable for children and the elderly.

3. Contract system:

Rub some taro paste into strips and knead them into circles by hand. The thickness can be about 0.5cm, and the diameter is generally about 7cm (index finger length), and the size can also be customized according to your own preferences. Put the spare chopped green onion at the bottom, add a proper amount of stuffing, seal it and knead it into a ball.

4. Cooking:

Put water in the pot, spread gauze on the steamer, then spread meatballs, cover and steam.

5, out of the pot:

The skin of meatballs is made of taro, so when cooked, the skin will be highly sticky. In order to avoid destroying the shape of meatballs when cooking, you can use smooth chopsticks, dip them in water and clip them into the plate. With beautiful carved flowers, you can even climb the elegant hall.

6. Precautions:

Pork containing fat will turn into lard when cooked at high temperature and be contained in meatballs. Because of the slippery characteristics of taro, the oil and water inside will not leak out, and the stuffing inside will be full of delicious characteristics through high temperature. So it won't feel greasy at all. However, pork belly may not turn into fatty oil, so the scheme of replacing fat with lean meat and cooking oil can avoid picky eaters' aversion to fat.

Don't pile up the wrapped meatballs together, which will cause skin adhesion and can be isolated with starch. But a better way is to put it in the freezer (ice layer) of the refrigerator.