1. Four hi balls
Ingredients: 650 grams of minced pork, 1 egg, 4 horseshoes, 1/2 steamed bun, minced green onion and ginger + sliced onion and ginger.
Seasoning: 1 tsp light soy sauce and 1 tsp light soy sauce each 2 tsp salt 2 tsp water starch (1 tsp dry starch + 1 tbsp water) 6 peppercorns 1 large ingredient.
method
1, pork washed and dried, chopped into filling, not too fine;
2, horseshoe peeled, chopped; steamed bun into small cubes;
3: Beat the egg in the meat filling, add the minced green onion and ginger, add all the "spices" except the peppercorns, whisk in one direction, and whisk together with a few drops of water. Then add the horseshoe crushed and diced buns and stir well;
4. Dough the meat into balls;
5, the pot into the oil, 60% of the heat into the balls fried until the surface is golden brown, then fished out of the drainage oil;
6, add an appropriate amount of water to the casserole, put in the fried balls, green onion and ginger slices and peppercorns, adjust the old soy sauce to your favorite color, boil and then turn the heat to simmer until the soup is less, and then fish out the balls;
7: Continue to boil the remaining soup in the casserole, add water starch (outside the amount) to thicken, drizzle with sesame oil, and then pour on the balls.
Tips,
1, once may wish to do more, fried and cooled into the refrigerator to freeze up, when needed to take directly braised or stewed cabbage is very convenient;
2, this amount can make more than ten balls. The traditional Sixi balls are relatively large, but it is best to make them smaller and easier to eat;
3, add steamed buns to make the taste of the balls more fluffy;
4. Finally, step 7 can also be changed to stewing, steaming, the heat is about 15 minutes.
2. Braised meatballs
Ingredients: 300 g minced pork, 2 green onions, 2 small pieces of ginger, 0.5 tsp salt, 1 tsp dark soy sauce, 1 egg, 1 tbsp starch, sauce to taste, 1 tbsp light soy sauce, 1 tsp balsamic vinegar, 1 tbsp cooking wine, 1 tsp sesame oil, 0.5 tsp sugar, 2 tbsp water
1. Wash and cut the green onion into small green onions, and chop the ginger into ginger rice;
2. Beat the eggs and add them to the minced meat, stir well;
3. Add green onion, minced ginger, salt, soy sauce and starch to the minced meat and stir evenly in a clockwise direction;
4. Put the appropriate amount of oil in the pot (you can fry so many meatballs), use a spoon or hand to knead the minced pork into balls slightly smaller than the ping-pong balls, put them in the pot one by one and fry until they are cooked until golden brown, and fish out the drainage oil;
5. Cut the ginger into strips and set aside, put all the ingredients in the sauce except starch and 2 tablespoons of water in a container and stir well;
6. Leave a little oil in the pot, slightly less than the usual stir-fry, heat it, burst the aroma of ginger shreds, put all the fried meatballs down, stir-fry a few times, pour the mixed sauce into the pot, reduce the heat, close the pot lid and simmer for a few minutes, use starch and 2 tablespoons of water to hook the mustard, turn the heat, and collect the thick soup to get out of the pot.
3. Radish ball soup
Ingredients【Ball Ingredients】: 1 Wangcai chicken, 1 piece of tofu, 4 pieces of horseshoe, 1t of salt, 1/2t of white pepper, 1t of Tianxianshu [Radish Soup Ingredients]: 1/2 radish, 10 balls, 1/4 of bell peppers, 3 sticks of parsley
【Making of balls】:
1, the key is to buy Qi Shan Wang cai chicken.
2. Wash and peel the horseshoe.
3. Chop the horseshoe.
4: Chopped tofu and chicken.
5: Tofu, Wangcai chicken, horseshoe mixed.
6: Add 30g flour, add salt, white pepper and fresh and stir well.
7. Roll into balls.
8: Put on the steamer, boil the water and steam for 15 minutes.
9, you can do more points at a time, cryopreservation.
【Preparation of radish ball soup】:
1: Peel the radish.
2: Rub the radish into strips.
3: Cut the parsley pepper into strips.
4: Boil the vermicelli and boil.
5: Bring water to a boil, add the balls and cook for 10 minutes.
6: Add parsley.
7、 Add evaporated milk or coconut milk.
8: Season with salt and white pepper and cook for another 1 minute.
9: Add bell peppers and serve out of the pan.
Tips
1, you can add fungus, yellow cauliflower, carrots and so on according to your preference.
2, light cream is recommended to use Chinese cooking light cream, restaurants generally use sanhua evaporated milk, Anjia's milk taste is a little too strong. #Homemade Food##Recipes on the Tip of the Tongue##Only Food and Beauty Can't Afford to Live##Winter Food Season##美食 #