Dumplings is a very homely dish, in our big banquet, the last dish, is the dumplings, symbolizing reunion, a successful end, scoop a few spoons of hot soup, improve the body's heat, eat a few meatballs, the meat is tender and fragrant, the meatballs have not yet been served on the table, you can smell the fragrance from afar, many children are not sensible, like to eat with chopsticks and wear meatballs, just a string of "rock sugar gourd", eat while running, very happy.
Don't tell you that my favorite thing to eat is the balls, for this dish, I have also studied, the preparation method of the meatballs, and the ratio of accessories, are particular, not added at will, usually in addition to pork can be boiled, chicken, fish, beef, mutton, can be made into meatballs, fresh and light, the soup is white, interested in the meatballs, I share the practice below, I hope it will be helpful to you, it is recommended to collect it for later use.
汆丸子
Ingredients: pork, green onion and ginger, spinach, starch, egg, pepper, salt, light soy sauce, oyster sauce, dark soy sauce, five-spice powder
1. Prepare a pound of pork filling, three points of fat and seven points of lean, all lean meat is too firewood, add some fat meat appropriately, help to enhance the fragrance, now there is less chopped meat, it is recommended to use a meat grinder, finish in minutes, put the pork into the machine, and then put some green onion and ginger, by the way, a piece of ground meat, ground into minced meat and take it out, add an egg in turn, half a spoon of pepper, half a spoon of five-spice powder, 1 spoon of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, a little salt, stir in one direction with chopsticks.
2. While stirring, don't forget to add starch, starch can coagulate the meatballs, make the meatballs clumped, become tight and firm, and should not be scattered.
3. The longer the stirring time, the more chewy the meatballs will be, and the more delicious the taste will be, this step should be patient, last about 5 minutes, and stir in one direction.
4. Next, it's relatively simple, boil water, put some ginger slices in the pot, wait for the water to boil, turn to the minimum heat, put on disposable gloves on the left hand, grasp the meat filling, squeeze out the meatballs with the tiger's mouth, shape the right hand with a spoon, and put them into the pot in turn.
5. For the aesthetics of the balls, try to make them round, if it is the first operation, it is inevitable that there will be some difficulties, when the second time it is simple, practice makes perfect, try a few more times to be proficient, first improve the quality, and then improve the speed, the odd-shaped balls, cooked will not be too uniform.
6. Boil on low heat for a few minutes, the meatballs will be cooked, put some spinach leaves, or other vegetable leaves, when it comes out of the pot, drop in sesame oil, put a small amount of peppercorn powder, stir evenly, you can get out of the pot, the pork balls made in this way are full and juicy, the meat is fragrant and tender, and adults and children love to eat.
Summary of tips
1. Very early, everyone used the chopping board to chop the meat filling, not to mention the slow speed, but also chopping unevenly, it is recommended to eat a meat grinder, the green onion ginger and the meat filling, ground together, convenient to go fishy and flavorful.
2. Condiments can be added according to personal taste, don't put too much soy sauce, the color is too dark, the secret is to stir in one direction, the more you stir, the more you stir, the more delicious it is.
3. Boiling state over low heat, you can boil the balls, practice makes perfect, the more you boil, the better you look, put spinach leaves, sesame oil, pepper, other condiments do not need to be added, the soup is very fresh, and the balls are very fragrant.