The protagonist of today's child is a regular guest at the New Year's table, Shiki Maruko. Sixi balls are one of the classic dishes of Lu cuisine, composed of four meatballs with good color, aroma and taste, which symbolize the four happy events of life, Lu, Shou and Xi. And the round balls also symbolize reunion and harmony. It's almost the New Year, so today I'll share with you this six-spice ball that is suitable for that year's dish. Fry the balls until golden brown, then add the sauce and simmer, the lid is opened, the aroma comes to the nose, and the large balls are rosy and shiny, making the population flow. If you like it, you can quickly collect it, and your cooking skills will definitely amaze your family when making New Year dishes. Image
By Teacher Kong teaches cooking 【Douguo Cuisine Official Certified Master】
<h2>Royalties</h2>
Pork belly 350 g
Lotus root 50 g
Carrots 20 g
Old tofu 50 g
1 egg
Salt 8 g
Onion ginger to taste
Star anise cinnamon leaves a little
Cooking wine 15 ml
Oyster sauce 8 g
Light soy sauce 10 ml
Dark soy sauce 5 ml
Sugar 5 g
Starch to taste
Arowana is thick and clumsy squeezed with cooked soybean oil to taste
<h2>Practice steps</h2>
1: Peel the lotus root and cut into small pieces for later, and cut the carrots into small pieces for later.
2: Crush the old tofu.
3: Peel the pork belly and cut it into thin slices and chop it into minced meat. Mix 15 ml of cooking wine, 5 g of salt and 1 egg.
4: Stir the minced meat in one direction.
5: Add the root seeds, carrot grains and tofu and stir in one direction for 3 minutes.
6: Finally, add an appropriate amount of dry starch and mix well.
7: Combine the minced meat into smooth meatballs by hand and set aside.
8: Pour an appropriate amount of Arowana into the pot and squeeze the cooked soybean oil and cook until the oil temperature is 60% hot. (60% of the oil temperature of the hot oil, the temperature is about 180 degrees.) The number and speed of the surrounding bubbles inserted into the oil pan with chopsticks is doubled by the temperature of the 30% hot oil, the oil is slightly turned around, and the hand is close to the surface of the hand, and the heat is obvious. This oil temperature is suitable for frying, which can make the ingredients set quickly, the color is beautiful, and there will be no frying paste. ）
9: After the balls are rolled up again, put them into the pot in turn.
10: Fry the meatballs on low heat for 4 minutes.
11: Fry the meatballs until they are set and then remove and set aside.
12: After pouring out the hot oil, leave a little bottom oil in the pot, add ginger shallots, star anise, cinnamon and fragrant leaves, turn on low heat and stir-fry a few times.
13: Add an appropriate amount of water, oyster sauce 8 grams, soy sauce 10 ml, dark soy sauce 5 ml, salt 3 grams, sugar 5 grams, bring to a boil over high heat.
14: Remove the fried meatballs from the pan.
15: Reduce the meatballs to low for 30 minutes.
16. After 30 minutes, remove the meatballs and put them on a plate and set aside.
17, use a colander to fish out the excess impurities and discard them, and then add an appropriate amount of water starch to thicken the soup.
18: Finally, pour the soup evenly on the meatballs.
<h2>Nutritional benefits of pork belly</h2>
1. Supplement protein
Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.
2. Nourish the kidneys and nourish the blood
Pork tastes sweet and salty, flat in nature, into the spleen, stomach, kidney meridians; Nourish the kidneys and nourish the blood, nourish the yin and moisten the dry; Indications for the treatment of fever and injury, thirst quenching, weak kidney, postpartum blood deficiency, dry cough, constipation, deficiency, yin, dryness, liver yin, moisturizing skin, two stools and quenching thirst.
3. Moisturizing
Pork boiled soup can be urgently replenished due to insufficient liquid caused by irritability, dry cough, constipation and dystocia.
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