Balls are spherical foods made of chopped meat into a puree and seasoned, which can be fried or boiled, such as pork balls, beef balls, and fish meatballs. It can also be made into balls with carrots, potatoes and other ingredients, and then fried in a frying pan to make vegetarian balls.
Fish meatballs
Vegetarian pills
Four hi balls
Dried croquettes
Scorched balls
Chaoshan beef balls
Crab powder lion head
In various Chinese cuisines, there are a variety of ball dishes, such as Sixi balls, dried croquettes, jiao distilled balls, Chaoshan beef balls, crab powder lion head, etc., which are generally round in shape, but only one kind of ball is flat and round shaped, it is the southern pan-fried balls.
Southern fried balls
According to Kao, the southern pan-fried balls originated from Nanqi Village, Baoding Province, Hebei Province. Because it is made using the southern frying method, it is called "southern frying". Instead of frying, it is fried in oil; then simmered with spices to allow the balls to slowly soak into the flavor. The fried southern pan-fried balls are shiny and shiny on the surface, which is very good-looking; it is fragrant but not greasy, and it is very delicious.
However, the shape of the earliest nanpan balls is not flat and round, and it is no different from the shape of the general balls, which is spherical. According to legend, when Yuan Shikai was the governor of Zhili, he held a high position of authority, and in the banquet of the Zhili official palace, in order to avoid the word "Yuan", the chef pressed the round ball into a flat circle, similar to the shape of a Chinese chess chess piece. Therefore, Nanpan-maru is considered a Zhiliguan cuisine and is marked as a signature dish in many Zhiliguan restaurants.
In addition, nan pan-fried balls are also considered to belong to an innovative cuisine - wufang cuisine. The so-called "five-square cuisine" refers to a cuisine that concentrates the length of the eastern, southern, western, northern and central five cuisines. In addition to the southern frying method, from the main ingredients and accessories of the southern frying balls, you can also see its eclectic side.
The main ingredient of the southern pan-fried balls is pork, the auxiliary ingredients (ingredients) are egg white, water chestnut, and the seasonings are clear oil, cooking wine, yellow sauce, salt, monosodium glutamate, sugar, minced green onion, ginger, sesame oil, water starch, and broth. Referring to the method of Huaiyang crab powder lion's head, the southern pan-fried balls add some water chestnuts to the meat filling to make the balls taste richer.
In addition, there is a vegetarian southern pan-fried balls, the main ingredients are water tendon, lotus root, yam, accessories (ingredients) are egg white, wheat flour, starch, baked cake, seasonings such as pretzels, monosodium glutamate, soy sauce, white sugar, ginger, sesame oil, peanut oil, made by wet starch hooking method. Among them, the main ingredients are water tendon and lotus root, which are also used in southern cuisine.
Nowadays, Nanpan Balls are mostly considered to be Lu cuisine dishes, which is a famous dish in Shandong. However, in halal dishes, there are also southern pan-fried balls with beef as the main ingredient, such as the southern pan-fried balls at Beijing Nanlaishun Restaurant, which are also quite delicious.
The biggest unique thing about the southern pan-fried balls is its flat round appearance.
Looking at the shape of the southern pan-fried balls, thinking of its practice, I can't help but create a sentence after the break: spherical southern pan-fried balls - under-flat (under-play).