Eat more ball soup after the winter solstice: After the winter solstice, the weather also begins to really go into cold mode. Since it is to fight the cold, there is nothing more direct than a warm meal. The warmest thing about winter is a steaming bowl of soup. The most that is done at home these days is the balls, simple and fast. However, the more this ball is done, it will also feel bored, and there will be many small details of the operation that will be found and solved. This is not the two days of the family's balls have changed a new taste, causing the whole family to eat a lot of rice ~
How the balls are fresh and tender Q bullets are made:
1. Choose the right fat and lean meat: make fresh and tender Q bullet balls, when choosing meat, you should choose three points fat and seven points of lean meat filling, such meat filling taste fragrant taste is not chai is also easy to hold the ball, the balls are also very elastic.
2. Mix the meat filling in the proportion of 250 grams of meat filling plus 1 egg; Adding eggs in the production of balls can make the meatballs easier to hold the balls, the taste is tender, but the amount of eggs should not be too much, too many eggs will make the meat filling thinner, but can not hold the ball, so according to the proportion of 250 grams of meat filling plus 1 egg to add meat filling, both can make the meat filling soft and clumping, will not be due to excessive eggs to make the meat filling thin and unable to form.
Boiled meatballs: This is based on the balls, the balls are made into a soup dish with a boiled flavor of Sichuan cuisine, and the taste is spicy and spicy, which is very suitable for cold weather.
Ingredient Preparation:
250 grams of pork filling, 1 egg, green onion, bean sprouts, rapeseed, cabbage, ginger, garlic, peppercorns, Sichuan hot pot ingredients, cooking oil, salt, chicken essence, chili flakes, soy sauce, oyster sauce, thirteen spices.
Preparation Method:
Step 1.
Beat 1 egg in the prepared three-point fat and seven-point lean meat filling, add salt, chicken essence, thirteen spices, oyster sauce, soy sauce, minced green onion, minced ginger, whisk in one direction, and mix the sauce meat filling into a paste that can hold a chopstick, and set aside.
Step 2.
Wash the rape, cabbage, and bean sprouts separately and put them in the basket to control the dry water. Pour the right amount of oil into the pot, add the peppercorns, stir-fry the Sichuan hot pot seasoning over low heat to bring out the aroma and red oil, then add the cabbage, rape, bean sprouts and fry until it is broken, put it into the pot, and set aside.
Step 3.
Pour water into the pot, heat the water to 80% heat, and then make meatballs from the prepared meat and put them in the water. Then continue to bring the water to a boil over medium heat, cook the meatballs until they are broken, continue to cook for 10 minutes and then remove the meatballs and place them on top of the greens. Finally, pour the broth into a bowl filled with vegetables.
Step 4.
Prepare the green onion, ginger, minced garlic on top of the meatballs and add the peppercorns and chili flakes. Pour the right amount of oil into the pot, heat the oil to 80% heat, and drizzle over the green onion, ginger, garlic, and peppercorns.
Such a spicy boiled meatball is ready, especially warm and under the rice.
Dumplings under cold water or hot water under the pot: Pills can not be boiled under the pot, let alone when the water boils. When the balls are placed in cold water, the balls will quickly sink to the bottom and stick to the bottom of the pot, becoming scattered. When the water boils, the balls are poured in, and the balls will be washed away by the boiling water and will not be held in a ball. The balls should be entered at a water temperature of 80 ° C, which can make the balls easy to set without dispersing, and the boiled balls are particularly delicious.
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