New Year's taste, this food is a must in my family, hot on the table, feasting on the fast dishes, delicious and also has face. Meat balls, can be pure pork balls, add some vegetarian dishes with the same frying, both nutrition and increase the taste, fragrant but not greasy, after preparation, take as you eat, can be steamed, fried, can be burned, fast hand banquet dishes, 5 courses of balls, like to collect it.
【Fragrant fried root balls】Directions:
Ingredients: 800 grams of pork belly, 400 grams of lotus root, Ingredients: 2 eggs, 10 grams of ginger, 15 grams of light soy sauce, 5 grams of salt, 25 grams of starch, 200 grams of water, a little thirteen spices, white onion.
Steps: 1. Prepare the ingredients. Stir the pork into a meat paste. 2: Slice the lotus root and chop it into mud with the back of a knife. The key to this step is oh, to chop the lotus root. Slice first and chop it with the back of a knife. 3: Chop the ginger and shallots white. 4. Prepare other spices. 5: Put minced meat in the basin, root puree, and add egg seasoning. Add water after adding.
6. Stir smoothly, and add a little water to each stirring evenly. Whip to the top. Finally, add salt and stir well. 7, grab a handful of minced meat, pinch out the meat circle from the tiger's mouth, and then use the left and right hands to tighten the balls back and forth, that is, gently put the balls on the left hand to the right hand, and then put it to the left hand. 8: Add oil to the pan, heat and croquettes. Heat the oil until you put the chopsticks in and bubble up before adding the balls. Put your hand on the oil and feel the heat. 9, you can fry the shape and fish out, then add high temperature to the oil, and fry it once. It can also be fried into shape, the heat is smaller, and it can be fried until golden brown. Use a net spoon to remove
【Carrot balls】Carrots, with high nutritional value, are rich in protein and lignin, and are rich in carotene, vitamin C and B vitamins, which have many health care functions for the human body, so it is known as "small ginseng".
Ingredients: 450 g pork belly, 250 g carrots Ingredients: 10 g ginger, 5 g green onion, 15 ml of soy sauce, 5 g of oyster sauce, 4 g of salt, 15 g of corn starch, 60 ml of water.
1. Prepare the meat paste. 2: Chop the carrots and chop them. Prepare the minced ginger, minced green onion, and take the white onion. 3: Add water to the meat paste in parts, add spices, and stir vigorously. Add after salt. 4: Add the minced carrots and mix well. 5, stir 6, squeeze out the balls at the mouth of the right hand tiger, and the balls are gently placed in the left and right palms, more rounded.
7: Place the balls in a fryer. 8: Air fryer at 180 degrees for 15 minutes. 9, fragrant balls are ready.
Crocene balls are relatively simple, chop or rub the ingredients, add spices, an appropriate amount of flour, as long as they can be kneaded into dumplings, they can be fried in the pan, which is simpler than meatballs.
This time, the vegetarian balls, in addition to the mushrooms, carrots, water chestnuts, there are also steamed buns, steamed buns diced and mixed in them, can absorb some of the water, the outer layer of the fried balls is burnt, and the inside is also very tender.
【Fried vegetarian balls】Ingredients: 200 grams of carrots, 50 grams of water chestnuts, 3 shiitake mushrooms, 1 steamed bun, appropriate amount of flour, appropriate amount of chives, appropriate amount of ginger, appropriate amount of refined salt, appropriate amount of cooking oil.
Directions: 1. Prepare the ingredients. 1 carrot, about 200 g, peeled. The amount of flour is determined by the thickness of the ingredients when mixing ingredients. Flour acts as a way to glue ingredients into a ball. 2: Rub the carrots into the filaments. Or cut into strips and chop. If you use a planer with a thinner roar better. 3: Dice the steamed buns, beat the water chestnuts with a knife and chop them. Mince the shiitake mushrooms and prepare the minced green onion and ginger. 4: Combine the flour with the chopped ingredients and the shredded carrots into a container. Stir well, add an appropriate amount of water and stir. You can rub it into balls.
5: First rub the balls into a dish and weigh it evenly. Frying saves time and doesn't mess around in the process.
6: Add oil to the pan and heat to 70%. Fry the balls into a pan and fry them golden.
【White radish meatballs】
Ingredients: 1500 grams of pork belly, 500 grams of white radish, 100 grams of ginger, 80 grams of white onion, 150 grams of corn starch, 50 grams of soy sauce, 22 grams of refined salt, 400 grams of water, edible oil
Directions: 1. Prepare the meat paste. Choose a leaner pork belly. Although the front leg meat is tender and has more tendons, you can also use the hind leg meat, and the meat of the fried meat round is three fat and seven lean. Prepare the meat in a chef's keg, or a clean large dish.
2: Prepare the ginger and green onion. Use shallots white, should not use shallot leaves, easy to fry paste. Ginger and shallots, add 300 g of water, blend into ginger and shallot paste.
3, prepared corn starch or sweet potato starch can also be, I used 50 grams per kilogram of meat to set. In the past, the mother-in-law put it casually and did not measure it. The raw soy sauce is about 50 grams, and the color of the old soy sauce is dark, such as those who like yellow sauce can put some. The salt is prepared with 22 grams, you can put less first, fry one to taste, adjust according to personal taste, and then add.
4: 500g white radish, rub the filaments, blanch the water, remove the cool water, squeeze dry, chop and add to the meat paste.
5, the starch, soy sauce, radish shredded, added to the meat paste, ginger and shallot juice and 100 grams of water, need to be added in parts, start the cooking machine 1 gear stirring, until the ginger and shallot juice and water are all added, and then add fine salt to stir evenly. After that, use 2 gears to whip up.
6: Stir the meat paste, the surface looks moist. If it is stirred by hand, stir vigorously in time, and insert chopsticks without falling. Mother-in-law fried meatballs will also put the whole egg liquid, this time someone in the family can not eat eggs, I did not put.
7, the left hand to grab a handful of meat paste, squeeze out the meatballs from the tiger's mouth, if the squeeze is not round enough, you can retract the palm, the thumb outside the tiger's mouth from left to right wipe a moment, and then squeeze out will be more round. Holding a spoon in your right hand, fry the meatballs in a frying pan. 8, just into the pot is sunken at the bottom of the pot, fried with medium heat, float up and then fried for a while can be fished out, if fried a small amount can be re-fried once, if the amount is more, fried to the outer layer of yellow fishing out.
Tip: The amount of water can be added a little more, and each stirring is completely absorbed and added again. The salt should be put back, and it will be tender and delicious after frying. Put the fine salt first, the meat paste can not absorb the water better, and the meatballs will be firewood. Keep this in mind, the meatballs are fried even more perfectly.
【Fragrant fried glutinous rice balls】
Ingredients: 1500 grams of pork belly, 100 grams of shiitake mushrooms, 600 grams of glutinous rice, 60 grams of corn starch, 50 grams of light soy sauce, 10 grams of dark soy sauce, 20 grams of refined salt, 400 grams of water, 20 grams of ginger, 50 grams of shallots, edible oil.
Directions: 1, prepared glutinous rice, 3 pounds of pork, used 600 grams, can also be less. Wash the glutinous rice and set aside.
2, washed glutinous rice can be soaked for half an hour, and then steamed in the pot, or no bubbles, into the pot to cook, the amount of water foam noodles can be, as shown in the picture. The amount of water should not be too much. After the glutinous rice is cooked, it is spread out while it is hot, and it is easy to clump after it is cool, and it is not easy to mix. 3, the prepared pork belly has been stirred into minced meat, add ginger and shallots, starch, start the cooking machine 1 gear, add water in batches, about 400 grams, the meat is whisked up. Add water first and then salt, so that the minced meat can better absorb the water and water. 4: Then, add soy sauce, soy sauce, glutinous rice, fine salt, and chopped diced shiitake mushrooms, start the cook machine and stir well.
5, stir the good meat paste, moisturizing and shiny, smooth and vigorous. This makes it possible to squeeze the meatballs. It is convenient to stir with a chef machine, and it can be divided by hand stirring, saving some effort.
6, put oil into the pot, burn to 60% or 70% hot, as shown in the picture, squeeze out the glutinous rice balls in the left hand tiger mouth, scrape off with a spoon in the right hand, put it in the oil pan and fry it.
7: Sink when you put it in the pan, fry it slightly, and then gently push along the edge with a spatula. Later, it can be turned to prevent the bottom layer of the balls from being fried. Fry until golden brown to catch the oil. Just out of the pot, fragrant, do you want to come to one? If you like it, just get your hands on it and do it. Tip: When stirring the meat paste, add water first and then add salt; you can use sweet potato starch or potato starch without cornstarch.
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