Where is the Sixi meatball? Where is the Sixi meatball? How to make it? How to make it? It's the best to eat? Sixi meatball is a famous dish in Shandong Province, which belongs to Shandong cuisine! Sixi meatball is composed of four meatballs with good color, fragrance and taste, which contains four happy events: happiness, wealth, longevity and happiness. Sixi pill is a dish often eaten in Chinese New Year's festivals. It is often used as a table dish in birthday banquets to get its auspicious meaning. This dish is made by frying, steaming and other techniques, four balls into a plate, golden color, fresh salty crisp tender, sauce clear, taste palatable.
Food source:
It is said that Sixi pill was created in the Tang Dynasty. One year, when the Imperial Court opened the examination, students from all over the country flocked to the capital, including Zhang Jiuling. As a result, Zhang Jiuling, who was poorly dressed, got the top of the list. The emperor appreciated Zhang Jiuling's intelligence and called him his son-in-law. At that time, Zhang Jiuling's hometown was suffering from floods, and his parents left their hometown without any information. On the wedding day, Zhang Jiuling happened to know the whereabouts of her parents, so she sent someone to take them to the capital. To add to the joy, Zhang Jiuling asked the chef to cook an auspicious dish to celebrate. The dish was served with four large balls which were deep fried, steamed and watered with soup. When Zhang Jiuling asked about the meaning of the dish, the clever chef replied: "this dish is & lsquo; four yuan & rsquo;. The first one is the title of the master; the second one is the marriage; the third one is the son-in-law; the fourth one is the family reunion. After hearing this, Zhang Jiuling laughed and praised again and again, saying: '& lsquo; Sixi pill & lsquo; is not as loud as & lsquo; Sixi pill. 'since then, it has been a must for weddings and other major festivities.
Ingredients:
Ingredients: 500g pork stuffing, 3 eggs, about 150g.
Accessories: 1kg vegetable oil (50g actual consumption), 6G sesame oil, 10g refined salt, 50g soy sauce, 10g cooking wine, 5g monosodium glutamate, 8g ginger, 60g Lake powder, 1kg broth (or water).
Pig fat and lean meat 300g, Nanmao 50g, soy sauce 60g, clear soup 750g, wet starch 50g, scallion white 3 roots, pepper oil 10g, Shuifa yulanpian 50g, refined salt 12g, Shaojiu 10g, egg white 2, onion ginger 10g, ginger 10g.
Production method:
1. Preparation: cut the pig fat and lean meat into 4 mm square cubes; peel the shepherd's purse and cut the yulanpian into 3 mm square cubes, and mix them with boiling water; cut the scallion into 6 cm segments. In a bowl, add 15 grams of diced meat, nanshepherd's purse, yulanpian, onion and ginger, soy sauce, 5 grams of refined salt and 5 grams of Shaoxing wine, mix them evenly, and roll them into 4 large balls by hand; put 35 grams of egg white, refined salt and wet starch in another bowl to make egg paste for use.
2. Cooking: put the frying spoon on the medium heat, add white oil and heat it to 50% heat. Dip the balls one by one into the egg paste and add oil. Deep fry them until they are eight. When they are ripe, remove them with a colander. In a casserole, place the scallion on top of the ball. Add clear soup, soy sauce and ginger slices. After boiling over medium heat, skim off the foam and move it to a low heat to stew until half of the soup is left. Remove the scallion and ginger and put the ball on the soup plate. Pour the original soup of stewed meatballs into the spoon, boil it, thicken it with wet starch, add Shaojiu and zanthoxylum oil, mix well, and pour it on the meatballs.
Production process:
(1) Put the minced meat together with diced meat, shrimp, bamboo shoots and sea cucumber. Add soy sauce, flour paste, cooking wine, salt, monosodium glutamate, scallion, rice and sesame oil. Mix well to make a big ball. Add flour and egg mixture to make a paste.
(2) Put oil in the pan and heat it to 50%. Put egg powder paste on the balls and fry them hard. Remove them.
(3) Put the meatballs in a container, add soy sauce, soup, salt, scallion, ginger and seasoning, steam for about 20 minutes, pick out the scallion, ginger and seasoning, decant the original soup, bring to a boil, thicken with starch and pour on the meatballs.
Production key:
Don't add starch when mixing meat stuffing. When frying meatballs, hang the egg powder paste evenly. Don't use too much fire. Don't heat the oil to avoid frying the egg powder paste and affecting the color.