The new year is coming soon. There is no shortage of entertaining guests. Whether it's a big meal or a small gathering, a delicious and festive dish is a good choice. So what kind of food is good and delicious for the new year? Today, I will teach you to make the most authentic four happiness meatballs. You can live in these 7 ways.
The skin of Sixi meatball is crisp and tender, the taste is delicious, tender and juicy. After one bite, the mouth will melt, the lips and teeth will be fragrant, and the happiness will be full.
Today, I'd like to share with you [the seven methods of authentic four happiness meatballs, which are delicious, tender and juicy, with a bite and fragrant teeth], let's take a look at the production process with me.
One of the most authentic methods of four Xi meatballs is:
Ingredients: 200g minced meat, 1 egg, 1 sugar, 4 quail eggs, 1 lettuce, 4-6 water chestnuts, 1 teaspoon red koji rice, 1 pepper, 2 teaspoons raw soy sauce, 2 cooking wine, 2 oyster sauce, 1 carrot root, 2 star anise, 1 cinnamon, 3 dried peppers, 2 fragrant leaves, 3 ginger onions, 1 water lake powder, proper amount of oil salt
Practice:
1. Add egg, salt, ginger, pepper and starch to the minced meat, stir clockwise until it is thick, add water chestnut, continue to stir clockwise until it is even, and then beat with your hands until it is strong.
2. Put a bowl of water on the side for use. Take a mass of meat and put it in your hand, flatten it with your hand, wrap a quail egg in the middle, and keep rolling around on your left and right hands. If the meat sticks to your hands in the middle of the process, dip the water on your hands until the meat is smooth and round.
3. When the oil is 70% hot, fry the meatballs in the pan until they are golden on both sides,
4. Leave a little oil in the pot, add onion and ginger, star anise, cinnamon, stir fry the fragrant leaves, put the fried meatballs into the pot.
5. Add some soy sauce, cooking wine and red koji rice to the pot and boil for half an hour. Remove the ginger, scallion and garlic, add oyster sauce, heat up a little and collect the juice, remove the balls and put them into the plate, and put the lettuce on the bottom of the plate.
6. Add a proper amount of water starch to the remaining soup in the pot, thicken it, pour it on the balls, and garnish it with carrot or coriander.
The most authentic way of four Xi meatballs is as follows:
Ingredients: 250g pork filling, 1 egg, 5 water chestnuts, 5 rape plants, 1 teaspoon salt, 1 teaspoon sugar, a little green onion, 2 pieces ginger, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil, a little white sesame, a proper amount of corn oil, 1 / 2 teaspoon pepper, 1 / 2 teaspoon ginger powder
Practice:
1. Add salt, white pepper, ginger, soy sauce, oyster sauce, sesame oil and a small amount of water to the minced meat, mix well, stir in one direction until it is thick, then add egg, scallion and crushed horseshoe to mix well.
2. The meat stuffing is put in the hand and properly beaten and kneaded into a ball to make the meat stuffing more compact.
3. Add corn oil to the pot and cook until 70% hot. Add the balls and fry until golden brown. Drain out the balls. The size of the balls depends on your preference.
4. Leave a little oil in the pot, add ginger slices, balls, raw soy sauce, hot water 500ml and bring to a boil. Put in the sugar, and turn the soup in the pot to boil for half an hour.
5. Take another pot and boil it with water, add a little oil, blanch the rape in the water, take out and control the dry water and put it into the bottom of the bowl, put the cooked balls on it, pour the soup in the pot, and put some coriander or onion to decorate it.
The most authentic way of four Xi meatballs is three:
Ingredients: pork 800g, oil, salt, sugar, chicken powder, pepper, soy sauce, cooking wine, starch, onion and ginger
Practice:
1. Add cooking wine, onion and ginger water several times into the inner powder, and mix the water evenly every time, and then add salt, sugar, chicken powder, pepper and soy sauce to mix evenly.
2. Mix corn starch 3 tbsp and 2 tbsp with water to form water starch, put it into minced meat, and mix well while adding.
3. Put the minced meat in your hands and beat it back and forth to form a circle. If the meat sticks to your hands halfway, you can dip your hands with a little water.
4. When the oil in the pot is 70% hot, add the meatballs and fry them into red jujube, turn off the heat and fish out.
5. Sprinkle scallion on the top of the meatball, mix with soy sauce, a little salt, monosodium glutamate and water to make juice and sprinkle on the meatball. Steam in a steamer for half an hour.
6. Remove the scallion from the pot, decant the soup and pour it into the pot, pour in the water starch, thicken the sauce and pour in the clear oil. Then pour the sauce on the four Xi meatball, add some coriander or onion, and serve.
The most authentic way of four Xi meatballs is as follows:
Ingredients: 400g pork (fat and thin), 4 water chestnuts, proper amount of edible oil
Seasoning:
1: About 40 ml of spring onion and ginger water, about 500 ml of high soup, and 2 tablespoons of Shuidian powder.
2: Cooking wine 1 teaspoon, sugar 1 / 2 teaspoon, soy sauce 1 teaspoon, pepper a little, starch 1.5 tablespoon, egg white 1, sesame oil 1 / 2 teaspoon, salt right amount.
3: Onion 1, ginger 1, star anise 1, cinnamon 1, soy sauce 1 tablespoon, soy sauce 1 tablespoon, sugar about 20 grams, salt amount.
Practice:
1. All kinds of ingredients are ready, water chestnut is cut into small pieces. Mince Pork into small Diced Pork, do not need to chop too much.
2. Add onion, ginger and water to the meat, stir vigorously, then add all ingredients in seasoning 2, then stir vigorously, add water chestnut seeds and mix well.
3. Put the meat stuffing in your hand and beat it repeatedly with your left and right hands until it is tight and round.
4. When the oil in the pot is 70% hot, add the balls and fry until golden on both sides. Remove.
5. Keep the bottom oil in the pot, add the soup and seasoning 3 all seasonings, add meatballs after boiling, cover the pot and simmer for half an hour.
6. Take out the meatballs and put them into the plate. Add the remaining soup in the pot to the water starch and boil it to thicken the sauce. Pour it on the four happiness meatballs. Garnish with coriander or onion and serve.
The most authentic way of making four Xi meatballs
Ingredients: rear leg pork 500g (three parts of fat meat), tofu 100g, oil right amount, salt right amount, raw soy sauce right amount, corn starch right amount, five flavor powder right amount, pepper face right amount, oyster sauce right amount, sugar right amount, chicken essence right amount, cold boiled water right amount, lettuce right amount, shallot right amount, ginger method:
1. Cut the hind leg pork into the same size as the rice grain, and the meat can be juicy.
2. Add scallion and ginger foam to the meat, hold the meat stuffing with both hands and beat repeatedly in the basin. The more times, the more elastic.
3. After beating the meat, add 100g tofu, soy sauce, salt, dry corn starch, five flavor powder, pepper noodles, oyster sauce, white sugar, and a small amount of cold boiled water to mix clockwise until sticky.
4. Take a proper amount of meat stuffing and put it into your hands. If your hands are sticky, dip wet starch on your hands until they are round.
5. When the oil in the pot is 70% hot, add meatballs and fry until golden on the surface. Remove the oil and put it into the basin.
6. Add soy sauce, chicken essence, sugar, oyster sauce and water into the bowl and mix well, then the sauce will be ready.
7. Pour the sauce over the meatballs and steam for half an hour.
8. Prepare a clean plate, spread lettuce, and put meatballs on lettuce.
9. Heat a little oil in the pot until it is 50% hot. Stir fry ginger and onion. Add in the soup of steamed meatballs and boil. Thicken with a little water starch. Pour over the meatballs. Garnish with coriander or scallion and serve.
The most authentic way of four Xi meatballs
Ingredients: 500g streaky pork, 200g water chestnut, 50g green onion, 10g ginger, 5g pepper, 100g starch, 1 egg, 50g raw soy sauce, 30g oyster sauce, 3G sesame oil, 5g salt, 2G five spice powder
Practice:
1. Soak in water for half an hour. Chop the pork and water chestnut.
2. Add cooking wine, egg, five spice powder, onion and ginger, and pepper water into the meat. The pepper water should be added slowly in four times. Each time, it should be stirred continuously. Then add water chestnut and stir it vigorously to form a smooth ball.
3. Put the meatballs in a 70% hot oil pan and fry them into golden color.
4. Add water or soup to the bowl, add soy sauce, sesame oil, salt and the rest of the water, mix well. Then pour it over the fried balls and steam for half an hour.
5. Boil the pot with water, add rape and a little oil, blanch it, take it out, put it on the bottom of the plate, and put the meatballs on it.
Pick out the scallion, ginger and pepper from the steamed meatball soup, pour the soup into the pot and boil it, thicken it with a little water starch, and pour it over the four happiness meatballs. Garnish with coriander or onion and serve.
The most authentic way of four happiness meatballs
Ingredients: fat and thin pork 500g, steamed bread 100g, horseshoe 100, oil right amount, salt right amount, onion right amount, ginger right amount, star anise right amount, pepper right amount, soy sauce right amount, Lake powder right amount, five flavor powder right amount, sesame oil right amount, soy sauce right amount, chicken essence right amount
Practice:
1. Peel and chop ginger. Peel and crush water chestnut. Chop the shallots and soak in water for 5 minutes. Steamed bread is made with blisters.
2. Add shredded ginger, five flavor powder, sesame oil, chicken essence and salt into the minced meat, stir until it is thick, then add soy sauce, mix well and marinate for 20 minutes to let it taste good.
3. Add shallot water into the marinated meat several times until it is stirred vigorously, then add horseshoe shreds and some soy sauce and mix well.
4. Add the dried water into the meat filling, stir clockwise and mix evenly.
5. Knead the right amount of meat filling with hands alternately to form a ball. Fry in 70% hot oil pan until golden brown. Drain.
6. When the bottom oil in the pot is 50% hot, add onion, ginger, star anise, onion and ginger, stir fry pepper, add sugar, a small amount of soy sauce, about 500ml of boiling water, turn to a small heat and simmer for half an hour.
7. Remove the meatballs and put them in the plate. Add a small amount of water starch to the soup in the pot and thicken it, then pour it on the top of the four happiness balls. Garnish with coriander or scallion and serve.