Braised meatballs in brown sauce(hong shao wan zi )

Braised meatballs in brown sauce

Raw materials for making braised meatballs:

Pig fat lean meat 300g, green pepper 50g, salt 4G, soy sauce 10g, cooking wine 5g, MSG 3G, sugar 5g, vinegar 2G, onion 5g, ginger 5g, oil 250g, starch 5g, egg 1.

Steps for making braised meatballs:

1. Wash the persimmon peppers and remove their pedicels, cut them into diamond shaped pieces with a side length of 1 cm, cut the green onion and ginger into powder, chop the fat, thin and seven pork into meat stuffing, add 1 g egg and salt, 2 g soy sauce, 1 g cooking wine and 3 G starch, stir clockwise, and then set aside.

2. Put the oil into the pot and heat it to 50% or 60%. Squeeze the meat into walnut sized balls by hand. Put them into the oil pot and fry them until they are set. Then take them out.

3. Put 20g of oil in the frying pan, add shallot and ginger, stir fry slightly, add 300g of cooking wine, soy sauce, oil, soup or water, and then add sugar. After boiling, put the meatballs in the pan, cook with low heat for about 10 minutes, put in the persimmon pepper pieces, dissolve the remaining starch in water, and then pour into the pan, thicken the juice, and then put on the plate.

Braised meatballs in brown sauce

Braised meatballs is a famous traditional dish in Shanghai, which belongs to Shanghai cuisine. It is to chop the fat and lean pork into minced meat, stir it with egg, starch, salt and monosodium glutamate, deep fry it in oil pan until golden, remove it, and then add the fried meatballs into the broth, add starch to the soup, and put them on the plate. This dish is delicious and nutritious, especially suitable for children.

Method: 1

Braised meatballs in brown sauce

Shanghai Cuisine

Raw materials

Pig fat lean meat 300g, green pepper 50g, salt 4G, soy sauce 10g, cooking wine 5g, monosodium glutamate 3G, sugar 5g, vinegar 2G, scallion 5g, ginger 5g, oil 250g, starch 5g, egg 1

Production process

① Wash the persimmon peppers, remove the pedicels and cut them into 1 cm diamond shaped pieces. Cut green onion and ginger into small pieces. Chop the pork of fat, thin and seven into meat stuffing, add egg, salt, 1g, soy sauce 2G, cooking wine, 1g, starch 3G, stir clockwise and set aside;

② Put the oil into the pot and heat it to 50-60%. Squeeze the meat into walnut sized balls by hand. Put them into the oil pot and fry them until they are set;

③ Put 20g oil in the frying pan, add shallot and ginger, stir fry slightly, add 300g cooking wine, soy sauce, oil, soup or water, add sugar, boil, put the balls in, cook for about 10 minutes with low heat, put in the persimmon pepper pieces, dissolve the remaining starch in water, then pour into the pot, thicken the juice, and then put on the plate.

Method: 2

Braised meatballs in brown sauce

Shandong cuisine

Raw materials

Ingredient: 300g pork loin

Accessories: rape 10g, yulanpian 10g, carrot 10g

Seasoning: egg yolk 30g, sugar 5g, scallion 5g, ginger 5g, garlic 5g, salt 3G, cooking wine 3G, monosodium glutamate 1g, starch (PEA) 30g, vegetable oil 60g, soy sauce 20g

Production process

1. Wash and chop the meat into fine mud, add wet starch and egg yolk, mix well, and squeeze into balls of equal size by hand;

2. Wash rape and carrot separately and cut them into elephant eye pieces;

3. Shred onion and ginger, slice garlic;

4. Put the oil in the spoon and heat it to 60%. Put the balls in the spoon one by one and fry them until golden yellow. Pour out the oil;

5. Spoon on the fire put oil, with onion, ginger, garlic frying pan;

6. Add 250 grams of broth, add soy sauce, cooking wine, refined salt, sugar, put the balls in, simmer with low heat;

7. Add monosodium glutamate, thicken with wet starch, drizzle with clear oil, turn over and serve on a plate.

Nutrition analysis

Pork loin: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; pork loin is rich in high-quality protein, with relatively less fat and cholesterol, which can be eaten by the general population.

The food is mutual restraint

Pork loin: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Carrots: wine and carrots should not be eaten together, which will cause a large number of carotene and alcohol to enter the human body together, and produce toxins in the liver, leading to liver disease; in addition, radish is the main diarrhea, carrots are tonic, so it is best not to eat them together.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Wan Zi