Coke Sauteed Pork Balls with Brown Sauce(jiao liu wan zi )

Jiaoliu meatball method:

Raw materials for making Jiaoliu pills:

300 grams of fat and lean minced pork, 50 grams of eggs.

Ingredients for making Jiaoliu pills:

Peanut oil, yellow sauce, soy sauce, cooking wine, starch, monosodium glutamate, soup, onion, ginger, garlic, vinegar.

The steps of making Jiaoliu pill are as follows:

(1) Put the minced meat into a bowl, add a little yellow sauce, salt, cooking wine, water powder, stir it until it is sticky and strong, and then squeeze into about 20 balls.

(2) Use soy sauce, cooking wine, monosodium glutamate, water ball powder, Maotang, a little vinegar, ginger water, shredded green onion and garlic to make a bowl.

(3) Put half a spoonful of frying oil on the frying spoon. When it's 80% to 90% hot, put it into the balls. When the temperature is high, take it away for a moment. While frying, pat it with a leaky spoon to make the appearance of the balls loose and easy for heat transfer. Once the balls are floated, pour them into the bowl and stir fry them. Turn the balls over a few times and pour in a little oil.

Characteristics of Jiaoliu pill:

The color is light red and bright, and the taste is salty and fragrant.

Coke Sauteed Pork Balls with Brown Sauce

Jiaofried meatball is a delicious traditional dish, which belongs to Shandong cuisine. What we eat is the strength of being burnt outside and tender inside. The shell on the outside is burnt and crisp after two times of re frying.

Characteristics of dishes

Stir minced meat, egg white, cooking wine, ginger and scallion, and soy sauce in one direction until the meat is strong. Add cooking wine, salt, vinegar, sugar, starch, ginger and scallion, soy sauce, and water to thicken the sauce. Heat the oil over high heat and fry the meatballs until they are eight or nine times cooked. Basically, the meatballs will float. Leave a little oil in the pan, pour in the sauce and stir fry until thick, then pour the balls back and stir fry a few times.

practice

Material Science

Ingredients: minced meat, egg white, ginger and onion

Seasoning: yellow sauce, cooking wine, salt, vinegar, sugar, starch, shredded ginger and onion, soy sauce

Practice 1

1. Stir minced meat, egg white, cooking wine, ginger, onion and soy sauce in one direction until the meat is strong

2. Use cooking wine, salt, vinegar, sugar, starch, shredded ginger and onion, soy sauce and water to thicken the sauce

3. Heat the oil and fry the meatballs until they are medium or medium cooked. Basically, the meatballs will float.

4. Leave a little oil in the pan, pour in the sauce and stir fry until thick, then pour the balls back and stir fry a few times.

Practice 2

Material Science

Main ingredients: quail egg, meat stuffing, tofu, carrot, fungus, onion and ginger. Seasoning: cooking wine, oyster sauce, soy sauce, salt, sesame oil, sugar, vinegar, water starch, etc

practice

1. Wash the quail eggs, put them in the pot and heat them. Quickly cool them in cold water. Peel and set aside;

2. The bean curd is wrapped in gauze and extruded. The water in the bean curd is pressed out. Part of the carrot and Auricularia auricula are chopped up for standby, and the other part is cut into pieces;

3. Add chopped green onion and ginger into the meat, add cooking wine, soy sauce, salt and sesame oil, beat in two quail eggs, add chopped agaric and carrot, and beat along the same direction;

4. Pour the bean curd dregs into the meat stuffing and stir evenly;

5. Dig up a spoonful of meat stuffing, press it into a small round cake, put the quail eggs in, and form a ball shape;

6. Take a bowl, add onion and ginger powder, soy sauce, a little vinegar, oyster sauce, salt and sugar, add a spoonful of starch to make sauce;

7. When the oil is heated to 60% heat, put in the quail balls, deep fry until the skin is golden, take out the oil, and then re fry again;

8. Pour out the oil in the pot, add onion and ginger, stir until fragrant, then add fungus and carrot, stir fry;

9. Pour the prepared juice into the pot and put in the fried balls;

10. Stir well and remove from the pan.

Tips

1. The broken agaric and carrot should not be put too much, otherwise it will affect the ball's agglomeration;

2. Add two quail eggs to make the meat more sticky and tender;

3. The moisture in tofu must be removed, otherwise the prepared meatballs will disperse and will not form after being put into the oil pan;

4. When making balls, you can put a small piece of preservative film, which won't dirty your hands;

5. Don't have water on the quail eggs, otherwise it's not easy to stick to the stuffing. If you really feel it's not easy to operate, you can roll on a layer of dry starch and wrap it again, and the stuffing won't fall off;

6. If you want to feel burnt, you need to fry the meatballs again ~ ~ the color will also deepen

7. You can also sprinkle coriander after the pot.

Practice 3

Raw materials

Pork stuffing, fungus, horseshoe, red pepper, onion, ginger, coriander.

Features: one step trick, let you eat the most traditional old Beijing Jiaoliu meatballs.

Operation

1. Tear the Auricularia auricula, cut the red pepper into diamond shaped pieces, peel and smash the horseshoe, cut the parsley into sections, and chop the onion and ginger.

2. Put pork stuffing into horseshoe powder, green onion, ginger powder, Shaojiu, salt, pepper powder and horseshoe powder.

3. Make the pork stuffing strong in one direction.

4. Knead the meat into a smooth ball.

5. Make a hot pot, put oil into the pot, and add small balls when it is 50% hot.

6. Take out the fried balls and set them aside.

7. Take another pot of oil to stir fry shallots and ginger.

8. Add red pepper and agaric and stir fry.

9. In a bowl, add onion, ginger, soy sauce, vinegar, pepper, salt, sugar, chicken powder, and mix them into a bowl of Euryale ferox. The ratio of salt to sugar is 1:4

10. Pour into the pan and stir fry until the juice is even.

11. Put oil in the pan and fry the fried meatballs again (this is the key point of Jiaoliu meatballs - re frying can make the meatballs more tender inside and out).

12. Drain the fried balls and put them into the sauce. Stir well and sprinkle with coriander.

Tips

Jiaoliu small meatballs have the strength of being tender inside and out. The shell outside has been fried twice, which is both burnt and crisp. The stuffing inside has horseshoe fungus, which becomes extremely crispy. The rich juice is poured on it. If it is served with a bowl of rice, you can enjoy it.

Practice 4

Material Science

Main ingredient: Fans

Accessories: onion, ginger, wheat flour

Seasoning: salt, soup, soy sauce, white pepper, thirteen spices, chicken essence, vinegar, sesame oil

practice

1: Prepare the materials.

2: Pour some water into the pan and bring the vermicelli to a boil or simmer for a few minutes.

3: Fry the dried pepper and ginger in the pan in advance, then chop them up and set aside.

4: Hot vermicelli, chopped scallions.

5: Until it's done.

6: Pour into a small bowl, add 2 tsp salt, a little white pepper, 1 tsp thirteen spices, a little chicken essence seasoning.

7: Add in half a bowl of flour.

8: Stir well and add the soy sauce.

9: Continue to stir well.

10: Preheat the pan and fry the meatballs.

11: Fry golden yellow, take out the oil and serve.

12: The method of meatballs with soup is to add soup, dried chili, ginger, salt, vinegar and chicken essence to the pot, and then add the meatballs and cook for a few minutes.

Tips

Although the dry fried meatballs are not very good-looking in appearance, they are so crisp and delicious in the mouth. They only add water and seasoning and cook some meatballs, but the taste is very different. The meatballs with soup taste better than those with dry fried meatballs.

nutritive value

It is rich in nutrition.

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Chinese PinYin : Jiao Liu Wan Zi