Braised elephant eye balls in brown sauce(hong shao xiang yan wan zi )

Braised elephant eye balls in brown sauce

Introduction:

"That day when I was watching TV, I happened to see that the" happy life YiDianTong "of Beijing TV station was talking about" xiangyanwanzi ". In the nursing home, this" xiangyanwanzi "was rated as" longevity dish ". They are very popular with the elderly. This meatball is similar to the recipe "sandwich Sixi meatball" I have sent before. So I did it again. I just changed the eggs into quail eggs. It's more convenient to eat. Braised elephant eye meatballs are rich in nutrition and delicious in water. The aroma of meat is combined with that of boiled quail eggs, not to mention delicious. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: add soy sauce, cooking wine, ginger powder, salt starch, sesame oil and chicken essence into the meat. Stir in one direction and beat with your hand until thick.

Step 3: cook quail eggs in water.

Step 4: peel the quail eggs and set aside.

Step 5: cut the steamed bread into pieces and soak it in cold water to make a batter.

Step 6: wash, peel and chop the lotus root.

Step 7: add the chopped lotus root into the minced meat and stir well.

Step 8: squeeze the steamed bread paste dry and put it into the minced meat.

Step 9: stir evenly to form a thick paste.

Step 10: take a spoonful of meat stuffing, flatten it on your hand, put the quail eggs on the flattened meat cake, wrap it gently and roll it round.

Step 11: do it one by one.

Step 12: put it in a hot oil pan

Step 13: fry until golden on the surface and remove.

Step 14: cut the scallion into sections, shred the ginger, and prepare a star anise.

Step 15: leave the bottom oil in the pot and saute the ingredients. Add onion and ginger and stir fry until fragrant.

Step 16: add water, soy sauce, sugar and salt and bring to a boil.

Step 17: put in the fried balls, bring the soup to a boil and turn down the heat.

Step 18: stew until the soup is dried and concentrated.

Materials required:

Pork stuffing: 500g

Quail egg: 500g

Lotus root: 300g

Steamed bread: 1

Vegetable oil: right amount

Sesame oil: appropriate amount

Refined salt: right amount

Soy sauce: right amount

Cooking wine: moderate

MSG: right amount

Five spice powder: appropriate amount

Starch: right amount

Ginger: moderate

Note: adding steamed bread to the meatballs can make them softer. The meatballs can be fried several times at a time. Put them in the refrigerator for freezing and take them as you like. You can also add mushrooms, tofu, water chestnut, etc..

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: spiced

Chinese PinYin : Hong Shao Xiang Yan Wan Zi