"Shepherd's purse meat ball"(hui cai qi cai rou yuan )

"Shepherd's purse meat ball"

Introduction:

"Anhui has two treasures, one is" Gongcai ", the other is" Capsella bursa pastoris ". Zhu Yuanzhang, the Ming Taizu, was born in Fengyang, Anhui Province, so he was fond of these two kinds of vegetables. "Gongcai" is a kind of plant, scientifically known as "Taicai". Because many of them are dried products, they are also called "Taigan". This kind of vegetable belongs to lettuce, which is well stored after drying. Shepherd's purse used to be a kind of wild plant with high nutritional value. Now it can be planted in a large area after artificial cultivation. In Ming Dynasty, local officials in Anhui paid a certain amount of moss and shepherd's purse to the imperial court every year, so it was collectively referred to as "tribute vegetable". Due to the limitation of climate and soil, this kind of vegetable only grows better in Anhui Province. But "shepherd's purse" is very easy to survive, at present other provinces are also planting, so people call "Gongcai" mostly refers to "moss". I didn't buy any moss. Today, I use shepherd's purse to make a special dish in Anhui Province, which is called "shepherd's purse meatball" or "shepherd's purse Yuanzi"

Production steps:

Step 1: add onion, ginger, monosodium glutamate and salt into the minced pork.

Step 2: sprinkle a little pepper and drop a few drops of Shaojiu.

Step 3: add a little sesame oil and mix well.

Step 4: mix well, then put in a little starch, grasp the minced meat with hands repeatedly, make it strong.

Step 5: mix the cooked minced meat, water chestnut, water chestnut, mushroom, onion and ginger to make the filling. Sprinkle a little monosodium glutamate and salt into the filling.

Step 6: sprinkle a little pepper, pour in a little sesame oil and mix well.

Step 7: start making. First squeeze the minced pork into the right size balls.

Step 8: flatten the meatballs in the palm, put the stuffing in the middle, and wrap the stuffing well.

Step 9: roll the stuffing in the egg liquid. Don't use too much egg liquid. Dip it with a little egg liquid.

Step 10: roll the stuffed meatballs one by one in the cooked minced glutinous rice, and then coat them with minced rice.

Step 11: put it into the plate for standby.

Step 12: the oil is heated to 50% heat, and then the round is fried. In the process of frying, use wooden chopsticks to make the round roll continuously, so that the color of the round can be even.

Step 13: fry until the skin is golden.

Step 14: code the dish while it's hot and serve.

Step 15: finished product image display.

Materials required:

Pork stuffing: 200g

Cooked minced pork: 50g

Minced shepherd's purse: 100g

Mushroom powder: 20g

Water chestnut powder: 50g

Fried glutinous rice: 120g

Egg liquid: right amount

Starch: right amount

Sesame oil: 5g

Shaojiu: 15g

Minced green onion: 10g

Ginger powder: 10g

Salt: 3 G

MSG: 2G

Pepper: right amount

Cooking oil: proper amount

Note: this dish features: golden and dry skin, crisp skin, delicious stuffing, moderate salty and fresh taste, and a small drink for a big banquet. Warm tips: 1. Do not break the stuffing, otherwise it is fragile when frying. The way to wrap is to hold the patty and the stuffing with the palm of one hand, and then hold the stuffing with the fingertips of the thumb, index finger and middle finger of the other hand. Turn over and hold the stuffing and the leather with three fingertips, make one hand move back and forth, and then turn over again to close the mouth Fast, ha ha! I can't take pictures because I have both hands. 2. When frying, the oil temperature should always maintain 50-60% heat, the oil temperature should not be too low or too high, low oil temperature is easy to eat oil, high oil temperature is easy to fry paste, and it is not easy to fry through, remember! One of the representative dishes of this kind of HUICAI is "shepherd's purse meatball". It tastes crispy on the outside and soft on the inside. It's great! For your reference!

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hui Cai Qi Cai Rou Yuan