Huizhou meatballs(hui cai hui zhou wan zi )

Huizhou meatballs

Introduction:

"Huizhou meatball" is one of the authentic Huizhou dishes. The finished product is well proportioned, bright in color, white in color, delicious in taste, tender and nutritious, which is very suitable for the taste of the elderly and children. Because the glutinous rice adhered to the meatballs is transparent like pearls, it is also called pearl meatballs. Because its dishes were widely spread in Huizhou area, it is a common local folk dish, so it is called Huizhou meatballs in Huizhou menu. Hui cuisine is good at cooking, steaming, stewing and so on. It pays attention to fire skill. It is characterized by thick sauce, heavy oil, simple and affordable, good at maintaining the original flavor, and is very popular with diners. Huizhou meatball is the most typical steamed dish in Huizhou cuisine, and it is also a very affordable and simple home dish. Because of its common materials and simple production, it is a common dish on the common people's table, and is loved by people. I like to have a try when I have nothing to do on Sunday. I can not only cultivate the taste of cooking, but also taste the delicacy of life. I have the best of both worlds. "

Production steps:

Step 1: soak glutinous rice for more than 12 hours in advance, control the water when using; cook quail eggs, peel and set aside.

Step 2: chop the onion and set aside.

Step 3: add chopped onion, ginger foam, five spice powder, salt and a little sugar to the meat, add a little egg liquid and stir well.

Step 4: add a little starch and grasp evenly with hands.

Step 5: dip the quail eggs with some egg liquid, and then roll on the dry starch.

Step 6: take a spoonful of meat stuffing and put it in the palm of your hand, flatten it, and put in a quail egg wrapped with starch.

Step 7: hold it again and rub it into a ball.

Step 8: roll a layer of soaked glutinous rice.

Step 9: after setting the plate, boil for about 20 minutes.

Step 10: add soup, salt and chicken essence to stir fry, bring to a boil, and then add the starch.

Step 11: drizzle the steamed balls with the sauce.

Materials required:

Pork stuffing: 300g

Onion: 1

Quail eggs: 7

Eggs: right amount

Five spice powder: appropriate amount

Sugar: right amount

Salt: right amount

Soup: right amount

Starch: right amount

Note: 1. Glutinous rice must be soaked in water for at least 12 hours, so that the steamed glutinous rice will be soft. 2. When there is no soup at home, you can choose strong soup.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hui Cai Hui Zhou Wan Zi