Seafood balls with eggplant sauce(qie zhi hai xian wan zi )

Seafood balls with eggplant sauce

Introduction:

"I bought a package of clam meat and made some seafood balls with meat stuffing. The self-made meatballs, in addition to seasoning, do not add anything else, so the taste is very pure, and the taste is very soft and tender, that is to say, it takes a lot of effort to make them. It's a hard work to stir them up. But it's delicious and reassuring. It's worth it to be tired. "

Production steps:

Step 1: put the clam meat on the minced pork stuffing. In order to make the seafood taste stronger, I put on some shrimps and chop them together.

Step 2: put the chopped seafood stuffing into the basin and add the right amount of yellow rice wine,

Step 3: soak Chinese prickly ash in 150 grams of boiling water in advance, take the water from Chinese prickly ash and pour it into the stuffing for several times, stir in one direction until the water is completely absorbed, and then put it down again

Step 4: stir all the pepper water into the filling, and then continue to stir until the filling is strong, then add salt and pepper to taste, and continue to stir well. In order to work faster, you can add wrestling

Step 5: put the mixed stuffing for a while and squeeze it into balls by hand

Step 6: when the water temperature is about 50 degrees, you can put it into the pot. Keep the heat low all the time. Don't let the water boil. After the balls float, soak them for about 1 minute

Step 7: put the ball into cold water immediately after it is fished out, which can make the ball more resilient

Step 8: add oil to the pan, stir fry ginger and garlic, then add peeled tomatoes,

Step 9: add sugar, salt and pepper, that is, a small amount of white vinegar,

Step 10: cook over low heat until the tomato melts into a thick sauce, then add the ketchup,

Step 11: put the boiled meatballs in

Step 12: wrap the balls with tomato juice,

Materials required:

Clam meat: 200g

Pork stuffing: 300g

Heinz ketchup: 30g

Tomato: 200g

Salt: right amount

Sugar: right amount

Pepper: right amount

Yellow rice wine: right amount

Zanthoxylum bungeanum: right amount

Note: 1. Stir the stuffing of meatballs in a reverse direction instead of back and forth. 2. The proportion of pork stuffing and clam meat should be 3:2, and clam meat should not be too much, otherwise the toughness of Meatballs is not very good. 3. Because yellow rice wine, Chinese prickly ash water, pepper powder and tomato sauce can remove fishiness and increase freshness, there is no need to worry about the fishiness of the prepared seafood balls. The taste is delicious, and the meat is soft, tender and elastic.

Production difficulty: ordinary

Process: water

Production time: half an hour

Taste: other

Chinese PinYin : Qie Zhi Hai Xian Wan Zi