Add energy to winter(gei dong tian jia dian neng liang si xi wan zi )

Add energy to winter

Introduction:

"It's so cold this winter. It's like the winter when I was a child. I remember when I was a child, my father would make some big meatballs from time to time in winter. The elegant point is Sixi meatballs. No matter I eat them alone, or put them in a casserole with cabbage, frozen tofu and soup, they are all so delicious. So in my memory, winter without meatballs can't be regarded as a complete winter, so today I will make meatballs according to my father's method to relive the taste of home. "

Production steps:

Step 1: 1. Pour 15 grams of cooking wine, 10 grams of salt, 10 grams of soy sauce, 10 grams of raw soy sauce, 10 grams of oyster sauce, 1 tbsp soy sauce, 10 grams of sugar, and 2 grams of pepper into the pork stuffing, stir it up, and put it aside to taste. This step was done ahead of time. I didn't think of shooting, but the weight was very clear and there was no difficulty, so it was OK~

Step 2: make up a picture. I forgot to take these two pictures.

Step 3: 2. Chop black fungus.

Step 4: 3. Chop the water chestnut (don't crush it too much, some granules will taste better).

Step 5: 4. Chop ginger into minced ginger.

Step 6: 5. Put Auricularia auricula, water chestnut and ginger into the meat stuffing, mix well. Then pour in the sesame oil and stir well.

Step 7: 6. Knock three eggs into the stuffing and stir well.

Step 8: 7. Add corn starch and stir well.

Step 9: 8. Add half a pot of salad oil into the frying pan and bring to a high heat until 70%.

Step 10: 9. Pour a little cooking oil into your hand, and then grab a proper amount of meat stuffing to form a proper sized meat ball (because there is no bread crumb in the meat stuffing, so it is soft and difficult to operate).

Step 11: 10. Along the edge of the pot gently into the oil pot (be sure to try to stick to the edge of the pot, do not let the oil spill, so as not to scald). Do not stir, wait for a minute, and then gently push along the edge of the pot spatula, feel the ball has a certain hardness, and then turn over fried. About 5 minutes of frying (the specific time depends on the size of the ball, if the ball itself is very big, it needs to be fried for a while). When the ball is basically shaped, fill it out.

Step 12: 11. Find an empty basin, add 15 grams of scallion, 10 grams of ginger, 3 pieces of large material.

Step 13: 12. Pour in 10g cooking wine, 5g chicken essence, 2G salt, 10g soy sauce and a little pepper (as 1g). Then pour in the right amount of hot water (if there is soup, it's the best, I don't have hot water and chicken essence).

Step 14: 13. Put in the fried balls

Step 15: 14. Put the meatballs into the steamer and steam over high heat for 40 minutes. That's it.

Step 16: 15

Materials required:

Pork stuffing: 400g

Eggs: 3

Water chestnut: 150g

Auricularia auricula: 150g

Scallion: 15g

Ginger: 1510g

Large material: 3 pieces

Cooking wine: 1510g

Old style: 10 grams

Raw soy sauce: 1010g

Oyster sauce: 10g

Soy sauce: 1 tbsp

Salt: 102G

White granulated sugar: 10g

Pepper: 21g

Chicken essence: 5g

Corn starch: 10g

Sesame oil: 15g

matters needing attention: Tip:1. When making this meatball, I didn't put minced green onion. This is my way of doing it. I feel that only minced ginger and water chestnut are put in it. It has a light sweet taste. It's delicious. It's a bit southern (I'm a northern girl). If you like onion flavor, you can also add it. Everyone's taste is different. 2. In the process of frying, because the meat stuffing only relies on eggs and a small amount of starch as the adhesive, the operation is difficult. As long as you don't rush to push the frying for a while after cooking, you will know that the taste of the meatballs is incomparable with bread crumbs and other materials.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Gei Dong Tian Jia Dian Neng Liang Si Xi Wan Zi