Mutton balls(yang rou wan zi )

Mutton balls

Introduction:

"The day before yesterday, when I picked up nano, I chatted with a parent. She said that she always bought fish balls from a family in the market, which was her hometown. She felt that it was not bad. Mi Ma went to buy them yesterday and ate them well. However, the fish balls originally bought for nano were not allowed to be eaten by nano. The reason is that to make such fish balls, pig fat must be added to the materials, and Mi Ma did not dare to eat them for nano. Now a little smell "pig" is afraid of the feeling, be careful, baby cough up really frightening. Promised to buy fish in the afternoon, but didn't buy suitable fish in the afternoon. At night, he coughed again, and the fish balls he had planned to make turned into mutton balls. "

Production steps:

Step 1: material drawing. Please ignore the mushrooms. They were originally prepared to make soup. As a result, it was too late for the children to pick them up from the kindergarten. They were hungry and simmered instead.

Step 2: cut scallion and ginger into large pieces and soak them with water.

Step 3: change the mutton into a knife, remove the fascia and cut it into large pieces.

Step 4: Chop slowly with a knife and pick up the white tendons while chopping.

Step 5: chop the meat until it's broken, put in a bowl, and pour in the ginger water. The amount depends on the amount of meat. I used a kilo of meat and added about 50 grams of water.

Step 6: beat the meat and water into minced meat paste directly in a bowl with a portable blender. It's hard to cut meat into meat with a knife.

Step 7: add salt, sugar, soy sauce and oyster sauce to the minced meat, and grasp with your hands until the paste is strong.

Step 8: remove the fascia as much as possible.

Step 9: add olive oil to the minced meat paste in several times, and use your paws until the oil is completely dissolved. I've added the figure three times.

Step 10: take a clean pot, add water to about 40 degrees, turn off the fire, I used to squeeze balls in this way.

Step 11: after all the balls are squeezed, open fire and cook them. During this time, remove the floating powder.

Step 12: when all the balls are changed and floating on the water, you can turn off the fire and keep the balls in the water. The soup is delicious. You can cook the soup directly.

Step 13: cut the onion into a bowl of water. (it's not shown in the picture. My daughter is in a hurry to eat. She's in a hurry.)

Step 14: stir fry onion with oil,

Step 15: stir fry the meatballs, add a spoonful of water to boil the meatballs, drizzle the soy sauce, add a little salt, cover the meatballs, boil a little, drizzle the starch water, take the juice out of the pot, and put the coriander on.

Materials required:

Mutton: moderate

Scallion: right amount

Ginger: right amount

Onion: right amount

Coriander: moderate

Salt: right amount

Soy sauce: moderate

Pepper: right amount

Olive oil: right amount

Sugar: right amount

Note: when making meatballs with lean meat, you must add water and oil, otherwise the meatballs taste bad. If not avoid lard, you can add some, taste will be better. Because I don't have it on hand. If I have it, I can add some chicken oil. It's delicious. It's just as delicious without vegetable oil. The water temperature should not be too high when making pills. It's best at about 40 degrees. Cooked meatballs should be kept in water, so that the taste will always be very good. It's OK to stew, stew and make soup. It's very convenient. The portable blender is very convenient, fast and easy to clean. It's a good kitchen helper.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yang Rou Wan Zi