Corn pork balls(yu mi zhu rou wan )

Corn pork balls

Introduction:

"Compared with the cooking process, the pickling of corn pork balls takes more time and effort, but it is not too difficult. First select the half fat minced pork, add egg white, cornmeal, scallion, coriander powder and corn kernels, beat it in one direction in three times until gelatinization, let the seasoning and minced pork fully mix and taste, make the pork balls taste tender and smooth, sweet and delicious, even if you eat too much

Production steps:

Step 1: put minced pork into a large bowl, add 1 / 3 tbsp salt, 1 / 3 tbsp chicken powder, 1 / 2 tbsp sugar, 1 / 3 tbsp cooking wine, 2 tbsp raw powder, 1 tbsp soy sauce, 1 egg white and 3 tbsp water, mix well, beat in one direction until gelatinization.

Step 2: add 1 / 3 tbsp sesame oil, 1 / 2 tbsp scallion and 1 / 2 tbsp coriander powder, mix well, beat in one direction until gelatinized.

Step 3: Chop corn kernels, pour into minced pork, mix well, beat in one direction until gelatinized, and let stand for 30 minutes to marinate.

Step 4: remove the head and tail of Yunnan melon, wash it, cut it into 0.5cm thick slices, and place it on a plate for later use.

Step 5: apply oil on both hands, grab a proper amount of minced pork, squeeze it into an egg sized ball, place it on the Yunnan melon slices in the dish, and each ball is decorated with 1 corn.

Step 6: Boil the water in the pot, put in the pork balls, steam for 15 minutes over high heat, then out of the pot.

Materials required:

Minced pork: 500g

Corn: moderate

Salt: 1 / 3 tbsp

Chicken powder: right amount

Note: 1. You should choose half fat and thin minced pork to make meatballs. The whole lean minced pork is dry and hard after steaming, and the taste will be much worse. 2. The minced pork is beaten until gelatinized three times to make it taste better and the steamed pork balls taste fresh and tender. 3. Corn should be chopped first, and then put into minced pork to make meatballs. Corn without chopping is difficult to make meatballs, and the taste of Meatballs is not smooth enough. 4. Before squeezing and kneading the pork balls, oil your hands to prevent the minced pork from sticking to your hands and make the shape of the extruded meatballs full. 5. Yunnan melon slices are used as a cushion, put into the pork balls and steamed to prevent the meatballs from sticking to the bottom. At the same time, Yunnan melon absorbs the delicious gravy, which is very delicious.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Mi Zhu Rou Wan