Sweet and sour meatballs

Overview

Sweet and sour meatballs, bright and colorful, sweet and sour in taste. With its beautiful shape, it is very suitable for banquet dishes, adding a sense of celebration and surprise to the table.

Tags

• hot dishes
• appetizers
• home cooking
• cooking wine and other seasonings for meat fillings
• meat filling
• stock
• sugar
• vinegar
• water starch
• tomato sauce

Ingredients

Steps

1. 1 Prepare ingredients: meat filling: 500g, cooking wine: 3 spoons, soy sauce: 4 spoons, white pepper: 1 tsp, sweet noodle sauce: 2 spoons, salt: 6 grams, sesame oil: 4 spoons, egg: 1, starch (for stuffing): 2 spoons, onion and ginger: appropriate amount, steamed bun residue: 3 spoons.

   

2. 2 Prepare ingredients: tomato sauce: 5 spoons, sugar: 6 grams, water starch (for sauce): a little. Vinegar: 2 tablespoons, stock: a little.

   

3. 3 Beat the minced meat. The step of filling the meat may seem simple, but there are still some key tips. For example, the order in which seasonings are added, the direction of whipping, etc. Add the seasonings in the order below. The meat filling will be more fragrant than pouring all the seasonings into the meat filling. You may wish to give it a try. First, add cooking wine and soy sauce to the meat filling, stir and mix thoroughly.

   

4. 4 Add ground ginger and white pepper and continue beating.

   

5. 5 Pour an appropriate amount of water into the meat filling, so that the meat filling will be very soft and glutinous.

   

6. 6 Add sweet flour sauce and salt and stir evenly.

   

7. 7 Sprinkle in the minced scallions, do not stir them first, and pour an appropriate amount of sesame oil on top of the minced scallions. The advantage of doing this is that the onion flavor is wrapped in oil and then continued to be whipped. The entire whipping process should always be in one direction.

   

8. 8 Finally add eggs, starch, and steamed bun residue. The addition of steamed bun dregs will make the meatballs extra fluffy and elastic. If you find it troublesome, you can skip adding it, but the taste will be slightly inferior. You have to ask, how are steamed buns made? Peel off the scalp of the steamed buns, dry the steamed buns, cut them into small pieces, then gently twist them with a rolling pin, and the steamed bun residue is ready.

   

9. 9 Shape the meat filling into balls. Here we use the technique of Nan Jian Meatballs, where the meatballs are flattened and fried.

   

10. 10 Pour oil into the pot. When the oil temperature is 50% to 60% hot, place the meatballs into medium heat and fry. Do not turn over in a hurry to prevent the meat filling from scattering. When one side is golden brown, flip over and fry the other side. Fry the meatballs until both sides are golden brown, remove and control the oil.

    

11. 11 Simmer the meatballs in stock until fully cooked. If you don't have broth, you can use water instead.

    

12. 12 Mix tomato sauce, sugar, vinegar and appropriate amount of water into a bowl. Pour the base oil into the pot. After the oil is hot, pour the juice into the bowl and simmer over medium heat. During this period, use a shovel to stir constantly to prevent the pot from burning. Depending on the thickness of the sauce, add an appropriate amount of water starch to thicken it, pour the meatballs into the pot, and hang the sauce evenly on the meatballs.

    

13. 13 Serve on a platter. You can add some small rapeseed for decoration, it is very beautiful.

    

14. 14 Food is an emotion,

    

15. 15 It permeates the food one makes,

    

16. 16 Affect yourself and others,

    

17. 17 Make delicious food with a relaxed and optimistic mood,

    

18. 18 Serving food with such emotions,

    

19. 19 That is the warm life of deliciousness and happiness!