Meatballs with tomato sauce

Overview

Round meatballs are a favorite meat dish for many people, and their round appearance is full of meaning. The word "circle" means reunion, perfection and auspiciousness. There is a classic dish in Shandong cuisine-dried croquettes. Dry frying is a well-known method of frying. It refers to the method of seasoning the processed raw materials, adding wet starch paste or wet starch whole egg paste, and frying them in rapidly heated hot oil until they are mature. Just like dry croquettes, high fire is used from beginning to end. Someone asked, isn't it afraid that the outside will be burnt but the inside will not be transparent? Of course, we are not afraid. Our ancestors have already thought of a solution for us: hard, squat and bump, so that the small meatballs in the hot oil can not only be cooked but also charred on the outside and tender on the inside. It is really amazing. First, we need to put oil in the pot and heat it over high heat. When it is 50% hot, use a spoon or directly use your hands to put in the small meatballs. The chef reminds you that it is better to use your hands, which feels faster and more accurate. Heat the oil in the pot over high heat while frying the meatballs. It is best not to take more than 3 minutes from the time the first meatball is put into the pan to the last one into the oil. During this period, you must use a slotted spoon to keep turning the meatballs in the pot, so that all the meatballs will not stick together. After the last meatball is put into the oil, fry it for a while. If you feel that the skin of all the meatballs is hard, use a slotted spoon to take out all the meatballs. Continue to heat the oil in the pot until it is about 70% hot. Put all the meatballs into the pot again. This time, the main purpose is to let the meatballs color. After that, there are the steps of squatting and tossing. The purpose of squatting is to slowly heat the meatballs, instead of sitting on the fire all the time, so that the meatballs will not be burnt on the outside and undercooked on the inside. The function of tossing is to make the meatballs have a crispier texture in the constant collision with the colander. The meat of dry croquettes is generally chosen from the front buttocks, with a fat-to-lean ratio of about 5:5. Some people are also willing to choose pork belly or rear buttocks. In fact, the taste is similar. The only thing to note is that the meat in the dry croquettes must be fat, so that the fried balls can be moist. The traditional method is to cut the meat into slices, then into shreds, then into dices, and finally chop it repeatedly. Now that you have a meat grinder, you don’t have to do this trouble. You can grind the meat into the meat grinder twice. The meat of dry croquettes must be particularly delicate. In addition, after adding the seasoning to the meat filling, you need to keep grabbing and smashing it to make the meatballs firm. This action can only be done by hand. The purpose of grabbing and throwing has two purposes. One is to make the meat of the meatballs more chewy, and the other is to make the starch in the meat filling quickly and evenly integrate into the meatballs. Otherwise, it will be difficult to achieve complete integration by just stirring the meat filling with your hands. If there are any starch blocks that have not melted, the pan may explode during frying.

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• chives
• egg
• fish stuffed with soy sauce
• onions
• pork belly
• black pepper
• fish sauce
• salt
• tomatoes

Ingredients

Steps

1. 1 Ingredients: 500 grams of pork belly Ingredients: appropriate amounts of chives, tomatoes, onions, 2 eggs Seasonings: 10 grams of salt, 2 tablespoons of fish stuffed soy sauce, 1 tablespoon of fish sauce, 2 teaspoons of black pepper

   

2. 2 Chop the chives into mince and cut the pork belly into large pieces and set aside

   

3. 3 Place pork belly, minced chives, and eggs into a mixing barrel

   

4. 4 Set the food processor to the trap setting and puree the meat

   

5. 5 Add 10 grams of salt, 2 tablespoons of fish-stuffed soy sauce, 1 tablespoon of fish sauce, and 2 teaspoons of black pepper, and continue stirring until the meat is thickened

   

6. 6 Take out the minced meat and heat oil in the pot

   

7. 7 When the oil temperature is 80% hot, grab the stuffing with your left hand and squeeze the meatballs into the pot one by one from the tiger's mouth of your left hand. After the meatballs float, scoop them all out with a slotted spoon, and then add the next batch of meatballs for frying

   

8. 8 Cut the tomatoes and onions into small pieces, take another pot, put the tomatoes and onions into the pot and stir-fry

   

9. 9 Pour in water and simmer over low heat. Add the fried meatballs into the pot and simmer together. Add a little salt to taste