Sixi meatballs

Overview

During the Chinese New Year, everyone gathers together to have a happy reunion. All kinds of delicacies are fried and fried to show off their magic. The star dish of the New Year’s Eve dinner is undoubtedly the four-year-old meatballs, which symbolizes reunion and peace! I borrowed the recipe from Nini and I will try it out today to avoid getting lost during the Chinese New Year. It has proven to taste very good and the texture is not tight or loose. After steaming for 30 minutes, there is not much soup. I feel that the final pouring sauce is a bit too little. It will be better to add more water when making it. When mixing the filling, I added whole eggs first. I feel that adding egg white will make it better and firmer. The color of the frying this time is a bit heavy. I am afraid that the frying time will be a little longer because of the difficulty in determining the shape. Next time, the color of the frying will be lighter and the color will look better. The above is purely my opinion!

Tags

• hot dishes
• home cooking
• common dishes
• shandong cuisine
• old man
• winter recipes
• lunch
• famous dishes
• chopped green onions
• cooking wine
• egg
• ginger powder
• oyster sauce
• pork stuffing
• starch
• umami soy sauce
• water chestnut
• salt

Ingredients

Steps

1. 1 Have all the ingredients ready

   

2. 2 Wash the water chestnuts, peel off the skin, and chop into fine pieces,

   

3. 3 Put the meat filling into a container, add a spoonful of cooking wine, a spoonful of soy sauce, a small spoonful of oyster sauce, chopped green onion and ginger, then add salt and stir evenly in one direction.

   

4. 4 Divide the egg liquid into the meat filling three times. Stir evenly after each addition. After the egg liquid is completely absorbed, put it down again and stir in one direction to make it stronger.

   

5. 5 Add starch and stir again to make the meat filling feel tighter and tighter. If it becomes sticky, it will be difficult to stir.

   

6. 6 Add a little sesame oil to taste

   

7. 7 Add water chestnuts, mix well and refrigerate for 1 hour to make the meat filling firmer and easier to handle

   

8. 8 Add water chestnuts, mix well and refrigerate for 1 hour to make the meat filling firmer and easier to handle

   

9. 9 Divide the mixed meat filling into 100g pieces, and beat the meat filling back and forth 50 times with your hands to make the meat filling tighter and form a ball.

   

10. 10 Add peanut oil to the pan and heat until 80% hot, add the meatballs, fry until golden brown and take them out

    

11. 11 Place the fried meatballs into a plate, put them into a steamer and steam over medium heat for 30 minutes

    

12. 12 While steaming the meatballs, boil a pot with water, put 5 grams of salt in the water and blanch the rapeseed

    

13. 13 After taking it out, control the water and place it around the plate, and place the steamed meatballs in the center of the plate.

    

14. 14 Pour the soup from the steamed meatballs into the pot, add an appropriate amount of water, and add an appropriate amount of soup to taste

    

15. 15 After boiling, add water starch to thicken the meatballs and pour it over the meatballs.