In the Spring Festival, we all want to have a happy reunion together. All kinds of delicious food frying and frying show their magic powers. The star dish in the new year’s Eve dinner belongs to the four happiness balls, which symbolizes the harmony of reunion! The formula borrowed from Nini will be tried today to avoid falling off the chain during the new year. Practice has proved that it tastes very good. It doesn’t taste tight or loose. It has been steamed for 30 minutes and there is not much soup. I feel that the final watering is a little less. It will be better to add more water when making it again. When stirring the stuffing, the whole egg is added first. It feels that adding egg white will be better and more compact. The color of this frying is a little biased. I’m afraid I can’t determine the type. The frying time is a little longer. The lighter color of the next frying will look better. The above is purely my point of view!
500g pork stuffing
10 water chestnuts
A little sesame oil
30g chopped green onion
20G shredded ginger
4 g salt
Proper cooking wine
Appropriate amount of delicious soy sauce
Proper oyster sauce
Step 1Wash the water chestnuts, peel them off and chop them into fine pieces
Step 2All materials are ready, two eggs, 18G starch, 30g onion, 20g ginger, 4G salt, cooking wine, delicious soy sauce, oyster sauce, and an appropriate amount of each
Step 3Pork is sliced, sliced, diced, and then roughly chopped
Step 4Put the meat stuffing into the container, add a spoonful of cooking wine, add a spoonful of soy sauce, a small spoonful of oyster sauce, chopped green onion and ginger, add salt, and stir well in one direction.
Step 5The egg liquid is divided into three meat fillings. Each time, stir evenly. After the egg liquid is completely absorbed, put it down again
Step 6Stir in one direction to make it stronger
Step 7Add starch and stir again to make the meat filling feel more and more tight, sticky and difficult to stir.
Step 8Pour in a little sesame oil
Step 9Add water chestnut
Step 10Stir well and refrigerate for 1 hour to make the meat more compact and easy to operate
Step 11Divide the mixed meat stuffing into 100g pieces, exchange your hands back and forth and beat 50 times to make the meat stuffing more compact.
Step 12Add peanut oil into the pot, heat it to 80%, add balls, fry until golden yellow, and then remove
Step 13Put the fried balls into the plate, steam in the steamer and steam over medium heat for 30 minutes.
Step 14During the steaming of meatballs, boil the pot to make water and wash the rape
Step 15Put 5g salt into the water, blanch the rape, remove it and control the water around the plate.
Step 16Place the steamed balls in the middle of the plate.
Step 17Pour the soup from the steamed balls into the pot, add an appropriate amount of water, put an appropriate amount of thick soup to taste, boil, thicken with water starch, and pour it on the balls.