A dish that parents often cook at home since childhood can be cooked all year round. Elastic meat stuffing is combined with various seasonings. The boiled soup is delicious and light, and the meatballs are elastic and juicy. They don't need much chewing at the entrance, and have good nutrition absorption, which is especially suitable for the elderly and children.
Materials?
500g pork.
Luffa half root
Auricularia auricula proper amount
Ginger 10 tablets
Garlic 3 cloves
2 shallots
Proper amount of salt
Appropriate amount of pepper
Appropriate amount of chicken essence
Proper amount of soy sauce
An egg
2 tablespoons starch
Clear water half bowl
How to make clear soup balls?
Try to choose the shoulder meat when buying pork, the meat stuffing is tender. The ratio of fat meat to lean meat is between 4:6 and 3:7. If the fat is less, it will feel tender, and if it is more, it will probably be cooked.
Please click to enter a picture description.
Cut the meat into thin slices and filaments respectively.
Please click to enter a picture description.
Put the two kinds of shredded pork together and finely chop them with a knife ... You can also choose to use a meat grinder, but it is not as delicate as the repeatedly chopped meat.
Please click to enter a picture description.
After the ribs are spread out, pile them up and continue until the white fat does not exceed the size of mung beans visually. I cut it twice 10 for more than 0 minutes.
Please click to enter a picture description.
Chop onion, ginger and garlic. The thinner the better.
Please click to enter a picture description.
Put the minced meat in a bowl, add the minced onion, ginger and garlic, add two spoonfuls of starch, add the egg white (this is eaten at home, so the whole egg is added, which doesn't have much effect), and add the right amount of pepper and chicken essence.
Please click to enter a picture description.
Add a small amount of water, start stirring, and add a proper amount of salt after all the stirring starts. Adding water will appear very thin, and the meat will stick after adding salt.
Please click to enter a picture description.
Keep stirring in one direction, not in the opposite direction. I stir it with a stainless steel spoon or other convenient tools. The purpose is to fill the meat with small bubbles, so that it will be elastic and tender to eat.
Please click to enter a picture description.
In the process of mixing, if you feel dry, continue to add a small amount of water, not much at a time, because it is easy to push away and it is sticky when mixing. After about 10 minute, my hands are sore > _ <
Bring the pot to a boil, first add towel gourd strips and black fungus and stir-fry until raw. Add a spoonful of soy sauce to taste.
Please click to enter a picture description.
Stir-fry for half a minute and add water. Add three bowls of cold water. It must be very cold. Turn on a big fire, boil water and eat meatballs at the same time.
Please click to enter a picture description.
Dip a spoon in water, scoop up the stirred meat, scoop it as round as possible, and put it into the water from the side of the pot.
Please click to enter a picture description.
One-sided, the water gradually boils, and soon after pouring, the water will soon boil. After the water boils, gently turn the meatballs at the bottom of the pot with a spatula to make them evenly heated up and down to avoid sticking to the pot.
Please click to enter a picture description.
Cook over high fire, and add a proper amount of salt to the soup according to your own taste. After two minutes, the meatballs will all turn white and float. It doesn't matter. Sprinkle a proper amount of pepper and take out the pot.
Please click to enter a picture description.
skill
The proportion of fat and thin should be appropriate, and the minced meat must be fine. Meat stuffing that is too thick is not easy to bond.
Stir in the same direction and add water bit by bit until it is sticky and easy to push away, and it is rich in small bubbles.
If the meat is not sticky, you can try adding some salt.
Add cold water to keep the fire burning. Don't cook for a long time after the water boils, or it will boil or not boil. Two minutes is enough.
If you don't like loofah, you can also add wax gourd, Chinese cabbage or other vegetarian dishes. If you want to add vermicelli or mushrooms, soak them in advance.