Slippery meatballs are a popular dish, which has won elegant taste and the table of ordinary people.
It's just that the production of this meatball is very troublesome. Ordinary people eat in markets or shopping malls, unless they do it at home during the Chinese New Year holidays, and rarely do it at home.
Most of the products sold in shopping malls are industrialized and made by machines, as well as various preservatives and food additives. Looking at various colors, the taste is still different from that made at home.
About 500 grams of fresh pork stuffing, chopped green onions and two slices of ginger into fine powder. In my uncle's words, I want green onions and ginger, that is, more onions and ginger. )
Four or five eggs, drain the egg whites and put them in the meat stuffing. Put the egg yolk in another container for later use.
Stir well.
A little salt and a little starch. Continue to stir, add starch and add a little water if it is a little dry. At this time, the clear fragrance of meatballs naturally floated out, which was very appetizing.
The hardness of retrogradation after adding starch should be that a pill can come out with a fist.
In this way, the real ball pit will come out.
Prepare a spoon, a small bowl with a proper amount of water, a colander and a large container with a proper amount of cold water.
Add the right amount of water to the pot and start to boil. It is this water temperature that is particularly important. The first time I learned to cook, I made a pot of meat sauce because of the water temperature. The past is unbearable! Okay, let's get down to business.
When the water boils until white bubbles appear around the pot, it can be changed from a big fire to a small fireball to start cooking.
Spoons and hands may stick after putting balls several times, so stick some water in the prepared small bowl. When the meatballs are about to enter the pot, change the small fire to medium fire. At this time, gently push the meatballs in the pot with a colander to avoid sticking to the pot. When you feel that the pot is full and you can't put it down any more, cook it over high fire.
Turn off the heat for three or two minutes after the pot boils. Don't cook it for too long, lest it be boiled. Take it out and put it in cold water.
Beat two more eggs in the remaining yolk to make an egg skin.
Wash the fungus, tremella and cucumber and cut them into diamond-shaped pieces, cut the egg skin into triangles, add some coriander, preferably carrots, and cut a little for later use.
Put water in the pot, add appropriate amount of meatballs, fungus, tremella and egg skin, add cucumber after boiling, and then burn for a while, so that the cucumber will be tasteless, and season with salt.
Take a sea bowl and put a little more white vinegar and pepper in it. Monosodium glutamate, sesame oil and coriander are appropriate.
Put the meatballs cooked in the pot into the sea bowl. A bowl of sweet and sour meatball soup came out like this.
On this Mid-Autumn Night, I ate meatballs, but I drank my hometown! The taste is hometown!
Well, that's all. I hope my words and pictures can bring you a moment of leisure.
Kunyujing