"Huizhou Meatballs" is one of the authentic Anhui cuisine varieties. The finished product has well-proportioned grains and a shiny color. The meatballs are white and taste delicious. They are soft and nutritious. They are very suitable for the tastes of the elderly and children. Because the glutinous rice adhered to the meatballs is transparent and shaped like pearls, it is also called pearl meatballs. Because its dishes were widely spread in Huizhou and are a common local folk dish, they are called Huizhou meatballs in the Huizhou recipe.
Anhui cuisine is good at cooking, steaming, stewing, etc., and pays attention to fire; it is characterized by large sauce and heavy oil, simple and affordable, good at maintaining the original flavor, and very popular among diners. Huizhou meatballs are the most typical steamed dish in Anhui cuisine. They are also a very affordable and simple home-cooked dish. Because of their ordinary ingredients and simple preparation, they are actually a common dish on people's tables and are deeply loved by people. I like to give it a try when I have nothing to do on Sundays. It can cultivate the taste of cooking and taste the delicious food of life, making it the best of both worlds.
Huizhou meatballs
Recipe Recommendations
- pork stuffing 300G
- onion one
- quail eggs of 7
- eggs appropriate amount
- spiced powder appropriate amount
- sugar appropriate amount
- salt appropriate amount
- broth appropriate amount
- starch appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Huizhou meatballs
1
The glutinous rice should be soaked for more than 12 hours in advance, and the water should be controlled when used; the quail eggs should be cooked and peeled for later use.
2
Chop the onions and set aside.
3
Add chopped onion, ginger foam, five-spice powder, salt and a little sugar to the meat filling, add a little egg liquid and stir well.
4
Add a little starch and grasp evenly with your hands.
5
Dip quail eggs with some egg liquid first, then roll with dry starch.
6
Take a spoonful of meat paste and place it in your palm, press flat, and add a starch-wrapped quail egg.
7
Hold it again and rub it into a round ball.
8
Roll on a layer of glutinous rice soaked in water.
9
After setting the plate, put on the pan and cook for about 20 minutes.
10
Stir fry, add stock, salt, and chicken essence to boil, add water starch.
11
Drizzle the steamed meatballs with the freshly dipped sauce.Huizhou meatballs Make Tips
1. Glutinous rice must be soaked in water for at least 12 hours so that the steamed rice will become soft and glutinous. 2. When there is no soup at home, you can choose strong soup treasure.