Sixi meatballs are a dish that is often eaten during festivals and festivals. It is also a dish with a beautiful meaning. The fat and lean meat is stewed until red and shiny. It is served with green green vegetables. The bright colors and the tangy aroma are strong. The meat and juice are really irresistible.
This Huaiyang famous dish is quite popular in my family. I made a mini version for the convenience of making it. It's super enjoyable to eat one bite.
Sixi meatballs are rich in high-quality protein and essential fatty acids, and provide heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia. It has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; however, due to the high cholesterol content in pork, obese people and people with high blood lipids should not eat more. Water chestnut contains the highest phosphorus among root vegetables. It can promote human growth and development and maintain physiological functions. It is of great benefit to the development of teeth and bones. It can also promote the metabolism of three major substances: sugar, fat and protein in the body., regulate acid-base balance. Therefore, it is very suitable for children to eat. Rapeseed is rich in calcium, iron and vitamin C. In addition, carotene is also rich and is an important nutrient source for maintaining the growth of human mucosa and epithelial tissues.
Mini Sixi Meatballs
Recipe Recommendations
- pork 250 grams
- water chestnut of 3
- Jiang 1 small piece
- onion a piece
- eggs appropriate amount
- small rapeseed one
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- cooking wine appropriate amount
- sugar 1 teaspoon
- starch appropriate amount
- sesame oil 1 teaspoon
- white pepper appropriate amount
- salt 2 tsp
Steps for Mini Sixi Meatballs
1
Wash and chop the pork.
2
Wash and peel the water chestnut, cut it into small pieces, and cut the green onion and ginger into the powder.
3
Whisk the eggs into the meat filling, add cooking wine, soy sauce, shredded green onion, shredded ginger, shredded water chestnut, sesame oil, appropriate amount of white pepper powder and salt, stir in one direction.
4
After stirring well, dry the starch or mix well in one direction.
5
Take an appropriate amount of meat paste and place it in the palm of your hand, and exchange your hands back and forth to beat the meat ball so that the meat ball becomes firm and shaped as the two hands alternate.
6
Pour 70% of the oil into the pan and heat it up, add the meatballs, fry until the surface is golden brown and remove.
7
When 50% of the oil is poured into a frying pan, add two slices of ginger, stir-fry over medium to create the fragrance, add light soy sauce, soy sauce, sugar, and add appropriate amount of water.
8
Add the fried meatballs, bring to a boil over high heat, turn to low heat, cover and simmer for about 30 minutes.
9
When the meatballs are about to come out of the pot, boil the rapeseed in the pot, add a few drops of oil and add a little salt. Add the rapeseed and blanch until it has just changed color. Remove it and place it on the plate.
10
Change the meatballs to high heat and collect the soup. After the soup is thick, turn off the heat and place the stewed meatballs on a rapeseed plate.Mini Sixi Meatballs Make Tips
1. It is best to choose fat and lean ones for pigs. It is best to chop the meat yourself, rather than chop it into meat paste, otherwise the taste will not be good. 2. Repeatedly beating meatballs in your hands can make the taste strong and elastic. 3. The meatballs don't need to be fried for too long, just fry them into shape.