Corn and pork meatballs
By JaclynZemlak
Compared with the cooking process, the curing of corn and pork meatballs is more time-consuming and laborious, but it is not too difficult. First select the semi-fat and lean pork ground meat, add egg white, cornflour, chopped green onion, minced coriander and corn kernels, beat in one direction three times until it is glued, let the seasoning and the pork ground meat fully mix into the flavor, so that the pork meatballs are tender and smooth in the mouth., sweet and delicious, and you won't get tired even if you eat too much!
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Corn and pork meatballs
1
Place the ground pork meat in a large bowl, add 1/3 tablespoon salt, 1/3 tablespoon chicken powder, 1/2 tablespoon white sugar, 1/3 tablespoon cooking wine, 2 tablespoons cornflour, 1 tablespoon soy sauce, 1 egg white and 3 tablespoons clear water. Mix well and beat in one direction until glue occurs.
2
Add 1/3 tablespoon sesame oil, 1/2 tablespoon chopped green onion and 1/2 tablespoon minced coriander and mix well, beating in one direction until glue is formed.
3
Chop the corn kernels, pour them into the ground pork meat and mix well, beat in one direction until glue is formed, and let stand for 30 minutes to marinate until flavor.
4
Remove the head and tail of the Yunnan melon, wash it, cut it into 0.5 cm thick slices, and drain it on a plate for later use.
5
Grease your hands, grab a suitable amount of ground pork meat, squeeze it into egg-sized pellets, and place it on the Yunnan melon slices on a plate. Add 1 corn grain for each meatball as an embellishment.
6
Boil the water in the pan, add the pork meatballs over high heat and steam for 15 minutes, and then serve the pan.Corn and pork meatballs Make Tips
1. Semi-fat and lean minced pork should be selected to make meatballs. The all-thin minced pork will be dry and hard after steaming, and the taste will be much worse. 2. Beat the ground pork meat in three times until it is glued to make it more delicious and to make the steamed pork meatballs tender and springy in the mouth. 3. The corn kernels should be chopped first, then put into the ground pork meat and mix well to make meatballs. The unchopped corn kernels are difficult to make into pellets, and the meatballs are not tender and smooth enough. 4. Before squeezing the pork meatballs, apply oil to your hands to prevent the ground pork meat from sticking to your hands and make the shape of the squeezed meatballs plump. 5. Use Yunnan melon slices as a mat, add the pork meatballs into the pan and steam them to prevent the meatballs from sticking to the bottom, and also allow the Yunnan melon to absorb the delicious gravy, which is extremely delicious in the mouth.