When this New Year dish is served, will it shine and the appetite will be full of excitement? Each small meatball, wrapped in golden egg strands, is like a small hydrangea, indicating that the new year will be full of gold and silver bricks and abundant wealth.
--It's the New Year!!!
Yunsi meatballs
By BradenVon
Recipe Recommendations
- pork stuffing 140g
- eggs one
- ginger 5g
- shredded chives 5g
- water starch 60ml
- soy sauce 20ml
- white pepper 1g
- chicken essence 2g
- water appropriate amount
- oil appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Yunsi meatballs
1
Prepare the main ingredients.
2
Add shredded green onions and shredded ginger to the meat filling, and add soy sauce.
3
Add a little white pepper.
4
Add 30ml of water starch and stir clockwise with chopsticks. After the water starch is absorbed, add 15ml of water starch and continue to stir clockwise. The meat filling is ready.
5
Beat the eggs.
6
Apply a thin layer of oil to a non-stick frying pan with oil, and pour in the egg liquid when it is 50% hot over medium heat.
7
Turn the pan to spread the egg liquid evenly across the bottom of the pan. Wait until the surface solidifies, and use a wooden shovel to gently remove the egg skins along the edge of the pan.
8
Use a knife to cut off the egg skin at the edge, and then cut into filaments 0.2 cm wide and 4.5 cm long.
9
This is the shredded egg.
10
Dip your hands in water, take about 20g of meat paste into meatballs, roll with shredded eggs, and place into a plate.
11
Make all the meatballs in turn.12
Place the plate in a steamer, bring to a boil over high heat, and continue to steam for 13 minutes, then serve out.
13
Place the plate in a steamer, bring to a boil over high heat, and continue to steam for 13 minutes, then serve out.
14
Decant the soup on the plate and add a little water and chicken essence.
15
Add 15 ml of water starch, thin sauce, and pour on the meatballs.Yunsi meatballs Make Tips
1. It is best to have a fat-to-lean ratio of 4:6 in the meat filling. The meatballs made in this way are fat and lean, tender, smooth and elastic. 2. The meat filling must be stirred vigorously in one direction. It is considered to be well stirred until there is resistance to stirring, the meat is sticky, or even the wire drawing. 3. Don't make meatballs big. If they are too big, they will not be easy to steam. 4. The egg skin must be shredded thin so that the shape will be beautiful.