Braised Sixi Meatballs
Braised Sixi meatballs have a rosy color, a fresh and salty taste, and a soft and waxy taste; they have the fresh aroma of pork, the refreshing taste of water chestnuts, and the fragrance of mushrooms. It gives people a super enjoyment to their taste buds. It is a delicacy to accompany wine, a good dish to accompany rice, and a tonic for patients.
Recipe Recommendations
- water chestnut of 3
- mushrooms 3 flowers
- bread crumbs 40 grams
- eggs 1 piece
- rape 9 trees
- wolfberry fruit 9 capsules
- refined salt 1 teaspoon
- MSG 1 teaspoon
- cooking wine 2 teaspoons
- soy sauce 2 teaspoons
- soy sauce 1 teaspoon
- soy sauce 1 teaspoon
- oyster sauce 1 teaspoon
- vegetable oil appropriate amount
- white sugar 2 teaspoons
- sesame oil 1 teaspoon
- water starch appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Braised Sixi Meatballs
1
400 grams of pork tenderloin, 1 egg, 5 water chestnuts, 3 mushrooms, and 9 rapeseed.
2
Cut onion and ginger into minced powder
3
Wash the mushrooms, cut off the roots, peel and wash the water chestnuts.
4
Cut the mushrooms into fine particles, and dice the water chestnuts.
5
40g bread crumbs
6
When blanching rapeseed, add some vegetable oil and salt, cool to squeeze out the water, insert a wolfberry at the root and surround it around the plate.
7
Put the minced meat into a container, add appropriate amount of refined salt, cooking wine, soy sauce, water, monosodium glutamate, and white sugar, and whip hard to make the minced meat sticky, knock in the eggs, add bread bran, water chestnut powder and mushrooms, stir well for use;
8
Divide the prepared meat paste into four equal parts, dip your hands in water, take one of them, hug it with both hands and beat it to make the meatballs clear of air, place it on a plate after cooking, and finish the 4 pieces. Wait until fried.
9
Add oil to the pan and cook until it is 60% hot, add the meatballs and fry them slowly, turning the dough frequently, and beware of being fried. Remove when the meatballs are golden yellow and control the oil. Raise another pot, add appropriate amount of water, soy sauce, soy sauce, oyster sauce, monosodium glutamate, refined salt, cooking wine, and white sugar to bring to a boil. Add 4 meatballs and bring to a boil over high heat. Turn to medium heat and simmer for 6 minutes. When the soup becomes thick, take the pot and place the meatballs on the plate around the edge, mix the soup in the pot with a slightly thick sauce, sprinkle with sesame oil and pour on the meatballs.
10
Dinner is readyBraised Sixi Meatballs Make Tips
When frying meatballs, be sure to use a flat-bottomed non-stick pan. The oil temperature should not be too high. After shaping, turn frequently to avoid the meatballs being too big and the side near the bottom of the pot is easy to paste. After the meatballs are fried, when starting another pot, you should not add too much soy sauce to avoid the color being too heavy.