Longan meatballs
Ingredients: soy sauce,chicken essence,salt,rape,water chestnut,eggs,pepper,white sugar,cooking wine,onion,Jiang,starch,pork stuffing
Recipe Recommendations
- pork stuffing appropriate amount
- water chestnut appropriate amount
- rape appropriate amount
- onion appropriate amount
- starch appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- eggs appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Longan meatballs
1
Look at the ingredients
2
Peel water chestnuts and soak them in water to avoid oxidation.
3
Chop water chestnuts and crisp bamboo shoots for later use.
4
Cut the onion and ginger into minced ground, cook and peel the quail eggs for later use.
5
Put the meat filling in a basin, add chopped green onions and ginger, cooking wine, soy sauce, pepper, eggs, water chestnut and crisp chopped bamboo shoots, salted chicken essence, and a little sugar. Stir together until hard.
6
Put the stirred meat paste in your hands, wrap it with quail eggs, and make it into meatballs.
7
Then dip in thinner batter.
8
Put in oil pan and fry until set.
9
Fry until golden brown and remove.
10
Put in a steamer and steam for 30 minutes.
11
Put the rapeseed blanched water on a plate.
12
Put the steamed soup into the pan, add a little soy sauce and MSG, a little sesame oil to boil, and pour in water starch to thicken.
13
Look at the cooked meatballs