Braised elephant eye meatballs
By VicentaLakin
Recipe Recommendations
- pork stuffing 500 grams
- quail eggs 500 grams
- lotus root 300 grams
- steamed bread one
- vegetable oil appropriate amount
- sesame oil appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- MSG appropriate amount
- spiced powder appropriate amount
- starch appropriate amount
- ginger appropriate amount
Steps for Braised elephant eye meatballs
1
Prepare all ingredients.
2
Add soy sauce, cooking wine, shredded ginger, five-spice powder, salt, starch, sesame oil and chicken essence to the meat filling. Stir evenly in one direction, and beat with your hands until sticky.
3
Cook quail eggs in water.
4
Peel the quail eggs and set aside.
5
Cut steamed buns into slices and soak them in cold water to form batter.
6
Wash and peel the lotus root, and chop it.
7
Add the chopped lotus root to the beaten meat filling and stir well.
8
Squeeze the steamed bun paste to dry and put it into the beaten meat filling.
9
Stir well until thick.
10
Take a spoonful of meat filling, press it flat on your hands, place the quail eggs on the pressed patty, gently wrap them up and round them.
11
Do it one by one.
12
Pour into an oil pan with an oil temperature of 80% hot
13
Fry until the surface is golden brown and remove.
14
Cut the onions into sections, shred the ginger, and prepare an star anise for later use.
15
Leave the base oil in the pan and saute the ingredients until fragrant. Add green onions and ginger and stir-fry until fragrant.
16
Add water, soy sauce, sugar and salt to boil.
17
Add the fried meatballs, boil the soup and turn off the heat.
18
Simmer until the soup is dry and concentrated.Braised elephant eye meatballs Make Tips
Adding steamed buns to the meatballs can make the meatballs softer. You can fry a few more meatballs at a time, put them in the refrigerator, and take them as you eat. You can also add mushrooms, tofu, water chestnuts, etc. to the filling.