Yuko-san
By VicentaLakin
It's cold this winter. It's like winter when I was a kid. Remember that when I was a kid in the winter, my dad used to make some big meatballs from time to time, and it was so delicious, either alone or in a casserole or a bowl of cabbage tofu with soup. So the winter without the pills in my memory was not a full winter, so today I made the pills the way my father did, and rekindle the smell of the house。
Recipe Recommendations
- pork stuffing 400 grams
- eggs of 3
- water chestnut 150 grams
- black fungus 150 grams
- green onions 15 grams
- ginger
- aniseed 3 petals
- cooking wine
- soy sauce 10 grams
- soy sauce
- oyster sauce 10 grams
- soybean paste 1 tablespoon
- salt
- white granulated sugar 10 grams
- pepper
- chicken essence 5 grams
- corn starch 10 grams
- sesame oil 15 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Yuko-san
1
1. To pour 15 grams of wine, 10 grams of salt, 10 grams of old smoke, 10 grams of raw smoke, 10 grams of beryllium oil, 1 spoon of soybean sauce, 10 grams of white sugar and 2 grams of pepper powder into the pork plaster, so as to stir up and put it on the side. It's done ahead of schedule. I don't remember making a film. It's not too much
2
Add a picture of these two。
3
2. Scraped black wood。
4
Cracking (not too shredded with some particles, better taste)。
5
4. Cracking ginger into ginger。
6
5. Put black wood, gills and ginger together in the fragrances of the fragrance, so that they can be smoothed. And pour it into the perfume and evenly mix it。
7
6. Plug three eggs into the meat pie and mix them evenly。
8
7. Put corn starch in flat。
9
The frying pan was poured into half-pot salad oil, and the fire started and burned to 70% heat。
10
9. Put a little edible oil in the hand and grab a proper amount of meat, forming the right size of the meat mass (because it is softer to operate because it does not contain material such as bread slag)。
11
10. Lightly put along the side of the pot into the pan (must keep it as close as possible and do not let the oil spill in order to avoid burns). Hold still, hold still for a minute, then gently push along the side of the pot with a pot shovel, and feel a certain hardness in the ball and turn it on. About five minutes (the size of the ball is still to be seen at the exact time, and a little longer if the ball itself is large) and the pill is basically stereotyped and flourishing。
12
Find an empty basin, put 15 grams in onion, 10 grams in ginger, 3 petals in large。
13
12. Inverted wines of 10 grams, chickens of 5 grams, salt of 2 grams, raw smoke of 10 grams and pepper powder of slightly less (considered as 1 grams). And pour the right amount of hot water。
14
13. Put the fried balls in
15
14. Put the ballballs in the steam pan and steam the fire for 40 minutes. It's okay。
16
Here we goYuko-san Make Tips
Tip: 1. When preparing the filling for these meatballs, I did not add minced green onions. This is my family's method. I feel that using just minced ginger paired with water chestnuts provides a subtle sweetness that tastes delicious and has a bit of a Southern feel (even though I am a Northern girl, haha). If you prefer the taste of green onions, you can add them, as everyone's tastes differ. 2. During the frying process, because the meat filling relies only on eggs and a small amount of starch as a binder, the operation is a bit difficult. As long as you don't rush to move them around after they enter the pot and let them fry for a while, they will turn out fine. Once the meatballs are cooked, you will know that the texture is incomparable to those made with added ingredients like breadcrumbs.