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[Jindu Food ]Zhaoyuan Meatballs

Features:

The texture is soft and crispy, the soup is clear and fresh, sour, spicy and salty.

Efficacy:

This dish is rich in nutrients such as protein, calcium, phosphorus, iron, vitamins and carbohydrates. It also contains a large amount of fiber, which has the function of nourishing liver yin and nourishing kidney fluid. , convenient function.

"Shandong Steamed Balls" is also called "Zhaoyuan Steamed Balls". "Zhao Yuan" - attracting guests from far away, just shows the simple hospitality of Shandong Lu people. "Zhaoyuan meatballs" is a famous hometown-style dish in Zhaoyuan, Shandong.

"Zhaoyuan Meatballs" are rich in ingredients. Not to mention ordinary seasonings, the main ingredients include lean pork, pork fat, eggs, dried shrimps, carrots, cabbage hearts, coriander, fungus, There are nearly 10 kinds of onions, etc. Rice is good for cooking. With such rich ingredients, coupled with careful and slow cooking, the delicacies are naturally something to wait and see.

As the name suggests, the meatballs are neither deep-fried nor pan-fried, but steamed in a cage with mist. After steaming, pour the flavored soup into them and serve. Among the circles of oil flowers, the emerald green coriander, dark brown fungus, and golden egg skin are dazzling. First, take a large meatball, which is soft and tender, fat but not greasy, and full of mellow flavor. Next comes the soup, which is sour, spicy, salty, and fragrant. It is so hot that it reaches the stomach and intestines. It has a unique flavor, but it is a big dish for a banquet and is very popular.

Main ingredients:

500 grams of lean pork, 25 grams each of carrageen, black fungus, and dried shrimps, 100 grams of cabbage heart, 50 grams of coriander, and 2 eggs.

Ingredients:

Appropriate amounts of chopped green onion, ginger, refined salt, monosodium glutamate, vinegar, pepper noodles, clear soup, and sesame oil.

Preparation method:

(1) Chop lean pork into puree. Soak carrots and dried shrimps in warm water respectively, wash and chop into fine pieces. Wash and chop the cabbage hearts into fine pieces, add a little salt to marinate and squeeze out the water. Wash the coriander and cut into pieces. Wash the onion and ginger and cut into pieces.

(2) Put the minced lean meat, minced antler greens, minced sea rice, minced coriander and minced cabbage into a large bowl, knock in the eggs, add minced green onion, minced ginger, refined salt, MSG and sesame oil. , stir evenly until smooth, form into balls with your hands, place them on a steaming plate, put them into a steamer, steam over high heat for about 8 minutes, take them out and put them in a soup bowl.

(3) Place the soup pot over medium heat, put the clear soup, minced green onions, and refined salt into the pot and bring to a boil. Add MSG, vinegar, pepper noodles, and sesame oil to adjust the flavor, sprinkle with minced coriander, and pour in Serve in soup bowl.

Technical key:

1. The pork should be appropriately fat and lean, and a little bit of fat will make it more fragrant.

2． The pork should be cut into cubes first, and then minced into minced meat, but do not mince it into puree.

3. The meatballs should be consistent in size. Steam over high heat, control the time, don't overcook, and keep it fresh and tender.