Chinese Food
New year's Eve meal_ Four happiness meatball
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It's getting more and more interesting this year. Many wanderers are on their way home. It's almost one year when the whole family is reunited. The parents of my hometown are already busy with the new year's Eve dinner. There must be an important dish at this rich new year's feast. Guess what? Let me solve the mystery. It's marbles. In the eyes of the Chinese people, marbles represent reunion. Eating marbles in the new year is a perfect year. In fact, the meatballs are the same all over the country. Today, I'm going to make a classic Huaiyang famous dish, Sixi meatballs. Sixi meatball is composed of four meatballs with good color, fragrance and taste. It means happiness, wealth, longevity and happiness in life. With its auspicious and reunion meanings, it adds a happy and warm atmosphere to the reunion banquet. Therefore, it is deeply loved by everyone. It is often used as the finale of new year's meal, birthday feast and other banquets to take its auspicious meaning. Four Xi meatballs is recommended to choose three Fen fat and seven Fen thin. It's better to eat with horseshoe pieces
Cooking ingredients
Cooking Steps
Step1:Add 1 egg, salt, ginger, pepper and starch to the minced meat. Stir in one directio
Step2:Add some water chestnut powder. Stir in the direction just now
Step3:And then hit it hard with your hands for backup
Step4:With a bowl of water, take out a meatball and put a boiled quail egg in the middle. Wrap it up
Step5:Turn your left hand to your right. Keep turning around. If it's a little sticky in the middle, stick some water with your hand until it's a smooth ball
Step6:Heat the oil in the pot. When it's 60 or 70% hot, fry the meatballs
Step7:Fry the meatballs until they are golden on the surface and remove them
Step8:Put a little oil in the pot. Stir fry with scallion and ginger, star anise, cinnamon and fragrant leaves
Step9:Stir fry the fragrant meatballs and put them into the newly fried meatballs; 10.1112
Step10:Add some boiling water, raw soy sauce, cooking wine and a little red koji rice
Step11:. boil over high heat, cover, turn to low heat and cook for 30 minutes
Step12:Take out large grains of ginger, scallion, garlic and other sundries
Step13:Add a little oyster sauce, turn on the fire, collect the juice, and then take out the balls
Step14:Add some water starch to the remaining soup to thicken it
Step15:Pour the sauce over the ball
Step16:Finally, put some carrots in the shape of copper coins.
Cooking tips:1. Add a proper amount of seasoning to the minced meat and stir it in one direction. Then add water chestnut mince (don't cut it too finely. It's better to have a little bit of grainy feeling) to adjust the taste. Beat the minced meat with your hands to make it stronger; 2. Take out a group of minced meat. Put the boiled quail eggs in the middle and wrap them in it. Pour left and right hands over and over again. When there is a little bit of sticking in the middle, stick some water or oil on the surface until the surface is smooth When the oil and oil are cooked to the seventh layer, put the balls into the dough and fry them. Fry them until golden brown and then put them out for use. 3. Leave a little oil in the pot. Add the onion, ginger and the big material to make them fragrant. Then put the balls in. Add some water, soy sauce and cooking wine, red koji rice (mainly for toning). Cook for 30 minutes on a low heat. Cook the balls until they are nine ripe. 4. Finally add some oyster sauce. Take out the juice on a high heat Put on the leaves. Add some water starch to the remaining soup and thicken it. Pour the sauce over the balls. Garnish with carrot. There are skills in making delicious dishes
