Steamed meatballs from winter solstice.

Method for making meatballs with smooth and elastic teeth

Ingredients: 300g pork, a pack of winter vegetables, a squid, 50g sweet potato starch;

Seasoning: salt, soy sauce.

Exercise:

1. Wash squid and soak in clear water.

2. Wash pork and winter vegetables and cut pork into pieces.

3. Cut squid into pieces, and chop pork and winter vegetables with a knife.

4. Add chopped mixed meat sauce into sweet potato starch and soaked squid water. The mixed meat sauce and sweet potato starch must be added with water, and the water soaked in squid will bring umami flavor.

5. Mix the minced meat well and beat it hard.

6. The minced meat is very sticky, and the meatballs are squeezed out and put on the plate;

7. When cooking, put the prepared meatballs on the rice with a steaming tray. The rice is cooked and the meatballs are steamed. Meatballs can be placed in a steamer and steamed for 20 minutes on medium heat.

The secret of making delicious meatballs with smooth teeth;

1, squid is the material that makes meatballs particularly delicious. Don't choose big squid, choose small squid, small squid is easy to chop, steam meat pie or make meatballs to enhance flavor, big squid is suitable for frying.

2. Sweet potato starch is a material that makes meatballs tough. The minced meat and sweet potato starch are mixed together to release water. Putting down the water for soaking squid is the key to smooth meatballs.

3. Winter dishes are indispensable. Hakka dishes are salty and fresh, and winter dishes should be washed. When making Hakka meatballs, the dishes in winter should be reduced appropriately.

4. Chopping meat by hand is one of the factors for the rebound of meatballs, and mashed meat is another factor for the rebound of meatballs.