Mid-Autumn Festival reunion banquet, sharing 6 home-cooked banquet dishes, meaning: reunion, simple and delicious

【Four Happiness Meatballs】 Ingredients: 500g minced pork, 3 rape, 1 egg, excipients: vegetable oil, appropriate amount, salt, 5 g, green onion, 10g ginger, 10 peppercorns, 1 large ingredient, 1 pepper, 1 teaspoon, chicken essence 1/2 tablespoon, cooking wine, 1 tablespoon sugar, 1 teaspoon, braised soy sauce 1/2 tablespoon, starch 2 tablespoons

Steps:

1. Put the minced meat in a large bowl, add the minced green onion and ginger, salt, pepper, cooking wine, eggs, and stir well with chopsticks in one direction

2. Add 2 tablespoons of starch, add half a bowl of water in batches, and stir with chopsticks in one direction until the meat filling is firm.

3. Heat the pot with oil until it is 6-7 hot, divide the meat filling into 4 parts, form a circle with your hands, put it in the oil pan and fry it until golden brown and set, remove it and set aside

4. Add water to the pot, soy sauce, sugar, Sichuan pepper, ingredients, green onions, ginger slices, chicken essence, bring to a boil and add the meatballs, cover the pot and cook over medium-low heat for 30 minutes

5. During the period, add water to a boil in another pot, add a little salt, blanch the rape until it is broken, remove it and put it in cold water to cool, remove and drain

6. Remove the boiled meatballs and place them on a plate, and place the rape around them

7. Take out the green onion and ginger from the soup of boiling meatballs, do not use the peppercorns, add water starch, heat until sticky, and pour it on the meatballs

Tips: The meat you buy is directly ground with a meat grinder, and the meat you buy is directly chopped with a knife to taste better, without chicken essence, and the meatballs cooked in broth taste more fragrant.

【Meatballs with sauce】Ingredients: 1 kg of pork, 1 section of carrots, a little green beans, 2 tablespoons of starch, 2 tablespoons of flour, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 10 Sichuan peppercorns, 1 tablespoon of oyster sauce, 2 tablespoons of seafood soy sauce, half a tablespoon of sugar, 1 tablespoon of rice vinegar,

Steps:

1. Chop the pork into meat filling, to chop it delicately, the ratio of lean meat to fat of pork, 8:2 is OK.

2. Cut the carrots into small cubes.

3. Put the peppercorns in a bowl, add half a bowl of warm water, soak for 10 minutes, and soak the peppercorns in water. Put the shredded green onion and ginger in a bowl, add a little salt, rub it with your hands, and pull out the juice of the green onion and ginger. Sichuan pepper, green onion, ginger can remove the fishy smell of meat, if you chop the green onion and ginger and put it in the meatballs, the green onion and ginger will be fried and blackened, and the fried meatballs have black spots, and they are not pretty.

4. Remove the peppercorns in the pepper water with a strainer, pour the pepper water into the green onion and ginger shreds, and then grab the green onion and ginger shreds with your hands to make the juice of the green onion and ginger blend into the juice.

5. Pour the juice into the meat filling, remove the shredded green onion and ginger, and then add oyster sauce, salt, white pepper, oyster sauce, starch and flour.

6. Grasp the meat filling well with your hands so that the seasonings are all integrated into the meat filling.

7. Add oil to the pot and heat it to about 6 hot, put the meat filling in your left hand, squeeze out the meatballs from the tiger's mouth, the size of the balls is about 3 cm in diameter, catch it with a spoon in your right hand and fry it in the oil pot.

8. After the meatballs are fried, turn the meatballs to make the color of the fried meatballs consistent, fry the meatballs to golden brown, fry them well, take out the meatballs, raise the oil temperature to 7 into heat, go down to the meatballs to fry again, the meatballs are fried to darken, become light red, the appearance of the meatballs is crispy, take out the meatballs, drain the oil, and put them on a plate for later use.

9. Pour the oil of the croquettes into a container, add water to the pot and bring to a boil, add the diced carrots and green beans, blanch until the color becomes darker, remove the green beans and carrots and set aside.

10. Add a little oil to the pot and heat it, add chopped green onions, shredded ginger and minced garlic and stir-fry until fragrant, then add green beans and diced carrots and stir-fry evenly, add half a bowl of water, add seafood soy sauce and a little braised soy sauce, sugar, rice vinegar, bring to a boil, add an appropriate amount of water starch to thicken, heat until the soup becomes viscous, turn off the heat.

11. Pour the prepared juice on the meatballs, and a plate of soft, salty, fresh and slightly sweet and sour sauce meatballs is ready.

【Fried Tofu Balls】Ingredients: 1 piece of northern tofu, 2 eggs, 1 ham sausage, 1 coriander, half a carrot, 4 tablespoons of flour, appropriate amount of oil and salt, 2 slices of ginger, 1 teaspoon of five-spice powder or thirteen spices, 1 tablespoon of oyster sauce,

Steps:

1. Prepare the required materials, the best tofu is northern tofu, northern tofu is old tofu, the flour can be made of ordinary all-purpose flour, flour and eggs play a binding role, so that the meatballs are not easy to fall apart, and the fried meatballs are charred on the outside and tender on the inside.

2. Cut the carrots, ham sausages, and coriander into minced pieces, chop them into small pieces, not too big, cut too big, the meatballs are not easy to form.

3. Put the tofu in a large bowl and use a spoon to press the tofu into puree, without lumps, and press it delicately.

4. Put the chopped coriander, minced ham and carrots together in a large bowl of tofu, knock in two eggs, add oyster sauce, salt, five-spice powder and minced ginger.

5. Stir well with chopsticks, while stirring, add flour, the filling has a sticky feeling, you don't need to add flour, the filling is adjusted.

6. Add oil to the pot and heat it, turn off the low heat, put the filling in your left hand, squeeze out the meatballs from the tiger's mouth, catch them with a spoon with your right hand and put them in the pot, or directly dig out the shape of the balls with a small spoon and fry them in the pot.

7. During the period, after the meatballs are fried over medium heat, then stir the meatballs with a spoon from time to time to make the meatballs fry in the same color, and fry until the meatballs float up, and the appearance is golden and a layer of hard shell can be raised, the meatballs can be fished out, drained of oil, and placed in the plate.

【Winter Melon Chicken Meatball Soup】Ingredients required: 1 kg of winter melon, 1 chicken breast, 1 tablespoon of shrimp skin, 1 egg white, 1 tablespoon of sesame oil, appropriate amount of salt, 1 section of green onion, 1 piece of ginger, 1 teaspoon of white pepper, half a tablespoon of cooking wine, half a tablespoon of starch,

Steps:

1. Cut off the outer layer of hard skin of the winter melon, and then remove the melon pulp.

2. Then cut the winter melon into diamond-shaped thick slices, don't cut the slices too thin, too thin and easy to break.

3. Cut the chicken breast to remove the fascia, then chop the chicken into a meat puree, and then add some chopped green onion and ginger to chop into the meat puree. The meat should be chopped delicately, it tastes good when eaten, and the shape of the meatballs is also beautiful.

4. Put the meat puree into a bowl, add a little salt, white pepper, cooking wine, egg white, starch, and stir clockwise with chopsticks to stir the meat puree. The chicken has no fat, and the meatballs made are easy to fall apart when eaten with dry firewood, and when egg whites and starch are added, the meatballs are tender and will not fall apart.

5. Add water to the pot and bring to a boil, blanch the winter melon, blanch the winter melon until it becomes transparent, remove the winter melon, drain the water and set aside. Blanch the winter melon, the soup is clear, and the winter melon can also be blanched without blanching.

6. Add water to the pot and bring to a boil, add the shrimp skin and minced ginger, and cook for 2-3 minutes to bring out the umami of the shrimp skin.

7. Put the meat paste in your left hand, squeeze out the meatballs from the tiger's mouth, catch them with a spoon with your right hand and put them in the pot, or directly use a small spoon to dig out the shape of the meatballs and put them into the pot to cook.

8. After all the meatballs are put into the pot, cover the pot and cook the meatballs, and wait until the meatballs are boiled until they float, the meatballs are cooked, and open the lid.

9. Add the winter melon and cook for 2-3 minutes, cook the winter melon until soft and glutinous, add salt to taste, turn off the heat, then add sesame oil, chopped green onions, white pepper, stir well, so that a pot of light and delicious winter melon ball soup is ready.

【Radish Ball Vermicelli Soup】Ingredients: 1/2 white radish, 150 grams of pork, 1 handful of vermicelli, 1 coriander, 1 egg, 1 tablespoon sesame oil, 1 green onion, 1 piece of ginger, 1 teaspoon white pepper, 1/2 tablespoon of cooking wine,

Steps:

1. Chop the pork into a puree, and chop it delicately. It is best to buy pork, pork with a ratio of lean 7 fat and 3.

2. Put the chopped pork in a large bowl, knock in an egg, add a little salt, minced green onion and ginger, white pepper, cooking wine. Stir with chopsticks in one direction until the minced meat is strong.

3. Put the vermicelli in warm water, soak until soft, scrape off the skin of the white radish, and then cut into evenly sized shreds.

4. Add water to the pot, add minced ginger, bring to a boil, turn off the low heat, keep the soup slightly open, put the meat filling in your left hand and squeeze out the meatballs from the tiger's mouth, catch it with your right hand and then put it into the soup pot (or use a spoon to dig out the shape of the balls) When all the meatballs are put into the pot, turn on the high heat and bring the soup to a boil.

5. Skim off the foam and cook the meatballs until they float up, and the meatballs are cooked.

6. Add shredded radish, bring to a boil, skim off the foam and cook for 2-3 minutes.

7. Add the vermicelli, add salt to taste, turn off the heat, then add white pepper, pour in sesame oil, stir well, a pot of light and delicious, nutritious radish ball soup is ready.

【Braised Pork Tiger Skin Quail Eggs】Ingredients: 500 grams of pork belly with skin, 500 grams of quail eggs, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 10 Sichuan peppercorns, 1 star anise, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar

Method:

1. Prepare the required ingredients and cut the pork belly into pieces of about 2 cm.

2. Add water to the pot, add the pork belly under cold water, boil and cook for a few minutes, beat off the foam, remove and set aside.

3. Heat the pot with oil, add rock sugar to melt and boil over low heat to make the sugar color, wait for the rock sugar to become dark and bubble, and fry the pork belly to color.

4. Add green onions, ginger, garlic, Sichuan pepper, spices, dried chili peppers and stir-fry until fragrant, pour in cooking wine and stir-fry evenly.

5. Add hot water (to cover the pork belly), light soy sauce, dark soy sauce, bring to a boil over high heat, turn to medium-low heat and simmer for 40-50 minutes.

6. During the period, boil and peel the quail eggs, heat the pot with oil, fry the quail eggs until the skin is wrinkled and golden, and remove the oil.

7. When the time is up, put in the fried quail eggs, add salt, continue to cook for 10 minutes, burn the quail eggs into the flavor, and when there is a little soup left, turn off the heat and put it on a plate.