Teach you 4 ways to make meatballs, which are super delicious, implying reunion, and feasting guests have face

Pearl glutinous rice balls

1. It is better to soak glutinous rice in water for one night in advance, if it is too late, you can put a little oil in the water, and soak it for 2-3 hours.

2. Cut the pork into small pieces and put them in the food processor, and I put the ginger shreds in and stir them together. Beaten into minced meat, the taste is more delicate.

3. Then add chives, eggs, cooking wine, light soy sauce, oyster sauce, sugar, salt, peppercorn powder, sesame oil, and stir well in one direction to make it strong.

4. Take a small lump of minced meat and put it in the palm of your hand, and beat it back and forth about 10 times to make the taste more chewy. Roll the meat ball in the glutinous rice so that it is covered with glutinous rice.

5. Put the wrapped glutinous rice dough on a plate and arrange it neatly, sprinkle chopped carrots on top, and steam over high heat for 20-25 minutes.

Pineapple grunt meat

1. Cut the pineapple into small pieces and soak them in salted water, and cut the bell pepper into diamond-shaped pieces.

2. The sweet and sour marinade should be adjusted in advance, and it is prepared with tomato paste, white vinegar, sugar, salt, water, and a little starch.

3. Cut the tenderloin into wide slices and roll it into small balls before frying, as shown below. The meat is crunchy and flavorful, and it doesn't taste porcelain.

4. Marinate the sliced meat with cooking wine, salt, pepper, an egg and starch to taste. Putting starch can not only make the meat slices hang the pulp well, but also lock in the moisture, and it will not taste dry.

5. Marinate the meat slices for 30 minutes, then you can fry them in the pan. Roll the meat slices into small balls, roll them in dry starch, and then fry them in the pan until they change color, then remove them, and then fry them again until golden brown.

6. Put a little oil in the pot, stir-fry the bell pepper first, and it can be out of the pot in 30 seconds. (It is better to stir-fry it simply, and the time should not be too long, which will affect the taste).

7. Pour the bottom oil left in the pot and pour the mixed sweet and sour marinade, which will soon bubble up. Then add all the ingredients and stir-fry over high heat.

8. It takes about 30 seconds to get out of the pot, and the sweet and sour marinade evenly covers every ingredient, the color is bright and the smell is fragrant.

Home-cooked four happy balls

1. Stir the meat filling in a clockwise direction with shallots, minced ginger, eggs, starch, oyster sauce, light soy sauce, sugar, oyster sauce, sesame oil, and white pepper to make the meat filling strong. I don't need to put too much soy sauce, I put a spoonful, mainly to improve the color. Put salt in moderation, not too salty, and finally season and braised it.

2. After the meat filling is ready, add the pear and stir well. Peel the pears in advance and chop them into cubes.

3. Take a large lump of meat in the palm of your hand and beat it a few times between your hands to form a large meatball. Do not knead the meat dumplings by hand, the meat dumplings are not soft enough and have a bad taste.

4. Put oil in the pan when it is hot, it is not easy to stick to the pan. When the chopsticks are inserted into the pan and bubbles, the meatballs are enlarged, and the hot oil is poured over the part that is not fried with a spoon. Don't turn the meatballs you just put in, wait for the bottom to fry golden brown before turning over, and then remove the oil.

5. Add water to the pot, put in the fried meatballs, green onions, ginger slices, 3-4 rock sugar, bay leaves, tangerine peel, Sichuan pepper, star anise, after boiling, pour in three spoons of light soy sauce, two spoons of cooking wine, one spoonful of dark soy sauce, appropriate amount of salt, simmer over low heat for 10-15 minutes.

6. Pour in water starch before cooking, turn to high heat to reduce the juice.

Sweet and sour meatballs

1. Remove the pork skin from the purchased foreleg meat, cut it into small pieces, put it in a meat grinder, and beat it into a meat puree, the finer the better.

2. Put the beaten meat puree into a large bowl, pour in cooking wine, light soy sauce, salt, sugar, oyster sauce and Sichuan pepper powder to taste, stir well and then beat the water. Add about 40ml of water each time, stir in one direction to make it stronger, and wait until the water is completely absorbed before adding a second time until the meat puree is sticky.

3. After beating the water, add minced ginger, minced green onion, and an egg, and stir well.

4. Dip the spoon in oil to prevent sticking, scoop up a small piece of meat puree, and hit it back and forth between the spoon and the palm of the left hand about 10 times, and the taste is more Q-elastic.

5. The oil temperature is 5 to heat, put the meatballs in turn over medium-low heat, and put them in the oil pan while making the meatballs. During this period, the balls should be turned so that they are evenly heated. Wait for the balls to float up, and take them out on both sides. After the meatballs are fried, increase the oil temperature and fry them again.

6. Put a little oil in a pot, stir-fry the chives, ginger and garlic, add the meatballs and stir-fry a few times.

7. Pour in cooking wine, light soy sauce, balsamic vinegar, a little oyster sauce, rock sugar to taste, and then add water.

8. Simmer over low heat for 4-5 minutes, pour in water starch, and reduce the juice over high heat. (Don't make the soup too dry, leave some soup on top of the meatballs to be delicious).