Home-style steamed meatballs

Overview

This home-style steamed meatball is overflowing with juice, full of texture and has a long aftertaste.

Tags

• snacks
• home cooking
• pregnant women
• dinner with friends
• autumn recipes
• lunch
• cooking wine
• five spice powder
• ginger powder
• pork stuffing
• starch
• steamed bun residue
• sweet noodle sauce
• thirteen incense
• young cabbage leaves
• minced green onion
• salt
• sesame oil
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Prepare ingredients: pork filling: 500g

   

2. 2 Five-spice powder: 1 tsp; Thirteen spices: 1 tsp; White pepper: 1 tsp; Sweet noodle sauce: 1 tsp; Cooking wine: appropriate amount; Sesame oil: appropriate amount; Salt: 5g; Starch: appropriate amount; Steamed bun residue: about three-quarters of the steamed buns, peeled, chopped and kneaded into residue; Minced green onion: appropriate amount; Minced ginger: appropriate amount; Soy sauce: 3-4 spoons.

   

3. 3 Cabbage: Select several pieces of young leaves.

   

4. 4 Add cooking wine and soy sauce to the meat filling, stir and mix thoroughly.

   

5. 5 Add ground ginger and continue beating.

   

6. 6 Add five-spice powder, thirteen spices, and white pepper, mix well.

   

7. 7 Pour water into the meat filling. Do not add too much water each time. Add water again when the beat is strong.

   

8. 8 Pour water several times until the meat filling is thick and thick.

   

9. 9 Add sweet noodle sauce and mix well.

   

10. 10 Add the minced scallions, pour sesame oil over the minced scallions, and stir evenly. Why do we add the minced scallions at this time and wrap the minced scallions with sesame oil before whipping? Because adding minced green onions too early and stirring for too long will induce the smell of green onions. At this time, add minced green onions and wrap them in sesame oil. The purpose is to lock in the aroma of green onions and make the mature meatballs taste better.

    

11. 11 Add salt and mix well.

    

12. 12 Add starch and steamed bun residue, and continue to beat evenly.

    

13. 13 Place young cabbage leaves as the base in a container, roll the meat filling into small balls of even size, place them on the cabbage leaves, and prepare for steaming. Since it was Chinese New Year, I did more. This recipe is based on 500g of meat filling. If you want to make more, you can increase the main ingredients and ingredients in proportion.

    

14. 14 After the steamer is put on steam, it will be cooked in 40 minutes. After taking out the pan, separate the meatballs while they are still hot to prevent them from sticking to each other after cooling (END).

    

15. 15 Make a little dipping sauce of vinegar and sesame oil. The cabbage leaves that have fully absorbed the fat of the meatballs are dipped in the toppings, and it tastes delicious. The small meatballs can also taste like crab when dipped in small ingredients.

    

16. 16 In addition to eating it by dipping it in small ingredients, you can also use the methods of frying and grilling for secondary processing to make various small balls.

    

17. 17 Steamed meatballs symbolize prosperity and reunion, and are also an indispensable specialty food for every household during festive banquets and the Spring Festival.

    

18. 18 Here, I also wish everyone a prosperous life and a happy reunion!