[The auspicious finale of the New Year’s Eve dinner] Less oil version of Sixi Meatballs

Overview

Sixi meatballs are a very auspicious dish, and the order rate in restaurants is also very high. It is a must-order dish especially during festivals and happy events. When eating Sixi meatballs in a restaurant, I really don’t think it tastes very good. Thinking that the Chinese New Year is coming soon and there are many friends visiting, I need to practice making Sixi meatballs. I used to think that Sixi meatballs would absorb a lot of oil, and frying them was very unhealthy. After trying it, I found out that the method I made today does not absorb oil at all. Many things really cannot be imagined, only practice will tell you the truth. Battering the surface and frying it will quickly lock the moisture on the surface. I have made it several times at my house because it is so popular. Therefore, whether the dish is healthy or not really depends on your own ingredients and cooking methods. Without further ado, it is really delicious. If you like it, try it now.

Tags

• hot dishes
• chinese banquet
• shandong cuisine
• old man
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• full banquet of manchu and han dynasties
• lunch
• baby cabbage
• braised soy sauce
• egg
• flour
• ginger
• pork
• starch
• black pepper
• green onions
• salt
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 Prepare raw materials.

   

2. 2 Cut ginger and chives into mince.

   

3. 3 Chop the pork into fine pieces.

   

4. 4 Beat the eggs, minced onion and ginger into the minced meat, add an appropriate amount of salt, a little black pepper, and an appropriate amount of starch. (Don’t pour out all the egg liquid for one egg, leave some for later making batter)

   

5. 5 Stir in one direction and beat vigorously.

   

6. 6 Add a little water to the remaining egg liquid, add appropriate amount of starch and flour to make a paste.

   

7. 7 Form the beaten minced meat into a meatball and pat the batter evenly on the surface. (This step is very important. It is the key to less oil absorption. Adjust the dryness and humidity of the batter to just enough to allow it to flow. Wrap a thin layer evenly on the meatballs. This way, it is easy to lock in moisture and shape when frying. It also absorbs very little oil. Reducing oil intake is beneficial to health.)

   

8. 8 Add enough vegetable oil to the pot, heat it to 60% heat, gently add the meatballs, flip them over once they are set, and fry until they are about 67% cooked. It is recommended not to fry for too long, just fry for one or two minutes over medium heat until they are fully set and the surface is browned.

   

9. 9 Put the baby cabbage in the casserole, add boiling water, ginger slices, green onions, meatballs, a little salt, appropriate amount of braised soy sauce, and simmer over medium-low heat for half an hour. (The baby cabbage is added in advance to blend with the flavor of the meatballs. If you want to reduce the loss of nutrients in the vegetables, you can directly stew the meatballs first, and finally scald the baby cabbage. It is better if there is stock. If there is no stock, just use boiling water to season according to your own taste.)

   

10. 10 After the meatballs are simmered, pour the soup into the pot, add an appropriate amount of water starch to thicken it, and add a few drops of sesame oil.

    

11. 11 Put the baby cabbage on a plate, put the meatballs on top, pour in the thickened soup, and sprinkle with chopped green onion.

    

12. 12 Finished product picture.

    

13. 13 Finished product picture.