Wenzhou lean meatballs recipe and recipe

Wenzhou lean meatballs are a well-known snack in Wenzhou. They taste very good and many people like to eat them. The method is also relatively simple. First, you need to choose lean pork or lean beef, prepare appropriate amounts of eggs, soy sauce, and five-spice powder. Chop the lean meat into small pieces, the finer the better. If there are beef tendons, they should be removed. Add an appropriate amount of dry starch to make the meat particularly tender.

Lean meatballs recipe and recipe

Ingredients: minced lean beef or lean pork, eggs, soy sauce, salt, five-spice powder, and minced ginger.

1. Chop the lean meat or beef into small pieces with a knife. Note that the smaller the pieces, the better the taste! (Remove the tendons from large slices of beef, or use a large wooden mallet to beat the beef into a paste. I personally feel that the softer it is, the better it tastes.)

2. Add dry starch (flour is softer, sweet potato starch is harder, I personally like to use dry starch), the ratio of lean meat to starch is 2:1 (more meat means more delicious taste), add one or more eggs, depending on personal taste.

3. Add appropriate amounts of salt, cooking wine, and minced ginger (no water is needed here because the egg white is already liquid). Mix the minced meat and other ingredients thoroughly.

4. Add water to the pot and bring to a boil. Put the prepared lean meatballs into a plate and use chopsticks to put them into the boiling water one by one. Make sure they are cooked for sufficient time.

5. Add ingredients: chopped coriander, chopped green onion, appropriate amount of chicken essence, seaweed, etc. The taste is more delicious.

6. It can also be made into meatballs. Add more flour and mix the meat filling into a thick paste. When you squeeze it out of your hands to form round balls, cook them in boiling water (or fry them in a pan until they turn brown and then remove them from the pan).

Prepare fresh pork, take the lean part, and beat it into meat paste according to personal taste, or use a blender, and add appropriate amounts of egg white, salt, soy sauce, and cooking wine to the meat.

Add starch in it, any flavor is fine, and mix well.

Boil a pot of water, wait until the water boils, spread the lean meat paste evenly on the plate, and scoop it in little by little with a spoon.

When the lean meatballs float to the surface of the water, they are cooked and can be removed from the pot. Add your favorite seasonings and a bowl of steaming lean meatballs will be ready!