Steamed Four Joy Meatballs

Four-happiness meatballs are actually a delicacy that many friends can make. Its main ingredients are pig head filling, eggs, lotus roots, rapeseed, etc. The four-happiness meatballs made in this way taste very good. Steaming the Four Joy Meatballs actually allows you to taste their original flavor better, and adding some sauce will make them even more perfect.

What seasonings are used to make four-joy meatballs?

1. Ingredients: pork filling, eggs, lotus root, rapeseed, carrot, red bell pepper, seasoning: 1 spoon of dark soy sauce, 1 spoon of cooking wine, 2 spoons of light soy sauce, salt, water starch, pepper, 2 big spices, chopped green onion and ginger, green onion and ginger slices.

2. Add chopped lotus root, chopped green onion and ginger, a little salt, egg white and a little water to the meat filling and beat in one direction until it is firm.

3. Roll the meat filling into balls.

4. Wash the rapeseed, carrots and red peppers separately and blanch them in boiling water with salt.

5. Make a cross-shaped cut at the bottom of the blanched rapeseed and insert the carrot strips.

6. Place the pan on the fire and heat the oil until it is 60% hot. Put the meatballs in and fry until the surface is golden brown, then remove from the oil and drain.

7. Add appropriate amount of water into the pot, put in the fried meatballs, onion, ginger slices and peppercorns, add 1 spoon of dark soy sauce, 2 spoons of light soy sauce and 1 spoon of cooking wine, bring to a boil, then simmer on low heat until the soup is reduced, then remove the meatballs.

8. Continue to boil the remaining soup in the pot, add water starch to thicken until thick, and drizzle with sesame oil.

9. Pour the soup over the meatballs.

Common methods of making Four Joy Meatballs

Four Joy Meatballs Recipe 1

1. Put minced meat, chopped green onion and ginger, 15 grams of soy sauce, 5 grams of refined salt, egg white, 5 grams of cooking wine, and 35 grams of wet starch in a bowl, mix well, and use your hands to make 4 large meatballs.

2. Place a wok on medium heat, add oil and heat it until it is 50% hot. Put the meatballs into the pan one by one and fry them until they are 80% cooked. Use a slotted spoon to remove them.

3. Put the scallion on the bottom of the pot, put the meatballs on top, add clear soup (I added beef soup), soy sauce, and ginger slices. Bring to a boil over medium heat, skim off the foam, move to low heat and simmer until half of the soup is left. Remove the scallion and ginger, and scoop the meatballs into a soup plate.

4. Use the original soup for stewing meatballs to blanch some vegetables first, so that they can be a combination of meat and vegetables! Then boil the remaining original soup, thicken it with wet starch, and pour it on the meatballs.

Four Joy Meatballs Recipe 2

1. Soak the peppercorns in warm water;

2. Cut carrots into thin slices;

3. Put the minced pork into a container, add chopped green onion and minced ginger;

4. Beat 3 egg whites into the minced pork;

5. Slowly add the soaked pepper water, add a little at a time, and add several times; 6. Stir well and beat continuously until the meat filling is firm;

7. Knead the meat filling into slightly larger balls;

8. Add oil to the pan, when the oil temperature reaches 220 degrees, fry the meatballs;

9. When frying until golden brown, remove from the pan and set aside;

10. Take another pot, add a little oil to the pot, and when the oil is hot, add the braised sauce into the pot; 11. Add appropriate amount of water;

12. Put the fried meatballs and carrot slices into the pan and cook for 15 minutes;

13. Pour in a little water starch;

14. When the soup becomes thick, serve.

Four Joy Meatballs Recipe 3

1. Peel the water chestnuts and cut them into small pieces. Chop the green onion and ginger into fine pieces.

2. Put the minced meat into a bowl, beat in eggs, salt, pepper, cooking wine, light soy sauce, dry starch, stir in one direction, add onion, minced ginger, chopped water chestnuts and sesame oil and mix well.

3. Dip your hands in clean water, take 1/4 of the meat filling and put it in your palms, then roll it into four large meatballs of equal size.

4. Pour oil into the pan, put in the meatballs when the oil is hot, fry until the surface is golden brown and then remove from the pan.

5. Leave a little oil in the wok, add onion and ginger, stir-fry until fragrant, then pour in water, light soy sauce, dark soy sauce, cooking wine, sugar and fried meatballs. Bring to a boil over high heat, then simmer over low heat for about 30 minutes.