Where is the dish of Four Joy Meatballs from?

Various kinds of meatballs are very common ingredients in our lives, especially when eating hot pot. In fact, there are many ways to eat meatballs. Even if you have never eaten Four-Happiness Meatballs, you must have heard of it. It is a traditional Chinese dish. When we dine out, we are often attracted by its name. So, where does Four-Happiness Meatballs come from? Let’s take a look below.

Four-joy meatballs are one of the classic Chinese traditional dishes and belong to the Shandong cuisine. It consists of four meatballs with excellent color, fragrance and taste, representing the four great joys of life: happiness, wealth, longevity and joy. It is often used as the finale dish at wedding banquets, birthday banquets and other banquets to bring good luck.

From the appearance, the Four Joy Meatballs are composed of four large meatballs and other auxiliary ingredients. The method of making Four-Happiness Meatballs is basically the same as that of Lion's Head Meatballs, except that only four meatballs are used. The main ingredients are pork filling, eggs, chopped green onions, etc.

Dishes

Four Joy Meatballs belongs to Shandong cuisine. It is made up of four meatballs with golden color, overflowing fragrance and lifelike shape, which symbolizes happiness, wealth, longevity and happiness in life. It is often used as the finale dish at wedding banquets, birthday banquets and other banquets to bring good luck. People usually think that Four Happiness Meatballs are just braised lion head, but this is actually a wrong idea.

Ingredients

500 grams of pork filling and 3 eggs, about 150 grams.

Excipients

1 kg of vegetable oil (actual consumption: 50 g), 6 g of sesame oil, 10 g of refined salt, 50 g of soy sauce, 10 g of cooking wine, 5 g of MSG, 8 g of ginger, 60 g of water starch, and 1 kg of broth (or water). 300 grams of lean pork, 50 grams of shepherd's purse, 60 grams of soy sauce, 750 grams of clear soup, 50 grams of wet starch, 3 scallions, 10 grams of pepper oil, 50 grams of water-soaked magnolia slices, 12 grams of fine salt, 10 grams of Shaoxing wine, 2 egg whites, 10 grams of chopped onion and ginger, and 10 grams of sliced ​​ginger.

Method 1

1. Preparation: Cut the lean and fat pork into 4mm cubes; peel the shepherd's purse and cut it and the magnolia slices into 3mm cubes, and blanch them together in boiling water; split the scallion in the middle and cut into 6cm long sections. Put diced meat, shepherd's purse, diced magnolia slices, chopped green onion and ginger, 15 grams of soy sauce, 5 grams of fine salt, and 5 grams of Shaoxing wine in a bowl, mix well, and roll into 4 large meatballs with hands; put egg white, fine salt, and 35 grams of wet starch in another bowl to make egg batter for later use.

2. Cooking: Place a wok on medium heat, add white oil and heat until 50% hot, dip the meatballs one by one in the egg batter and fry until 80% cooked, then remove with a slotted spoon. Place large scallions on the bottom of the casserole, put the meatballs on top, add clear 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 scallions and ginger, and scoop the meatballs into a soup plate. Pour the original soup for stewing meatballs into a soup spoon, bring to a boil, thicken with wet starch, add Shaoxing wine and pepper oil, stir well, and pour over the meatballs.

Production process:

(1) Put the minced meat, diced meat, shrimp, diced bamboo shoots, and diced sea cucumber together, add soy sauce, flour sauce, cooking wine, salt, MSG, chopped green onions, and sesame oil, mix well, and make into large meatballs. Add flour to egg liquid and make into paste.

(2) Heat oil in a pan until 50% hot, coat the meatballs with egg and flour batter, fry until hard, and remove from the pan.

(3) Place the meatballs in a container, add soy sauce, soup, salt, scallions, ginger slices, and star anise, and steam for about 20 minutes. Remove the scallions, ginger slices, and star anise, drain the original soup, bring it to a boil, add water starch to thicken, and pour it over the meatballs.

Key points of production: Do not add starch when mixing the meat filling, evenly coat the egg powder paste when frying the meatballs, do not use too strong a fire, and do not use too hot an oil, so as not to burn the egg powder paste and affect the color.

Method 2

Main ingredients: pork belly

Accessories: magnolia slices, water chestnuts, dried mushrooms, ham, onions, ginger, egg white (egg white)

Seasoning: sesame oil, chicken essence, cooking wine, soy sauce, pepper oil, salt, peanut oil, starch, broth

practice:

1. Soak chopped green onions in 1 tablespoon of warm water for 10 minutes, filter out the green onions, and set aside the remaining green onion water.

2. Soak dried mushrooms in warm water in another bowl and cut into small dices.

3. Also cut magnolia slices, water chestnuts, and cooked ham into small cubes.

4. Use a knife to chop the pork into 4mm square dices.

5. Mix the minced meat with minced ginger and four kinds of diced herbs.

6. Pour in sesame oil.

7. Use your hands to stir the meat filling in one direction to make it firm and thick.

8. Then pour in chopped green onion water and minced ginger and stir well.

9. Add egg white.

10. Finally, add beef powder, salt and 2 teaspoons of cooking wine to season. Use your palms to pound the meat filling back and forth a few times, then roll it into balls.

11. When the hot oil in the pan is heated to 50% to 60% hot, carefully put the garlic in and fry until the surface is golden brown.

12. Use a strainer to remove the meatballs and drain the oil.

13. Place ginger slices and green onion on the bottom of the casserole.

14. Arrange the meatballs, pour in the broth, soy sauce, 1 teaspoon of cooking wine and a pinch of salt.

15. Bring to a boil over medium heat, then simmer over low heat for 20 minutes. Remove the meatballs and serve.

16. Filter out the scallion and ginger from the original soup in the casserole, pour it into a clean pot and bring to a boil, add water and starch to thicken, pour in pepper oil and turn off the heat, and pour it on the meatballs while it is still hot.