[self made in hot summer] big meatballs with strong Italian flavor and sufficient ingredients

[self made in hot summer] big meatballs with strong Italian flavor and sufficient ingredients

Introduction:

"My husband has always been a real carnivore. And meatballs are my husband's favorite. Maybe only in meatballs can carnivores satisfy their desire for meat. In fact, if you are willing to be a vegetarian, you can also put more vegetables you like. Stuffing is dead, people are alive, they like it. Because my family really love meat, so I only put a few dishes, ten big balls full put a catty of pig meat + half a catty of beef! The reason why it is described as Italian style is inspired by the spaghetti I made for my husband. I found that he liked the taste of Italian Sauce very much. So I put a little Hans Italian Sauce in the final sauce. The effect is very good. My husband likes it very much. The light vanilla tomato flavor adds a lot to the strong meat flavor. Also to prevent too greasy. In short, all the ingredients and sauces can be made according to their own taste. The meaning of private cuisine without going out is that you don't have to go with the taste of the public, just do what you love

Production steps:

Step 1: I've been diving in this website before, and I've never sent any pictures. I'd like to try this on a whim. When I started to take pictures, I found that I had missed the step of filling. But it doesn't matter, meat must love delicious mm. To put it simply, prepare a small basin, chop onion, chive, pork and beef into the basin, beat two eggs into it, add bread crumbs and bean curd at the same time (take a small piece of fresh bean curd to squeeze out water), and then add various seasonings to stir it up. After the stuffing is mixed, use a spoon to take the right amount of meat stuffing, soften it into a round shape in the hand, and put it on the chopping board for standby. My husband found it enjoyable to eat big meatballs, so I made a total of ten big meatballs with these ingredients. PS. add proper amount of flour during mixing.

Step 2: next, pour enough sunflower seed oil into the frying pan. When it is 70% to 80% hot, put the balls into the pan. This time is mainly to shape the meatballs.

Step 3: put the fried balls directly on the steaming curtain of the steamer. Because there is beef in the meat filling, and the meatballs are big, it's not good to only fry them. After they are set, they need to be steamed in a steamer to make sure the filling is cooked.

Step 4: after steaming, you can smell the strong fragrance of the meatballs, but it's not enough. We also need to fry the steamed meatballs. Until the surface of the ball is dark yellow and a little burnt. In this way, the outer layer is crisp, and the meat inside is super tender.

Step 5: This is the big ball after re frying. Because it takes up more space, I threw it directly on the curtain. The color is obviously darker than the steamed one.

Step 6: finally pour the juice to your taste!

Step 7: delicious food in front of you! It's a hot summer, absolutely. Looking at the complexity, it's actually very simple! For the sake of delicious food, we can do it!

Materials required:

Pork stuffing: 500g

Beef stuffing: 250g

Onion: half

Two spoonfuls of chopped tofu

Chives: a bunch

Native eggs: two

Crumbs: a bunch

Cooking wine: 2 teaspoons

Salt: right amount

Soy sauce: a spoonful

Pepper powder: 1 spoonful

Chicken essence: a spoonful

Oyster sauce: right amount

Flour: right amount

It is very important to add the right amount of flour to the stuffing, because cooking wine and eggs are added to the stuffing, and it is thinner after boiling, no matter how soft you are, it is difficult to form, and it is easier to fix after adding the right amount of flour (starch is OK). 2. For the first time, it's very important to make the meatballs. If it's steamed without frying, it's probably flattened. It's suggested to cook one by one, so as to have time to adjust the shape and not paste the pot. The effect is better. 3. Once fried and steamed, it is indispensable. Deep fried for external scorch, steamed for internal tenderness. 4. Tofu and bread crumbs can be added or not, but I pay more attention to details. Adding both can make the meat inside not too dead, but honeycomb. 5. Finally, you can eat it without watering. For example, it is suggested to make some light and slightly sweet juice to improve the taste, and never make it salty. 6. It's better to put a few on the plate if you can eat them. I put six of them, and the remaining four fried ones are directly put in the fresh-keeping bag and put in the refrigerator for freezing. Next time, I'll have the oil thawed. Once the juice is poured, it's hard to freeze. Six big meatballs, my husband ate four and a half, even I didn't like meatballs very much.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and sweet