Fried meatballs in the South
It is said that YuanShikai, the governor of Zhili in the late Qing Dynasty, always wanted to be an emperor and imitated everywhere; The emperor should not call any words or phrases that are taboo with his own name. He must change the name. YuanShikai is delicious. Is his surname yuan? He likes to eat meatballs. When the chef comes up, the meatballs are round, just like eating himself. If he can't, what should he do? As soon as the chef saw that I flattened the meatballs for you, there was no taboo. In this way, the round meatballs were flattened by the spoon. But the chef made it in a place called Nanqi in Baoding, Hebei Province, so it was called "South fried meatballs" as soon as he could see it.This story is just a legend, a joke. In fact, Nan Jian Wan Zi is a famous Shandong dish. It is the only flat dish in the Wan Zi family, each of which looks like a small meat pie; It tastes salty and slightly sweet. It is a good food with wine.
Step 1 . Raw material diagram
Step 2 . Chop the pork with three layers of fat and seven layers of thinness into meat filling, pinch off the old roots of the water soaked yellow cabbage, blanch and cool it, squeeze out the water and cut it into sections, tear the fungus into small pieces, blanch and cool it for later use. Peel and wash the water chestnuts, pat them with a knife, chop them into fine particles, shred the scallions and ginger, soak the ingredients in wine, and then add them to cool and soak in water for 15 minutes. Wash and slice the cucumber, blanch it in boiling water, remove and cool it, control the water content, add salt, MSG, and sesame oil, mix well and set aside for later use.
Step 3 . Put the meat filling into a large bowl, add scallion ginger water, refined salt, monosodium glutamate, light soy sauce, dark soy sauce, eggs, cornstarch, white sugar, and water chestnuts.
Step 4 . Stir evenly first, then stir clockwise until the meat filling becomes sticky and strong.
Step 5 . Apply a thin layer of vegetable oil to the bottom of the flat plate and squeeze the squeezed balls into the plate.
Step 6 . Heat the clean pot over low heat, add 25ml of vegetable oil and shake well. When the oil temperature reaches 40% hot, add the meatballs.
Step 7 . When shaping the meatballs in the pan, flatten them with a spoon and shake the wok.
Step 8 . When the bottom is fried until golden brown, decant the excess vegetable oil, turn over the spoon, fry the other side, and continue to press the meatballs with a spoon to flatten them.
Step 9 . When the bottom is set, cook in scallion and ginger water, light soy sauce, remove, salt, sugar, and boiling water, and simmer over low heat for a while.
Step 10 . Start another pot, scoop in the original soup of meatballs, add black fungus and yellow cauliflower, bring to a boil, and thicken.
Step 11 . Pour the fungus and yellow cabbage into the bottom of the dish.
Step 12 . Add an appropriate amount of boiling water and soy sauce to the pot of meatballs, and simmer over low heat to make meatballs. When the meatballs are fully cooked, use a flat plate to scoop them out, place them on top of the fungus and yellow cabbage, and surround the edges with cucumber slices. Thicken the soup in the pot with water starch, drizzle with clear oil and stir well. Pour over the meatballs and squeeze until smooth.
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