【anhui Cuisine】——"shepherd's Purse Meatballs"

Name: 【anhui Cuisine】——"shepherd's Purse Meatballs"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork filling; 50g Cooked minced pork; 20g Minced mushrooms; 50g water chestnut; 120g Stir fried glutinous rice; Some Egg liquid; Some starch; 5g sesame oil; 15g Shao wine; 10g Chopped green onions; 10g ginger; 3g salt; 2g MSG; Some pepper; Some Cooking oil

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There are two treasures in Anhui, one is "tribute dishes" and the other is "shepherd's purse." Ming Taizu Zhu Yuanzhang was born in Fengyang, Anhui, so he had a soft spot for these two kinds of vegetables.
"Gong Cai" is a kind of plant, its scientific name is "Moss vegetable", because many of them are dried products, it is also called "Moss dry". This kind of vegetable is a lettuce plant and can be stored well after drying.
"Shepherd's purse" used to be a wild plant with high nutritional value. Now it can be cultivated on a large scale through artificial cultivation. During the Ming Dynasty, local officials in Anhui had to pay a certain amount of shepherd's purse and shepherd's purse to the imperial court each year, so they were collectively called "shepherd's purse". Tribute dish".
Because the "moss vegetable" is restricted by the climate and soil, only in Anhui this kind of vegetable grows better. But "shepherd's purse" is easy to survive, and other provinces are also planting it, so what people call "gongcai" mostly refers to "moss vegetable". I didn’t buy the moss. Today, I will use shepherd's purse to make an Anhui special dish, called "Shepherd's Purse Meatball" or "Shepherd's Purse Yuanzi". The specific method is as follows;"

【anhui Cuisine】——"shepherd's Purse Meatballs"

1. Add chopped green onion, chopped ginger, monosodium glutamate and salt to the minced pork.

【anhui Cuisine】——"shepherd's Purse Meatballs" recipe

2. Sprinkle a little pepper and add a few drops of Shao wine.

3. Pour in a little sesame oil and mix well.

4. After mixing well, add a little starch, and repeatedly grasp the minced meat with your hands.

5. Mix cooked minced meat, minced shepherd's purse, minced water chestnut, minced mushrooms, minced green onion and ginger to make fillings. Sprinkle a little MSG and salt into the fillings.

6. Sprinkle in a little pepper, pour in a little sesame oil and mix well.

7. To start making, first squeeze the minced pork into meatballs of the right size.

8. Flatten the meatball in your palm, put the filling in the middle, and wrap the filling.

9. Wrap the fillings and roll them in the egg liquid. Do not use too much egg liquid. Dip it with a little egg liquid.

10. Then roll the meatballs with fillings in the cooked glutinous rice one by one, and cover them with the rice.

11. Put it in the dish for later use.

12. The oil is heated to 50% heat, and the balls are fried for frying. During the frying process, the wooden chopsticks are used to keep the balls rolling, so that the color of the balls can be evenly fried.

13. Fry it until the outer skin is golden and you can get it out.

14. Serve the pallet while it's hot.

15. Picture display of the finished product.

Tips:
The characteristics of this dish: the skin is golden and dry, the skin is crispy and the filling is delicious, the taste is moderately salty and fresh, and it is good for a big banquet.

Tips;

1. Do not break the filling when filling, otherwise it will break when frying. The method of packaging is to support the meat patties and the placed filling with the palm of one hand, and then use the index finger of the thumb and the middle finger of the other hand. Hold the filling with the tip, turn it over and use the three fingertips to hold the filling and the leather, free a hand to wipe it back and forth, and then turn it over again to close the mouth, it will be very fast if you are proficient, hehe! I can’t take pictures because my two hands are all occupied.

2. When frying, the oil temperature should always be 5-6 percent hot. The oil temperature should not be too low or too high. Low oil temperature is easy to eat oil, high oil temperature is easy to fry, and it is not easy to deep-fry, remember !

One of the representative dishes of this Anhui cuisine, "Shepherd's Purse Meatballs" with a large frying spoon is ready. It tastes crispy on the outside and soft on the inside, which is great! For your reference!