Hand Beaten Mushroom Meatballs
1.
The hand-chopped fat and lean pork and small mushrooms bought from the market were soaked in advance.
2.
I decided to put the minced meat in the blender to make more minced meat.
3.
Add some ginger cubes, green onions, and shiitake mushrooms into a blender and smash.
4.
Stir the minced meat and shiitake mushrooms, add salt, cornstarch, cooking wine, etc. According to personal taste, I like to add a little salt to taste light, and add more if I like heavy taste, and the salty taste is heavy.
5.
Then I started to work hard. I stirred the minced meat and beaten it repeatedly in the basin. The first time I made it, I beat it by hand for about 10 minutes, and then put it in the refrigerator for half an hour or an hour.
6.
After refrigerating the minced meat for one hour, touch some oil to prevent the minced meat from sticking to your hands, squeeze it into meatballs with a tiger’s mouth.
7.
Prepare a pot of water, simmer it over a low heat, and put the meatballs that have just been squeezed into the water with a spoon (the spoon is in your right hand, so you can’t take this step).
8.
Bring to a boil on low heat, squeeze while cooking.
9.
The boiled meatballs can be stored in the cold, or divided into equal parts and placed in the refrigerator. When eating, take them out and thaw them. They can be boiled in soup, braised, steamed, etc.
Tips:
Refer to the recipe for hand-made beef balls, minced ginger and spring onion should be made into ginger spring onion water, then add cornstarch, filter it and put it in the minced meat, the purpose is to use ginger spring onion water to remove the fishy smell, if you don’t mind the minced ginger spring onion It can be broken directly. In addition, you must add some cornstarch water, the purpose is to make the minced meat better stick together and increase the taste of some Q bombs. The purpose of keeping it in the refrigerator for a while is also to make the cooked meatballs more Q.
