Mushroom Meatballs
1.
Chop the shallots, shredded or minced the ginger, put in a small bowl, add 120 g of water, knead for a few minutes with your hands, set aside and set aside.
2.
Soak dried shiitake mushrooms in boiling water to soften them, and wash them well.
3.
When you buy the sandwich meat, ask the boss to grind it into minced meat, mince the shiitake mushrooms and chop the minced meat together.
4.
Put the minced meat in the bread machine, add salt, stir for a few minutes on each side, mix well, and press the pause button. Beat in the egg white of an egg, continue to stir evenly with each side program, and pause the program again.
5.
Strain the ground onion and ginger from the onion and ginger water, and reserve the water for later use.
6.
Pour the scallion and ginger water into the minced meat, continue to use the kneading procedure to stir until the minced meat has eaten all the water.
7.
Add a tablespoon of starch and mix well.
8.
Keep stirring until you dig a large piece of meat with a spatula or spoon, and put it upside down so that the meat does not fall off.
9.
Looking for a deeper pot, I was lazy and used a wok, but the effect was not very good. Add half a pot of cold water, put it on the stove and heat until it is warm, about 50°C. Prepare a basin of cold water and set it aside, and wait for the meatballs to cool down. Prepare a bowl of cold water, a spoon, and a bowl of meat filling
10.
Take a spoon in your right hand and add cold water, dig a spoonful of minced meat, drop it into the heart of your left hand, then scrape the meatballs with a spoon, and continue to fall. In a pot of warm water, cook on a low fire.
11.
Make meatballs with all the meat fillings, cook them on low heat until they float, then use a colander to scoop them out and place them in the prepared cold water basin to cool down. Float one and scoop out one.
12.
Change the water for the scooped meatballs, wash away the foam, continue to cool down, the water becomes hot, and then change the water until it cools. The meatballs are ready. It can be drained and put in a fresh-keeping bag, sealed and frozen.
13.
Come to a bowl of winter melon meatball soup, refreshing and nutritious!
Tips:
1. The meat filling does not need cooking wine to remove fishy, the effect of onion and ginger water to remove fishy is enough.
2. Some recipes have a meat-to-water ratio of 1:1. Novices may fail. You can use less water. This article is 1:0.8~0.9.
3. In addition to seasoning, adding salt can make the meat more vigorous. Please adjust the amount of salt according to your taste.
4. The egg white and starch are also used to make the meat stronger. Starch can also be omitted.
5. The most important thing is to stir. If you don't use the bread machine, use your hands to stir, with your five fingers in the shape of a claw, and stir in one direction. The steps and conditions are the same.
