Roasted Meatballs with Tiger Skin Egg

Name: Roasted Meatballs with Tiger Skin Egg
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: piece pork; Some quail eggs; A few Water chestnuts; 1 spoon salt; 1/2 a spoon Sugar; 1 spoon Cooking Wine; 1 spoon Soy sauce; piece ginger; A few garlic; Some Corn flour

by Yaoyao Original Food Class

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

Water chestnuts can not only promote human metabolism, but also have certain antibacterial effects. The phosphorus content in water chestnuts is the highest among all stem vegetables. Phosphorus can promote human development, and at the same time can promote the metabolism of the three major substances of sugar, fat and protein in the body, and regulate the acid-base balance. Scientists also discovered an antibacterial ingredient, water chestnuts, in their research on water chestnuts. It has certain inhibitory effects on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Coupled with its rich nutrients and unique taste, it is indeed a rare food.
Today this dish not only includes water chestnuts, but also tiger-skinned eggs. Tiger-skinned eggs are also a traditional delicacy. They are deep-fried to create tiger skin-shaped textures, which are chewy and fragrant.

Roasted Meatballs with Tiger Skin Egg

1. Peel off the skin of the horseshoe and wash it

Roasted Meatballs with Tiger Skin Egg recipe

2. The pork foreleg meat is appropriate and washed clean. The foreleg meat should be tender. The meatballs made are not firewood, and the hind leg meat is a little bit close.

3. The pork is chopped, and the horseshoe is also thinly sliced, and then chopped together with the pork. The pork in this dish is chopped with a knife.

4. Add a small amount of cornstarch to make the meatballs more tender, and add some salt to taste

5. Use a basin to fill the meat puree, hit it hard with your hands to increase the elasticity of the meatballs, and then group them into rounds. In this dish, it is recommended to use a knife to chop the meat instead of using a mixer, just to make the meatballs look too smooth. Matches the shape of tiger skin quail eggs

6. Boil quail eggs in boiling water for 4 to 5 minutes

7. Peel off the shell, wash it and wipe dry with kitchen paper, the other three eggs are not photographed

8. Prepare a pot of oil, heat it up, put the quail eggs and meatballs into it when it is about 70% to 80% hot, and fry them.

9. Put the fried quail eggs and meatballs aside to control oil

10. Prepare another wok, heat up the oil, add ginger and garlic until fragrant

11. Pour the meatballs and quail eggs in, stir fry, add some boiling water, as shown in the picture

12. Add cooking wine and dark soy sauce and a small amount of sugar to taste, and simmer until the soup thickens

13. Taste the taste before cooking and add salt for seasoning. If you put enough when you chop the meat at the beginning, you don’t need to add soy sauce for seasoning.