Steamed Meatballs
by Tail's Kitchen
Favorite
Difficulty
Normal
Time
1h
Serving
3
Steamed meatballs are a familiar home-cooked dish, and the recipes vary from place to place. Steamed vegetables are divided into steamed and dry steamed (dry steamed), the soup is called steamed, and the soup is called dry steamed. Generally speaking, in the steamed raw materials, add some freshness, decontamination and flavor enhancement materials, as well as an appropriate amount of soup. This day lily steamed light soy meatball is cooked by steaming. But the difference is that light soy sauce and horseshoe (water chestnut) are added to the production of the balls, and the balls are more delicious. The meatballs are fried first and then steamed. The tight skin on the surface can lock the moisture and prevent the gravy from spilling. Adding light soy sauce can increase the freshness and at the same time have the unique flavor of light soy sauce. The water chestnuts are added to make the balls slightly sweet and not greasy. Dried day lily, also known as golden lily, has a fragrant smell and has a good therapeutic effect. It is a very healthy food material. Used as a soup base, it can increase fragrance and freshness.
