Yam Meatballs
1.
Let's deal with yam first. The iron rod yam is the best one. If you can't buy it, use ordinary yam instead. Wash and peel the yam, then cut into small pieces, then steam it in a steamer over high heat and set aside. I steamed it for about fifteen minutes.
2.
Put the steamed yam in a basin, and use a rolling pin or spoon to press it into a puree. Try to be more delicate.
3.
At this time, prepare the pork filling. You can ask the store to help you mince the meat, or you can go home and use the chef's machine to mince it. I thought that the meat grinder in the supermarket was not clean, so I bought the meat and went home and wrung it myself. I emphasize here that the pork you bought must be cleaned and rinsed with running water as much as possible. As for why I will talk about it later.
4.
Begin to grind the meat, the pork is best to use three-point fat and seven-point thin. After twisting, mix the yam that was steamed and pressed into puree.
5.
Then add an egg, then pour in cooking wine, salt, very fresh, white pepper, chopped green onion and garlic.
Then use chopsticks to stir in one direction, and I directly use the mixing paddle of the cook machine to replace the manual work, and the mixture is quickly evenly mixed.
6.
Finally, add the right amount of starch according to the wet viscosity of the meat, so that the meat can be clumped together.
Then continue to beat the chopsticks in one direction, so that the meatballs that come out can be played. If there is a cook machine, use machines instead of labor.
7.
After the minced meat is ready, start the dumplings. The minced meat will be a little sticky, so apply some oil on your hands to prevent it from sticking.
The dough balls are placed in a non-stick frying basket covered with tin foil or an air fryer. Try to make the meatballs the same size as possible, otherwise they will be different in the oven or fryer.
8.
Bake in the oven at 190 degrees for about 18-20 minutes. Air fryer 185 degrees, bake for about 15 minutes. Take a look at the color of the meat in the last few minutes. If you want to eat more burnt, roast it for a longer time, and if you want to eat more tender, just take it out and take it out. Because the fryer will force out the oil and water in the meat, it will be very oily when it comes out of the pan, so there is no need to oil the meatballs.
9.
I probably made two pots, and the first pot was quickly eaten. If you want to eat the rest of the second pot, you can heat it at 180 degrees for 7-8 minutes before eating.
Tips:
1. If you want to increase the weight of yam puree, you can use meat filling and yam 1:1, but you don't need to add eggs, otherwise the meat filling will be thinner and sticky and difficult to form. I think the meat filling and yam 3:2 should be similar.
2. The taste of meat filling can be adjusted flexibly, such as making it into five flavors, curry flavor or cumin flavor and so on. After mixing the minced meat, it is best to fry it in a wok to taste the saltiness.
3. If you are deep-frying, the meatballs can increase the proportion of yam, because the meatballs with more yam are thin and soft, but they will be shaped after a pan. But if it is made in an oven or a fryer, the meatballs need to be rounded up before putting them in.
4. The time and temperature are based on my own machine. Everyone's machines have different temperature differences, so you need to adjust the time flexibly.
