Homemade practice of Shimizu balls, fresh, fragrant, tender and elastic
Qingshui balls are a home-cooked dish on our table. The taste is light and delicious, and it also has the umami of the original pork juice. When you bite into it, the Q bomb is very strong. It is matched with one or two kinds of ingredients such as vermicelli, winter melon, bean sprouts, and spinach. The taste is also beautiful.
No matter if there are guests at home or we children come home, my mother will make the famous water pills, whether it is soup or soaked in rice, every time we eat it, we are not satisfied. The children like to put the balls in the rice and mix them with the ball soup. The taste is also very good. Because the balls made by the mother are delicious, people will eat another bowl of rice every time they eat the balls.
There are many ways to make meat. As long as each way is done, it will be a delicious meal. The common ways are braised, steamed, fried, etc. You can make meat according to your own taste. There are greasy ones, some like sweet ones, some like crispy ones, etc. Everyone’s preferences and tastes are different. Friends who don’t like greasy food every day want to eat meat to supplement nutrition, but also want to eat To be lighter, you can try Shimizu balls. Let me share with you my mother's 30 years of experience in making Shimizu pills.
How to make Shimizu balls:
Prepared ingredients: pork (most lean meat, some white meat is best), a roll of vermicelli, appropriate amount of coriander, two eggs;
Auxiliary seasoning: edible oil, sesame oil, edible salt, soy sauce, oyster sauce, onion, ginger, garlic;
Production steps:
Add the onion, ginger, and garlic to the prepared meat and mince it on the chopping board, or mince it together with a meat grinder (manual mincing is more vigorous);
Beat the eggs on the chopped meat, add sesame oil, two tablespoons of edible salt, appropriate amount of edible oil, chicken essence, two tablespoons of light soy sauce, and appropriate amount of oyster sauce, stir vigorously clockwise, so that the meat filling will be more delicious and the meat filling will also be It is easier to hold together, and it is not easy to spread. Stir for more than 5 minutes, the meat filling will open and become silky, add starch and stir vigorously, so that the meat filling will be firmer and more delicious.
Pour water into the pot, the water is warm, turn down the heat, squeeze the meat filling into a meatball and put it into the pot. Do not boil the water. After the balls are finished, turn on the fire and boil, add two tablespoons of edible salt, order a spoonful of soy sauce;
When the meatballs are boiled for two, add side dishes, vermicelli or winter melon or bean sprouts, and cook on high heat;
Add chopped coriander and mix well.
In this way, a pot of fresh and delicious Qingshui balls is made. My mother has made Qingshui balls for 30 years, which makes us children never get tired of eating. Meatball soup, the taste should not be too good, if you like to eat, you might as well try making it at home! .