Shandong Clear Meatball Soup Recipe: Learn to Make Them at Home – Firm and Bite-resistant Meatballs
Lead: Traditional Chinese Clear Meatball Soup Recipe, Master 3 Techniques, Meatballs are Firm and Bite-resistant, Very Delicious
Meatballs are one of the ingredients I often prepare in my home kitchen. Once made, the meatballs are put into the refrigerator, which are good choices for making soup or braising dishes. They are simple, convenient and fast, and people can also find that most meatballs are made by deep-frying. Although deep-frying makes them crispy and tender, eating too much can be unhealthy. In fact, meatballs can be steamed or boiled in water. There is a characteristic clear meatball soup in Shandong, China, which makes meatballs and cooks them in a soup. The meatballs are firm and bite-resistant, and the taste is very good. I believe many people will learn to make clear meatball soup, but to really make it succeed, you need to master the techniques. If you master the methods, the meatballs will be particularly successful. In the future, if you want to eat it, you don't need to go to the restaurant, you can do it yourself at home.
Recipe for Clear Meatball Soup:
Ingredients:
450g lean pork, 300g moss vegetables (bracken), 1 onion, 1 handful of peppercorns, 2 tablespoons of vegetable oil, 1 tablespoon of fragrant oil, a little salt, a little white pepper powder;
Process:
First, put peppercorns in a bowl and add a little warm water to soak. Chop green onions and ginger into minced pieces. Chop the pork into meat filling and put it in a bowl, add minced green onions and ginger, and mix well. Then, pour a little of the water soaked in the peppercorns into it;
Second, mix it well, add white pepper powder, salt and, and mix it well again. Then, beat an egg white until it becomes airy, and mix the meat filling with it. After a while, put the meat filling aside to marinate for a while;
Third, prepare the moss vegetables, wash them clean and put them into a pot with a little salt and vegetable oil and blanch them for a short time. After they are partially cooked, drain the water and set them aside;
Fourth, use your hands to scoop up a handful of meat filling and squeeze it out from the fingertips – these are meatballs. Put them directly into the pot to cook until they are fully cooked;
Fifth, then put the prepared moss vegetables into the pot and bring it to a boil. After it boils, pour the meatballs and the broth into a bowl, add fragrant oil and a little salt for seasoning, and you can enjoy it.
Editor's Summary:Drinking meatball soup for breakfast is a very good choice. It has soup, meat and vegetables, and it doesn't need to be deep-fried, which is simple and healthy to eat. Everyone in the family, big and small, can eat it with confidence. My family members like to eat meatballs, so I never buy meatballs from the supermarket, I always make them myself. Whether it's the process of making them or the ingredients, I feel very secure. It's healthy to eat meatballs made by myself. As long as you master the methods of making meatballs, the meatballs will be chewy and tight, and the taste is very good. If you think this method is good, please collect it to learn or share it with more people.
Cooking Tips:
- The meat filling should be made by hand, which makes it more chewy and delicious. Of course, if you don't want to spend too much effort, you can also put it into a food processor. When making the meat filling, don't forget to add green onions, ginger and, which can help remove the fishy smell and enrich the flavor;
- Adding egg white to the meat filling can achieve a good bonding effect, which makes the loose filling stick together. Making meatballs in this way will not be loose. In addition, add a little vegetable oil to the adjusted meat filling to prevent the filling from drying out when eaten.
- When cooking meatballs, don't directly put them into boiling water. Wait until the water temperature reaches about 80 degrees, which is the state of the pot bottom bubbling slightly. Then put the meatballs in to cook, to prevent them from being scattered by the boiling water.
Master these 3 techniques, the meatballs will be firm and not loose, and the taste will be particularly good. If you think this method is good, please collect it to learn or share it with more people!
