Zhaoyuan steamed balls is a Shandong dish. The main ingredients are 300 grams of lean pork, 300 grams of fat pork, 8 grams of seaweed, 8 grams of water-fat shiitake mushrooms, 150 grams of cabbage heart, 75 grams of coriander, and 3 eggs.
Zhaoyuan Steamed Balls
Accessories: 10 grams of sesame oil, 1 gram of pepper noodles, 13 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of vinegar, 60 grams of green onions, 20 grams of ginger, 450 grams of chicken broth.
Preparation method:
- Chop the lean meat into puree, put it in a small basin, add eggs and stir well.
- Cut the fat pork into 0.2 cm thick slices, cross with a knife pattern on both sides, and then cut into 0.3 cm cubes.
- Cut dried sea rice, cabbage heart, shiitake mushrooms, and ginger into finely pieces. 30 grams of green onions are minced, 30 grams are shredded, and half of the vegetable is cut into sections and half is minced.
- Put the diced fat, minced ingredients, minced green onion, ginger, monosodium glutamate, refined salt, and pepper noodles into a lean meat clay pot and stir them to make balls with a diameter of 1.5 cm. Put them into 10 small soup plates and put them in the basket. Take out after steaming.
- Pour the chicken broth into the pot, add salt and vinegar, boil to remove the foam, drizzle with sesame oil, sprinkle with green onion and coriander, pour it into the plate containing the balls and serve.
Features: The meatballs are soft and fresh, with unique flavor.
The key to production: When steaming the meatballs in the basket, be careful not to steam them too old to keep the meatballs fresh and tender.
