Moreover, there are many ways to make Sixi balls, one of which is very different from the first one. Pen "Fun" Pavilion www.biquge.info

Among them, the excipients are magnolia slices, water chestnuts, shiitake mushrooms (dried), ham, green onions, ginger, egg white (egg white)

Seasoning: sesame oil, chicken essence, cooking wine, soy sauce, Sichuan pepper oil, salt, peanut oil, starch, stock

MethodSoak the chopped green onion in 1 tablespoon of warm water for 10 minutes, strain the chopped green onion, and set aside the remaining green onion water.

Soak the dried shiitake mushrooms in warm water in a separate bowl and cut into small cubes.

Magnolia slices, water chestnuts, and cooked ham are also cut into small cubes.

Chop the pork with a knife into 4mm cubes.

Mix the minced meat with the ginger and four dices. Pour in sesame oil. Stir the minced meat with your hands in one direction to make it firm and greasy.

Then pour in the chopped green onion water and minced ginger and stir well. Add the egg whites. Finally, add the beef powder, salt and 2 teaspoons of cooking wine to taste. Beat the minced meat back and forth with the palm of your hand a few times, and then form balls.

When the hot oil in the pan is 5 or 6 hot, carefully put it down and fry until the surface is golden brown.

Scoop out the meatballs with a slayer and drain the oil. The bottom of the casserole is lined with ginger slices and green onions. Place the meatballs and pour in the stock, soy sauce, 1 teaspoon of cooking wine and a pinch of salt.

Bring to a boil over medium heat, reduce heat to low heat and simmer for 20 minutes, then remove the meatballs and serve on a plate.

Filter out the green onion and ginger in the original soup in the clay pot, pour it into a clean pot and boil, add water and starch to thicken, pour in pepper oil, turn off the heat, and pour it on the meatballs while hot.

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There are also ingredients such as pork filling, eggs, lotus root, rape, carrots, red bell pepper, 1 spoon of dark soy sauce, 1 spoon of cooking wine, 2 spoons of light soy sauce, salt, water starch, Sichuan pepper, 2 large ingredients, minced green onion and ginger, green onion and ginger slices.

Add minced lotus root, minced green onion and ginger, a pinch of salt, egg whites, and a little water to the minced meat and beat in one direction until strong.

Dough the minced meat into balls.

Wash the rape, carrots, and red bell peppers separately and blanch them in boiling water with salt.

Hit a cross knife at the bottom of the blanched rape and insert the carrot strips.

Put the oil on the fire and boil until it is 60% hot, put in the meatballs and fry them until the surface is golden brown, then remove and drain the oil.

Add an appropriate amount of water to the pot, add the fried meatballs, green onion and ginger slices and Sichuan peppercorns, add 1 spoon of dark soy sauce, 2 spoons of light soy sauce and 1 spoon of cooking wine, turn to low heat and simmer until the soup is less, and remove the meatballs.

Continue to bring the remaining soup in the pot to a boil, add the water starch to thicken until thick, and drizzle with sesame oil.

Pour the soup over the meatballs.

And this chef uses pork minced into pork filling, green onion cut in half into minced half into small pieces, ginger half cut into minced pieces, and the other half cut into slices

Pour the minced green onion and ginger, eggs, 2 tablespoons starch, 1 tablespoon soy sauce and 1 teaspoon salt into the minced pork, stir in the same direction until strong, then add white pepper and breadcrumbs to the minced meat, and continue to stir in the direction you just stirred.

Shape the minced meat into a round ball with your hands.

Put oil in the pot, put in the balls when the heat is 7 on high heat, change to medium-low heat and fry until the surface is golden and set, then remove it.

Leave a little bottom oil in the pot, add green onions, ginger slices, star anise, peppercorns and cinnamon to stir-fry until fragrant, then pour in an appropriate amount of water, boil over high heat, the amount of water can be less than half of the meatballs, not too much.

After the water boils, add 1 tablespoon of soy sauce, 1/2 teaspoon of salt and 1 teaspoon of sugar, change to low heat and simmer slowly for 40 minutes, finally remove the meatballs, add 1 tablespoon of starch and 1 tablespoon of water, thicken and pour on the surface of the meatballs.

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If it is made by Zhao Shen, he will choose to wash, peel and chop the pork.

Chop the meat slowly for later use, be sure not to bother, the minced meat you chop out tastes better than the minced meat minced by the meat grinder. Chop the shiitake mushrooms and water chestnuts together with the minced meat.

Put the minced meat into the seasoning bowl, add water, and beat evenly in one direction. Peel off the outer skin of the steamed bun and crumple it.

Put the crumbled steamed bread flour into the spice bowl, along with an egg, an appropriate amount of starch and seasoning. Add steamed bread flour to reduce the amount of starch added, steamed bread flour has a better taste than starch, and the meatball taste is softer, suitable for the elderly and children.

Re-whip the minced meat to which the seasoning has been added, and set aside. Wear disposable gloves and make large balls of minced meat for later use.

Put plenty of oil in the wok, and when the oil is warm, add the meatballs.

Put the meatballs one by one and fry them, pay attention to control the oil temperature, not too high, because the meatballs are large and difficult to mature, so as not to cause charring on the outside and raw on the inside. Shred the green onion, ginger and shiitake mushrooms and set aside.

Put a little oil in the wok, heat the shredded green onion and ginger in the pan, add the shredded mushrooms and stir-fry.

Add the water that can cover the meatballs, add salt and soy sauce and start cooking the meatballs.

Boil the meatballs for at least 30 minutes, you can see the soup and the meatballs, when the soup becomes less and the meatballs become more moisturized, you can hook a little starch water, put it in the wok, after the soup boils, pour in the oil and get out of the pot.

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In terms of meat, the choice is also very important, for example, the Sixi balls made with pork also have high nutritional value.

Pork (fat and lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

Water chestnut: Water chestnut contains the highest phosphorus in root vegetables, which can promote human growth and development and maintain physiological functions, and has great benefits for the development of teeth and bones, and can promote the metabolism of sugar, fat and protein in the body, and regulate the acid-base balance. Water chestnuts also have the function of preventing acute infectious diseases, and water chestnuts are a good food for disease prevention in the spring when measles and epidemic meningitis are more likely to occur. Water chestnut is a cold food, which has the good effect of clearing heat and relieving fire. It can not only clear away heat and generate food, but also supplement nutrition, and is most suitable for fever patients. It has the effects of cooling blood and detoxifying, diuretic and laxative, dissolving dampness and expectorant, eliminating food and swelling.

Starch (broad beans): Broad beans are rich in calcium, zinc, manganese, phospholipids, etc., which are important components of the brain and nervous tissue, and are rich in choline, which has the effect of increasing memory and strengthening the brain. For those who are coping with exams or mental workers, eating fava beans in moderation may have some benefits. The protein in broad beans can delay arteriosclerosis, and the crude fiber in broad bean skin has the effect of reducing bile solidity and promoting intestinal peristalsis. At the same time, broad beans are also one of the anti-cancer foods, which have a certain effect on the prevention of bowel cancer. Magnolia slices: Magnolia slices are rich in protein, vitamins, crude fiber, carbohydrates, calcium, phosphorus, iron, sugar and other nutrients. And from the perspective of Chinese medicine...

Egg whites: Egg whites can not only whiten the skin, but also make the skin delicate. This is because it is rich in protein and a small amount of acetic acid, which enhances the lubrication of the skin, which protects the slightly acidic nature of the skin against bacterial infections. In addition, egg whites also have the effect of clearing heat and detoxifying.