The footsteps of the Spring Festival are getting closer and closer to us, and we have been busy for a whole year, and in this grand festival celebrated once a year, the whole country celebrates, whether you have money or not, you must also go home for the New Year. What a wonderful thing it is to get together with the elderly and children who have been away for a long time, eat a hearty Chinese New Year’s Eve meal, raise a glass and drink, say goodbye to the troubled 2022, and welcome the brand new 2023! Don’t worry about Chinese New Year’s EveChinese New Year’s Eve rice, teach you to make this “auspicious dish” full of flavor of the year, which means: Fulu Suxi, reunion, prosperity! Make it in advance and put it in the refrigerator, and when you eat it, it will be served as soon as it is hot, and the elderly and children love to eat!
This auspicious dish is almost everyone’s favorite “Four Joy Balls”, also called “Lion’s Head”, there are only 4 large meatballs in a dish, representing Fu, Lu, Shou, and Xi! And because this dish is made up of meat, it also means “reunion”, and because this dish needs to be steamed, there is also the meaning of “thriving day”! Legend has it that this is Cixi’s favorite dish, and it is also a must-finish dish at many wedding banquets, which shows how high the status of this “auspicious dish” is on the wine table! So this dish is made every year in my family, which means that the good year is full of flavor, make a large pot at a time, and serve it when it is hot, Chinese New Year’s Eve is convenient to eat, and it is convenient to eat at the gathering of relatives and friends, saving time and effort!
Although the four joy balls are delicious, many people do not make them well, either too greasy, or not delicious, and some people make them like big stones, and some people scatter as soon as they are fried! So what exactly can be done to taste delicious, fat but not greasy, and melt in the mouth? Today I will teach you a simple method, a homely method that you will learn to learn, learn that you are a chef, let’s take a look at the specific method together.
【Ingredients】: minced pork, green onion, ginger, starch, egg, Chinese cabbage,
[Specific production steps]: 1. Add cooking wine, chopped green onion, minced ginger, minced Chinese cabbage to the minced meat, beat 2 eggs and stir well, add chicken essence, oyster sauce, Sichuan peppercorn powder, old soy sauce, light soy sauce a little cornstarch and stir evenly, be sure to stir for a while, stir until the meat filling is sticky and strong, at this time it is good, marinate the minced meat for 30 minutes to let it fully taste.
2. Prepare an empty bowl, beat 2 eggs, beat well, and let the egg white and yolk fully blend together.
Roll out a large piece of the marinated minced meat, form balls, tighten the balls, and then roll them in the egg liquid to make the meatballs evenly coated with the egg liquid.
3. Put the meatballs dipped in egg liquid into the oil temperature of 6 into the pot, just put it in the pot and do not rush to push it to prevent the balls from spreading, and the meatballs will be fried until golden and set.
4. Put the fried Sixi balls into a large basin, pour in the water that has not been used in the Sixi balls, add star anise, peppercorn skin, oyster sauce, chicken essence, extremely fresh soy sauce, dark soy sauce, green onion, ginger slices, cinnamon, fragrant leaves, put them on the steamer, bring to a boil over high heat and turn to low heat and steam for 1 hour.
An hour later, the room is full of fragrant, the moment I lift the lid of the pot can’t help but drool, the Chinese cabbage absorbs the aroma of meat, pork absorbs the taste of soup, eat a mouthful of fat but not greasy, fresh and tender, melt in the mouth, no one spreads, it’s really delicious! Do it this way, put it in the refrigerator with the soup after cooling, heat it when eating, and then simply pour the soup on it, saving time and effort.
Cooking tips: The key to the deliciousness of this four-joy meatball: 1. Do not add salt when mixing meat filling, only put extremely fresh taste, old soy sauce, light soy taste good. To add more minced ginger and an appropriate amount of minced cabbage, this is the key to fat but not greasy, fresh and not fishy. Put a little starch to lock in the moisture of the minced meat, increase the adhesion, and it is not easy to spread out when frying.
2. Before frying, wrap a layer of egg liquid to lock in the moisture of the minced meat, which is the key to the balls not falling apart and the minced meat being smooth and tender.
3. When steaming the meatballs, the soup added should not exceed the balls, and steam for more than 1 hour, which is the key to the fresh and tender flavor of the Sixi balls.
