{"id":13858,"date":"2019-11-11T17:19:44","date_gmt":"2019-11-11T17:19:44","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/yangzhou-pork-balls-yang-zhou-shi-zi-tou\/"},"modified":"2019-11-11T17:19:44","modified_gmt":"2019-11-11T17:19:44","slug":"yangzhou-pork-balls-yang-zhou-shi-zi-tou","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/yangzhou-pork-balls-yang-zhou-shi-zi-tou\/","title":{"rendered":"Yangzhou Pork Balls \u626c\u5dde\u72ee\u5b50\u5934"},"content":{"rendered":"
\u83dc\u7cfb\uff1a\u82cf\u83dc<\/p>\n

Style of cooking: Jiangsu Cuisine<\/p>\n

\u53e3\u5473\uff1a\u9c9c\u9999<\/p>\n

Flavor: fresh and fragrant<\/p>\n

\u7279\u8272\uff1a<\/p>\n

Characteristics:<\/p>\n

\u626c\u5dde\u72ee\u5b50\u5934\u4e3a\u4f20\u7edf\u6dee\u626c\u83dc\uff0c\u54c1\u79cd\u7e41\u591a\uff0c\u53ef\u7ea2\u70e7\u3001\u6e05\u7096\u3001\u6cb9\u70b8\u7b49\u3002\u6210\u54c1\u7684\u626c\u5dde\u72ee\u5b50\u5934\u677e\u8f6f\u591a\u6c41\uff0c\u9c9c\u5ae9\u53ef\u53e3\uff0c\u8089\u5706\u5165\u53e3\u5373\u5316\uff0c\u6c64\u5473\u9187\u539a\u9c9c\u7f8e\uff0c\u53ef\u8c13\u767e\u5403\u4e0d\u538c\u3002\u4e0a\u684c\u524d\uff0c\u4f1a\u7528\u78a7\u7eff\u7684\u83dc\u5fc3\u8986\u76d6\u5176\u4e0a\uff0c\u72ee\u5b50\u5934\u7684\u989c\u8272\u4e0e\u5ae9\u7eff\u8272\u5f69\u4ea4\u76f8\u8f89\u6620\uff0c\u60f9\u4eba\u5782\u6d8e\u3002<\/p>\n

There are many varieties of Yanghzou pork balls and they are a traditio<\/em>nal Huaiyang cuisine. They can be braised in soy sauce, boiled in clear soup or fired etc. Finished Yangzhou pork balls are mellow, juicy, fresh, tender and tasty. These meatballs melt in the mouth. The soup is mellow, rich and tasty. One may well say that the dish is worth tasting a hundred times. Before serving, the dish will be covered with green flowering cabbage. The color of pork balls and the light green of the flowering cabbage complement each other with radiance and beauty, making people lick their lips.<\/p>\n

\u539f\u6599\uff1a<\/p>\n

Ingredients:<\/p>\n

\u4e94\u82b1\u8089\uff08\u53bb\u76ae\uff096\u4e24\uff0c\u524d\u80db\u8089\u7626\u80893\u4e24\uff0c\u8378\u83604-5\u4e2a\uff0c\u5c0f\u8471\u4e00\u628a\uff0c\u8001\u59dc\u4e00\u5757\uff0c\u6599\u9152\u534a\u4e24\uff0c\u5473\u7cbe\u6216\u9e21\u7cbe4\u514b\uff0c\u76d015\u514b\uff0c\u6dc0\u7c89\u4e00\u8336\u5319\uff0c\u80e1\u6912\u7c89\u5c11\u8bb8\uff0c\u6cb9\u83dc\u82af4\u4e2a\uff0c\u9ad8\u6c64\u4e24\u5c0f\u7897<\/p>\n

300g of streaky pork (remove the skin), 150g of lean meat off the front shoulder blade, 4-5 chufas, several green onion, a piece of old ginger, 25g of cooking wine, 4g of MSG or chicken powder, 15g of salt, a teaspoon of starch, a little ground pepper, 4 flowering cabbages and two small bowls of pre-prepared soup.<\/p>\n

\u5236\u4f5c\u65b9\u6cd5\uff1a<\/p>\n

Cooking Method:<\/p>\n

1\uff0e\u5c06\u732a\u8089\u6d17\u51c0\uff0c\u5c06\u4e94\u82b1\u8089\u548c\u7626\u8089\u5207\u6210\u7c92\uff0c\u7528\u5200\u7528\u529b\u5c06\u8089\u7c92\u52411\u5206\u949f\uff0c\u4e2d\u95f4\u6ce8\u610f\u5c06\u8089\u7c92\u7ffb\u8f6c2-3\u6b21\u3002\u8378\u8360\u53bb\u76ae\u5207\u6210\u788e\u672b\u5f85\u7528\u3002<\/p>\n

1. Clean the pork; dice the streaky pork and the lean meat. Chop the diced meat stro<\/em>ngly for 1 minute. During this process, remember to turn over the diced meat 2-3 times. Remove the skin of the chufas and chop them into pieces as stand-by.<\/p>\n

2\uff0e\u8471\u5207\u6210\u82b1\uff0c\u59dc\u62cd\u788e\uff0c\u653e\u5165\u7897\u4e2d\uff0c\u52a0\u51653\u514b\u5de6\u53f3\u7684\u7cbe\u76d0\u548c\u5c0f\u534a\u7897\u6c34\uff0c\u7528\u64c0\u9762\u6756\u78be\u538b\u76f4\u81f3\u8471\u59dc\u6c41\u6db2\u5168\u90e8\u900f\u51fa\u3002\u7528\u6ee4\u7f51\u5c06\u8471\u59dc\u6e23\u5b50\u6ee4\u9664\u3002<\/p>\n

2. Chop the green o<\/em>nion and smash the ginger into pieces. Put them in the bowl and add a<\/em>bout 3g of refined salt and less than a half bowl of water. Grind the green o<\/em>nion and the ginger with a rolling pin till their juices have oozed out. Filter out the residues of green o<\/em>nion and ginger with a filter screen.<\/p>\n

3\uff0e\u5c06\u8089\u7c73\u653e\u5165\u5c0f\u9505\uff0c\u653e\u5165\u8378\u8360\u672b\u3001\u6dc0\u7c89\u3001\u6599\u9152\u3001\u80e1\u6912\u7c89\u548c\u4e09\u5206\u4e4b\u4e00\u7684\u8471\u59dc\u6c34\uff0c\u5148\u7528\u7b77\u5b50\u6405\u5300\uff0c\u4e4b\u540e\u6cbf\u987a\u65f6\u9488\u65b9\u5411\u7531\u6162\u800c\u5feb\u5730\u6405\u62cc\uff0c\u52a0\u5165\u4e09\u5206\u4e4b\u4e00\u8471\u59dc\u6c34\uff0c\u518d\u6b21\u6405\u62cc\u4e00\u4e0b\uff0c\u5f85\u6c34\u5e72\u540e\uff0c\u4e0b\u5165\u5176\u4f59\u7684\u8471\u59dc\u6c34\u5e76\u653e\u5165\u7cbe\u76d0\uff0c\u6405\u5300\u3002\u7528\u624b\u6293\u8d77\u90e8\u5206\u8089\u7c73\uff0c\u7528\u529b\u5728\u9505\u5185\u53cd\u590d\u6454\u62532\u5206\u949f\uff0c\u76f4\u81f3\u8089\u7c73\u4e0a\u52b2\u3002<\/p>\n

3. Put the meat and rice in a small pot, and then add the minced chufas, starch, cooking wine, ground pepper and one-third of the green o<\/em>nion and ginger juice. Then stir well with chopsticks before stirring the mixture clockwise and speeding up the stirring. Add one-third green o<\/em>nion and ginger juice and stir again. Co<\/em>ntinue until the water is dried up, pour in the rest of the green o<\/em>nion and ginger juice and add the refined salt and stir well. Pick up some meat and rice with hand, and beat it repeatedly and stro<\/em>ngly in the pot for 2 minutes until the meat and rice are dense.<\/p>\n

4\uff0e\u5c06\u7092\u9505\u653e\u5230\u706b\u4e0a\uff0c\u653e\u5165\u751f\u6cb94\u8336\u5319\uff0c\u7528\u5c0f\u706b\u52a0\u70ed\u81f35\u6210\u70ed\u3002<\/p>\n

4. Put the pan on the fire, add in 4 teaspoons of unboiled oil and heat with a slow fire until the oil is half heated.<\/p>\n

5\uff0e\u5c06\u8089\u7c73\u5206\u4e3a\u4e09\u4efd\uff0c\u7528\u624b\u5fc3\u8638\u6c34\uff0c\u5c06\u8089\u7c73\u56e2\u6210\u4e09\u4e2a\u8089\u56e2\uff0c\u4e0b\u5165\u6cb9\u9505\uff0c\u56db\u9762\u714e\u81f3\u53d1\u767d\uff0c\u7528\u7b0a\u7bf1\u635e\u51fa\uff0c\u653e\u5165\u4e00\u4e2a\u6709\u76d6\u5b50\u7684\u7096\u76c5\uff0c\u653e\u5165\u9ad8\u6c64\uff0c\u6487\u53bb\u6d6e\u6cb9\u3002\u4e0a\u9505\u7528\u4e2d\u5c0f\u706b\u84b83\u4e2a\u5c0f\u65f6\u3002<\/p>\n

5. Divide the meat and rice into three. Moisten palms and roll the meat and rice into 3 meat balls and fry in the pot until the surface becomes white; fish them out with a wicker strainer then add them to a pot with cover, add the pre-prepared soup and skim the oil slick. Steam them in a steamer over a gentle heat for 3 hours.<\/p>\n

6\uff0e\u5f85\u8089\u5706\u9165\u540e\uff0c\u6487\u53bb\u6d6e\u6cb9\uff0c\u4e0b\u5165\u6cb9\u83dc\u82af\uff0c\u518d\u84b8\u4e00\u5206\u949f\uff0c\u8c03\u5473\uff0c\u52a0\u5165\u80e1\u6912\u7c89\u548c\u5473\u7cbe\u5373\u53ef\u4e0a\u684c\u3002<\/p>\n

6. After the meatballs are crisp, skim the oil slick and add the flowering cabbage. Steam them for one minute, and then season them with ground pepper and MSG.<\/div>\n