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What is Pingyin pear meatball? Authentic Shandong Pingyin specialty: Pingyin pear meatballs
Content summary:Do you want to know what Pingyin pear meatballs are? This article is a detailed introduction to the Shandong Pingyin specialty - Pingyin pear meatballs. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Pingyin pear meatballs. The full text takes about 4 minutes to read, mainly including the basic introduction of Pingyin pear meatballs and their nutritional value? What are the product characteristics of Pingyin pear meatballs? The production method of Pingyin pear meatballs, etc
Basic introduction of Pingyin pear meatballs
A traditional and famous snack from Pingyin County, Jinan City. During the Qianlong period, high-ranking officials and nobles in Pingyin often had pear shaped balls on their tables to entertain guests. It is said that Sun Laoqian, the richest man in the city, was a close minister of Emperor Qianlong. When hosting banquets in the mansion, pear balls were indispensable and he boasted about it to the guests. In the late Qing Dynasty, restaurants and bars in Pingyin City all made pear meatballs, which became an essential delicacy at banquets. Nowadays, the pear meatballs made by Jinan Zhonghua Snack City are finely crafted and have a pure taste, highly praised by diners
What are the nutritional values of Pingyin pear meatballsChuanmi Pear Balls are mainly made from local Daqing pear as the main raw material, with sugar filling made from Pingyin specialty Meihun flower as the auxiliary material, and refined with Qinghong silk, walnut kernels, sesame seeds, and white sugar. The taste is pure, sweet and delicious, highly praised by diners. The prepared pear meatballs have a chestnut like appearance, golden yellow color, crispy outer skin, soft and tender inside, rich pear flavor, and a strong rose soul aroma
Method for making Pingyin pear meatballs
1. Wash and peel the pear, cut it into slices that are 0.2 centimeters thick, and then cut it into thin threads that are about 3 centimeters long. Place it in a bowl and mix well with cooked flour
2. Remove the rubber bands from the pork fat, use a knife to press and apply it into a paste, then chop the orange cake and walnut kernels into fine powder, add rose sauce, green and red silk, white sugar, and sesame oil, mix well to make the filling, and knead into 10 meatballs with a diameter of about 2 centimeters
3. Divide the mixed pear shreds into 10 portions, wrap the meatball filling with pear shreds, and roll it into meatballs with a diameter of about 4 centimeters. Then roll a layer of dried mung bean starch on top
4. Pour peanut oil into a wok and heat it over medium heat until it reaches 60-70% heat. Then, fry the balls one by one and add them to the oil. After frying, remove the oil and place them in a dish, forming a tower shape
Chuanmi Pear Balls are mainly made from local Daqing pear as the main raw material, with sugar filling made from Pingyin specialty Meihun flower as the auxiliary material, and refined with Qinghong silk, walnut kernels, sesame seeds, and white sugar. The taste is pure, sweet and delicious, highly praised by diners. The prepared pear meatballs have a chestnut like appearance, golden yellow color, crispy outer skin, soft and tender inside, rich pear flavor, and a strong rose soul aroma
Method for making Pingyin pear meatballs
1. Wash and peel the pear, cut it into slices that are 0.2 centimeters thick, and then cut it into thin threads that are about 3 centimeters long. Place it in a bowl and mix well with cooked flour
2. Remove the rubber bands from the pork fat, use a knife to press and apply it into a paste, then chop the orange cake and walnut kernels into fine powder, add rose sauce, green and red silk, white sugar, and sesame oil, mix well to make the filling, and knead into 10 meatballs with a diameter of about 2 centimeters
3. Divide the mixed pear shreds into 10 portions, wrap the meatball filling with pear shreds, and roll it into meatballs with a diameter of about 4 centimeters. Then roll a layer of dried mung bean starch on top
4. Pour peanut oil into a wok and heat it over medium heat until it reaches 60-70% heat. Then, fry the balls one by one and add them to the oil. After frying, remove the oil and place them in a dish, forming a tower shape