Wenting Lake boiled meatballs [Shandong Chengwu specialty]

What is Wenting Lake boiled meatballs? Authentic Shandong Chengwu specialty: Wenting Lake boiled meatballs

Summary:Do you want to know what Wenting Lake boiled meatballs are? This article is a detailed introduction toShandong Chengwu specialty - Wenting Lake Water Steamed Meatballs. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wenting Lake Water Steamed Meatballs. The full text takes about 2 minutes to read, mainly including the basic introduction of Wenting Lake Water Steamed Meatballs and the product characteristics of Wenting Lake Water Steamed Meatballs? The production method of Wenting Lake boiled meatballs, etc

Basic Introduction to Wenting Lake Water Boiled Meatballs

Shuitan Wan is one of the traditional famous dishes in Chengwu. In traditional banquets, it belongs to the category of "group bowls" and is ranked alongside "smooth meat" after "white crispy chicken". It is a great item for family meals and gifts to relatives and friends

The finished product is elastic, tough, crispy, refreshing and fragrant, easy to eat, ready to eat when opened, or can be steamed, boiled, boiled, pan fried, grilled or shared with vegetables

Method for making Wenting Lake boiled meatballs

Water boiled meatballs need to be processed with suitable ingredients for making meatballs, preferably using sandwich meat (the meat behind the neck), which is old and firm in texture, has strong water absorption ability, and can also be used in other parts, preferably lean meat. After washing, drain off the water and chop into minced meat to increase adhesion. Be careful not to use too many ingredients. For example, scallions and ginger should also be chopped and minced. Add an appropriate amount of starch or eggs and mix with water. To make it thicker, use chopsticks to stir in one direction. Master the heat. In winter, you can put large pieces of cabbage leaves into the pot. Not only does it taste good, but it can also buffer the impact of boiling water on Jiuzi. If you don't put cabbage leaves, it is best to use your hands or spoon to scoop Jiuzi when the water is boiling. Before putting it into the pot, rinse it in cold water. If the water has already boiled, you can put meatballs next to the pot to avoid scattering