Jinling Meatballs
Nanjing flavor classic reappears. Jinling meatballs deserve the first place. The round meatballs symbolize reunion and happiness. After being carefully cooked, they taste excellent. On special days, let this Jinling meatball spread happiness and start a joyful time.
Why do I like this recipe?
The combination of ingredients in this dish is very close to life, so it won't cause too much pressure during the making process. The cooking method is also very close to the cooking habits of ordinary families. It doesn't require special cooking skills. As long as you follow the steps, you can make a delicious casserole.
The most important thing is that the cooking method of this dish is very suitable for eating in winter. The way of slow stewing in the casserole not only ensures the taste of the ingredients, but also makes the whole pot of food full of warmth.
On a cold winter day, the whole family sits around the dining table, takes a sip of the hot casserole soup, eats the soft meatballs and the delicious spareribs. It nourishes the stomach and warms the heart.
Required Ingredients and Substitutes
Main Ingredients
Lean Pork: Tender in texture, it is an important part of the dish, adding the aroma of meat.
Pork Fat: Contains oil, making the balls taste more moist.
Pork Ribs: After stewing, it has strong taste and enriches the taste of the dish.
Pork Tendons (Soaked): Soft and chewy when eaten. When added to the dish, it makes the taste hierarchy very special.
Dried Shrimp: It can enhance the freshness and make the whole dish have a stronger delicious taste.
Napa Cabbage Leaf: The napa cabbage leaf can absorb the soup juice and remove the greasiness.
Auxiliary Ingredients
Egg: Mainly to make the meatball stick together better.
Cornstarch: Helps the meatball take shape and makes the taste more firm.
Chicken Stock: Adds freshness and makes the taste of the dish more mellow.
Seasonings
Salt: The basis of seasoning, controlling the saltiness of the meatball.
Sugar: Enhances the taste and removes the fishy smell, making the taste more coordinated.
Shaoxing Wine: Removes the fishy smell and greasiness, making the taste of the meatball pure.
Ginger-Scallion Juice: Removes the fishy smell and adds fragrance, enriching the overall flavor.
Sesame Oil: Enhances the fragrance and taste, giving it a unique fragrance.
Cooking Oil: Used for frying the meatballs and heating the pan to ensure the smooth progress of cooking.
Substitutes
Lean Pork: It can be replaced by beef lean meat. The flavor is different, but it can also be used to make the filling.
Pork Fat: It can be replaced by lard. It has more oil output and has a similar effect.
Pork Ribs: It can be replaced by big bones. It can cook out freshness and enrich the taste.
Pork Tendons (Soaked): It can be replaced by dried bean curd sheet after soaking. The taste is different, but it is also soft and chewy.
Dried Shrimp: It can be replaced by dried shrimp flakes. It can also play the role of enhancing freshness.
Napa Cabbage Leaf: It can be replaced by baby bok choy. It has a sweet taste and can be matched with the dish.
Egg: It can be replaced by duck egg. The nutritional components are similar and can help form the shape.
Cornstarch: It can be replaced by starch. The functions are the same and help the meatball stick together.
Chicken Stock: It can be replaced by adding water to concentrated chicken stock cube. It is convenient and quick and can enhance the freshness.
What are the skills of kneading meatballs?
The key skill of kneading meatballs lies in that the movement should be quick and accurate, and the strength should be uniform and moderate.
First, the hand should be dipped in an appropriate amount of clean water, which can prevent the meat filling from sticking to the hand and make the surface of the meatball smooth at the same time. Use the right thumb and index finger to pick up an appropriate amount of meat filling from the tiger's mouth of the left hand filled with meat filling, about the size of a two-yuan coin.
Then gently roll it into a round shape with the right thumb, index finger and middle finger. Pay attention to using uniform force. It can't be too strong or too light. This can ensure that the size of the meatball is the same and the shape is round.
How long should the Pork Ribs be blanched in boiling water?
The best time for blanching Pork Ribs is 4 minutes, depending on the size and thickness of the Pork Ribs.
When blanching, boil the clean water with high heat. After putting the Pork Ribs in, continue to boil with high heat. Start timing when the water boils again. At the same time, use a spoon to skim off the foam floating on the surface. During the blanching process, pay attention to observing the color change on the surface of the Pork Ribs. When the Pork Ribs turn completely grayish white and no blood water is precipitated in the soup, you can take them out.
INGREDIENTS
Main Ingredients
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·300g Lean pork
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·100g Pork fat
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·200g Pork ribs
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·300g Pork tendons (soaked)
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·20g Dried shrimp
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·2 Napa cabbage leaves
Additional Ingredients
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·1 Egg
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·20g Cornstarch
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·Chicken stock (as needed)
Seasonings
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·13g Salt (total)
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·3g Sugar
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·10ml Shaoxing wine
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·30ml Ginger-scallion juice
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·10ml Sesame oil
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·Cooking oil (for frying, amount as needed)
COOKING STEP
Step 1
Mince 300g of lean pork and 100g of fat pork. Cut 20g of dried shrimp into pieces. Cut 300g of soaked pork tendons into sections. Cut 200g of pork ribs into pieces.
Step 2
Prepare the pork mince and dried shrimp. Beat in 1 egg. Add 3g of salt and 3g of sugar. Pour in 10ml of Shaoxing wine. Pour in 30ml of ginger-scallion juice. Mix well.
Step 3
Then add 20g of cornstarch. Mix well.
Step 4
Prepare the meat filling. Take a little of it and make balls about 2cm in diameter from the hollow of the thumb.
Step 5
Heat the oil pan until it is 70% hot. Put the balls into the pan. Fry until the surface turns golden yellow. Take out and drain.
Step 6
Put a little more than half a pot of clean water into the pan. Put the pork ribs into the pan. Blanch to remove the blood. Take out and wash in cold water.
Step 7
Prepare 1 casserole. Spread the pork ribs at the bottom of the casserole.
Step 8
Then spread the pork tendons and meat balls. Pour in 10ml of sesame oil and 10g of salt. Pour in the chicken stock. Spread 2 pieces of napa cabbage leaves.
Step 9
Cover the casserole and braise for 30 minutes.
More recipes worth trying
Radish And Pork Ribs Soup Recipe
Chinese Cooling Herbal Sweet Soup
Recipe Variation
Ingredient Transformation: Replace pork lean meat with beef, which is rich in nutrition and has a firm taste. Replace Pork Tendons (Soaked) with konjac silk, which is smooth and elastic. If you don't like dried shrimp, replace it with dried scallop to enhance the freshness. Replace cabbage leaf with baby cabbage, which has a more tender and sweet taste.
Seasoning Innovation: Add 5 grams of curry powder when making the meat filling. The finished product has an exotic aroma. Or add 10 grams of sweet flour sauce to make the meat filling interwoven with sweet and salty taste, which makes it more appetizing. Add 5 grams of tangerine peel during simmering to remove greasiness and enhance fragrance, which is extremely attractive.
Shape Transformation: Roll the meatball into a long strip and coil it into a ring. It is novel and interesting, and it can also be placed compactly and beautifully. It can also be pressed into the shape of a heart or a star with a mold. It is quite suitable for children, making the dining atmosphere more joyful.
Cooking Method Adjustment: Steam the meatball for 5 minutes first before frying it, and then fry it in the pan. The outer skin is crispy and the inside is tender and smooth. Use a pressure cooker for simmering. After the steam comes out, press it for 10 minutes. It saves time and allows the ingredients to absorb enough soup.
Eating Suggestions
Combination with Main Food:
It is a perfect match with soft white rice. Spread Jinling Meatballs with juice and meat on the rice. Stir gently to make every grain of rice covered with mellow meat fragrance. Take a bite of rice and a bite of meatball. It is simple but satisfying. If you want to have some new ideas, pour the soup of meatballs on the cooked rice vermicelli. The rice vermicelli is smooth and chewy. It tastes great when sucking.
Combination with Vegetables:
Fried seasonal vegetables such as Italian rapeseed and Shanghai green vegetables are eaten together with Jinling Meatballs. The freshness of vegetables can neutralize the greasiness of meatballs. Take a bite of green vegetables to moisten your mouth first, and then bite into the meatball to feel the wonderful taste of alternating meat and vegetables. The combination of nutrition is also more balanced.
Enhancing Flavor:
When eating, pour a little Zhenjiang black vinegar on the meatball. The sour and fragrant taste of vinegar instantly activates the taste buds and is cleverly integrated into the meat fragrance. It adds a touch of fresh and refreshing flavor to the rich meatball, making it more and more delicious to eat.
Eat While Hot:
The Jinling Meatballs just taken out of the pot are steaming hot. At this time, the meatball is the freshest and juiciest, and the soup is also hot and fragrant. Quickly pick up a meatball and put it into your mouth. The hot and fresh taste comes out at the same time, making the warmth and delicious taste spread rapidly in the mouth. Enjoy the essence of delicious taste to the fullest.
FAQs:
First of all, the oil temperature should be strictly controlled at around 180 degrees. You can test the temperature with chopsticks. When fine bubbles appear, it's ready. When putting in the meatballs, put them one by one in turn to avoid piling up. At the same time, keep turning them over to ensure that each meatball is heated evenly. If the color of the already fried meatballs is uneven, you can re-fry them for 10-15 seconds after adjusting the oil temperature, so that the color can become more uniform.
Ceramic casserole has uniform heat conduction and good heat storage property. It can make the ingredients fully absorb the taste. And it is inexpensive and has a long service life.
Purple sand casserole has the best heat preservation effect, but it is quite expensive. It is suitable for families who often make stew.
Stone pot is suitable for high-temperature cooking, but it is heavy and not cheap either.
It is not recommended to choose iron pot or aluminum pot as the casserole because these materials are easy to react with acidic ingredients.
The reason for controlling the fire in this way is that using high heat to quickly boil the soup can lock the freshness of the ingredients. And turning to low heat and simmering slowly makes the spareribs and tendon become soft and delicious. If you keep using high heat, not only will the soup evaporate quickly, but also the meatballs will be easily dispersed, affecting the taste.
It is the most appropriate to eat it within 24 hours in the refrigerator compartment. There will be no great loss in taste and nutrition. When storing, put it in a glass food storage box and tighten the lid. It is best to put it in the refrigerator after the temperature of the soup drops to room temperature. In this way, it will not affect other food in the refrigerator.
Each time when reheating the soup, it should be boiled for 3 minutes to ensure safety. It is not recommended to eat it after more than 48 hours. After all, there are meat and meatballs in it, and it is easy to go bad.
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