Golden Meatballs
Want to Explore New Ways in Food? Then Start with Golden Meatballs. They Stand Out with Their Unique Taste and Simple Making Method. Follow the Steps to Turn Ordinary Ingredients into Delicious Golden Meatballs.
Required Ingredients and Substitutes
Main Ingredient
yellow millet rice Rice: Full of grains, soft in taste. After soaking, it can wrap well outside the meatball, adding unique flavor and taste.
Ground Pork Belly: Tender and juicy in flesh, rich in grease. It is the main part of the meatball, making the meatball delicious and fragrant when eaten.
Auxiliary Ingredient
Shiitake Mushroom: Increases unique mushroom aroma, enriches the flavor hierarchy of the dish, and makes the taste more meaningful.
Garlic: Adds strong garlic aroma, removes fishy smell and enhances the taste, making the taste of the meatball more rich and mellow.
Green Onion: Brings fresh onion aroma, helps remove fishy smell and enhance the aroma, making the overall aroma more harmonious.
Egg White: Can make the meat filling more tender and increase the viscosity, help the meatball take shape, and at the same time enrich the nutrition.
Cornstarch: Make the meat filling stick together better, enhance the viscosity, and ensure that the meatball is not easy to disperse during the production process.
Seasoning
Salt: Basic seasoning, controlling the degree of saltiness, highlighting the delicious taste of the ingredients themselves, and making the taste more palatable.
Light Soy Sauce: Adds salty and fresh taste, enhances the flavor of the dish, makes the taste of the meatball more sufficient and the color more attractive.
Oyster Sauce: Enhances the freshness and taste, makes the taste of the meatball more mellow and rich, and the taste more abundant.
Sesame Oil: Gives unique sesame oil taste, enhances the aroma and taste, makes the dish fragrant and unforgettable.
Substitutes
yellow millet rice Rice: Glutinous Rice can be used as a substitute. It is also soft and has stronger viscosity. Wrapping it on the meatball has a different taste and flavor.
Ground Pork Belly: Ground Beef can be used instead. It has a strong beef flavor and is rich in nutrition. The meatball made has a different flavor but is also very delicious.
Shiitake Mushroom: Black Fungus can be replaced. It has a crisp and refreshing taste and has a unique aroma of black fungus, which can enrich the taste.
Egg White: Whole Egg Liquid can be replaced. The nutritional components are similar. It can also play the role of increasing viscosity and tenderness.
Cornstarch: Potato Starch can be used as a substitute. The usage effect is similar. It can help the meat filling stick together and take shape better.
Where does the characteristic flavor of this dish lie?
In terms of taste, the yellow millet rice wrapped outside the meatball has become soft and glutinous after soaking and steaming. When bitten, it has a slight grainy feeling and carries the aroma of rice. The meat filling inside is very sticky because of the addition of corn starch, with a firm and elastic taste.
In terms of taste, there are pieces of shiitake mushrooms in the meat filling. The unique aroma of shiitake mushrooms is integrated into it, adding a strong fragrance. The minced garlic and scallions also bring a light aroma of garlic and scallions, making the taste level more abundant.
Salt, light soy sauce and oyster sauce give the meatball a salty and delicious taste. Coupled with sesame oil, it also has a trace of special aroma, making the whole meatball taste rich and harmonious. This flavor of salty, fragrant and delicious, combined with the taste of softness and firmness interweaving, is where the special flavor of this golden meatball lies.
Matters needing attention
Key points for ingredient preparation:
yellow millet rice must be soaked for two hours. Use clean fresh water and place it in a shady corner. If the soaking time is insufficient, the millet will not be soft and glutinous, and it may also go bad.
When choosing meat filling, choose fresh one. The ratio of fat to lean should be appropriate. You can chop it by yourself or buy a good finished product. If it is too lean, it will be tough. If it is too fat, it will be greasy.
Key points in the production process:
When kneading meatballs, your hands must be washed and dried. If there is water or sweat on your hands, the meatballs will be easy to fall apart. And try to make each meatball of the same size so that it can be cooked evenly when steaming.
Before coating with yellow millet rice, check the surface of the meatball. If it is wet, roll it with kitchen paper to absorb the excess moisture. Otherwise, the yellow millet rice will not stick firmly.
Notes in the cooking process:
Before steaming the meatballs, make sure there is enough water in the pot to avoid it drying out halfway during steaming. During the steaming process, don't open the lid of the pot frequently. Once the steam dissipates, the effect will be discounted.
Strictly control the steaming time of 15 minutes. If it is too short, the middle of the meatball will not be cooked. If it is too long, the taste will become old and tough.
Final notes:
All the kitchen utensils and tableware used throughout the production process must be cleaned thoroughly to prevent impurities from mixing into the meatballs and affecting the taste and quality.
This dish contains meat filling. Don't leave it for too long after making it. Either eat it quickly or store it properly. Otherwise, it will easily go bad.
How big in diameter is the most appropriate for making meatballs?
A diameter of 3 centimeters is the most appropriate size for making golden meatballs. The reasons are as follows:
This size can ensure that the millet on the outer layer of the meatball is wrapped evenly, and the meat filling inside can be fully cooked through. Steaming for 15 minutes can just make the meat tender and juicy. If it is made too large, the millet on the outer layer is easy to fall off, and the inside is not easy to cook through. If it is made too small, it is easy to be oversteamed, resulting in tough taste.
When actually operating, you can use a spoon or your palm as a reference. About 20-25 grams of meat filling is the most appropriate for one meatball. After rounding, the diameter is about 3 centimeters. Such a size is just right for one bite, which is also quite convenient for eating.
INGREDIENTS
Main Ingredients
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·150g yellow millet rice
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·300g ground pork belly
Accessories
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·10g shiitake mushrooms (chopped)
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·10g garlic (minced)
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·10g green onions (chopped)
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·½ egg white
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·20g cornstarch
Seasonings
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·5g salt
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·10ml light soy sauce
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·10g oyster sauce
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·5ml sesame oil
Table of Contents
COOKING STEP
Step 1
Put 150g of yellow millet rice in clean water and soak it for 2 hours, then take it out and drain the water for later use.
Step 2
Prepare 300g of minced meat filling, and put 10g of chopped shiitake mushroom, 10g of minced garlic and 10g of minced green onion.
Step 3
Then add 5g of salt, 10ml of light soy sauce, 10g of oyster sauce and 5ml of sesame oil.
Step 4
Pour in half an egg white and stir evenly.
Step 5
Add 20g of cornstarch and continue to stir until the meat filling has viscosity.
Step 6
Knead the meat filling into meatballs with a diameter of about 3cm, and evenly wrap the meatballs with yellow millet rice, and place them in a steamer bowl for later use.
Step 7
Pour an appropriate amount of clean water into the pan, put the steamer rack, place the golden millet meatballs on the steamer rack, cover the pot lid, and steam for 15 minutes.
Step 8
After steaming, you can take it out of the pan and place it on a plate for eating.
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Recipe Changes
Adding Corn Kernels: When stirring the meat filling, add 50 grams of corn kernels. This makes the meatballs completely different. When eating, you can taste the sweet and refreshing taste. The taste is much richer. It's refreshing and not greasy. It's all thanks to the dietary fiber in the corn kernels, which can promote digestion.
Teriyaki Flavor: When preparing the meat filling, pour 10 milliliters of teriyaki sauce and add 5 grams of honey. The made meatballs have a perfect combination of salt and sweetness. The teriyaki flavor is quite strong. People who like Japanese flavors will definitely like it.
Garlic and Cheese Version: Chop 5 cloves of garlic and cut 30 grams of cheese and put them into the meat filling. When steaming, the cheese melts slowly. The combination of garlic fragrance and milk fragrance makes the inside of the meatballs full of mellow fragrance. The taste is extremely rich.
Air Fryer Method: Put the meatballs wrapped with yellow millet into the air fryer. Set the temperature to 180°C and bake for 12 to 15 minutes, turning them over in the middle. The outer skin of the made meatballs is extremely crispy. The key is that using an air fryer has less oil and is healthier. Compared with traditional steaming, the taste is more crispy and fragrant.
Storage Instructions
It is best to make and eat the golden meatballs right away. If storage is required, it can be kept in the refrigerator for 2-3 days. It is not recommended to freeze the golden meatballs for a long time. It is appropriate to store them for at most one month.
If frozen for too long, the taste of the meatballs will become worse, the outer skin of the millet will easily fall off, and the filling will lose its original freshness and tenderness. In actual operation, it is found that it is the most ideal to eat after freezing for two weeks. At this time, the taste and nutrition of the meatballs can be well maintained.
FAQs:
During the production, you can also add a little turmeric powder or pumpkin puree when kneading the dough. This can not only increase nutrition but also make the meatballs more golden. It is also very important to choose fresh and high-quality millet. The plump grains of millet are more likely to present a natural golden color after steaming.
There are two advantages of using a pressure cooker. First, it saves time and gas. It usually takes 15 minutes for the ordinary steaming method, while it only takes 5-6 minutes with a pressure cooker. Second, under the pressure environment, the steamed meatballs have a softer taste. However, when putting the meatballs, you should pay attention. Leave some gaps between each meatball. Dont put them too close together, otherwise, they will not be heated evenly.
If you find it inconvenient that your hands get stained with meat filling, you can wear disposable gloves or use chopsticks to mix. When using chopsticks, pay attention to stir clockwise in a single direction, which can make the meat filling have viscosity and the meatballs will be tight and not fall apart.
An electric mixer is not suitable for mixing meat filling. Because the rotating speed is too fast, it will destroy the structure of the meat, resulting in a tough taste of the meatballs. Moreover, it's hard to control the strength with an electric mixer. It's very likely to beat the meat filling too finely and lose the appropriate taste.
For a multi-layer steaming rack, it is suggested to place the food ingredients that need to be steamed for a long time on the lower layer and the ones that will be cooked quickly on the upper layer. This can make full use of the heat of the steam. At the same time, pay attention to leave a gap of 3-4 centimeters between the upper and lower layers to ensure the full circulation of the steam.
