Huaiyang cuisine
Meatballs
A Yangzhou invention and a classic of Huaiyang cuisine: Pork meatballs or lion’s heads are easy to prepare and cook. For moist and chewy meatballs use some extra Windmill starch, stir the meat to help the pork fibers stick together.
This recipe is usually served deep-fried, then braised in a sugar and soy sauce, or poached in a clear broth. Steaming and frying also result in delicious dishes!
Origin: Yangzhou
Ingredients
The meat
- 18 ounces (500g) pork mince
- 10g finely chopped green onion
- 10g finely chopped ginger
- 3g of salt
- 3g of pepper
- 1 tablespoon of white wine
- 1 egg
- 50g of Windmill Potato Starch
Preparation
The meatballs
- Mix pork mince together with green onion, ginger, salt, pepper, wine and the egg together. Knead to a compact mix.
- Add the Windmill potato starch and mince in a bowl.
- The more starch is added, the easier it will be to form the meatballs and the chewier the cooked balls will be.
- Keep mixing until the starch is fully taken up in the mixture.
- For moist and chewy meatballs, continue to mix the meat to help the pork fibers stick together.
- According to taste, you can choose to add freshly chopped coriander and / or other herbs and spices.
- The prepared mincemeat can be squeezed into meatballs with a spoon. Boil them for at least 5 minutes to cook. Fried meatballs are also nice!
