Meatball soupI eat a lot of big fish and meat during the Chinese New Year, so I think it can be used with meatball soup to relieve greasyness, and vegetarian meatball soup is also OK.
During the Chinese New Year this year, my mother fried meatballs, and I liked to eat them very much, and I ate a lot of meatball soup!
Carrot meatballs. 
Hot and sour meatball soup.
Prepare the ingredients. Half a carrot, a green radish, two or three cilantro, two or three chives, two eggs, a small bowl of breadcrumbs, and a bowl of flour, all cut into diced pots for later use.
Add a spoonful of salt, a spoonful of chicken essence, a spoonful of thirteen spices, and two spoons of cooking oil and stir well, knowing that it will be viscous and can be squeezed into a ball by hand.
Heat the pan with cold oil, the oil temperature is 60% hot, fry the whole process over medium and low heat, fry until it changes color and shapes, turn on high heat to increase the oil temperature, and fry it again for 30 seconds.
Comes with a recipe for hot and sour meatball soup
Lite version
A spoonful of salt, a spoonful of light soy sauce, two spoons of aged vinegar, a spoonful of chicken essence, a spoonful of sesame oil, a spoonful of chili oil, a little chopped coriander and chives, add the meatballs, then pour in boiling water and stir well, a bowl of sour and spicy meatball soup is ready.
Chef Edition
Meatball soup one by one--
Ingredients: radish balls, tomatoes, fungus, enoki mushrooms, shredded ham Steps:
1. Shred the ham and fungus, blanch the tomato in boiling water and cut into pieces, and set aside.
2. Pour in the hot oil and stir-fry the chopped green onion until fragrant, add stir-frying, add salt and stir-fry the sand, and add boiling water.
3. Add shredded fungus, shredded ham, enoki mushroom, white pepper to taste and add meatballs, starch dilution can be added in batches, add garlic and coriander, point in balsamic vinegar, pour sesame oil out of the pot.
Different cooking techniques for meatballs
There are many ways to eat meatballs, and Liang Shiqiu wrote about them. I wrote about many ways to eat meatballs! Each one makes ** salivate.
Croquettes. Liang Shiqiu.
I don't think there's anyone who doesn't love croquettes, especially kids. When I was a child, I didn't know anything at all, only that small croquettes were the most delicious. The meat is chopped loose and fine, fried to the outside is charred and tender inside, the entrance is crispy, no need to chew, neither spit out the core, nor pick the thorns, dip in pepper and salt to eat, one bite at a time, it is really supreme delicious. It's a pity that there are only about 20 balls on a plate, and there are many people on the table, so they are divided into almost two or three per person. There is a Tonghe Pavilion at the mouth of the alley where we live, which is close at hand, and sometimes the guests at home leave a meal, so they call a few dishes in the Tonghe Pavilion as a supplement, among which there must be croquettes, which is why we have a few children's hopes. One day, two or three of us were gossiping around our mother, and my little brother somehow came up with this sentence on a whim: "Mom, how much does a little croquette cost?" We laughed loudly, but my mother felt sad for a while, and immediately sent a servant to Tonghe Hall to buy a plate of small croquettes, and two or three of us children reached out to grab food, and each of us was divided into about ten, and we were satisfied. After more than 70 years, I can't forget the taste of eating small croquettes.
It is not for nothing that the word "small" is added to the croquette. When the balls are big, they are not easy to blow up. If it is blown through, the outer layer is afraid of being blown up. So be small. Some restaurants call it cherry balls, but they are just to describe their size. Actually, this is an exaggeration, in fact, it is always bigger than a cherry. There's a trick to frying until it's charred on the outside and tender on the inside. Fry them in warm oil until they are medium-rare, scoop up the meatballs, let them cool slightly, and fry them again in boiling oil when they are about to eat. This will scorch the outside and keep the inside from getting old. In order to change the appearance occasionally, after the croquettes are ready, you can also use green onion soy sauce and starch to hook some marinade in the pot, add some fungus, and then put the fried croquettes in and roll them to get out of the pot, which is to boil the meatballs.
If you boil the meatballs in broth, instead of frying them in oil, they are white and tender, and they are also very delicious if you add some cucumber slices or cabbage hearts. If you just catch up with the edamame just on the market, chopping edamame into the meat is also very chic, and it is for edamame balls.
The edamame balls at the Hubei restaurant are also very special, they are wrapped in glutinous rice and steamed in the drawer. Steamed out one by one sticking to the rice grains, as if wearing a coat, hence the name. It is not difficult to make this dish well, and the glutinous rice is soaked soft first and then steamed, so that it will not be stiff. I don't know why Hubei people like glutinous rice, bean skin should be wrapped in glutinous rice, siu mai should also be wrapped in glutinous rice, and meatballs should also be wrapped in glutinous rice. Personally, I don't think glutinous rice will be of much use other than zongzi gnocchi and eight-treasure rice.
The Beiping Sauce Elbow Shop (i.e., the cheap shop) sells a kind of croquettes, which are flattened, with a pimple on the outside, and are full of some muscle-numb deboned meat, the price is cheap, but the flavor is special, and it is the most suitable as a pot material for hot pot. When I was a kid in school, if I had a lot of money, I would buy a croquette and put it in the pancake, which was very pleasant, and I still have a lot of memories in retrospect.
Finally, we can't fail to mention "Karasuma". Half fried pork meatballs, half fried chicken breast meatballs, served on a plate, half black and half white, very chic. There should be a small bowl of marinade, which can be dipped in the marinade to have a flavor. Why it's called Karasuma, I don't know, it's probably invented by a big man surnamed Wu, so it's named after it. In the past, there was such a culture, people named dishes, dishes were named after people, such as Pan Yujiang tofu and so on.