Recipe of Any-night-of-the-week Chinese Lionhead Meatballs
Hey everyone, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Speedy Chinese Lionhead Meatballs. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Healthful cooking is often difficult as many people don't need to spend some time planning and preparing meals that our own families refuse to eat. At precisely the exact same time, we want our own families to be healthier so we are feeling pressured to learn improved and new ways of cooking well balanced meals for our family to enjoy (and regrettably in some instances scorn).
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Many things affect the quality of taste from Chinese Lionhead Meatballs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese Lionhead Meatballs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chinese Lionhead Meatballs is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can have Chinese Lionhead Meatballs using 42 ingredients and 9 steps. Here is how you can achieve it.
Except for the sauces a traditional dish. This is also with an optional flavorful rice. This recipe is a tribute for all the hardships of not only yesteryear but also for today. The Lionhead meatballs are originally put together for when times were hard so they added a lot of easy to get stuff to them. Things that are on hand. It was to fill the tummies of many people. When you try not to waste any food and make it stretch you can come up with some very tasty meals. This rice was added to a little of the oil to fry the meatballs. Then the drippings as the meatballs steamed with the bok-choy there was more then enough to cook the rice in. All I did was add a little bit of soya sauce and salt. A complete meal in harmony using most of the ingredients to cook each item. For my prayers and Hope's that all can eat and reduce waste so all can benefit.
Ingredients and spices that need to be Make ready to make Chinese Lionhead Meatballs:
- Meatballs
- 1 pound ground pork
- 3 tablespoons soy sauce
- 1-1/2 tablespoon sugar
- 1 tablespoons Shaoxing wine
- 8 ounces water chestnuts
- 1 cup panko breadcrumbs
- 1 teaspoon sesame seed oil
- 1/2 teaspoon ground ginger
- 1 tablespoon minced garlic
- 2 tablespoons water
- 3 large eggs
- 1 teaspoon salt
- 1 cup peanut oil to fry in
- Bok Choy
- 1-1/2 pound bok-choy
- 1 teaspoon sesame seed oil
- 1 teaspoon salt
- 1 tablespoon soy sauce
- Steaming
- 1 quart water
- 1 tablespoon salt
- Broth
- 1/4 cup peanut oil you used to fry meatballs
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon soy sauce
- 1-1/2 pints chicken broth
- 1 splash sesame seed oil
- Garnish optional
- 1/4 cup thinly sliced scallions
- 1 teaspoon soy sauce
- 1/2 teaspoon rice vinegar
- 1 splash roasted sesame seed oil
- 1 teaspoon honey
- Rice optional
- 1 cup long grain rice
- To taste salt
- 2 tablespoons soya sauce
- 2 cup steam water with drippings from meatballs and bok-choy
- 1/4 cup peanut oil used to fry meatballs
Steps to make Chinese Lionhead Meatballs
- Mix the meatball ingredients. It may be a bit runny if so add a little more panko breadcrumbs. If to hard add a little water.
- Heat the oil. Form the meatballs and fry the meatballs in the oil. The meatballs will be just sticky but firm enough to form. Get the water boiling in the steamer so it will be ready to steam. Get a good crust on the outside of the meatballs. No need to get the meatballs done, that will happen when you steam it.
- Wash the bok-choy very carefully separate the stalks/ribs.
- If you are using baby bok-choy just trim the ends. If using bigger bok-choy cut the big parts of the stalks into small portions. Coat the bok-choy with sesame seed oil, soya sauce, and salt. Let sit and marinate for 10 minutes. Steam the bok-choy with the fried meatballs for 30-40 minutes.
- In the pot with the flour mixture add and reduce the chicken broth to half. When the bok-choy and meatballs are done dip into bowls or plates, and add some of the broth.
- Slice the scallions and mash gently with a fork to separate the rings. Add to a bowl with soya sauce, honey, sesame oil, and vinegar serve over the top as an option, or just serve with meatballs over the top of rice, and bok-choy with the sauce. I hope you enjoy!!!
- Add oil to pot and sauté the rice. Add 1 tablespoon of soy sauce and splash of sesame seed oil. The water should still be hot.
- Measure out 2 cups and add to the sauteeing rice. Bring to a boil and simmer. Add the rest of the soya sauce.
- When craters form cover and turn off the heat and let rest covered and undisturbed for 20 minutes. Fluff with a utensil and serve.
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