Special Meatball Soup Recipe (Fuzhou Style)
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Today we are making a special meatball soup - 福鼎肉片汤. Although we call it meatball but is actually more like meatball slices. The taste, the shape, the texture are different than any meatball you ever had before. It is very interesting.
INGREDIENTS
To Make the Meatball
1 lb. of lean pork shoulder
1.5 tsp of salt (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
2 tsp of sugar (Amazon Link -
1/2 tsp of baking soda (Amazon Link -
1.5 tsp of garlic powder (Amazon Link -
1/2 tsp of finely ground white pepper or to taste (Amazon Link -
30 grams of crushed ice
4 cloves of garlic
3 slices of ginger
1 scallion
150 grams of cold water
150g of sweet potato starch (Amazon Link -
2 liters of stock (Chicken, beef, vegetable stock all works)
To Assemble and Season the Soup (I only made one serving in the video but the ingredients listed below is for the whole pot of soup)
2.5 tbsp of ginger, thinly julienned
4 tbsp of finely minced garlic
6 tbsp of fish sauce (Amazon Link -
6 tbsp of Chinese black vinegar, can be replaced by balsamic vinegar (Amazon Link -
2.5 tbsp of sugar (Amazon Link -
1/2 cup of diced cilantro
1.5 tbsp of diced hot chili
3-4 tbsp of dried baby shrimp, optional
a handful of seaweed, optional
2 tbsp of pork lard
Some freshly ground white pepper to taste (Amazon Link -
INSTRUCTIONS
Trim off the fat and silver skin from the pork shoulder. Cut the meat into bite-size then blend with a food processor until smooth. Get the freshest meat possible and don't use pre-ground pork because the texture does not come out the same.
Season the ground pork with salt, soy sauce, sugar, baking soda, garlic powder, and freshly ground white pepper
Add crushed ice and stir the ground pork within one direction for 8 minutes. You can do this by hand or by using a standard machine. Stirring the meat will create a lot of heat, adding ice will make sure your meat stays fresh and cold.
In a blender, add garlic, ginger, scallion, and cold water. Blend this into a puree and let it go through a sieve. Mix the aromatic liquid with 150 grams of sweet potato starch thoroughly.
Add the sweet potato starch puree mixture into the meat in 3 batches and stir within one direction for 5 minutes or until the meat becomes sticky. You can do it by hand or using a stand mixer.
Add the stock to a pot and bring to a simmer. Spread the meat mixture onto a flat plate. Use a chopstick to scrape the meat into the stock little by little. Between every scrape, dip the chopstick into the stock to prevent sticking.
Bring the pot to a boil then continue to cook for 3-5 minutes.
Meanwhile, put all the ingredients to assemble the soup in a big serving bowl then pour in all the meatball soup. Taste to adjust the flavor.
The Le-Jawn. A Shrimp Lejon Cheesesteak #wolfssuperiorsandwiches #kingsofcreativity #sandwich #jawn
BETTER THAN TAKEOUT - Braised Pork Belly Recipe (Taiwanese Lu Rou Fan)
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Lu Rou Fan (卤肉饭) is known for its melt-in-your-mouth tenderness and lushes sauce that goes amazing with the rice. I upgraded this recipe by deep fry the shallots with the pork fat that is rendered out from the pork belly so your final dish is not as oily. This is one of those recipes that you can make a big batch and portion it out. It stays good in the freezer for a few months and it reheats really well in the microwave.
INGREDIENTS
To braise the pork belly
2.5 lbs. 1130 grams of skin-on pork belly
8 slices of ginger
8 cloves of garlic
1 Star anise (Amazon Link -
1 Cinnamon stick (Amazon Link -
3 Bay leaves (Amazon Link -
1/3 cup of rock sugar or 4.5 tbsp of white sugar (Amazon Link -
7 tbsp of light soy sauce, preferbably Taiwan Kim Lan brand (Amazon Link -
1 cup of Shao Xing wine (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tsp of white pepper (Amazon Link -
1 tsp of five-spice powder (Amazon Link -
2-4 cups of water
1/2 cup of fried shallots (Amazon Link -
To make the fried shallot
6 shallots sliced thinly
1/3 cup of pork fat that is rendered from the pork belly
1/2 oz 15 grams of dried shrimps, soaked in hot water for 30 minutes.
Sides (optional) (Amazon Link -
Soft or hard-boiled eggs
Blanch bok choy
INSTRUCTIONS
Cut the skin-on pork belly into 1/3 of an inch thick slaps then dice into 1/3 of an inch thick pieces. Pork skin contains a lot of gelatin, which makes the sauce thick, shiny and flavorful.
Pre-heat heavy-duty cookware (clay pot, dutch over, cast iron pot, or any other cookware that has thick walls) until nice and hot.
Add the pork without any oil and stir over medium-high heat until you get about 1/3 cup of pork fat. Tilt the pot to let the oil run to the side and transfer the fat into a saucepot. Reserve for later use.
Add garlic, ginger, star anise, cinnamon stick, bay leaves, and rock sugar to the pork. Continue to stir until the aromatics are fragrant.
Add the rest of the seasonings: light soy sauce, dark soy sauce, Chinese cooking wine, white pepper, and five-spice powder. Stir well and make sure you scrape the bottom to deglaze all that brown bits.
Pour in 2 - 4 cups of hot water and simmer on low heat for 1.5 hours. The amount of water needed may vary depending on your stove and cookware. Keep an eye on it during the simmering to make sure it is not evaporated too much. If you do end up needing to add more water, please add hot water, don’t add cold water.
Fry the shallot slices in the pork fat over medium-low heat until lightly golden. Meanwhile, mince the rehydrated dry shrimp and add to the pork fat. Continue to fry for a few more minutes or until the shallots are golden brown. Dried shrimp is an optional ingredient, but it adds a third dimension to the dish, the fragrance becomes more complex and pungent.
Drain the oil by using a sieve. We only need the shallot for this recipe. You can save the oil for other uses.
Add the fried shallots to the braising pork and give it a stir. Let it keep simmering for the rest of the time.
Once done, pick out the spices. Skim off any excess fat. The final dish should be thick, sticky, and saucy. If yours is too thin, you can reduce it. If it is too thick, you can add a little more water. Taste to adjust the flavor.
Scope the meat over some white rice. Serve with soft/hard-boiled eggs and blanched leafy vegetables.
How to Boil Shrimp Cajun Style with Recipe!
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How to Stir-fried Shrimp with Asparagus Recipe :: Easy Cooking at home!
????Stir-fried Shrimp with Asparagus Recipe!The perfect combination of ingredients! Cooking asparagus with prawns can absorb the umami taste of prawns, and let the mediocre vegetables burst out with incomparable deliciousness! Forget simple fried asparagus, it can be cooked in a more special way. Yesterday I fried rice with asparagus and shrimp, and today I had a new idea to fry them together, and it turned out to be even more delicious! Therefore, cooking is definitely a creative, fun and fun process! If you happen to have asparagus and shrimp, be sure to try cooking this delicacy! Because it is really simple, there is no cumbersome cooking process and technique, just follow the video and follow the steps to cook, I believe it will definitely bring you surprises! The next family gathering is a good opportunity for you to show off your skills and let your family applaud your creativity! ????
* Ingredients
- shrimp … 8
- asparagus
- garlic
- ginger
- starch
- oyster sauce
- salt
- white pepper
- olive oil
❖Tips:
1. Do not cook asparagus for too long, rinse with cold water after cooking, it can be more crisp!
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Air fryer Bacon Wrapped Shrimp ???? - Cooking With Joy
Air fryer Bacon Wrapped Shrimp
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