Meatballs and Egg Recipe
If you keen on Chinese meatballs, why do not you add some boiled eggs in, and enjoy then.
Prep time: 5 minutes
Cook time: 30 minutes
Utensils:
Clay-pot, wok, mixing bowl, serving plate.
Serves 2
Ingredients:
14 oz. / 200 g ground pork
5 hard-boiled eggs, peeled
1 stalk scallion, cut into sections
3 slices ginger
1 tbsp. Chinese cooking wine
1 tbsp. light soy sauce
1 cup cornstarch
5 tbsps. vegetable oil, for deep-frying
Seasonings:
1 tbsp. Chinese cooking wine, or dry sherry
1 tbsp. chopped scallion
1 tbsp. minced ginger
1 tbsp. salt, or to taste
Directions:
1. In a big mixing bowl, combine all the seasonings and ground pork together, stir with chopsticks clock-wise, add pinch of water occasionally.
2. Form the pork paste into small meatballs, about 1-2 inches diameter.
3. Coat each meatball evenly with cornstarch, set in a plate for later use.
4. Heat 5 tbsps. vegetable oil in a wok, when it is shimmering on the bottom, and very hot, but not yet smoking, deep fry each meatball over medium high heat until golden brown.
5. Put the deep-fried meatballs, boiled eggs, scallion sections, and ginger slices in a clay-pot, add 1 tbsp. Chinese cooking wine, and 1 tbsp. light soy sauce, add 1 cup water if necessary.
6. Turn on high heat, bring to a boil, then lower the heat to simmer until cooked.
7. Dish out into plates, serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 24.3 g |
| Total fat: 35 g |
| Carbohydrate: 1.1 g |
| Calories: 417 kcal |
Hot Recipes
Key in value & click anywhere outside the box to convert!