What are the things to pay attention to when adding black pepper meatballs as a side dish
Black pepper meatballs as a side dish - key points to note
1. The cutting method of side dishes should be unified
Cut them all into cubes/pieces about the same size as the meat
For example: about 1.5cm small Ding.
Black pepper meatballs as a side dish - key points to note
1. The cutting method of side dishes should be unified
Cut them all into cubes/pieces about the same size as the meat
For example: about 1.5cm small Ding.
Benefits:
heated evenly
Convenient to pick up
Neat and attractive appearance
Taboo:
Some are very large pieces, some are very small strips, and when stir fried, they are messy and have a messy taste.
2. Vegetables that are easy to water out and soft to rot should be handled properly
Black pepper meatballs should be dry, fragrant, and have a pot aroma, and should not be watery.
Mushrooms, shiitake mushrooms, onions:
First, dry the pan and stir fry until the water is dry, then add oil and stir fry to make it more fragrant and flavorful.
Cucumber, lettuce, zucchini:
Don't stir fry for too long, otherwise it will release water, become soft, and not crispy.
Green leafy vegetables (such as broccoli):
You can blanch it first, then turn it back into the pot for 10 seconds to keep it green.
3. The taste cannot compete with black pepper
The side dishes are mainly light, slightly sweet, and crispy.
Recommendation:
Pepper, onion, celery, asparagus, shiitake mushroom, horseshoe, carrot
Not very suitable for:
Spicy, heavy spices, pickled Chinese cabbage, pickled peppers and other dishes with too strong taste
It will directly cover the black pepper fragrance.
4. The order of cooking is very important (determining the taste)
Remember one principle:
Stir fry first if it's difficult to cook, put it after it's easy to cook, and put it after it's crispy and refreshing.
General order:
Fry the minced meat until fragrant and serve
Stir fried onions and mushrooms (stir fried until fragrant, stir fried until dry)
Carrots, potatoes, etc. that need to be stir fried for a long time
Add colored peppers and celery
Add minced meat and black pepper sauce at the back, stir well over high heat
Dutch beans, asparagus, and horse hooves should be placed for the last 30 seconds to maintain their crispness and tenderness
5. Color matching should look good
The black pepper meatballs are dark brown in color, and the side dishes should be brightened:
Must have green: celery, asparagus, Dutch beans, green peppers
Must have bright colors: red pepper, yellow pepper, carrot
Tri color: green+red+white/yellow
At first glance, it has a strong appetite.
6. Avoid pairing too many types
Home stir fry: 2-3 types of side dishes are more suitable
For example: onion+colored pepper+shiitake mushroom
Too many types:
The taste is mixed, there is a lot of water, and the temperature is difficult to control.
7. Taste matching principles
Black pepper meatballs are fragrant, tender, and slightly charred
Side dishes should complement each other:
Crispy: Chili pepper, celery, horse hooves, Dutch beans
Glutinous: diced potatoes, diced yam
Meat flavor: shiitake mushrooms, shiitake mushrooms
In one dish, there are tender, crispy, and glutinous flavors, and the level is immediately advanced.
8. Don't put the black pepper sauce too early
Stir fry all the side dishes until they are almost cooked, then add the meat and black pepper sauce.
Boiling black pepper sauce for too long:
Bitter, dull taste, and darkened color of side dishes.
Stir fry over high heat for 10-20 seconds before serving for the most fragrant flavor.
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