What are the usual ways to make Taiwanese Meatballs
General recipe for meat filling ratio: Select 7 parts lean and 3 parts fat, 500g fat, 120g blanched bamboo shoots, 70g dried mushrooms, 1 egg, 30g corn starch, a little ginger, salt, white pepper, a little soy sauce, and a little water. Stir the meat along the same direction, mix in diced bamboo shoots and mushrooms, and squeeze them into Taiwanese Meatballs for standby.
General recipe for meat filling ratio: Select 7 parts lean and 3 parts fat, 500g fat, 120g blanched bamboo shoots, 70g dried mushrooms, 1 egg, 30g corn starch, a little ginger, salt, white pepper, a little soy sauce, and a little water. Stir the meat along the same direction, mix in diced bamboo shoots and mushrooms, and squeeze them into Taiwanese Meatballs for standby.
1. Method 1: Steamed Spring Bamboo Shoots and Taiwanese Meatballs (light original, recommended)
Place the Taiwanese Meatballs on the plate, boil with water, and steam over high heat for 16-18 minutes.
Pour the steamed soup into the pot, put a little water starch to thicken the sauce, pour it on the Rice-meat dumplings, and sprinkle with scallions.
Advantages: Preserving fresh bamboo shoots and meat aroma, healthy with less oil, suitable for both the elderly and children.
2. Method 2: Stewed Taiwanese Meatballs Soup
Put water or broth into the pot, and bring ginger slices to a boil; Add the meat and simmer for 20 minutes.
Add a small amount of wolfberry and bok choy, season with salt and white pepper.
Features: Clear, fresh and sweet soup, suitable for daily dinner and light meals.
3. Method 3: Braised Taiwanese Meatballs with bamboo shoots in brown sauce (dinner version)
Pan fry a little cooking oil in the pan until the Taiwanese Meatballs are slightly yellow on both sides;
Leave some oil in the pot, add scallions and ginger, add a little soy sauce, dark soy sauce, a little rock sugar, and boiling water; Add the meat and simmer for 25 minutes;
Bring the thick soup to a boil over high heat.
The taste is rich and mellow, perfect for pairing with rice.
4. Method 4: Hot pot clay pot version
Lay enoki mushrooms and baby bok choy on the bottom of the clay pot;
Place Taiwanese Meatballs, pour into bone soup and simmer for 30 minutes; Can be paired with tofu.
Suitable for autumn and winter consumption, it is very suitable for a family to eat.
Key Tips
Spring bamboo shoots must be blanched in boiling water for 3-4 minutes to remove oxalic acid and astringency;
The proportion of fat meat should not be too low, and meatballs with too much lean meat will taste dry;
Cutting bamboo shoots into small cubes of 0.6-0.8 centimeters is more suitable, with moderate size and better taste;
The Rice-meat dumplings will be tender and juicy when the meat is mixed with water several times.
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