Sixi meatballs are a traditional Chinese dish and belong to the Shandong cuisine. It is composed of four meatballs with good color, fragrance and taste, and it is a blessing in life, Lu, longevity and happiness.
It is often used as the finale dish in wedding banquets, birthday banquets and other banquets to take its auspicious meaning. Sixi meatballs are golden in color, fresh and salty, crispy and tender, the sauce is clear, the taste is palatable, and the ingredients such as water chestnuts and shiitake mushrooms added to the meat filling increase the richness of the taste.
Ingredients:
- 500 grams of minced pork
- Water chestnut / water chestnut 50 grams
- 1 egg
- 20 grams of green onions
- 10 grams of ginger
- Light soy sauce 30 ml
- 10 ml dark soy sauce
- 10 ml of cooking wine
- 10 grams of sugar
- 10 grams of dry starch
- 5 ml of sesame oil
- 5 grams of pepper
- Salt to taste
- Appropriate amount of water
Nutritional value:
The materials such as water chestnut and broad bean starch that will be used in Sixi balls are quite particular about their nutritional value.
Water chestnut is high in phosphorus, which helps to promote growth and development and maintain physiological functions, has great benefits for the development of teeth and bones, and can promote the metabolism of sugar, fat and protein in the body, and regulate the acid-base balance.
The nutritional value of broad bean starch is high, there are many trace elements in broad beans, such as calcium, zinc, manganese, phospholipids, etc., and the crude fiber in broad bean skin has the effect of lowering cholesterol and promoting intestinal peristalsis.
Cooking Preparation:
- Peel the water chestnut and cut it into fine pieces, and chop the green onion and ginger into finely chopped pieces.
- Put the minced meat in a bowl, beat in the eggs, salt, pepper, cooking wine, light soy sauce and dry starch, stir in one direction until strong, add green onions, minced ginger, chopped water chestnuts and sesame oil and mix well.
- Dip your hands in water, take 1/4 of the meat filling and put it in the palm of your hand, and form four large meatballs of equal size.
- Pour oil into the pan, add the meatballs when the oil is hot, fry until the surface is golden brown, and then remove.
- Leave a little oil in the wok, add green onion and ginger to stir until fragrant, pour in water, light soy sauce, dark soy sauce, cooking wine, sugar and fried meatballs, bring to a boil over high heat, turn to low heat and simmer for about 30 minutes. When the soup is halfway through, thicken it with water starch.
Palate and flavor:
The reunion of the Sixi Maruko delegation, taking its auspicious, reunion, and happy meaning, is also a common dish for festive banquets, this dish is not only delicious, crisp in taste, but also can bring us a sense of joy and harmony.
Suitable for:
Due to its rich protein and certain fat content, Sixi Balls are suitable for most people to eat, especially those who need to replenish energy and protein. However, for people with high blood lipids and high cholesterol, it is recommended to consume it in moderation.
Eating scene:
Sixi meatballs are often served as a delicacy at festivals and ceremonial feasts. Its uniqueness lies in the fact that four types of meatballs are made from pork, shrimp, chicken, and crab meat, symbolizing blessing, luck, longevity, and happiness. In this tutorial, I will take you step by step to appreciate how to make Sixi meatballs, so that this classic dish will become the highlight of your table.