Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Chinese Meatballs
Famous Authors (View All Authors)
Asian - Chinese Meatballs Post by :lucie101 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3407

Click below to download : Asian - Chinese Meatballs (Format : PDF)

Asian - Chinese Meatballs

2 (20 oz.) cans water chestnuts
3 bunches green onions
5 lb. lean ground pork
1/4 c. soy sauce
6 eggs, slightly beaten
1 Tbsp. salt
2 1/2 c. fine dry bread crumbs
cornstarch
oil for frying

Drain and chop water chestnuts; chop onions (top and all). Mix both with meat.

Add remaining ingredients, except for the cornstarch and oil.

Mix thoroughly with your hands. Chill.

Form into balls, using 1 rounded teaspoon for each. Roll lightly in cornstarch.

Fry at 370 degrees until well browned.

Refrigerate until about ready to serve. Warm before serving. Serve with Chinese meatball sauce.

Chinese Meatball Sauce:
1 c. vinegar
2 c. pineapple juice
3/4 c. sugar
2 c. canned beef consomme
1 can water
2 Tbsp. soy sauce
3 Tbsp. grated fresh ginger
1/2 c. cornstarch
1 c. cold water

Heat together vinegar, pineapple juice, sugar, consomme, water, soy sauce and ginger. Mix cornstarch with cold waterand gradually stir into vinegar mixture.

Cook, stirring constantly, until clear and thickened. Serve meatballs in just enough sauce to form a slight glaze in hot chafing dish.

More sauce and meatballs can be added as needed.
If you like this book please share to your friends :
NEXT BOOKS

Asian - Chinese Pork Tenderloin Asian - Chinese Pork Tenderloin

Asian - Chinese Pork Tenderloin
1 pork tenderloin (a loin roast works well too) 4T. soy sauce 1T. sherry 1T. cornstarch 1/8t. freshly ground pepper 1 cloves garlic, minced Preheat oven to 275. Put pork in a baking pan. Mix together the sauce ingredients. Bake at 275* (pork benefits from slow cooking) 45 minutes per pound, or until meat thermometer reads 170*.
PREVIOUS BOOKS

Asian - Pork Cha Shao Pao (dumplings Stuffed With Roast Pork Asian - Pork Cha Shao Pao (dumplings Stuffed With Roast Pork

Asian - Pork Cha Shao Pao (dumplings Stuffed With Roast Pork
1 1/2 pounds flour 1/2 cup sugar 1 tablespoon powdered yeast 2 tablespoons shortening or lard 1 tablespoon peanut oil 1/2 pound cha shao,(roast pork) diced small 1 small leek 1 sliced ginger root Sauce:2 teaspoons sugar pinch salt 1/2 teaspoon monosodium glutamate (optional) 1 tablespoon dark soy sauce 2 teaspoons light soy sauce 1 tablespoon oyster sauce 1/2 cup chicken stock 1 teaspoon sesame oil pinch red food coloring 1 tablespoon cornstarch dissolved in 1 tablespoon water You can usually buy roast pork ready-to-go in a Chinese butcher shop in your local Chinatown, but if you don't live near one,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT