Pork Meatball with Crab Roe,Can’t Love You More
2 min read
Water boiled Pork Meatball with Crab Roe can be dated back to Sui Dynasty.As cited in History as Mirror,Emperor Suiyang,together with his imperial concubines took a dragon boat and another thousand of ships to the South along the Grand Canal a thousand years ago.”Wherever he reached, the state and county within two hundred and fifty kilometers must present local delicacies.”What Yangzhou had offered was pork meatball which was tender,fat but not greasy.The soup in it was clear and tasty.
The forming of fresh and tender flavor of pork meatball in Yangzhou is very complicated.Influenced by many factors,such as food materials,process method, condiments,and cooking skills,it formulates the unique flavor of Huaiyang cuisine at last.The major ingredients are pork and other seasonable condiments.Each variety has its own feature,no matter it is meat-centered or vegetable-centered.
Out of curiosity,many may ask that why can’t they make the pork meatball at home as tasty as the restaurant does?The secret lies in the proportion of fat and lean meat.The best proportion is 7 to 3 or 6 to.4 and tiny adjustment can be tolerated according to individual taste.In addition,heating to the marmite must be slow and even.Otherwise,the lean meat might be overcooked due to a quick temperature rise and the muscle protein would shrink too much,which would result in tough and unpalatable taste.Complementary procedures taken one after another, tasty pork meatballs can be made at home and more fitful for you!
