Put 50-70 grams of starch in one pound of meatballs. In order to make the meatballs easier to shape and soft and delicious, some starch is usually added to the meat filling of the meatballs. The most commonly used one is corn. Starch and sweet potato starch.

In order to make the meat cook for a long time without aging, and to maintain the freshness and tenderness of the meat, water starch is needed. That is to say, the starch should be mixed with water into wet dough powder, and then add an appropriate amount of dough powder into the kneaded meatballs. If the meatballs shrink less after being put into the oil pan, the reason is that there is less dough powder; , it means adding more dough. At this time, the amount of dough needs to be adjusted according to the actual situation. The correct addition is to add 100 grams of water starch for every 500 grams of meat filling.