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How to make chicken balls? Ingredients
250g chicken breast, 80g pork fat, egg 1 piece, starch 15g, 45g clear water, onion, ginger, salt and pepper.
Side Dish
Dried rice, fungus, small rape
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method of work
1, clean chicken breast and pig fat, and cut into small pieces; Soak the fungus in advance and cut it into silk; Small rapeseed is cut into sections; Chopped onion and ginger; Wash the dried rice with clean water.
2. Put the chicken breast, pork and minced onion and ginger into the meat grinder, and press the switch to grind for 30 to 40 seconds to make the meat in a relatively broken state.
3. Add a proper amount of salt and pepper to the meat grinder to adjust the bottom taste of the meatballs, beat in an egg, pour in starch and water, and then press the switch again to beat the meat into a delicate velvet shape. Generally, the continuous working time of meat grinder should not be too long, so you can loosen the button in the middle to pause and repeat the process of meat grinding for many times until the meat becomes uniform and delicate.
4, add enough water to the pot, put it into the sea rice, burn the water until there are bubbles at the bottom of the pot, and turn it into a small fire to keep the water in the pot open. Pour out the meat paste, wet your hands, take part of the meat paste with your left hand, squeeze out the meatballs from the tiger's mouth, take them off with a spoon with your right hand and put them directly into the pot.
5. Turn it to medium heat, boil it, remove the foam on the surface, add the fungus, and cook for about two or three minutes. All the balls float.
6. Pour in the rape, melt the right amount of pepper into the pot with clear water, add the right amount of salt to taste, and cook for another minute or two to turn off the heat.
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Several points for attention in making chicken meatballs
1, although there is no blood in the chicken breast, it can be washed several times with clean water or soaked for a period of time to reduce the fishy smell.
2. To make chicken meatballs with chicken breast, it must be matched with a little fat. First, it will enhance the flavor and make the meatballs more delicious. Second, it will make the meatballs more tender and tender.
Fat meat doesn't need too much, and the ratio with chicken breast is about 0.2-0.3.
3. Add eggs, starch and appropriate amount of water, all in order to make the meatballs more soft and tender, elastic and sticky, and the meatballs will not come loose in the pot.
4. It is most convenient to make chicken meatballs with a meat grinder, which can easily make the meat into a velvet shape.
5. When the meatballs are placed, the water in the pot is kept like boiling, and the state of boiling is the best, so that the maturity of the meatballs in the pot before and after is the same, and the cooked meatballs will be softer and more tender.