1, the preparation of materials: 600 grams of pork, fat and lean 3:7, 15 grams of corn starch, 9 grams of salt, 3 grams of baking powder, 10 grams of sugar, half a spoonful of cooking wine, a small spoonful of five-spice powder, a small amount of boiling water ginger and green onion (about 20 grams of boiled, boiled and put in the refrigerator into the ice cold water)
2, the pork chopped into a pot, stirring the chopped meat with a whisk, and then add the chopped meat in small batches. Add the iced onion and ginger water, add all the ingredients except baking powder, stir into a gelatinous state, and finally add the baking powder and mix well
3, boil water in the pot, turn off the heat, and prepare a bowl of cold water to put on the edge of the tiger's mouth to squeeze out the meatballs, and scrape the meatballs into the pot with a spoon, and every time you scrape one, put a spoon into the prepared water for a while so that it can be prevented from sticking, and cook it until it all floats up on it
4, if you like to have the meatballs in a bowl of cold water, you should put them into the pot, and then put them into the pot. p>
4, like can be added to any mushrooms, horseshoes, lotus root grain, taste very good.
Chicken thigh meat or this beef, lamb, shrimp practice with the same almost.
Gonzo balls can be made with pork or chicken, the following share the method with pork.
1. First of all, wash the meat, fat and lean meat were diced, (fat about 20-30 grams) and then chopped into mince. Sprinkle with chopped scallions and pepper.
2. Put the minced meat into a food processor, add tahini, sugar, salt, and mix with a stick at high speed to make meat paste.
3. About 5.6 times beating, with the hand touch becomes very sticky after taking out, rolled into meatballs.
4. With a spoon, press each gonzo ball 20 grams divided, rolled into a ball.
5. Dip your hands in some water to avoid sticking, and wrestle the meatballs back and forth in your palms for 5.6 times until they are more elastic.
6. You can make more than one handmade gumball at a time, just press this amount x 2. Put the rest in the box and freeze immediately. Each time you eat, take out a few into the water or soup and cook until all float, sprinkle some parsley or celery, you can serve and taste. It can also be added to rice noodle soup, nori soup, or vegetable soup to add fresh flavor.
Hello, I'm Ani Food Sharing, happy to answer your question!
Chicken can be made into gonzo balls, and chicken breast is good for weight loss, low fat and high protein. Boiled chicken breasts may be everyone is tired of eating, chewing chicken breasts without flavor, feel life is not interesting. Then we can change the pattern to eat, today Ah Nian to introduce you to the chicken gumballs and mushroom gumballs home cooking, share my experience.
Tools / Ingredients
more
Chicken breast (a piece)
Onion moderate
Ginger moderate
Garlic moderate
Starch a spoon
Wine moderate
Salt moderate
Soy sauce moderate
Five spice powder half a spoon
Chili powder ? tsp
Methods/Steps
1
Prepare the chicken breast and melt it in advance.
2
Mince onion, ginger and garlic and set aside.
3
After the chicken breast is melted, chop it with a knife, just like mincing meat.
4
Add green onions, ginger and garlic and continue chopping for a while.
5
After the chicken breast is chopped, start putting seasonings, put salt, soy sauce, five-spice powder, chili powder, starch.
6
Stir constantly, stirring while you can boil water.
7
When the water boils, use your hands to clench the balls, the size of your own decision, usually eat on the line. Medium heat, pills under the pot.
8
pills in turn, turn the heat, five minutes can be.
9
Finally homemade chicken breast meatballs out of the pot! Perfect for dieters, no fishy flavors, low-fat meal.
Here's how to make shiitake mushroom gumballs homemade!
Ingredients
500 grams of pancake
several mushrooms food
1 tsp of salt
2 grams of sugar food
a little pepper
30 grams of cornstarch
water
Shiitake Mushroom Gongwan practice
1. Soak the mushrooms in warm water and set aside
2. Dice the mushrooms and chop them up
3. Cut the pork into small pieces and chop them up with a knife
4. Put the chopped pork into a juice blender in small batches and add a small amount of water to make it into a puree
5. The picture shows the puree
6. Add salt and pepper
7. Add corn starch and pepper. > 7. Add the cornstarch
8. Add the chopped mushrooms
9. Use chopsticks to mix all the ingredients in one direction
10. Use the middle speed of the whisk to beat the meat puree
11. Beat the meat puree until you feel it is gelatinous, and there is a resistance to the rotation of the whisk.
13. The gelatinous meat paste is ready
14. Hold the meat paste in your hand, and squeeze the meatballs out into a ball with the tiger's mouth part of your hand
15. Scrape out the meatballs with a spoon in a smooth motion
16. Boil water in a pot and then change to a low heat, squeeze the meatballs while putting them in, and slowly boil them over a low heat, and then cook the meatballs when they float up to the surface of the water
Chicken Gonzo Balls made twice, super delicious Q Bouncy and juicy!
It is not inferior to the pork to do the gumballs oh
Ingredients:
chicken thigh meat about 3 pounds, baking powder 2 tsp, an egg white, ice water inside the ice with some crushed ice *** 80ml, salt 3-4 spoons, a little pepper, sesame oil three or four drops
Cook gumballs: a large pot of water temperature to maintain the water temperature at about 85 degrees do not roll bubble can be, and also prepare a pot of ice water
The water temperature is maintained at about 85 degrees of water, do not roll a small bubble can be. In addition, prepare a pot of ice water
Method: the micro-frozen chicken thighs children with a crumbled into pieces into the food blender, low-speed blender slowly add salt slowly, and then add, baking powder, white pepper evenly, turn to medium-speed beat, add egg white and so on with the puree is completely combined with the ice water slowly add ice water to make sure that the meat is completely absorbed by the water, and then continue to add a little bit of water, until the 80 ml of water is completely added. After adding the turn to medium-high speed 6-8, continue to beat for 5-6 minutes, with the tiger's mouth of the hand to grab the meatballs with a spoon scooped up and thrown into the 85 degrees hot water, to be floated after a minute or two, fish up into the ice water chilled! This way the tribute balls are not yet fully cooked, spread flat and put into the freezer, when you want to eat when you cook a few can be.
You can use chicken thigh meat, most use pork thigh meat.
Gongwan practice:
Ingredients: half a catty of pork thigh meat (or use chicken, beef, fish net meat, cuttlefish meat, shrimp can be)
Seasoning: 30 grams of fat, 1 tablespoon of cooking wine, pepper 1/4 tablespoon, 1/4 tablespoon of sugar, an egg white, 1 tablespoon of starch.
Method: 1, the meat stranded sprinkled with 1 spoon salt, hammered into the puree to add the above seasonings, stirring vigorously until there is sticky.
2, the meat puree with the hands to grasp, squeeze into a ball, into the pot with medium heat to cook until the balls are cooked to the surface, you can fish out.
Hello, glad to answer your question. Chicken thigh meat can also be used to make gung ho balls, but the texture is lacking.
Materials: 200 grams of pork thigh meat, 50 grams of fat (skinned pork back fat), 15 grams of crushed ice
Seasoning: 5 grams of rice wine, 5 grams of salt, 10 grams of granulated sugar, 1 gram of white pepper, 6 grams of sesame oil
Preparation:
1.Wash the pork thigh meat, drain, scrape the sinews and membrane, cut into small pieces, and put it in the refrigerator to freeze until slightly hard.
2. Take out the frozen ingredients, pour them into a blender, add salt and crushed ice and blend for about 3 minutes, remove and pour into a dish.
3. Add seasonings and mix well.
4. Wash the fat, drain it, cut it into cubes, put it into a blender and puree it, remove it, pour it into the blended thigh puree and blend it for about 2 minutes.
5. Take the mixed pork puree in your hands and wrestle it several times to make the puree viscous and elastic, cover it with plastic wrap and let it rest for about 1 hour.
6. Take a basin of cold water, take the right amount of pork paste with your left hand, squeeze it out of the tiger's mouth into a ball shape, and scrape up the ball with a spoon with your right hand, and put it into the water as a gonzo ball.
7. Take a soup pot, add half a pot of water and boil it to 80℃, then put in the balls and cook for about 8 minutes on low heat.
8. Bring the water in the pot to a boil again, pour in the balls again and boil over high heat.
You can use chicken thigh meat! Spiced soft tribute balls is a food, the production of raw materials are minced chicken thigh meat, round onion, ginger, yam, starch, green onion, radish, bean paste, wine, soy sauce, sugar.
Ingredients
300 grams of minced chicken thigh meat, 50 grams of round onion, 10 grams of ginger, 30 grams of yam, 10 grams of starch, green onion, radish, bean paste, wine, soy sauce, white sugar.
Directions
1, finely chopped round onion and ginger and add starch and stir well;
2, the minced chicken patted well, and add grounded yam (yam powder) mix well;
3, and then add 1 into 2 mix well, take a bite-sized chicken minced flattened, and put on the bottom of the pan on both sides of the evenly browned;
4, add wine, soy sauce, Add the wine, soy sauce, sugar, and wait for the balls to color, then plate them;
5. Garnish the balls with green onions and carrot puree.
Homemade Gongwan practice
1. First wash the meat, fat and lean meat are diced, (fat about 20-30 grams) and then chopped into mince. Sprinkle with chopped scallions and pepper.
2. Put the minced meat into a food processor, add tahini, sugar, salt, and mix with a blender stick at high speed to make meat paste.
3. About 5.6 times beating, with the hand touch becomes very sticky after taking out, rolled into meatballs.
4. With a spoon, press each gonzo ball 20 grams divided, rolled into a ball.
5. Dip your hands in some water to avoid sticking, and wrestle the meatballs back and forth in your palms for 5.6 times until they are more elastic.
6. You can make more than one handmade gumball at a time, just press this amount x 2. Put the rest into the box and freeze immediately. Each time you eat, take out a few of them and put them into water or soup to cook until all float, sprinkle some parsley or celery, and then serve. It can also be added to rice noodle soup, nori soup, vegetable soup to add fresh flavor.
Cooking tips
1. Gongwan earliest source of Taiwan's Hsinchu, Taiwan, is the fresh warm-bodied pig's hind leg meat after pounding, and then made into a type of modern industrially-produced Gongwan have added elastin, aroma enhancers, crunchiness, preservatives, etc., so it is best to choose a regular manufacturer of Gongwan;
2. Add onion, pepper and rice wine can remove the fishy flavor of pork, made out of the The meatballs are more delicious;
3. If you are doing it at home, you only need to add a proper amount of potato starch and stir it into the meat paste, plus the technique of hand wrestling can also make Q-bouncy meatballs;
4. Mostly used to thicken the sauce, in addition to thickening the food to produce a smooth texture in Chinese cooking, but also commonly used as a soft meat marinade one of the ingredients.
Hello everyone, I'm glad to answer this question [Rose]
Next to share with you the preparation of a gonzo ball:
1. First, wash the meat, fat and lean meat were diced, (fat about 20-30 grams) and then chopped into mince. Sprinkle with chopped scallions and pepper.
2. Put the minced meat into a food processor, add tahini, sugar, salt, and mix with a blender stick at high speed to make meat paste.
3. About 5.6 times beating, with the hand touch becomes very sticky after taking out, rolled into meatballs.
4. With a spoon, press each gonzo ball 20 grams divided, rolled into a ball.
5. Dip your hands in some water to avoid sticking, and wrestle the meatballs back and forth in your palms for 5.6 times until they are more elastic.
6. You can make more than one handmade gumball at a time, just press this amount x 2. Put the rest into the box and freeze immediately. Each time you eat, take out a few into the water or soup and cook until all float, sprinkle in some parsley or celery, then serve and enjoy. It can also be added to rice noodle soup, seaweed soup, vegetable soup to add fresh flavor.
Chicken can also be used to make gung ho balls, but the texture is not as good as pork. It will be drier and not Q-bouncy [rose][rose]