Many friends can cook this dish, but you don't know that it's not right to cook meatballs in boiling water!

whether it's pork meatballs, fish meatballs, beef and mutton meatballs or chicken meatballs, we should pay attention to smoothness, tenderness and fragrance. To achieve the fresh and tender effect, boiling water is not enough.

except fish balls, the suitable water temperature for other balls is about 6 degrees, that is, when the bottom of the pot is just bubbling and it is a little hot, put the balls into the pot and heat them slowly with low fire, and don't stir it.

let the meatballs soak from the inside out. When the meatball soup is boiled, skim off the floating foam, and the meatballs will be uncooked. After cooking for another ten seconds, the meatballs will be mature.

If the meatballs are cooked in boiling water, the protein on the surface of the meatballs will solidify rapidly, which will cause the temperature inside to be not hot enough and affect the meat ripening in the middle of the meatballs.

If it is cooked, it needs to be heated for a longer time. Although meatballs can be cooked, they will be tough and firewood, which means that they are overcooked, thus losing their tender and smooth taste. Therefore, you should use hot water instead of boiling water for the meatballs!

when making fish balls, the water temperature should not be boiling, but it should not be heated. Put the fish balls into the pot with cold water, first squeeze them into the cold water pot, then turn on the fire and slowly heat them to cook them. When the fish balls float in the pot, skim off the floating foam, and the fish balls will be cooked. Have you learned?

you can try my method next time! Remember: Don't boil the meatballs. The chef will teach you the right criminals. They are tender, smooth and delicious. Let's share the practice of coriander pork balls.

coriander meatball soup

Ingredients: 15g of pork stuffing, 2g of coriander, 1st section of green onion, 1 piece of ginger, 15g of vermicelli and 8g of cabbage

Seasoning: 4g of salt, 2g of monosodium glutamate, 2g of chicken essence, 5g of cooking wine, 2g of pepper, 5g of water starch, 2g of sesame oil,

How to make it. Ginger is peeled and cut into shredded ginger and Jiang Mo. Remove the roots of coriander, wash it, and cut it into minced coriander.

2. Put the pork stuffing into a large bowl, add a little chopped green onion and Jiang Mo, and then add a proper amount of salt, cooking wine, chicken essence and pepper to adjust the bottom flavor. The salt is not too much, and it is only one third salty. Finally, add a little sesame oil to enhance the flavor, and stir it clockwise for later use.

3. Add an appropriate amount of coriander powder, add 5g of water starch to lock the water, and stir evenly in one direction until the meat and coriander are completely blended.

4. Prepare some Chinese cabbage slices and wash them. Soak the vermicelli in boiling water in advance and cut them into sections with scissors for later use.

5. Heat the wok on fire, add appropriate amount of water, add shredded onion and ginger, and boil over high fire to make the fragrance. Add a little salt, chicken essence and pepper to taste after boiling. You can put more pepper to enhance fragrance and smell. Then turn off the torch and the water temperature will drop to about 6 degrees, and then proceed to the next operation.

6. Stir the meatball stuffing again, pick up the meat stuffing with your left hand and squeeze it repeatedly to make it round. Squeeze the meatball with even size at the tiger's mouth, and take it off with a small spoon. # Spring Life Punch Season #

7. Put the meatballs into the soup pot, slowly heat them with low fire, and simmer for about 1 and a half minutes until the meatballs break, so that the cooked meatballs are fresh and delicious.

8. Skim off the floating foam on the surface of the soup with a spoon. Don't skim the floating foam that floats up for the second time, and don't skim the oil. Then gently take out the meatballs.

9. Add vermicelli and cabbage leaves, and cook for about 2 minutes until the cabbage is soft and rotten. Then pour the meatballs into the pot.

1. Add a little sesame oil to the soup bowl, and put the meatballs and cabbage into the soup bowl, and the coriander meatball soup is finished.

Hello, I'm Brother Hui. Thanks for reading. This article is original for Huige, and the code word is not easy. Plagiarism and misappropriation by bad media are strictly prohibited. Welcome to forward, comment and praise, thank you for your support! Plagiarism of original content must be investigated

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