Meatball is not a new term. Supermarkets sell them all year round. In fact, there are many kinds of meatballs, such as fish balls, shrimp balls, chicken balls, pork balls and beef balls.
Today, our protagonist is chicken balls. Chicken has a high content of protein, which is easily absorbed by human body. It is a low-fat and low-sugar food, which can enhance physical strength and keep fit if eaten regularly. Chicken meatballs are meatballs made from chicken. Chicken meatballs can be made into soup, braised and steamed. Chicken balls are delicious, tender and smooth, not only nutritious, but also delicious. Both children and adults like it.
Although there are chicken balls in the supermarket, I don't know if they are new or unsanitary.
In fact, chicken balls can be made by yourself, and it is not difficult to make them. Today we will share its practice.
2. How to make chicken balls smooth and tender? Teach you the secret recipe, the meat is fresh and tender, and the nutrition is not greasy.
The first time I ate chicken balls was when I was eating mala Tang. What fish balls, beef balls, shrimp balls and chicken are cooked in one pot, which tastes really good. So, how is this tender chicken ball made?
Those who like to eat chicken balls should collect them and teach you the secret recipe. They are smooth, delicious and not greasy, and both adults and children like them.
Ingredients: chicken breast, carrots, fungus (soaked in advance) and mushrooms (soaked in advance)
Ingredients: starch, ice cubes
Step 1: Chicken breast in the supermarket is very cheap. The chicken breast here is almost the same as 9 yuan 80 yuan 1 kg. We prepare chicken breast 1000 g, put chicken breast into a pot, add a spoonful of starch, and carefully knead it repeatedly for a while until it feels sticky. Then rinse with running water, and then rinse with clear water twice.
Next, we cut the chicken breast into strips with a knife. The purpose of this is to facilitate the use of a cooking machine in the future.
Cut all the chicken breast, put it in a cooking machine, add proper cooking wine to remove the fishy smell, add proper salt, add a little pepper to enhance the flavor, add about 300 grams of starch, 300 grams of ice cubes and appropriate amount of water, cover it and beat it into a paste for a long time. The more exquisite, the better.
Be careful not to add too much water, but to make it sticky, so that the meatballs will taste tender and smooth.
Step 2: Wash and peel carrots, slice them first, then shred them, and finally cut them into powder.
Soak mushrooms, squeeze dry and cut into powder.
Soak auricularia auricula, wash, dry and cut into powder.
Add carrots, fungus and mushrooms into the beaten chicken puree. Be careful not to put too much carrots, fungus and mushrooms, just put about100g. We use chopsticks to stir in one direction, and we need to stir for a while, so that the meat stuffing will be hard and sticky and the taste will be smooth. Just stir until the meat sauce is hard and sticky.
Chicken paste with carrot and fungus is more nutritious, and with the fragrance of mushrooms, the taste of chicken balls will be better.
Add water to the pot, grab a ball of stuffing with one hand, squeeze out the meatballs from the tiger's mouth, and put the meatballs into the pot with a spoon in the other hand. After all, turn on a small fire and cook slowly After a while, the meatballs will float slowly and cook until the meatballs float, indicating that they are cooked.
Use a colander to control the water and take it out.
In this way, delicious, simple and nutritious chicken, fungus and mushroom balls are ready. They are tender, smooth, refreshing and toothed, and everyone in the family loves them.
It can be steamed, boiled or braised. You can do more at a time. If you can't finish eating, you can put it in a fresh-keeping bag and keep it in the refrigerator for half a month. It's cleaner and healthier than buying it in the supermarket, and it's safe to eat. You can try it if you like.
In summary
1. Chicken balls are generally made of chicken breast, rich in protein, and low in fat and sugar, so they are very suitable for fat-reducing meals. Adding starch is the key to tender chicken balls. Thirdly, stir in one direction for a long time until the glue thickens.
2. Chicken balls should be cooked before storage, and cannot be stored in the refrigerator without cooking. After cooling, the chicken balls should be sealed in a fresh-keeping bag and then frozen in the freezer of the refrigerator, so that they can be stored for a longer time. Because the chicken balls are cooked, they are very convenient to eat. After thawing, they can be cooked, boiled in soup and braised in brown sauce.