How to make meatballs delicious? Many friends in the background left messages saying: 1. I followed the recipe for the meatballs and didn’t make any mistakes. Why are they still so chewy and not chewy when they are made? 2. Why are the meatballs I made loose? 3. Why is the texture of the meatballs I made so different from those outside? Today I will share with you how to make chicken breast meatballs. The meatballs are elastic and crispy. They are also very suitable for meal replacement friends. They have a strong sense of satiety and are a source of high-quality protein. They are indispensable for losing fat and building muscle. It is extremely low Fat is something that exists in the heart of every fitness enthusiast. As the saying goes, let me share with you the detailed method:

——Chicken Breast Meatballs——Ingredients: 500 grams of chicken breast, 140 grams of water, 15 grams of garlic, 5 grams of white pepper, 10 grams of salt, 10 grams of cooking wine, 10 grams of sugar, 35 grams of sweet potato starch, and 1.5 grams of baking soda. Step 1: Clean the chicken breasts, dry them with kitchen paper, and cut into thin slices. Put it in the refrigerator until the meat becomes slightly frozen. (Tips 1 for popping meatballs: Note: As the temperature of the meat drops, the temperature of the meat paste during the whipping process will not rise easily. The increase in the temperature of the meat will cause the meatballs to become woody and not pop. ) Many people watch other people’s videos, but they omit this step and don’t let you watch the second step: add garlic and water to a food processor, and smash it into garlic water (if you don’t have a food processor, you can use a knife to chop it into fine pieces). Then add sugar, cooking wine, starch, and white pepper, mix well, and put it in the refrigerator for more than 30 minutes (Meatball Q-Bomb Tip 2: Note: The purpose of adding ice water is also to prevent the chicken from being heated when it is crushed by the wall breaker. Taste) Step 3: First put the frozen chicken breast into the wall-breaking machine, start the wall-breaking machine's beating function, and it will be pureed in about 30 seconds. Then add salt and baking soda and continue to stir evenly.

Step 4: Continue to stir, add the mixed starch water prepared in the second step of refrigeration in three batches, stir well each time until the meat paste absorbs the water, then add the second powder water, and continue to stir for 2 Minutes until it becomes a fine meat paste (this step is also very critical, the meat needs to be beaten with water to absorb it, and the second time of water is equivalent to making the meat stronger). Finally, the meat paste is stirred until it is as delicate as the picture, and the meatballs are made. smooth. (Note: This step is very critical. The minced meat will not be fine and the surface of the meatballs will be rough.) Step 5: Pour half a pot of water into the pot, heat the water to 70 degrees, turn to low heat, and start squeezing the meat. To make meatballs, grab the meat paste with your left hand and squeeze out the meatballs with the tiger's mouth. Then use a small spoon to dig into the water, one spoon at a time. Dip the small spoon into some water and continue digging. This will make the surface of the meatballs smoother. (Note: Before taking the meatballs, put a little water on the spoon so that the meatballs will not stick to the spoon) Step 6: Then cook over medium-low heat until the chicken breast meatballs float. During the cooking process, control the water to about 85 degrees. Never boil the water. The chicken breasts will float for about 5 minutes and can be picked up. (Note: Remember not to boil the water, because if the water boils, the meatballs will become woody, become larger, and lose their elasticity. Taste) After cooking the chicken breast meatballs, rinse them in cold water for half a minute and soak them in ice cubes for about 3 minutes. This step will make the meatballs more elastic.

If you can’t finish it all at once, dry it and pack it in a zip-keeping bag or vacuum compression bag and put it in the refrigerator. You can eat it when you want, make noodles or make hot pot. It’s a good idea to make it yourself and your family can eat with confidence. My work lunch tips: 1. Be sure to beat the meat finely, the finer the better. 2. Ice water, sweet potato starch, and baking soda are the key to crispy meatballs. They are indispensable. The sweet potato starch can also be replaced with tapioca flour.

I am good at home cooking, making soups, desserts, and baking. I cook carefully for my family and share healthy food. I will bring you delicious recipes every day