material
Pork stuffing, spiced powder, ginger, onion, sugar, chicken essence, lunch meat seasoning, salt, eggs, flour, corn starch.
working methods
1, pork stuffing with a little water and mix well, then add spiced powder and ginger paste and mix well.
2. Wash and chop the green onions, then put them into the pork stuffing and stir well.
3. Add a proper amount of salt, sugar, chicken essence and lunch meat seasoning in turn, then stir evenly in one direction with chopsticks, roll up the meat stuffing with chopsticks and beat evenly in the basin.
4. After mince the meat, add 1 egg and continue to stir evenly.
5. Add a proper amount of flour and stir well, then add corn starch and continue to stir well, and continue to stir to make it thicker.
6. Add cold water to the pot, start making meatballs (meatballs are squeezed out of the tiger's mouth), and then put them in cold water (simmer the water when they are squeezed out).
7. When all the pork balls are ready, turn up the fire. In the meantime, don't turn them with a shovel. After the meatballs are cooked and shaped, push them with a spoon to prevent them from sticking to the bottom of the pot and skim off the floating foam.
8. After the meatballs surface, boil them for 1 min and take them out.
knack for cooking
(1) When adding water to meat stuffing, add it several times;
2 be sure to add some starch, so that the meatballs will be very smooth and tender;
(3) the meat stuffing should be stirred vigorously every time it is seasoned, so that the pork balls will be Q.
(4) When making meatballs? Be sure to put cold water in the pot, or the meatballs will fall apart in one bite.
The pork balls made by ourselves are fresh and delicious, and the method is not difficult. If you have the same troubles as me, try it yourself!
Question 2: How to make meatballs tender and super tender?
Materials:
1, minced meat;
2. Put the egg white into the minced meat, stir, stir hard, forget it, stir while watching TV. The elasticity and taste of meatballs have a lot to do with this step;
3. Add a proper amount of starch, not too much, which will affect the taste. Then add fine salt, pepper and shallots and continue to stir, which is not far from success;
4, the key step is coming, put cold water in the pot, keep wet after washing your hands, then take a small handful and throw it back and forth between your hands, like passing the ball back and forth, the longer the better;
At this time, there is a small fire under the pot, and the meatballs are slowly put into the still cold water, one by one. It is such a moment, cooking delicious food, full of imagination and expectation! The fire is very small and warm from beginning to end, so cook slowly until all the meatballs float and the super tender meatballs are baked!
Fresh meatballs
Meatballs are people's favorite home-cooked dishes, which are generally divided into red meatballs and white meatballs.
Here, I want to introduce you to my unique method of making fresh meatballs.
Choose pork with 70% lean meat and 30% fat meat, chop it into minced meat (red meatballs are slightly thicker than white meatballs), add appropriate amount of water to stir the meat first, then add refined salt, yellow wine, soy sauce, white sugar and minced onion ginger, stir the minced meat in one direction by hand (white meatballs should be added with onion ginger juice, monosodium glutamate, without soy sauce and white sugar), and add water several times while stirring to make it sticky. Then, break the eggs (white meatballs take egg whites), mix in a little dry starch, stir well, put them in the refrigerator for a while, and squeeze them into litchi-sized balls. Oiling the red balls, the oil temperature is about180℃; Blanch the white meatballs with water, the water temperature is about 60℃, and the meatballs will naturally float on the water as soon as they enter the water pot. The key to ensure the freshness of meatballs is that the draft of red meatballs is slightly less than that of white meatballs; Secondly, it is necessary to stir vigorously so that the seasoning can fully penetrate into the meat tissue and make it fully expand, dehydrate and soften; The third is that starch must be added later. If it is added early, the starch will be adsorbed on the surface by the meat cells, and the seasoning can not fully penetrate into the meat tissue cells, so the meatballs are not fresh and tender. In addition, a little water chestnut, winter bamboo shoots, sweet potatoes, lotus roots and so on. Can be added according to seasonal changes to increase the taste effect.
Question 3: How can meatballs be made fresh and tender? First of all, there is more meat and fat in restaurants, which first determines the old and tender taste of meatballs. Another is the seasoning problem. Adding eggs can make the meat taste more fragrant and tender, and you can also add tender meat powder. It doesn't matter whether the egg has yolk or not. The other is cooking time. The meat was served as soon as it was cooked. This is the characteristic of restaurants. Eating at home may take longer than eating at home.
Question 4: How to make meatballs tender? First, chop the meat with a blender or knife. The worse, the better. Meat is best to be half fat and half thin. Add dry starch and eggs and beat evenly in one direction, then add minced onion and ginger and a little pepper, and cover for use 10 minute.
Second, add salt, monosodium glutamate and soy sauce to the marinated minced meat for seasoning (salt was not put in at first, but it was put in a long time ago, and the water in the meat was killed out, so the meat was not tender).
Third, then prepare some side dishes you like, anything. I use carrots and spinach. I eat them in spring. In fact, the most classic way to make meatballs is melon, but you can also be cucumber, cabbage and so on.
Fourth, after the side dishes are done, burn a pot of boiling water according to the amount of meatballs you make. Put a big piece of ginger and a few pieces of onion in the water. After the water is boiled, add the side dishes and cook until it is 80% cooked.
5. After the side dish is cooked to a medium level, start to knead the meatballs, wash your hands, drain the water, pinch a handful of minced meat with your hands, pinch a small ball with your thumb and forefinger, and then hang it in the pot with a spoon (at this time, be sure to turn on the minimum fire).
6. After scraping all, bring to a boil, then turn off the fire for 5 minutes, and the meatballs will be cooked. Add a little salt, monosodium glutamate and pepper to adjust the spicy taste, and drop a few drops of sesame oil.
Question 5: How to make meatballs tender? When making meatballs, salt, soy sauce, ginger and water starch should be added to the minced meat. Water starch is the main ingredient to make meatballs tender.
Question 6: How to make soft meatballs and how to make smooth meatballs?
When people make meatballs, adding an egg to the meat stuffing can make meatballs easy to shape, delicate and smooth, and more balanced in nutrition.
First of all, after egg protein is combined with animal meat protein, the gelation between protein will enhance the cohesiveness of meatballs, making them easier to shape and look smoother.
Secondly, lecithin in egg yolk is a natural amphoteric substance, which has both hydrophilic and lipophilic groups, so that meat can combine more water molecules, improve the water-holding ability of meatballs, and taste delicate and smooth.
Thirdly, eggs contain 12 vitamins and rich lecithin, which can make meatballs more comprehensive in nutrition.
The main points of making meatballs are: beat the eggs into the meat stuffing, stir in one direction, and then add salt and water twice until the meat stuffing becomes uniform and soft.
Pork Meatballs
material
Ingredients: 300g of minced pork, Jiang Mo 1 0g, chopped green onion10g, egg1piece, salad oil 400cc.
Seasoning A: 3 grams of salt, 4 grams of chicken essence powder, 5 grams of fine sugar and 50cc of water.
Seasoning b: soy sauce 10cc, cooking wine 10cc.
Seasoning C: 1/2 teaspoons of white pepper, 1 teaspoon of sesame oil.
working methods
1. Put the minced pork into the pot, add salt and stir until it becomes sticky.
2. Continue to add chicken essence powder, fine sugar and eggs into the material prepared by method 1 and stir them evenly, then add 50cc of water twice and stir while adding water until the water is absorbed by the meat.
3. Add chopped green onion, Jiang Mo and seasoning A to the materials in method 2, mix them evenly, and knead the meat into balls.
4. Heat a pot, add salad oil, put the meatballs of method 3 into the pot, fry for about 4 minutes until cooked, then drain the oil and plate. Eat with pepper and salt.
Soft fried meatballs
Recipe introduction: the outer coke is tender.
material
Ingredients: ribs (pork belly) 250g,
Accessories: 50 grams of yam,
Seasoning: egg 30g, pea starch 250g, vegetable oil 50g, scallion 5g, ginger 3g, soy sauce 5g, salt and pepper 3g and salt 3g.
working methods
1. Chop the meat into mud, pat the yam into fine mud, mix it with eggs, starch, soy sauce, refined salt and minced onion and ginger, and squeeze it into balls for later use.
2. Heat the wok and pour oil to heat it. When the oil is 60% to 70% hot, add meatballs, fry until golden brown, take them out, control the oil, and plate them. You can bring pepper and salt to the table when you eat.
Question 7: Why do you always make meatballs like Muka? How can we make them tender? Control heat
Question 8: How to make meatballs without fat? Because chicken and a lot of water are added, this meatball is especially tender. If the meat is finer, the meatballs will be smoother and taste better. It is good to eat like this, and it is also good to stew some vegetables.
The main ingredients are pork 400g and chicken 100g.
Adjuvant oil 10g salt 10g onion 10g egg 1g ginger 10g corn starch 20g pepper 4g thirteen spices 4g chicken essence and a little water 250g.
step
1. Chop pork and chicken separately and mix together;
2. Add chopped green onion, Jiang Mo and eggs;
3. Add corn starch, pepper, thirteen spices, salt and peanut oil;
4. It is very difficult to add water several times and fully stir clockwise;
5. Grab the meat sauce in one hand, squeeze out a ball, and then hold it up with a spoon;
6. Boil the water in the pot, but don't roll the meatballs. Cook for a while with medium and small fire, and the meatballs will float and be cooked after a while.
7. Smooth meatballs
skill
1, the finer the meat, the better, and it is best to stir it with a blender. The meatballs I made are a little rough, so the meatballs I made are rough and not smooth, and the taste is much worse.
2. Water is essential for meatballs to be delicious. Meatballs are tender when there is more water.
Question 9: How to make smooth meatballs? This is the step of making the meat stuffing firm and pumping enough water, which is generally 1 water, 2 oil, 3 egg whites, 4 starch and 5 salt. Old people and children usually drink soup.
Question 10: How to make meatballs soft, smooth and tender? It takes a long time to prepare meatball stuffing. Add the right amount of egg white and stir together. It tastes tender and smooth. Stir in one direction and stir for more time, so that the meatballs are chewy.