Speaking of making meatballs, although simple, many netizens said that the meatballs they made were not only fishy, but also scattered, did not hold a group, and the entrance was not chewy at all. In fact, making meatballs is nothing more than making minced meat with various seasonings. Some people think that the more ingredients, the better the taste, but it is not. It is also important to master the skills of making meatballs. Today, the chef will talk to you about how to make meatballs fresh and tender. Remember these tips, no matter how you cook meatballs, they are very delicious.
To make meatballs, most friends generally like to use pork or beef, which is rich in nutrition and tastes too fishy. It is more suitable to braise in soy sauce or make soup. But whether it is pork or beef, the choice of meat must be particular.
If you use pork: it is best to choose the meat clip, that is, the part where the pig's front leg and the pig's rear leg are connected. Or the pork belly with relatively uniform fat and thin. These two parts have the same proportion of fat and thin meat, which is not only fragrant but also delicious when used to make meatballs. But don't use all lean meat. Although lean meat is not greasy, it is precisely because there is no fat that meatballs are not easy to hold together and easily spread out. After eating, I can make dry hair and firewood.
If you use beef, you'd better choose fresh beef ham. Beef ham has compact meat, less fat and more muscle. The beef balls made are not only smooth in taste, but also very strong.
Generally speaking, the meat stuffing used by people to make meatballs is directly twisted by meat dealers in advance, which can save a lot of time. But although it saves a lot of trouble, the meatballs made are not chewy. The main reason is that after pork is put into the meat grinder, it will be crushed by the high-speed rotation and impact of the blade in the machine, which will destroy the original fiber of the meat, make the structure of the meat stuffing too broken, directly reduce the viscosity of the meat, and the meat has no "chewiness".
Therefore, if you want to eat meatballs with strong flavor, don't be lazy. Chop the stuffing by hand. We usually cut the stuffing into small pieces first, so as to retain the fibrous tissue of the meat to the greatest extent. Secondly, in the process of chopping meat, the kitchen knife can partially hammer the meat after touching the chopping board, which can make the meat softer and more juicy. Moreover, the cut meat will not be as uniform as a meat grinder, and it will taste more layered.
After minced meat is chopped, the most important thing is seasoning. At this time, you don't have to worry about adding various seasonings. Add a little salt and mix well first, then add pepper water to the meat several times and stir in one direction. This process is actually the same as making dumpling stuffing.
When adding water, stir vigorously in one direction. This process will cause some cells in the meat to rupture and release protein. Under the action of stirring, these free myosins, which were originally spherical peptide chains, will gradually extend and connect with each other to form a network structure. At the same time, the added water will be locked in the network structure, which will strengthen the gelling effect of protein, thus making the meat stuffing easier to agglomerate, especially after cooking, the meatballs will be more elastic and taste better.
Don't be lazy in this process until the chopsticks are inserted into the meat and don't fall off. This state indicates that the stirring is successful.
After the meat is mixed, it should be seasoned with various seasonings. Don't forget at this time, if you want meatballs to taste more tender and smooth, you must remember to add an egg and stir it in. The meatballs made in this way are not only delicate and tender, but also nutritious.
In addition, the key point is that the rich protein component in eggs will combine with the protein in meat. In this way, the gelation between protein will enhance the cohesiveness of meatballs, which not only makes the surface look smoother, but also makes the meatballs taste better.
Why do you like to add other vegetables after seasoning and eggs are mixed well? ? At this time, they can be added and stirred evenly, and the processing of meat stuffing is completed.
Under normal circumstances, whether it is braised or sweet and sour. We always boil meatballs in water in advance and then cook them separately. Or directly used to make meatball soup, then at this time, it is very important to master the water temperature, otherwise the above steps will be fine, and the prepared meatballs will be directly sprinkled into a pot of broth.
Make meatballs. When the water starts to bubble, you can start eating meatballs directly. You can't wait for the water to boil before you put the meatballs in to cook. Otherwise, if the temperature is too high, the meatballs will easily disperse. Don't cook for too long, or the taste will be old, and the meatballs will float up and can be directly cooked. At this time, you can take it out directly, and then braise it or sweet and sour it.
And if it is fried meatballs, then when the oil temperature is 40% to 50% hot, meatballs will be served. The oil temperature should not be too high. First, it is easy to spread. Second, the surface is easy to paste, and the inside is still raw. After the meatballs are formed, they can be taken out directly for the next cooking, which is both beautiful and healthy.