Although a meatball soup is simple to make, it is not easy to make the meatballs Q firm, and often the meatballs have scattered after the soup is finished. Then let me introduce some tips for you to make the Q-ball tight and smooth.
First of all, it is best to chop the meat by hand.
Perhaps everyone has heard from their elders that the stuffing chopped by hand is more fragrant than the meat mincer. This is the experience gained by the old people through life practice, and it is also correct. However, in fact, the stuffing chopped by hand is not only more fragrant, but also can better lock the moisture of the meat, and most of the fiber of the meat will be retained. The meatballs made will not feel dry and slag, and are more elastic than the stuffing twisted by the machine.
Secondly, add a raw egg to the stuffing.
All the friends who have eaten Chuanpai hot pot know that there is a tender beef with a raw egg on it. Stir the egg evenly and wrap it on the beef. The beef that comes out is tender and smooth, and the juice is delicious.
This is because the egg liquid wraps the meat, which helps the meat to lock the moisture tightly. After the egg liquid is cooked, it tastes soft and smooth, so the meat stuffing with eggs will be delicious, fresh and smooth.
Finally, stir the stuffing in the same direction.
The above two points belong to the auxiliary process, and the last one is the most important step to make the meatball Q bounce.
Beating the meat in one direction all the time was taught me by my mother since I was a child, saying that this would make the meat "energetic". In fact, it is scientific to say that protein in the meat comes out of the meat and adheres to the surface, extending because it is stirred in the same direction, forming a surrounding for the water.
That is to say, stirring in the same direction can increase the water content of the meat stuffing, but the extended protein will not make the water lose again. The meatballs with increased water content are elastic and soft like a water polo.
At the same time, this "strength" increases the "cohesion" of the meat stuffing, and the meatballs will naturally not come apart.