In summer, the temperature is high and I sweat a lot. I like to make some soup for my family, which is delicious and nutritious. The most popular soup is meatball soup. Meatballs taste fresh and tender. They are used to make soup, which is delicious and can supplement various nutrients needed by the human body. My family drinks them at least three times a week, which is so delicious.

Speaking of making meatball soup. Many people like to buy some frozen meatballs from the supermarket to cook soup. It is recommended not to buy them again in the future. I don't know how long this kind of meatball has been frozen, but its meat quality is seriously reduced, and it has no nutrition, and there are many additives. Eating too much is not good for your health.

To make meatball soup, it is best to use the meatballs that are made now. They have the freshest taste, high nutrition and fragrant taste, and are suitable for all ages.

Meatballs are delicious but not easy to make. The most crucial step is to mix the meat stuffing. Many friends told me that they bought frozen meatballs because the meatballs they made were not fresh and tender at all, and the fishy smell was heavy, which made them unpalatable. Whether meatballs are good or not depends on how well the meat is mixed. It's not just about smashing the pork and adding some seasoning.

Today, I will share with you the skills of making meatballs. The prepared meatballs can be made into soup or fried meatballs. They are crispy on the outside and tender on the inside. If they are not eaten, they will not go bad in the refrigerator for half a year.

The meatballs made by this method are soft and tender, and the taste is fragrant and odorless. Friends who like to eat will learn from me quickly.

Homemade meatballs

Prepare fresh front leg meat, chives, ginger, eggs, starch, salt, soy sauce, oyster sauce, sugar, pepper powder, etc.

method of work

The first step is to make meatballs. If you want to taste good, you should choose fat and thin pork, pork belly and front leg meat. The front leg meat is half fat and half thin, oily, fresh and fragrant, and has strong water absorption ability, which is most suitable for making meatballs.

Step 2: Wash the front leg meat, peel it, grind it into minced meat, add chopped green onion and Jiang Mo, add proper amount of salt, soy sauce, oyster sauce, sugar and pepper powder, and stir it clockwise with chopsticks until the minced meat is strong, which is a very sticky state. Soak some onion Jiang Shui with onion and ginger slices, pour it into the meat stuffing several times, and stir until all the water is absorbed and the meat stuffing becomes full and tender.

Step 3: Beat in an egg, then add a proper amount of sweet potato starch and stir evenly with chopsticks.

Tip: When making meatballs, in addition to seasoning, you also need to add one ingredient, that is sweet potato starch. After adding sweet potato starch, the meatballs made are more fresh and tender, and they are crispy outside and tender inside after frying, which is especially delicious.

Step 4: Dip some oil in your hand, rub the stirred meat into balls and put them on the plate for later use. Boil a pot of boiling water, add ginger slices and shallots, add meatballs and cook until set. Add some wax gourd, cabbage leaves and vermicelli, add some salt and chicken essence to taste, continue to cook for 2 minutes, pour in some sesame oil, and the soft and delicious wax gourd meatball soup will be ready.

If you want to eat fried meatballs, the method is also very simple.

Pour the right amount of oil into the pot, add the meatballs when it is 60% hot, fry until the color is slightly yellow, and then take them out. When the oil temperature rises to 80% heat, pour in the meatballs and fry for half a minute. After the color is golden, take out and drain the oil. The fried meatballs are crispy outside and tender inside, fragrant and delicious, and they are also very delicious.

Chef has something to say.

There are many ways to make meatballs. Besides cooking soup, you can also make steamed vegetables, stews, etc. The key to delicious food is to mix the meat.

When mixing meat stuffing, the reason for the strong fishy smell is that the minced onion and ginger are not added. Many people think that soy sauce and oyster sauce can remove the fishy smell, so they don't add minced onion and ginger. The minced onion and ginger have the function of removing fishy smell and enhancing fragrance, and the added meatballs are more fragrant. There are three kinds of spices, that is, sugar, eggs and starch.

White sugar is sweet, which can reconcile the salty taste, enhance the umami taste and make the taste fresher. Eggs and starch can make the meat stuffing softer and smoother, and the meatballs are more compact and q-elastic, and the taste is better. When cooking meatballs, it is necessary to put boiling water into the pot, so that the meatballs can be quickly shaped, and the meatballs boiled in cold water are easy to disperse.