First, after the egg protein is combined with the animal meat protein, the gel action between protein will enhance the cohesiveness of meatballs, make them easier to form 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 capacity of meatballs, and taste delicate and tender.
Thirdly, eggs contain 12 vitamins and rich lecithin, which can make meatballs more comprehensive in nutrition.
7 tips:
1. fish red, generally choose grass carp fish red, 500 grams of pork with 100 grams of fish red.
2. Try to choose pork with 7 points thin and 3 points fat. If the elderly like to eat fat, they can use 6 points thin and 4 points fat.
3. The way the meat is handled, it will be more powerful than the meat grinder, and the taste will be longer.
4. Fish balls and meatballs need to be added with a proper amount of water to make the meatballs more tender. 500 grams of pork probably needs about 150 grams of water.
5. When mixing meatballs, you need to give salt, which will make the meatballs taste stronger. If the stirred meatballs stick to your hands and don't fall off, it proves that the salt is in place.
6. First add the egg white and stir in the meatballs. After stirring evenly, add a proper amount of starch in the meatballs to make the meatballs more tender and not loose.
7. The most taboo for making meatballs or fish balls is to stir them clockwise for a while and counterclockwise for a while. You must stir them in one direction, otherwise the meatballs will come apart.
Pork meatball method
foodstuff
500g pork stuffing, salt, scallion, allspice powder, eggs, flour, starch, appropriate amount of lunch meat seasoning and appropriate amount of ginger.
step
1, pork stuffing with appropriate amount of water and stir well, then add spiced powder and a spoonful of ginger.
2. Chop up the green onions, put them in the meat and stir.
3, add a spoonful of salt, add a tablespoon of sugar, and add a proper amount of chicken essence.
4. Add a proper amount of lunch meat seasoning, stir in one direction with chopsticks, and curl up the meat stuffing with chopsticks and beat it in the basin.
5. After all the meat is beaten, add an egg and continue to stir.
6. Add proper amount of flour and stir. Add corn starch and continue stirring.
7. Continue to stir the meat stuffing to make it stronger.
8. Add cold water to the pot and squeeze the meatballs out of the tiger's mouth.
9. Put the meatballs in cold water with a spoon, and when they are crowded, simmer the water.
10, after all the meatballs are squeezed, turn up the fire again, and don't turn it 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 skimming off the floating foam.
1 1, when all the balls float to the surface, cook for another minute, take them out and drain.