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How to make chicken balls? condiments
250g chicken breast, 80g pork fat, egg 1 piece, starch 15g, 45g clean water, onion, ginger, salt and pepper.
Additional dishes outside the main course
Dried rice, fungus, small rape
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working methods
1, chicken breast and pig fat are washed and cut into small pieces; Soak the fungus in advance and cut it into silk; Small rapeseed is cut into sections; Chopped onion and ginger; Wash the sun-dried rice with clear water.
2. Put the chicken breast, pork and minced onion and ginger into the meat grinder, and press the switch to grind for 30 to 40 seconds, so that the meat is in a relatively broken state.
3. Add a proper amount of salt and pepper to the meat grinder to adjust the bottom taste of meatballs, beat in an egg, pour in starch and water, and then press the switch again to beat the meat into a delicate velvet shape. Generally, the continuous working time of meat grinder should not be too long. You can loosen the button in the middle to pause and repeat the process of meat grinding for many times until the meat becomes even and delicate.
4. Add enough water to the pot, put it into the sea rice, boil the water until there are bubbles at the bottom of the pot, turn to low heat and keep the water in the pot boiling. Pour out the meat paste, wet your hands, take a part of the meat paste from your left hand, squeeze out the meatballs from the tiger's mouth, take them out with a spoon in your right hand and put them directly into the pot.
5. Turn to medium heat, boil, remove the foam on the surface, add the fungus and cook for about two or three minutes. All balls will float.
6. Pour in rape, melt the right amount of pepper with clear water, put it in the pot, add the right amount of salt to taste, and cook for another minute or two to turn off the heat.
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Several points for attention in making chicken balls
1. Although there is no blood in the chicken breast, it can be washed several times with clear water or soaked for a period of time to reduce the fishy smell.
2. Use chicken breast to make chicken balls, and be sure to match a little fat. First, it will enhance the flavor and make the meatballs more delicious. Second, it will make the meatballs more tender.
You don't need too much fat, and the ratio of fat to chicken breast is about 0.2-0.3.
3. Add eggs, starch and a proper amount of water to make the meatballs more tender, elastic and sticky, and the meatballs will not come loose in the pot.
It is most convenient to make chicken balls with meat grinder, and the meat can be made into velvet easily.
5. When putting the meatballs, the water in the pot keeps boiling, and the boiling state is the best, so that the maturity of the meatballs in the front and back pots is the same, and the boiled meatballs will be softer and more tender.