Traditional cuisine: What kinds of meatballs are popular with everyone? Not only the shape of meatballs is lovely and attractive, but also there are many kinds of meatballs and their practices are different. Meatballs are a must-have food for families, especially families with children. Its method is also very simple, but sometimes if you don't pay attention, the meatballs will be deformed, which is particularly troublesome. Meatballs have many names, such as lion's head and meatballs. No matter what you call it, the essence is the same. Families with children are frequent visitors to this dish, and meatballs can also be cooked with vegetables. As long as it does not come apart during cooking, a complete meatball is half the battle. How can the meatballs be scattered without cooking? Today, Bian Xiao will give you a surprise.

The meat selected for meatballs is also very delicate. Many people just don't know what kind of meat to buy, and the finished meatballs will definitely fall apart. The first meat we want to choose is pork belly, not lean meat. Pork belly is best the fresh meat of the day. Chop the pork belly into small pieces first, and then chop it into paste.

Then prepare some chopped green onion, chopped green onion is better, so as to give full play to the fragrance of onion, which is acceptable to people who don't like onions. When preparing eggs, we need to separate the egg white from the yolk. We only need to make meatballs with egg white, and scrambled eggs can be kept for eating without wasting.

Put minced meat into a large pot, add salt and egg white. Egg white can increase the viscosity of meat. One thing to note here is that when we stir, we must stir clockwise, so that the stirred meat is chewy and has a shape. Do not stir back and forth. We should start adding water while stirring. This time is the key to whether meatballs can be shaped.

The amount of water added is subject to personal experience. Generally, a small amount of water is added in three times. In this process, we always stir clockwise until the minced meat completely absorbs all the water and blends together. When you don't stir, it means that you have finished. In this way, the meatballs boiled in water are not easy to disperse. If you still have the strength at this time, you can stir the minced meat and beat it hard, or you can put it in the cold storage for a while and then take it out. This is to make meatballs more elastic.

Rub out a round meatball with your hands or other tools, just the right size, and set it aside.

Boil the water in the pot. When the water starts to boil, you can put the meatballs. Don't pour all the meatballs at once. Gently put the meatballs into the pot one by one. Don't rush to turn over meatballs at this time. While waiting for the meatballs to be cooked, we can put our favorite vegetables in the pot. After the meatballs start to change color and float, we can add a little seasoning, then turn the heat down and continue to cook for a while, and then we can go out.

Look, the meatballs made in this way are complete, shaped and particularly elastic to eat.

I want to remind you that the water for cooking meatballs doesn't need to be too hot. When you see that the water in the pot has just bubbled, it means that the water has boiled and you can cook meatballs in the pot. People who like to eat tofu can also add tofu to the meat stuffing, which can reduce the greasy meat, make the meat more compact and increase the nutrition of meatballs.