The preservation method of meatballs, we have different foods in our lives, and we often make some meatballs by ourselves, especially when playing hot pot. Therefore, the following are the preservation methods of meatballs.
How to preserve meatballs 1 how to preserve meatballs?
Method 1:
Clean the meatballs, and put them in a fresh-keeping box without packaging; Put the packaged meatballs into the freezer, and keep the temperature at-18℃; If meatballs have been kept for a long time, they can be heated before storage. Please try not to exceed three days.
Method 2
After manual completion, there are two ways to save it at home. One method is steaming and drying in the shade. It can be stored at room temperature for about 3 days in summer and 15 days in winter. Another method, steaming, cooling, packaging and quick freezing. It can be stored for about one year at minus 18 degree. If conditions permit, it can be kept in vacuum. The longer the time, the better the flavor retention.
How to keep frozen meatballs?
Storage misunderstanding: you can eat it as long as it has not passed the shelf life. Look carefully at the packaging of quick-frozen food. Take the quick-frozen jiaozi as an example, it can be stored for 3 months at-0/8℃. However, this does not mean that it can really be guaranteed for three months. It is not difficult to find that the freezer in the supermarket is often open, people toss and turn, and the temperature can not be kept at MINUS 18℃ all the time.
The freezing room of ordinary refrigerators at home, and some even only have about 8℃ below zero. Studies have shown that many vitamins are lost faster when food is stored at-1℃ to -8℃ than at 0℃ to 4℃.
Storage misunderstanding 2: I didn't put it in the refrigerator in time after I bought it. On the way home from buying frozen food, the ambient temperature is very high. Although the product has not completely melted, the temperature will also rise, which will affect the quality. So when shopping in the supermarket, frozen food should be ranked last. Especially in summer, it is best to put it in a bag to store ice cream. When you get home, immediately put the frozen food into the freezer of the refrigerator to minimize their exposure time at room temperature.
What should I do if I can't finish eating meatballs?
You can make meatballs, which will eat faster. You can make hot pot balls with peppers, which are delicious and easy to make. The whole dish can be eaten in less than 15 minutes. The process is as follows:
1 First, wash the pepper, peel the garlic and wash it for later use.
2. Then cut the cleaned pepper and garlic seeds into pieces or sections and set aside for later use.
3. Next, all kinds of hot pot balls appear. Fish tofu, thousand-layer tofu, shrimp balls, crab sticks and QQ sausages are not too greasy for cooking, and the salt taste is moderate.
4. Bring a pot of boiling water to a boil, then pour the hot pot meatballs into boiling water and cook for 2-3 minutes, then pick up the meatballs cooked in boiling water and cut them into any shapes (cutting them is better).
5. Stir-fry formally, start the pan on fire, heat the pan, pour in the right amount of oil, then pour in the garlic seeds and peppers cut in the second step, stir-fry for 2-3 minutes, and add the right amount of salt and soy sauce during the stir-fry.
6. After the peppers are fried, pour in the cut hot pot balls and continue to stir fry for 2-3 minutes. Because the meatballs have been cooked before, they don't need to be fried for too long.
7. When the stir-fry is finished, turn off the fire and put some chicken essence (chicken essence can be replaced by monosodium glutamate, and you can not put it without eating chicken essence monosodium glutamate). You can load the plate after a few turns.
Preservation methods of meatballs II. Four kinds of meatballs
Beef balls
Ingredients: beef 300g sweet potato powder 30g salt 1/4 tsp; A little pepper; A little sugar; Clear water100g;
Practice: 1, wash beef and cut into small pieces; 2. Put the beef pieces into a cooking machine and grind them repeatedly into beef paste for later use; 3. Put the minced beef paste into a bowl, add 1/4 tsp salt, a little pepper, 30g sweet potato powder and a little sugar, and mix well; 4. Add a little water while beating the meat sauce hard, probably beating the previous time until it is gelatinous; 5. Take a small milk pot, put a proper amount of water and light it; Put a proper amount of beef sauce in your hand, squeeze the beef sauce into a circle from the tiger's mouth, repeat it for 3-4 times, and scrape the beef balls squeezed out from the tiger's mouth into the milk pot with a spoon;
6. When the water in the pot boils and the beef balls float, you can take them out and rinse them with cold water until they are completely cool, so that the manual Q-bomb beef balls are ready.
Pork Meatballs
Raw materials: pork 200g salt; Yellow rice wine; White pepper; Appropriate amount of ginger powder; Dry starch 1 tablespoon; Water 50g protein1;
Practice: 1. Cut the pork into 2 cm square pieces, put the meat pieces into the cooking machine, and start 10 second. At this time, you can make minced meat into minced meat, add water and start for 20 seconds, and you can get very fine minced meat. The tendons in the meat are around the central axis, only to avoid affecting the taste of meatballs.
2. Take the minced meat out, put it in a big bowl, add all seasonings, and stir it in one direction. When chopsticks touch the minced meat, it will vibrate elastically. Put water in the pot until it boils, dip your hands in water, take out a proper amount of minced meat from the palm of your hand, squeeze out meatballs with a diameter of about 2 cm from the tiger's mouth, put them into the pot with a spoon, and cook until they float.
Chicken balls
Raw materials: 320g of chicken breast; Onion15g; Ginger15g; 3 grams of pepper; 5 grams of salt; Egg white1(30g); 0.5g of white pepper and 5g of vegetable oil; 8 grams of starch; Onion ginger pepper water; 50 grams of boiling water;
Practice: 1, wash chicken, onion, ginger and eggs; Chop onion and ginger, add pepper and soak in boiling water until cool; Cut the chicken into small pieces; According to the capacity of our own cooking machine, stir it into mud several times; Adding salt, oil and egg white, and adding onion, ginger and pepper water in stages; Fully and evenly stir clockwise;
2. After adding starch, continue to stir until uniform; End the basin with one hand, and blow the big meat sauce with the other hand for more than 30 consecutive times until it becomes gelatinous; Add enough water to the pot and cease fire immediately after the water boils. Grab minced meat with your left hand and squeeze meatballs the size of quail eggs out of the tiger's mouth, and put them into the water with a small spoon with your right hand. After all the meatballs are put into the pot, fire again (medium fire);
3. Cook until the meatballs completely float on the water; Cooling in cold water; Take out the water, leave the food within three days, and the rest can be put into fresh-keeping bags according to each consumption, and then stored in the freezer.
Pearl pirong
Ingredients: pork stuffing 200g, glutinous rice 200g, bean dregs 150g, eggs 1 piece, half a carrot, appropriate amount of onion, appropriate amount of ginger, a little medlar, 3g of sugar, 20ml of soy sauce, 2g of salt and 20ml of cooking wine.
Exercise:
1, the long glutinous rice is soaked for about 2 hours in advance.
2. Add minced onion and ginger to the meat stuffing, and then add cooking wine, soy sauce, sugar and salt to taste.
3. Add diced carrots and bean dregs and stir well.
4. Knock in an egg
5. Stir vigorously in one direction.
6. Wear disposable gloves on your hands and knead a small part of minced meat together and round it.
7. After that, roll around in the soaked glutinous rice, so that the balls are evenly covered with a layer of glutinous rice.
8. Put it in a small steamer or plate.
9. Add enough water to the pot and put it into the steamer. After the fire boils, turn to low heat and steam for about 20 minutes.
How to preserve meatball 3? Practice of supplementary eating pork balls for infants
Pork balls with soy sauce
Ingredients: lean pork, onion, ginger, soy sauce, salt.
Practice: 1, clean lean meat, cut into pieces, put it in a twisted cup and twist it into a paste.
2. Wash and cut the onion and ginger into sections, put them into a cutting cup, and chop the onion and ginger with a cooking stick.
3. Put the minced meat into the chopped cup of onion and ginger, add soy sauce and salt (1 year-old or younger, without soy sauce and salt) and stir well.
4. Dig out the evenly stirred meat stuffing with a spoon and steam it in a steaming tray.
5, on the pot, steam 15 minutes or so, steam.
Tip: It is suitable for babies who have chewing ability for more than 8 months.
Carrot meatballs
Ingredients: pork tenderloin