Step 1: Choose fresh pig hind leg meat to remove the skin, wash and drain. Ginger peeled and washed. Remove the roots of shallots, wash and cut into pieces for later use.
Step 2: Chop the pork into fine minced meat with a knife and put it in a large pot. Cut ginger into Jiang Mo and shallots into minced onions, all of which are put into minced meat. Add a proper amount of salt, cooking wine, soy sauce, chicken essence and pepper, egg white and sesame oil, and keep stirring in one direction.
Step 3: Prepare a large flat-bottomed plate, pour a layer of starch on it, first spread some salad oil on your palm, take a proper amount of stuffing and put it in the center of your left hand, then knead the meat stuffing into a ball with both hands, and put the kneaded meatballs directly into the starch.
Step 4: When the kneaded meatballs occupy half of the space on the plate, you can shake them back and forth a few times on the flat ground, so that the freshly kneaded meatballs can roll in the starch and be evenly covered with a layer of starch.
Step 5: Boil water in the pot and prepare a pot of cold water. After the water in the pot is boiled, pour the meatballs covered with starch, float them, take them out and put them in cold water.
Step 6: Drain the cooled meatballs, roll them in starch again, and blanch the rolled meatballs in boiling water again. The meatballs made in this way are particularly tender, smooth and refreshing, and will not break.
If you eat at home, I suggest you don't cook too much at once. If you can't finish it, you can't freeze it in the refrigerator. Frozen meatballs are easy to hollow. The unfinished meatballs can only be soaked in water and stored in the refrigerator. When eating, you can directly cook meatballs with cooked broth, or you can season them with clear water and add some seasonal vegetables. Make it smaller so that children can get in better. The starch here must be authentic. If it is not pure starch, the starch skin will fall off when it is blanched for the first time, which will cause the balls to scatter.
There are a lot of pork balls on the market now, and some people in our hometown street specialize in selling pork balls, but there is too much starch mixed, and the taste made by the machine is not very good. Although it is complicated to make pork balls by yourself, they are clean, hygienic and delicious!
Hi ~ hello, everyone! I am a cherry who likes to study food.
I believe everyone is familiar with pork balls. There are many ways to eat pork balls, such as steaming, frying, braising in soy sauce and cooking soup. Therefore, the most common problem in making pork balls is that they are easy to disperse when cooked. How to make pork balls so that they don't come apart? In fact, as long as raw flour is added (cassava starch and sweet potato starch can be added), the meatballs will not be loose. The following is my specific method of making pork balls.
Ingredients: lean meat, onion, Jiang Shui, sweet potato starch, soy sauce, oyster sauce, salt and sesame oil.
Operating steps:
1: First, cut the bought meat into shredded pork (choose the tender part of the meat, either plum blossom meat or tenderloin), and then mince the meat twice in the meat grinder (the finer the meat, the better).
2. Stir a proper amount of starch (about 1.5g starch per catty) into starch water with cold water.
3: Cut the onion into diced onions, and cut the ginger into fine powder. Boil it with a little water to make Jiang Shui (if you like ginger, you can add Jiang Mo directly). The purpose of putting ginger is to remove the fishy smell of meat.
4: Add starch water to the meat stuffing and add it twice. After addition, stirring was continued for five minutes.
5. After adding starch water and stirring, continue to add chopped green onion and Jiang Shui, add a few drops of sesame oil, appropriate amount of soy sauce, oyster sauce and salt, and then continue to stir. If you have an egg beater at home, you can use it to stir until it is thick.
6. Add a proper amount of water to the pot, add a little cooking wine and a few prickly ash to boil, then grab a handful of meat by hand and squeeze meatballs out of the tiger's mouth, then cook them with a spoon and put them into the water. If you eat them directly, you can eat them for ten minutes. If you don't eat them for a while, cook them for two minutes, remove cold water and put them in the refrigerator for freezing.
That's how I make pork balls that won't come apart. I can learn them at a glance. The meatballs made in this way are very elastic and will not come apart no matter how they are cooked.
Have you ever tried to make your own pork balls? What do you usually do? You can try the cherry method if you like.
If you like cherries, you can pay a little attention!
Raw materials:
Leg meat 1.3 kg, leg meat should be thinner so as not to be greasy, 8 grams of chives, 3 grams of onions, ginger, salt and monosodium glutamate, half a spoonful of pepper, 5 egg whites, 20 grams of raw flour and 50 grams of water.
Production method:
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2. Put the minced meat into a basin, add 8g of salt, 3g of monosodium glutamate, half a spoonful of pepper, 5g of egg white and 20g of raw flour, then grab it evenly and stir it in the same direction until it becomes sticky. Adding proper amount of lard will enhance the flavor of meatballs.
3. Stir the lard well, then add a proper amount of cooking wine to remove the smell of minced meat, stir the cooking wine well, and then add 50 grams of water. Adding water can make minced meat more smooth and tender. After adding water, continue to beat the minced meat until the minced meat is very sticky, then add appropriate amount of sesame oil and chopped green onion and stir well for later use.
4. After the pot is on fire, add appropriate amount of water. After the water boils, prepare a small fire. The water in the pot will not boil and bubble. Squeeze the meatballs into the pot by hand, or you can keep the pot away from the fire. If the meatballs are not round, squeeze them with your hands a few times, and they will be more round.
5. Put all the meatballs into the pot. After the water is boiled, skim off the floating foam. Cook the meatballs for 4-5 minutes. Let's start seasoning, add the right amount of salt and pepper to taste. You can also add vegetables, cucumber slices, bean skin and other raw materials to the soup according to your personal preference. Sprinkle chopped green onion after the pan, and sesame oil can be eaten.
Making tips:
1, when beating meat stuffing, it is easier to beat hard when you hit it in one direction.
2. Don't be too fat when choosing meat stuffing, otherwise the meatballs made are too greasy and affect the taste.
There are many kinds of meatballs, such as Huaiyang lion's head in the south, sweet and sour meatballs in the north, rolling meatballs, etc., with different tastes. No matter how different the meatballs between the north and the south are, there is a striking similarity, that is, the standard of good meatballs must be old and talented.
Good meatballs are not loose, refreshing, elastic, tender and chewy. How are these meatballs made?
Step 1: Generally, the pork belly is made in a ratio of 3: 7, and it should be cut into minced meat by hand with a knife.
Step 2: Put the minced meat into the basin, add the prepared minced onion, ginger and garlic, add appropriate amount of pepper, salt and water starch, add 2 egg whites and appropriate amount of water, and stir vigorously.
Step 3: Pinch meatballs. Squeeze out a meatball of the same size and set it aside.
Step 4: When the water is slightly hot, you can put the meatballs. After the meatballs are in the pot, don't turn over in a hurry. Wait until the soup boils and continue to cook until the meatballs completely change color and float on the water. Add a few vegetables, pour a few drops of sesame oil, cook for a while, and then take it out and put it in a bowl.
Chop the meat, stir it vigorously to make it elastic, and add a little starch to make it not loose. Specific practices are as follows:
1, chop pork stuffing in advance, add egg liquid and beat evenly. (The picture shows a catty of meat stuffing, one egg, 250g of meat stuffing, about 30g of egg liquid, and about half an egg is broken up).
2. Cut the onion, ginger and coriander stalks into foam, add them into the meat stuffing (onion on the left, ginger and coriander stalks on the right), and add all seasonings in turn. Emphasize that ginger must be cut into fine foam.
3. Beat hard in one direction for a while, so that the meat stuffing will be wrapped more evenly and will not loosen easily after cooking.
4. add water to the pot and prepare meatballs after the water boils.
5. Put on disposable gloves, squeeze out the meatballs from the tiger's mouth, then dig them out with a spoon and put them directly into boiling water.
6. If your movements are slow, you can adjust your firepower appropriately at this time.
7. Put all the meatballs into the pot and wait for the soup to boil again.
"Meatballs" made of meat stuffing are cheap, round and lovely, and the gravy will be sprayed into the mouth immediately after a bite, which is a dish that both adults and children like. When making meatballs, there are several common problems, such as cracking during cooking, breaking into minced meat, or eating too loosely, without moist and juicy taste ... These difficulties make many people classify meatballs as "difficult" dishes. Don't be depressed! You just missed the essence. Pay more attention to the following steps when making. In fact, meatballs are very easy dishes!