When people make meatballs, adding an egg to the meat stuffing can make the meatballs easy to shape, delicate and smooth, and have more balanced nutrition.

First, after the egg protein is combined with the animal meat protein, the gelation 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 have a delicate and tender taste.

Third, eggs contain 12 kinds of vitamins and rich lecithin, which can make meatballs more comprehensive in nutrition.

7 tips:

1. Fish red, generally choose the fish red of grass carp, 5 grams of pork with 1 grams of fish red.

2. Try to choose pork that is 7 points thinner and 3 points fatter. If the elderly like fat meat, they can use pork that is 6 points thinner and 4 points fatter.

3. the way of meat processing, chopping will be more powerful than the meat grinder, and it will taste longer.

4. Fish balls and meatballs need to be added with a proper amount of water to make the meatballs more tender. 5 grams of pork needs about 15 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 given 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 in 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 meatballs

ingredients

pork stuffing 5g, salt, scallion, spiced powder, eggs, flour, starch, moderate amount of lunch meat seasoning and ginger

Steps

1. Stir the pork stuffing with appropriate amount of water, then add the spiced powder and a spoonful of ginger

2. Stir in one direction with chopsticks, and pout the meat stuffing with chopsticks, and beat it in the basin

5. After all the meat stuffing is beaten, add an egg and continue to stir

6. Add a proper amount of flour and stir again. Add corn starch and continue to stir

7. Continue to stir the meat stuffing to make it strong

8.

1. After all the meatballs are squeezed, turn up the fire. 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 skim off the floating foam.

11. When the meatballs are all on the water, cook for another minute, take them out and drain.