Today's white soup meatballs are very light, but they taste delicious. The meat of meatballs is tender and tender, the channel is round, and the bite and juice channel are still not satisfactory. I don't think boiled meatballs that have been eaten for decades are as delicious as this. Before making pork balls, a proper amount of cassava starch was added, but when making this home-cooked dish, even cassava starch was saved, and the pork balls were still soft and juicy.
Ball soup is everyone's favorite soup, especially in summer. I firmly believe that many families often make this soup, especially families with children at home, usually make it three or five times. Generally, meatball soup is cooked with some vegetables and fruits, such as Chinese cabbage, cucumber, pumpkin and other vegetables and fruits, which are not only delicious, but also ensure a balanced diet, especially nutritious.
But the most troublesome thing about making meatball soup is that the meatballs are too easy to disperse. If you don't control the heat a little, it is very easy to cook the meatballs too old, which will ruin a good soup. A bowl of standardized meatball soup needs to ensure that the meatballs are young and tender for a long time. So how should meatball soup be cooked?
There must be a certain way to cook meatball soup. Many people made a mistake in the first step. No wonder the meatballs are scattered as soon as they are cooked. It is important to choose the ingredients first. Be sure to choose the pork belly in the proportion of 37%. Don't use pure lean pork and don't be lazy. Stir the meat with a blender immediately. The meatballs made like that are not chewy. Be sure to cut them into hard particles with a knife, and then chop the pork paste.
After all the meatballs are chopped into mud, the first step is to put the meatballs into a large pot, add seasonings such as minced ginger and garlic, white pepper, salt, sesame oil, etc., then add egg white, and then gradually stir evenly. When mixing, remember to use chopsticks to mix in one direction. Don't mix in the east and west. This will make the meat very easy to gluten, and then gradually drain the water. This is where the emphasis needs to be drawn. Many people make mistakes.
Add a small amount of cold water in three times, and then disturb in one direction. When you see that the water and the meat foam are completely combined, you don't need to stir. The amount of water poured in adds up to one-third of the amount of meat foam, so that the mixed meat foam is not easy to disperse, and it will be silky and not easy to wood. Then rub the meat foam into small meatballs of the same size for use.
Boil the water in the pot. When the water boils a little, you can put the meatballs into the pot one by one. After the meatballs are in the pot, you don't have to roll immediately. Until the water is completely boiled, the meatballs roll and gradually fade and float, you can add a few pieces of Chinese cabbage (depending on your favorite vegetables and fruits) and cook them slightly until the Chinese cabbage is broken.
The meatball soup cooked in that way is shaped and does not come loose, and the taste is very plastic. Remember not to make a mistake in the first step of mixing water, or the meatballs will be scattered as soon as they are cooked.