The meatballs made this way are tender and delicious. The elderly and children love to eat them, especially pregnant women. Many people like to eat meatballs. So how do you make delicious meatballs?

Let me tell you with two dishes and the process!

Method 1: Minced meat filling. Since most of the people at the banquet are young people, when buying meat, you should buy meat with more lean meat than fat, so that it will not taste bad or greasy.

It is recommended to chop the meat filling by hand, because hand-chopping will not completely cut the meridians of the meat into sections, and it will taste chewy. If it is minced meat minced by a machine, it is easy to make, but when you eat it, your mouth will be full of minced meat particles. Use our

To put it bluntly.

Using two kitchen knives at the same time, minced meat flew everywhere. It took me more than an hour to chop all the meat.

Chop the cabbage leaves, coriander, millet, green onion, and fried dough sticks with the meat filling. Add salt, sesame oil, allspice, and eggs, and mix well.

One thing here is to have more eggs, because if there are less eggs, the meat filling will not be sticky enough and it will fall apart when fried in the pan.

To make meatballs, sprinkle a thin layer of sweet potato flour on the dustpan, then roll the meat filling into balls the size of glutinous rice balls, put them in the dustpan, after all is done, sprinkle some flour, pick up the dustpan and shake it back and forth until each

The meatballs turned white.

For croquettes, add half a basin of flour to make a paste, not too thick, then beat in more eggs until the batter looks yellow.

Throw the meatballs into the batter, cover them all with batter, pick them up and put them into the oil pan. When they turn golden brown and float, remove them from the oil and serve them on a plate.

Because the batter wrapped on the outside is very crispy after being fried, and the meat filling inside is well protected. When you take a bite, the filling is not only tender and smooth, but also has the aroma of meat, vegetables, and eggs. The aroma instantly fills the entire mouth.

The table is loved by children.

The method of making meatballs is very simple. I believe everyone can do it. Just chop the meat into minced meat and boil it in boiling water. But if you want to make the meatballs chewy and smooth and tender, some

Details must be grasped.

Method 2: When choosing meat, choose pork from the shoulder blade. The meat should not be too lean but should have some fat.

If the meat is too lean, the meatballs will taste dull and not tender. If the meat is too fat, the meatballs will be chewy, chewy and too greasy.

After selecting the pork, cut it into small pieces. Many friends mince it into meat filling in the butcher shop to save trouble. In fact, the taste of meatballs made from machine-ground meat is completely different from that of hand-chopped meat. Therefore,

You have to chop the meat filling by yourself.

After mincing the meat filling, the next step is to adjust the meat filling. This step is very important. The meat is too loose and does not form a ball, or the meat is too tight and chewing in the mouth is like chewing wood residue and is difficult to swallow. This is when adjusting the meat filling.

problems arise.

After mincing the meat filling, add an egg white, add a little starch, then add minced onion, ginger, light soy sauce, pepper and salt. Next, use chopsticks to stir the meat filling in one direction until the meat filling becomes sticky. You can hold the chopsticks vertically

Just insert the meat filling without it falling over.

Method three: Next, I will use a water to penetrate the meatball soup to explain again how to make meatballs, which are elastic, tender and smooth.

For pork belly, choose fat 3 and lean 7, or fat 4 lean 6.

If you want a grainy texture, then chop it yourself?

Taomei suggested that if you want the ultimate tenderness and elasticity, you must chop it very finely, only slightly thicker than the minced meat of Chaoshan beef balls.

Cut green onions into sections and slice ginger.

Sprinkle a little salt to make ginger and garlic water, then pour in appropriate amount of water and soak for 15 minutes, which is the ginger and garlic water.

You can also add a few peppercorns to the ginger-garlic water, which can also remove the smell.

For every 500 grams of pork belly filling, add an egg, 75 grams of lotus root starch or water chestnut powder, 100 grams of ginger and garlic water, 15 grams of mandarin duck oil, salt, light soy sauce, and pepper according to your own taste.

It should be noted that the ginger and garlic water must be added in three or four times, do not pour it all at once.

In addition, try not to add cooking wine, because boiling the meatballs is a high-temperature solidification process, and the cooking wine may be sealed inside before it evaporates.

As a result, the meatballs taste like alcohol, which affects the taste.

Put all the ingredients into a bowl and stir evenly in one direction.

I usually leave this job to the child's father, because it takes at least half an hour to stir the meat filling.

What is the effect of strong meat filling?

It doesn't mean that it is strong just because it doesn't fall apart when you pinch it.

First of all, the muscle fibers should face in one direction. Secondly, when you pinch the meatball, the meat will shrink inward. In addition, it should not fall apart. Only when all three conditions are met can it be considered really good.

Boil water in a pot.

After the water boils, turn off the heat and wait 3 to 5 minutes. At this time, the water temperature in the pot is 80 to 85 degrees.

This is the best time to take a pill.

Shape the meat filling into meatballs and put them gently into the water. Be sure to move quickly. The meatballs will gradually mature and float.

If you find that the meatballs sink and no longer float, the water temperature is too low.

Turn on medium heat and continue to drop the meatballs.

Reduce heat to low and cook until all meatballs float.

Now taste it. Is it tender, smooth and chewy?

When you bite into it, you will find that the inside of the meatball is layered, and it tastes absolutely refreshing but not hard.

This is truly home-made shuibo meatball soup.

In this way, the boiled meatball soup is ready.

I am never long-winded in my answers. I am happy if everyone can learn something.