There are all kinds of meatballs on the market now. Although it tastes good, I suggest you eat less. I never sell the quick-frozen meatballs made in the market. I once read a news that a Japanese gave up his career because his child ate the meatballs he developed and warned others not to eat them. Because he knew that when he studied meatballs, he used hundreds of additives, which were not authentic meatballs at all, and did not even contain any meat ingredients.

Then we can make our own meatballs at home. Some people are afraid of trouble, because meatballs need to be mashed, so that meatballs are elastic. People are very busy now and have so much time to make meatballs. But it doesn't matter, Bian Xiao is here to teach you a trick, directly mix the pork into mud, and then add the "it" without starch and egg white. The meatballs are not loose and more elastic! This saves a lot of time and meatballs are delicious.

Fried meatballs

The first step is to mix the pork with a little fat, which will taste better. Then clean the pork and cut it into pieces, then put it into a blender, add Jiang Mo, sugar, oyster sauce and salt, and stir it into a paste.

Step 2: Wash the glutinous rice and steam it for about 20 minutes. Then take out the steamed glutinous rice, spread it out to cool, press it into a paste with a spoon, and add it to the meat sauce and stir it evenly.

The third step is to heat the oil in the pot. When the oil temperature reaches 70%, make minced meat into balls and fry them in a pot. Deep-fry until the surface is golden and crisp, and take out. If you want to be crisp, fry it again.

Tip: Glutinous rice is sticky. Adding glutinous rice can make meatballs stick together and be more elastic. But don't add too much glutinous rice, just 1 kg pork and100g glutinous rice. So you can try adding some glutinous rice to make meatballs in the future, without adding starch and egg white, which is more elastic.