A Q-bouncy meatball is always inviting, and there are several common problems when we make our own meatballs at home, such as: the texture of the firewood, soft, loose, and easy to fall apart when boiling the meatballs. These problems will make the flavor of the meatballs a discount even if they are well seasoned. In fact, it is not difficult to make the texture of the meatballs become Q-bomb, the recipe is relatively not too important, but the meatballs should be added to the egg and other ingredients with adhesive properties, the operation of the method is also relatively important, the following method to share with you.

Ingredients

Panko, eggs, cornstarch, salt, green onions, ginger, black pepper, cooking oil, soy sauce, cooking wine

-- Start making --

The ingredients above are the usual recipe for making meatballs. The ingredients above are the usual recipe for making croquettes, there is no specific ratio, it is all added according to your own taste preference. It is important to know how to do it.

1, the five-flower meat into a meat filling, add cooking oil, black pepper, salt, soy sauce, minced green onion, minced ginger, stirring well, cooking wine, beat an egg and a small amount of starch, clockwise stirring.

2, after stirring vigorously, with the hands of the meat mixture repeatedly wrestling, has been wrestling until the meat is not easy to stick hands, the surface gradually become smooth, very easy to hold the ball.

3, cold water into the pot boil balls. The first thing you need to do is to make sure that you have a good idea of what you're doing, and that you have a good idea of what you're doing. You can use the boiled balls to make food again.

Eggs and cornstarch are the ingredients that increase the viscosity of the meat mixture, and repeated beating will make the meat mixture more powerful, usually if I have time, I will beat for 10-20 minutes, the texture of the meatballs is very bouncy, and it is suitable for all kinds of meat.

The meatballs are very tasty whether you make soup or just eat them. Meatballs for soup are more common on our side! Next, I'll share with you a super bouncy quick-boil meatball recipe!

Ingredients: 1000 grams of pork thighs, 200 grams of cornstarch, 10 grams of green onions, ginger, 10 grams of salt, chicken essence, monosodium glutamate, pepper, cumin powder, a little bit of each, 2 eggs.

Practice: 1. First of all, the pork thigh meat peeled and deboned, chopped into puree (if you do more can also be used to grind meat grinder into puree) standby.

2. Chop the onion and ginger into a blender and add 200 grams of water to break it into onion and ginger water.

3. Speaking of chopped meat puree placed in the basin add salt 10 grams, two eggs, chicken broth, monosodium glutamate, pepper, cumin powder a little (cumin powder mainly play the role of aroma, put a little bit can be put, put more than the whole flavor of the meatballs on the change) and then add the onion and ginger water in one direction and vigorously mix, mixing in the middle of the 100 grams of water to join three times, and so on mixing on the strength of the later to join the 200 grams of cornstarch continue to stir food is not easy, still need to work hard .