We usually eat meatballs have several types, there are fishballs, meatballs, as well as vegetable balls and so on, vegetables are usually turnip balls, is fried way. And meatballs choose to boil the way better, but meatballs to cook how long is good? Cooking meatballs time is generally five to ten minutes after the water boils, of course, to learn to see what ingredients in the balls, if a lot of meat to be cooked for a while, but the meatballs changed color and all floated to the surface of the water when, on behalf of cooked.

1, meatballs cooked for how long

Generally the water boiled 5 minutes (or, meatballs cooked will change color, will all float to the surface) can be.

Meatballs, that is, meatballs, usually by the thin skin wrapped meat filling through the steaming and cooking and become, through the thin skin package, better lock the meat nutrition and delicious, so that the meat is more tender and delicious.

2, the practice of beef meatballs

Beef meatballs is the choice of fresh beef shank meat as material, after the tendon cut into blocks, placed on a large cutting board, with a special square hammer knife two (weighing about 3 kilograms), up and down the non-stop force of the shank into a slurry of meat, add a small amount of powdered snow (edible alkali), salt, top quality fish sauce and monosodium glutamate (MSG), and continue to hammer again for 15 minutes, and then with a large bowl (a large pot) containing, with a large bowl (large basin). ), add the end of square fish, white meat and monosodium glutamate, mix well, stirring the tart by hand vigorously, until the meat paste sticky hands do not fall off until.

Then, twist the meat paste in your hand and squeeze out the balls from your thumb and forefinger in a ring-like shape, and you're good to go.

3, pork meatballs practice

Meatballs to do the requirements of the meat is particularly high, you must use the clip meat, that is, the front leg of the pig and the body of the pig connected to the part. After selecting the meat, according to the ratio of fat and lean about 3:1, hand chopped. During the chopping process, you can add the right amount of water according to the tenderness of the meat, but it must be less.

After chopping, add a small amount of salt, a few drops of soy sauce can be (fresh, more excellent, look more appetizing). Beat an egg, add chopped scallions and ginger (scallions and ginger must be fine), a little pepper (this is very important). Stir with your hands to mix well.

Knead the balls. Wash your hands (or with sanitary gloves, but with gloves may not be very aspect), stir the meat mixture again, and then the left hand group of egg-sized meat mixture, clenched fist, the index finger more down the more tightly gripped, so that a round ball will appear.