Introduction : New Year's meatballs, keep in mind the 7 tricks, the balls are crisp and bouncy, each full of elasticity, super fragrant!

Almost New Year's Eve, I believe that these days everyone is committed to do the New Year's goods. Every month, my family also like to prepare in advance for the New Year's Eve. Speaking of New Year's goods, in fact, my family is more enthusiastic about their own hand-made, such as meatballs. Every year in the month of Lunar New Year, my family will buy fresh pork in advance and make a pot of meatballs. After the meatballs are done, put them in the freezer and wait until New Year's Eve or during the Spring Festival, when you want to eat them, take them out and eat them, home-made meatballs, zero-additive, safe and hygienic.

I believe that many people love to eat meatballs, but generally speaking, we will go to the market or supermarket to buy more. Now or during the epidemic, a lot of frozen food were found to be positive for new crowns, so for meatballs, in order to health, it is recommended to do it yourself at home. The meatballs that you make yourself are safe to eat, and you don't have to worry about additives that could jeopardize your health if you eat as much as you want. The most successful meatballs are the ones that are crisp and juicy, and the ones that are thrown on the ground like ping pong balls, bouncing around. The meatballs can achieve this texture, no need to taste the flavor, just look at the texture has been slightly better.

To make a crisp, juicy meatball that's not fishy, you just need to remember the 7 tricks of the trade.

Tip #1: Use fresh pork loin

Today, we will share with you how to make pork meatballs. To make crisp and chewy meatballs, it is important to choose the ingredients. Good choice of ingredients is the beginning of success. So when you make pork meatballs, choose fresh tenderloin whenever possible. Fresh tenderloin meat, rich in elasticity. And if you want to be cheap and choose chilled meat, then the texture of the meatballs made is very poor and greatly reduced. Fresh tenderloin meat, tender, smooth and not firewood, used to make pork meatballs will be the most suitable.

Tip 2: Whack the tenderloin with your hands

We should all know why the Chaoshan beef meatballs are so bouncy and refreshing, that's because the Chaoshan beef meatballs are whacked out with your hands. Many people are afraid of the trouble, the thought of hand pounding pork this, it is a special headache, so simply throw the pork into the blender, press the button to automatically mix the puree. If you whack it by hand, you still have to whack it for 1-2 hours, and your arms are sore from hammering meatballs that aren't even ready yet. Want to eat the elasticity of the meatballs, believe me, don't be afraid of trouble, patiently whack the pork into the meat puree, when eating their own very successful meatballs, you will find that the tiredness is also very worth it!

Tip #3: The finer the pork, the better. After you've hammered the meat, stir it in the same direction to make it stronger

After you've hammered the tenderloin into a puree, add pepper and salt to the puree and stir it in the same direction. Stir vigorously for 20 minutes so that all the meat mixture is well coated and the meatballs will be very tasty.

Tip 4: Add a little bit of "mandarin oil" to the puree

After mixing the puree, add a little bit of "mandarin oil" to the puree. This is a mixture of vegetable oil and animal oil. It can be lard and peanut oil. Generally speaking, you only need to add 10 grams of oil to 500 grams of puree. Adding mandarin oil to the meat puree will make the meat easier to gelatinize, and as long as the meat puree is gelatinized, the meatballs will be elastic.

Tip 5: Use horseshoe flour instead of flour, starch, sweet potato flour

A lot of people make meatballs with more or less flour, flour or sweet potato flour. What exactly is the best flour to add? Many people will certainly think it is sweet potato flour. In fact, it would be better to use horseshoe flour instead of the commonly used powder. I don't know if you have ever eaten horseshoe cake or lasagna? Like horseshoe cake and lasagna so Q-bouncy, especially elastic, in fact, it is made of horseshoe powder. So we can learn from the "pliability" of horseshoe cake or horseshoe powder, add a little horseshoe powder in the meat puree, so that the meatballs are very elastic, both crisp and toothsome.

Tip 6: Pour ice water into the puree several times

When beating pork by hand, the pork will be hot after a long time of beating, and once the puree is hot, it will affect the taste. This is when we should add ice water to the puree, in small amounts, many times. Ice water can cool down the meat, but also give the puree moisture, after all, the meat is exposed to the air for too long, the moisture will easily be "evaporated". Adding ice water to the puree keeps the meatballs "tender" and makes them juicy and elastic.

Tip #7: Put the meatballs in a pot of warm water to set the shape

After making the puree, squeeze the meatballs into the meatballs, you need to put them into 60 degrees of warm water, and scald them until they set the shape.

After the meatballs are done, cool it can be sealed with a plastic bag and put it into the freezer to save, to eat at any time to take out and thaw, whether it is used to cook soup, brush hot pot, steamed or braised, how to eat how to do.

Meatballs for New Year's Eve, buy fresh ingredients at home can do, 0 additive, just need to keep in mind the above 7 tricks, do out of the pills a crisp popping teeth, full of elasticity, better than the purchase of delicious.

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