Homemade meatballs:
Ingredients: 500g minced meat, one steamed bread, one wild mushroom, ginger, onion, one egg, salt, monosodium glutamate, cooking wine, and raw flour.
1. Ginger and onion, chopped for later use.
2. Add minced meat to ginger and chopped green onion.
3. continue to chop into mud with a knife.
4. Soak the steamed bread in water.
5. Wait for the steamed bread to absorb all the water.
6. Put the soaked water-absorbing steamed bread into minced meat and add salt, monosodium glutamate, cooking wine, raw flour and eggs.
7. Stir well. 8. Squeeze out the meat with your thumb and forefinger and make small meatballs with a spoon.
9. Finally, the meatballs and wild mushrooms are stewed, which is the bowl of meatballs below.
Question 2: Do you have to put starch in making meatballs? How much is appropriate, and starch is needed to make meatballs. In fact, white flour can be used instead of starch.
Add all kinds of condiments (sugar, onion, ginger, salt, monosodium glutamate, pepper noodles, eggs, white flour, cooking wine) and stir in one direction with chopsticks, then pout the meat with chopsticks and put it in a pot to break it. Remember not to add soy sauce, or it will be dumpling stuffing.
How much is appropriate depends on your preference. I like to eat more meat and less white flour. If you like more noodles, add more. There is no fixed number, but it must be summed up.
Question 3: What modified starch with good transparency, high viscosity and good freeze-thaw stability is suitable for making white balls?
Acetate potato starch is more suitable.
Question 4: What starch and flour are used for rice balls? The method is as follows:
I. Materials
Meat 500g, Chinese cabbage 100g, oil, salt, onion, ginger, soy sauce, sesame oil, water and flour.
Second, practice.
1. Take a proper amount of meat residue and put it into the basin.
2. Then go to the right amount of flour, flour noodles and eggs.
Beat the eggs into a bowl full of flour and flour.
4. Add appropriate amount of warm water to beat the batter evenly.
5. Prepare appropriate amount of onion and ginger and cut into slices.
6. Pour the batter into the minced meat.
7. Stir the meat residue and batter with chopsticks, and then pour the minced onion and ginger into the plate.
8. Then add a proper amount of salt and soy sauce to the basin, and then fully stir.
9. Prepare a cabbage.
10. Wash the cabbage and cut it into large pieces with a knife.
1 1. Add a proper amount of oil to the frying spoon. The oil is hot, pour the chopped green onion into the frying spoon.
12. Pour the cabbage into the frying spoon for cooking, and then add some salt and soy sauce.
13. When the cabbage is almost ripe, add a proper amount of boiling water to the pot.
14. Take out the evenly stirred meat sauce and put it in the pot.
15. Cooking takes about twenty minutes.
16. Put the marked meatballs into a bowl and serve.
Question 5: What kind of starch is good for croquettes?
Note: starch should be mixed with water to form wet dough powder, and the dough powder should be added in moderation. If the meatballs shrink in the oil pan, there is less dough powder; If it goes up, it's a lot of money. This will adjust the amount of flour according to the situation.
Question 6: Starch is needed to make fish balls. What starch is the best for making fish balls?
Ingredients: 500g fresh fish, water, salt, monosodium glutamate and onion.
Method:
1, wash the fish and lay them flat on the chopping block. It is better to have fish skin. Of course, I bought frozen river fish from a German supermarket, and the bones of the fish have been removed directly. It is easier to make fish balls.
2. Holding fishtail in left hand and sharp knife in right hand. The knife makes an angle of 45 degrees with the chopping board, scraping the minced fish from the tail to the stomach. When scraping, the strength should be appropriate, and the knife must not be perpendicular to the chopping board, otherwise the minced fish will not be fine.
3. Roughly estimate the scraped fish slurry, and then add the same amount of water. The ratio of fish slurry to water is 1: 1.
4. Stir well with a pulverizer or blender, and the fish sauce and water will be integrated.
5, then wash your hands, first add the right amount of monosodium glutamate and onion, then add salt to your left hand, and keep stirring in one direction with your right hand until you feel that the fish paste is thick, indicating that the salt content is enough. At this time, the fish paste is very sticky and feels very strong.
6, prepare a pot of water, heat, the water temperature is not too high, and then squeeze out a small group of fish paste from your hand one by one and drop it into the water one by one. When making fish balls one by one, be sure to control the water temperature, not too high.
7. When there are more and more fish balls in the water, you can fire. When all the fish balls in the water float, they can be fished out with a colander to cool.
Method for treating fishbone
With proper copper mesh, fishbones can be easily separated.
That's what professional chefs do.
Starch accounts for about 5%.
Question 7: What starch is used to make meatballs? Take pork balls as an example, as follows:
material
Ingredients: ribs (pork belly) 250g,
Accessories: 50 grams of yam,
Seasoning: egg 30g, pea starch 250g, vegetable oil 50g, scallion 5g, ginger 3g, soy sauce 5g, salt and pepper 3g and salt 3g.
working methods
1. Chop the meat into mud, pat the yam into fine mud, mix it with eggs, starch, soy sauce, refined salt and minced onion and ginger, and squeeze it into balls for later use.
2. Heat the wok and pour oil to heat it. When the oil is 60% to 70% hot, add meatballs, fry until golden brown, take them out, control the oil, and plate them. You can bring pepper and salt to the table when you eat.
Question 8: What kind of starch is sweet potato starch used to make meatballs?