The main material of homemade pork balls is ground meat, which needs some fat to make the finished products smooth. Before stirring, the ground meat should be frozen and beaten in a cold state, so that it can be made into a sticky state, and the meatballs made are naturally delicious (pictured).

How can pork balls be elastic?

Homemade pork balls: 1360g ground meat, 2 egg whites (or 4 tablespoons water, the taste of egg whites is more crisp), 3 tablespoons corn flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon pepper, 1 teaspoon chicken powder, 1/2 teaspoons garlic powder, 65433.

The practice of pork balls

1. Put the minced meat into a plastic bag and press it into thin slices, then put it in the refrigerator and freeze it until it becomes hard.

2. Take out the frozen ground meat and peel it into small pieces, and then put half of it into the stirring tank. If it is too hard to peel, leave it at room temperature for a while, and then hit it again.

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3. Add salt, stir slowly with a blender, then add the remaining half of the minced meat and continue to stir slowly. Add protein (1 time, 1 block, and add another 1 block) while beating, and stir at high speed after beating.

4.3 Speed play for 3.5-4 minutes (first, play slowly to ensure that the minced meat will not fly out, and then slowly speed up to 3 speeds). Tip: if you use ready-made ground meat (usually ground twice), you should reduce the beating time so that the finished product will not be tasteless; If the ground meat is not completely hard, shorten the beating time.

5. The pulp is sticky. Tip: If there is a lot of red ground meat, you must beat it again, but you don't have to beat it until you can't see the red ground meat at all, so the finished product will taste good. It's better not to beat enough pulp than to fight. The way to judge whether it is good is that you can still see a little red meat particles in the white pulp, but not too many red meat particles. It is best not to exceed 1/6, so it will stop beating. After that, flour and seasoning will be added and stirred. There will be less red meat particles after beating, and almost no red meat particles can be seen in the final product.

6. Add the remaining materials and stir evenly at high speed.

7. This is the beaten meatball pulp, which is so thick that you can hardly see it.

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8. Prepare a pot of water, cook until it is medium-cooked, turn to low heat, hold a proper amount of minced meat in your right hand, then squeeze the meatballs out of the tiger's mouth and put them into the pot with a spoon. Tip: Dip the spoon in some water and it won't stick.

9. Cook the meatballs with medium and small fire until they surface, and remove them immediately. Note that meatballs should not be cooked for too long, the fire should not be too big, and the water temperature should be kept in a state of rapid boiling, so that they will not be boiled until they crack and the sweetness will not be lost.

10. Take out the meatballs, ice them with ice water and drain them to increase the crispness. Finally, they can be frozen in bags. The meatballs just made are lighter in color. The color will get darker after cooling.

Tips for pork balls:

1. Different proportions of minced meat make meatballs taste different. Meatballs with more fat are softer and those with less fat are stronger. If it is minced meat, it is best to mix it with ground meat with fat at a ratio of 2: 1. If there are only lean ground meat and ground meat with fat, choose ground meat with fat to make meatballs.

2. The minced meat must be frozen hard before beating. If it is too hard to peel into pieces after being taken out of the refrigerator, you can put it down for a while at room temperature and peel it into small pieces.

3. Meat pulp should be kept at low temperature. If the temperature is high, you can use ice instead of water.

If there is no blender, you can refrigerate the ground meat until it is half thawed, and then use your left hand as a fulcrum. After holding the handle in your right hand, you can cut the meat into cubes and chop it into mud. Then turn the meat sauce over with a knife, chop it from different directions, repeat several times, add mushrooms, pepper and sea salt, stir evenly in the same direction until it becomes thick, and then refrigerate for 30 minutes to increase the viscosity.

4, ground meat with salt or lotus root starch will be sticky, and other seasonings can be added after it is glued.

5. If you want to make other flavors, such as mushrooms (mushrooms must be soaked, squeezed and chopped before adding), after the minced meat becomes sticky, add seasonings such as diced mushrooms and stir.

6. Use protein instead of water to make meatballs crisper.