How to make chicken meatballs will be delicate Q-bomb, savory and tasty?

Chicken meatballs are delicate and Q-bomb, savory and delicious. Raw materials: chicken breast, egg white, salt, tapioca starch, black pepper, natural seasoning powder. Procedure:

Step 1

Three slices of chicken breast, wash. Cut into small dices. Put it into a meat grinder. Pure natural seasoning powder. Used one and a half bags. With the meat mincer fast, put the meatballs in one by one. Turn on the heat. Four or five minutes, the balls float up one after another. About five or six minutes, the balls one by one floated up. Allow the water to boil slightly and remove from the heat. Strain into cool water. Slow gear alternation in the work, first get into the meat foam. Put in a moderate amount of salt, a spoonful of cornstarch, black pepper, 2 egg whites, a bag and a half of all-natural seasoning powder.

Step 2

Moderate amount of water. So much water that you add it five times. Run the speed dial and puree the pork. Pour in the water. Stir again. This way 5 times. Afraid of meat mincer long time work in the super temperature, add water once strumming once, let the motor rest a moment for a while. Remove the cutter head carefully, and use chopsticks to stir in one direction, and then change hands to roll over a few times. This improves the malleability of the chicken thigh meat.

Step 3

At this point, the chicken puree is smooth and creamy and quite glossy. Squeeze the meatballs with your right hand. Gently sip down with a spoon with your left hand. Place in a pot. Put a small half bowl of water on the side, the spoon can be dipped into the water every now and then to prevent sticking, and the meatballs will slide into the pot very easily.

The pot of water, do not shoot first. Marbles one by one into. Open the fire. Four or five minutes, the meatballs floated up one after another. About five or six minutes, the balls one by one floated up. When the water boils slightly, remove from the heat. Strain into cool water.

Step 4

Clean up a few times to wash off the white foam. Nice bouncy moist chicken meatballs are done. It's good to make hot pot restaurant, make reduced fat vegetable soup, clear stew, you can't use it all at once you can bulk it in film bag and keep it frozen. Eat as you go. Finished product. Tip: pills more than a pot under the incomplete, another pot on the pour into the water. Repeat 13 to 19 process.