Starch is needed to make meatballs, so as to bind the pork and make the meatballs not loose after being put into the pot. The ratio of making meatballs must be that pork and starch are mixed in the ratio of 10: 1. If there is no starch at home, glutinous rice can be used instead. After the glutinous rice is cooked, the mixed pork is kneaded into meatballs, so the adhesion is also high.

Generally speaking, starch is needed to make meatballs, because the viscosity of the meatballs is relatively high, and they will not be loose when cooked in a pot. Besides starch, you can also put flour and corn flour, but the viscosity of starch is relatively high, and the taste of meatballs made of starch is relatively soft and waxy.

When making meatballs, you should pay attention to the proportion of ingredients. The commonly used starches are also divided into potato starch, pea starch and sweet potato starch, etc. You can mix the starches according to your favorite taste. Pork and flour for making meatballs are generally mixed in the ratio of 10: 1, and flour can be added slightly.

If there is no flour or starch at home, glutinous rice can be used instead of starch to make meatballs, and the adhesion of meatballs will be higher. If you can't master the proportion of starch when making meatballs, you can cook glutinous rice, mix it with pork, and knead it into meatballs for cooking.