Put the minced meat into a dish, then add ginger and onion water for 3-4 times, and add water in one direction for 3 minutes each time until the minced meat runs out of water, then continue to add water, and then continue to stir in one direction until the water is added completely. There are dozens of ways to make meatballs, and frying, sliding, soaking and steaming are all wonderful. However, it is generally believed that the meatballs fried in oil pan are fragrant but unhealthy. Therefore, the meatballs soaked in water on the dining table are very popular.
Squeeze the minced meat evenly from the tiger's mouth with one hand, cut it with the thumb of the other hand according to the size of the meatballs and put it into a hot water pot (quickly, otherwise the meatballs put into the pot first will be old) or use a round spoon; Boil the returned meatballs, turn the water to low heat, grab the stuffing with one hand and squeeze it out of the tiger's mouth, scrape it off with the other hand and put it into the boiling pot. Take out the meatballs when they float and soak them in cold water. The foam in the pot can be skimmed at any time.
Shimizu meatballs are clear soup with delicate and soft taste and the fragrance of coriander. When you put them in a small bowl, they are light but not greasy and nutritious, suitable for the elderly and children. First of all, when we make this boiled meatball, we must put sweet potato powder. Sweet potato powder will make the meatballs stick together, make them easier to form, make them smoother and taste better.
Put the minced meat, Jiang Mo and garlic into a pot and stir vigorously in one direction. Then add egg white, seasoning water and cornflour and stir again (I usually stir for 120 times). After stirring, all the balls are basically cooked when floating, and the floating foam is removed. Then put those who like vegetables in blanching water, sprinkle with salt and white pepper to taste, and serve.