On weekdays, meatballs are mixed with various staple foods and a vegetarian dish, and the aroma is overflowing. And a bowl of soup powder with a few Q balls is always satisfying. Although meatballs are not the protagonist in winter, playing hot pot is always a kind of food.
It is precisely because of the delicious meatballs that people can't resist its attraction. I have done it countless times at home and watched dozens of videos and article tutorials.
At first, I thought it was easy to make meatballs with q bombs. It can be said that you can learn it at first sight. I screwed up a few times, and I have to admit, the Q projectile is still skilled.
Why meatballs are easy to learn and difficult to master is because they have not mastered the key steps and technical points. If you want to make Q-flavored meatballs, you should grasp these six processes from the aspects of meat selection, beating, temperature, seasoning, time and water temperature.
According to the method of self-made pork balls, this paper explains the key points and formulas of each production process in detail. As long as novices follow the instructions carefully, they can take fewer detours and "roll over". You can also successfully make crisp meatballs with zero additives and q bombs at one time. The practice of meatballs such as cattle, sheep, fish and chicken can be used for reference.
Methods and steps of making elastic pork balls at home;
Step 1: How to choose fresh pork to make meatballs crisp and elastic.
To make pork meatballs, you should first choose fresh lean pork, forelegs or hind legs. The premise is that it must be fresh, and fresh pork tissue fiber is better than tight chewing gum, so that meatballs can be q-bounced. Stale or frozen lean meat, loose tissue fibers, will lose too much water when beating, and the meatballs made are loose and firewood.
Fat and lean pork, that is to say, seven points of thin and three points of fat pork will do? If the novice cooks at home, it is best to choose pure lean meat. If you use fat meat, the domestic meat grinder can't wring the oil film layer of fat meat, and the meat slurry will produce a lot of oil film, and the meatballs will lose their crispness.
Adding a proper amount of fat to the meat stuffing can improve the taste of meatballs. Fat meat can be diced and refrigerated, and it should not be thawed when it is twisted. The whole diced meat can be twisted hard to break the oil film and not make the meatballs lose their brittleness.
Step 2: The key to cutting meat and grinding pulp is to control the temperature of pulp.
After picking the pork, the most critical step is to grind the meat pulp. Only by making a good pulp can we get twice the result with half the effort. Whether the meatballs can be crisp or not depends on whether the ground meat pulp can meet the standard, and in the process of ground meat pulp, it is especially important to control the beating temperature.
Too much meat in the meat grinder will easily lead to overload and burn out the motor; If the meat is ground continuously for too long, it is easy to cook the pulp and lose its elasticity; The time of mincing meat is too short, and the meatballs made are large in particles and loose in taste.
The correct way: after buying fresh pork, put it in the refrigerator for about three hours, take it out and cut it into thin slices with a knife. After cold storage, pork lean meat can reduce the high temperature produced by meat grinder and high-speed meat grinder, so that meat fiber, commonly known as meat glue, can be retained to the maximum extent, and meatballs can be crisp.
Put the meat slices into the meat grinder, and the amount of the meat slices should be added according to the capacity of the meat grinder. Don't put too many pieces of meat in order to avoid overloading and burning the machine.
Put the sliced meat into a meat grinder, add seasoning salt, sugar, soy sauce and starch, and add ice cubes in proportion. You can also mix salt, sugar, soy sauce, starch and frozen water in proportion, and add them to the meat slices for pulping at one time.
Why put ice cubes in the meat stuffing? Mainly meat grinder. The high temperature generated during pulp grinding is easy to cook the pulp. Adding ice cubes and frozen water can cool meat paste, increase and retain more meat glue, and make meatballs more delicate, smooth and elastic.
Step 3: Operation method of meat pulp of meat grinder.
1. After the meat slices in the meat grinder are put into ice cubes or frozen water, they are quickly twisted10 for 20 seconds until the minced meat absorbs water and stops running.
2. Mix seasoning salt, sugar, soy sauce and starch into paste and pour it into minced meat.
3. Continue to turn on the meat grinder and grind it for about 120 seconds for 300 seconds. According to the different power of the meat grinder, it is also necessary to ensure that all minced meat is evenly ground during the meat grinding process until the meat stuffing is smooth and fine without particles. Stop every 10 seconds for 40 seconds, and then continue wrestling.
4. Pour the minced meat pulp into the bowl, and now you can start making meatballs. Scoop a small amount of meat pulp with your hands, clench your fists, push the meat pulp into your thumb and forefinger to form meatballs, scoop them up with a spoon and put them in warm water. Pay attention to the water temperature around 70. If the pulp touches hands and spoons, it can be wetted with cold water.
5. After all the meatballs are made, turn to a small torch and cook them. When the meatballs turn from pink to white, they are cooked. You can also take a meatball and cut it to see that it is white and cooked. Take out the pork balls, cool them in cold water, and then store them in the refrigerator.
Step 4: What kind of meat pulp standard can make crispy meatballs?
The key to meatball crisp Q-bomb lies in the pulp. Check that the pulp is well twisted.
Method 1: You can make a meatball first and put it in warm water. When meatballs are placed in warm water, they can float on the water, indicating that meatballs have good elasticity. If they are immersed in water, they will be ground into pulp.
Because the density of pork is heavier than water, to make pork float, it is necessary to add a substance lighter than water, that is, "air." The meat grinder grinds meat by mixing air into the meat. Speed and time are enough to make the pulp lighter and the meatballs float to the surface.
Method 2: Observe the flesh with naked eyes, and the flesh is smooth, delicate and non-granular.
Self-made meatball formula material:
Materials:
Fresh lean pork: 500g (beef, mutton, chicken and fish) can make 30 meatballs of 45%.
Salt:10g;
Soy sauce: 2 tbsp (10g, optional);
White sugar:10g;
Corn starch:15g;
Ice or frozen water: 125ml.