Most people make meatballs at home that basically don't compare to restaurant ones! What is the reason for this?

The reason first, followed by details of the specific method of making the meatballs.

①: The processing method of minced meat is not the same!

Most of the restaurant's minced meat is their own with a meat churn, the normal selection of fine sieve.

Family minced meat is either purchased directly from the market, or they are using the wall machine, or hand knife chopping. Among the three methods of hand chopping meat is the most effective method, but time-consuming and labor-intensive! Very few people stick to hand chopping meat these days.

When I worked in a kitchen in '06, the market bought ? Minced meat? had to be ? coarse minced meat?

After I bought it back, I continued to chop it with a chopper for 10 minutes, so that the minced meat is more viscous, more adhesive, and the balls made out of it are fuller and more elastic!

②: the proportion of fat and lean meat in the minced meat is not uniform!

Normally, to do pills selected fat and lean ratio of 4:6, that is, 4 portions of fat meat, 6 portions of lean meat. This ratio is very important, more fat meatballs easy to break up the shape, more lean meatballs taste easy to become firewood and inelastic.

3: Not enough water is added when mixing the minced meat!

If you're making meatball soup, add 4-6 taels of water to one pound of meat. This amount of water is added in batches, that is, stirring the minced meat in one direction, the minced meat is sticky, then add water, continue to add, so that the minced meat will be completely absorbed into the water, and finally add cornstarch into the mix, the role of cornstarch is the binder.

4: The minced meat is not stirred vigorously, so the balls are loose and not Q-bouncing!

Normally, it takes 5-10 minutes for 2 pounds of minced meat to be stirred well!

The method is to add ginger and onion water, salt, egg, mix in one direction, add enough water and then add salt and cornstarch.

⑤: The water used to cook the balls needs to be kept at a boil.

If the water boils too much, the surface of the meatballs will be broken, resulting in pitted skin and loss of water inside the meatballs.

How to cook a tender and Q-bomb croquette.

Preparation materials:

Main ingredient: 500 grams of pork lean meat 6 two, fat meat 4 two

Auxiliary ingredients: 1 egg, 20 grams of ginger, 20 grams of green onion, corn starch 15 grams, 200 grams of water

Seasoning: 5 grams of salt, pepper 2 grams of pepper, 5 grams of chicken essence, 10 ml of cooking wine

Start to make:

The first step: pork stirred into minced meat, if there are coarse particles with a knife continue to chop fine until the sticky state.

The second step: ginger patted, small onions squeeze out the juice, add 100 grams of water to soak into the onion ginger water.

Step 3: Take a clean stainless steel pot, put the minced meat into the pot, add onion and ginger water, salt, cooking wine and eggs.

Step 4: Stir in one direction, add water when the minced meat becomes sticky, until all the prepared ginger-scallion water is added.

Step 5: Add chicken broth, pepper, and cornstarch, stirring in the same direction.

Step 6: Boil water in a pot, and when it is about to boil, squeeze the balls into the pot. Keep the water from boiling up the entire time it's cooking. When the balls are done, knock the white foam from the surface of the pot and discard, and cook slowly over medium heat until the balls are fully cooked.

Seventh step: after the balls are cooked, you can add some seasonal vegetables into the adjust the heat, adjust the appropriate amount of salt, pepper can be out of the pot into the soup bowl.

Overall: the production of tender Q elastic balls is relatively more troublesome, which is to pay special attention to the following points. If you don't pay attention to them, they won't be perfect.

1: Not too much fat in the minced meat, 4:6 is perfectly adequate.

2: The minced meat must be finely chopped, so that it feels sticky when you touch it with your fingers.

3: Stir the minced meat in the same direction, otherwise the meatballs will fall apart and have no tendon.

4: Add the water several times, do not pour the water in at once! If you add too much water at once, the minced meat will not be able to fully absorb the water, and it will turn into a pot of minced meat paste, and no matter how you stir it later, it will be impossible for the minced meat to absorb all the water.

5: Remember: add salt and starch at the end, after adding salt can let the minced meat absorb excess water, together with the adhesive effect of starch, it will let you squeeze out the balls not deformed, and more powerful.