It's almost New Year, and many places have already started to prepare the New Year's goods. On the Chinese Spring Festival table, meatballs are indispensable, symbolizing family reunion and harmony! Do you want to make a handful of bouncy meatballs? Come and join me!
Meatballs how to do elastic method one
Meatballs have elasticity must not be cut, can only be hit with a stick or hammer , so that the meat fibers will not be cut off.
Beat the meat into a gelatinous state, 500 grams of meat paste into the raw egg 120-160 grams (three), add the necessary seasoning. Into the medium-hot frying pan frying floating coloring, and then use the strainer out into another pot, according to the taste of the fried balls, adjusted appropriately, open the pot over high heat, simmer for 10-15 minutes.
Note: The raw meat for the meatballs should be seven lean and three fat.
method twowith fat and lean ratio of 5:5 minced pork leg, do not have to get too crushed, add starch, salt and ginger, pepper and other seasonings (according to their tastes to add), and then add a little cold water, use chopsticks to stir in one direction for about five minutes, feel the meat is very elastic until. Put cold water in a pot on the fire (in which you can put the pre-developed spiced mizuna, etc.), put a little starch on the palm of one hand, and with the other hand, grab a piece of egg-sized minced meat (can also be the size of a goose egg), and keep wrestling between the palms of the two hands, rubbing and pinching for about a dozen times, and then gather into a round shape, and then put it into a pot, and pay attention that the water in the pot should not be too hot and is best to be cool water. Meatballs in the water should be cooked on low heat for 20 - 30 minutes, until the oil is cooked out and then add some vegetables.
Special Note: Can not just use lean meat, must add a considerable amount of fat, otherwise it will not be smooth; meatballs are done must be down to cold water.
Meatballs are not elastic Your situation is generally these reasons, Meat is not combined with the strength or too much lean meat, you did not mix the fish red, the raw powder to give less. production method you should know, I now tell you a few points of the meatballs, the first selection of meat, 7 points of lean, 3 points of fat, second, 1 catty of meat to 2-3 two fish red (to pay attention to the words of the fish red, if it is the home of their own to do so on the fish can also be. Because you can not throw the fish meat, as long as the fish red, restaurants are generally fish red to do meatballs, fish meat used to do fish balls) Third is the most important, with the meatballs, the first sprinkle salt, sprinkle salt after the beginning of a direction, such as the meat force, (if it does not rise to the proof that you give the salt is not enough, rise to the meat will be very sticky hands, you use your hands to dig a large pile of meat in the hands, and then stretch out your fingers, meat does not fall that is the force of) Then in the water, (1 pound of meat can eat into 3 two water, but you have to pay attention to the water can not be a time to blend in, a little less blended, more blended a few times), blended with water, continue to close, close to the meat and like the beginning of the so strong, in the water. This repeated a few times, you can put the eggs in, put the eggs continue to close, close evenly, you give the powder (give the powder, the meat should be like no eggs before the viscosity, it proves that the powder to the in place). The following can begin to fry, the oil temperature is generally mastered in 6-7 mature, began to fry in the pan. Must remember, in one direction, together (to pull the meat fibers, pull the longer the meat will be the more powerful), and water, must not give more water at a time, a little less, more than a few times (otherwise the meat will not eat the water, chef inside the words called injury water). 1. All the main ingredients are cut and chopped 2. Mixed in a large bowl, add starch, salt, five spice powder 3. Mixed meat mixture placed a few moments into the flavor 4. Put enough oil in the pot, low-temperature deep frying of the meatballs 5. Deep frying half-cooked time out, and so on all the meatballs are half-cooked, and then from the new into the frying pan When all the meatballs are half-cooked, put them back into the frying pan and fry them until they are golden brown and cooked through Cooking Tips 1, you can put one more egg, although the meatballs are not so well shaped, but the flavor is very good, very crispy. 2, do meatballs some people like to use a spoon some people like to use their hands, if the meat mixture is too thin to use a spoon. 3, meatballs leftover can be under the hot pot, you can also do three casseroles, many uses.