Recently, there is news that some unscrupulous merchants add meat elastin to minced meat to make meatballs. This makes the meatballs full of elasticity. Although meatballs are a legal additive, in fact too many food additives are always harmful to the human body, so it is better to make your own meatballs.

If you want to make springy meatballs, it takes a lot of effort.

If you want the meatballs to be elastic, the meat, the raw material for making them, must not be cut. If you chop the meat with a knife like you usually do when making meatloaf, the fibers of the meat will be completely broken, and the final product will be It will lack chewiness. Therefore, it can only be beaten with a stick or hammer, so as not to cut the fibers of the meat.

In addition to beating the meat with a stick, choose fresh meat. The reason is that fresh meat is more sticky, the meatballs are easier to form, and the texture and taste are better. The success or failure of meatballs is mainly determined by the freshness of the meat and the fiber of the meat. The traditional method is to use pork that is fat and lean (or beef with a little fat pork). Adding a little fat pork can improve the taste.

The pounded meat should be salted first and then minced or ground to increase the stickiness. Salt can bring out the stickiness of the meat, and the meatballs can be formed when the stickiness is high. Some experts say that using rice flour to stir the meat into a smooth consistency is better than using cornstarch.

If you want to increase the taste, you can add fat and oatmeal to the prepared meat paste to make it smooth and tender. Adding plain oats can increase the viscosity and smoothness of the minced meat, which is the secret weapon. Fatty meat can make the taste smoother, and the high viscosity and smoothness of oatmeal can make the meat firmer and the taste more delicate and tender. If you want to be healthier, you can remove the fat and just have oats.

When stirring, you can add a little water (about 1 teaspoon, added in 2 times) and stir in one direction to make the minced meat sticky.

It is best to put the minced meat in the refrigerator for more than 1 hour before taking it out and beating it. The so-called not frozen or crispy is the secret to making the meatballs delicious.

If you want the meatballs to have an excellent elastic texture, in addition to the previous procedures, you must also beat them as much as possible. The beaten meatballs will have a crisper and more elastic texture. The meatballs should be scooped with a hand using a spoon. The hand-squeezed fish balls will be more solid and chewy.

If you want to make meatballs that can be easily formed, you can add an egg to the meat filling. This will make the meat delicate and tender, bring out the meaty flavor, and provide more balanced nutrition.