Materials:

1, minced meat;

2. put the egg white into the minced meat, stir it, stir it hard, forget it, stir it while watching TV. The elasticity and taste of meatballs have a great relationship with this step;

3. Add a proper amount of starch, not too much, which will affect the taste, then add fine salt, pepper and shallots, and continue to stir, so it is not far from success;

4, the key step is coming, put cold water in the pot, keep wet after washing your hands, and then take a small handful and throw it back and forth between your hands, just like passing the ball back and forth, the longer the better;

At this time, there is a small fire under the pot, and the meatballs are slowly put into the still cold water, one by one. Cooking delicious food is such a moment, full of imagination and expectation! The fire is very small and warm from beginning to end, so slowly cook until the meatballs float, and the super tender meatballs are baked!

Fresh meatballs

Meatballs are people's favorite home-cooked dishes, which are generally divided into red meatballs and white meatballs.

Here, I want to introduce you to my special method of making fresh meatballs.

Choose 70% lean meat and 30% fat pork, chop it into minced pork (red meatballs are slightly thicker than white meatballs), add appropriate amount of water to stir the meat first, then add refined salt, yellow wine, soy sauce, white sugar and minced onion ginger, stir the minced pork in one direction by hand (white meatballs should be added with onion ginger juice, monosodium glutamate, without soy sauce and white sugar), and add water several times while stirring to make it sticky. Then, break the eggs (white meatballs take egg whites), mix them with a little dry starch and stir them evenly, put them in the refrigerator for a while, and squeeze them into lychee-sized balls. Grease the red meatballs, and the oil temperature is about180℃; Blanch the white meatballs with water, the water temperature is about 60℃, and the meatballs will naturally float on the water as soon as they enter the water pot. The key to ensure fresh meatballs is that the draft of red meatballs is slightly less than that of white meatballs; Secondly, it is necessary to stir vigorously to make the seasoning fully penetrate into the meat tissue, so that it can fully expand, dehydrate and soften; The third is that starch must be added later. If it is added too early, the starch will be adsorbed on the surface by the meat cells, and the seasoning can not fully penetrate into the meat tissue cells, so the meatballs are not fresh and tender. In addition, a little water chestnut, winter bamboo shoots, sweet potatoes, lotus roots and so on. It can be added according to seasonal changes to increase the taste effect.