Lead: Is water meatballs delicious with lean meat or with fat meat? Clear water meatballs, also known as soup meatballs, are generally not only for eating meatballs, but also for drinking refreshing and delicious meatball soup. When you eat too greasy or have no appetite in your life, you especially want a bowl that is refreshing but not tasteless, mellow and not greasy, which not only satisfies your appetite, but also is nutritious and healthy.
1. Is it better to use lean meat or fat meat?
From the above, I know that water meatballs not only eat meatballs, but also soup is very important. Generally speaking, white water is directly used in soup, and the umami taste and taste can only be improved by cooking meatballs, so I don't think meatballs should only use lean meat or fat meat. Lean meat has less fat, which can't improve the quality of soup. And cooking for too long is easy to get old, the fat is too thick, the soup is also greasy, and the meatballs are more greasy. Therefore, it is best to adopt the standard of "three fat and seven thin" when making clear water meatballs, so that the soup can absorb greasy food, and it is just refreshing and not greasy. The mixed fat of lean meat absorbs water, tastes tender and smooth, and the fat content is not greasy.
Second, the details that need to be paid attention to when making water meatballs
Although the cooking method of water meatballs is simple and uses few ingredients, there are still many details to pay attention to when making them, otherwise the meatballs will be easy to disperse, the meatballs will burn firewood or the soup will be turbid. Let's talk about the details that need attention.
Practice operation 3. How to make water meatballs
Clear water meatballs are a delicious food suitable for all ages, and they are healthy and nutritious. The ingredients and essentials of making meatballs with clear soup are introduced above. Let's enter today's practice class and master knowledge in practice.
Features of water meatballs: the soup is delicious and the meatballs are tender and smooth.
Step 1: Prepare the ingredients.
Material: pork belly1000g
Accessories: 1 ginger, 20g shallots, 20g cornmeal and 1 egg.
Seasoning: 5g of salt, 6g of chicken essence, 5g of cooking wine and 3g of white pepper.
Step 2: Food processing
1. After buying pork belly, soak it for about 15 minutes, and soak it in bleeding water to remove fishy smell.
2. Slice the pork belly first, then chop it into pieces, finally chop it into meat foam, then chop the meat with the back of a knife, smash the fascia of the meat and spread it out, and finally chop it into minced meat with a blade and put it in a bowl for later use.
3. Peel the ginger, slice it and cut it into Jiang Mo, separate the onion from the green, chop the onion, and put the onion and ginger slices into water to make Jiang Shui.
Step 3: Start production.
1. Put minced meat into a bowl, add Jiang Mo, chopped green onion and all seasonings, and stir in one direction, vigorously. This step is the key to the elasticity of meatballs. The more you beat, the better the strength, and the better the taste of meatballs. In the process of beating, ginger and onion water should be put into minced meat three times (the amount of water depends on the situation, and the minced meat is smooth and viscous).
2. Add egg white and raw flour to minced meat and continue to stir evenly.
3. Boil water in the pot. When there are bubbles in the bottom of the pot, squeeze the minced meat into balls by hand and put them into the pot. Keep the pot away from the fire or turn off the fire to prevent the ball from being scattered by water.
4. After the meatballs are squeezed, turn to low heat to keep the water surface boiling but not boiling, and "raise" the meatballs until they are cooked. The floating foam in the water should be removed in time.
5. Take out the meatballs and soak them in the original soup.
6. Wash the pot, add a little oil, stir-fry Jiang Mo, add meatballs and stock soup, bring to a boil, add a little salt, chicken essence and white pepper, and finally drop a few drops of sesame oil from the pot and sprinkle chopped green onion in the bowl.
= = "clear soup meatballs"
Q: Why sometimes meatballs are not smooth and taste bad?
Answer: the meatballs are not smooth because they don't absorb enough water or work hard, so the minced meat is dry and the meatballs are naturally not smooth. Therefore, ginger and onion water should be added when making meatballs. One is to get rid of fishy smell, and the other is to make the meat smooth and tender, so you can't put it in at one time. Otherwise, poor quantity control will easily lead to the formation of minced meat after soup. The taste is poor, either incomplete or overcooked. The meat of meatballs is too old and tender, so you should make full use of your strength when slapping, and don't cook for too long. The taste of hot water is the best.
= = "How to make clear soup balls?
1. It's best to make clear soup meatballs with front leg meat. Here is fat and thin, and the meat is fresh and tender.
2. When chopping minced meat with a knife, chop it into minced meat first, and then chop it with the back of the knife, which is conducive to the looseness of fleshy fiber, so that the meatballs made are better in taste.
3. When stirring and beating, it is necessary to add a small amount of onion and Jiang Shui for many times to avoid the minced meat being too thin and difficult to form.
4. When cooking meatballs, put the meatballs into a pot filled with warm water, and finally keep the water surface boiling with medium and small fire. Don't cook meatballs. Don't make a fire.
5. When cooking meatballs, it is necessary to remove the floating foam in time to ensure that the soup is refreshing.
6. After the water meatballs are made, they can be cooked and eaten together with other ingredients according to personal preferences.
Finally, it is concluded that clear water meatballs pay attention to the refreshing and delicious soup, and meatballs are tender, smooth and elastic, while soup needs to absorb the fat of meatballs to taste delicious but not tasteless, lean meat is not fat enough, and fat meat is too greasy, so it is best to choose three-fat and seven-thin meat, which is delicious but not greasy. Don't let the torch water boil when cooking meatballs. It is best to squeeze warm water into meatballs and "nourish" meatballs with hot water, so that meatballs are tender, smooth and delicious.
I'm glad to answer your question.
I think it's best to have half fat meat and half lean meat, so it's fat but not greasy, soft, crisp and elastic, delicious and fragrant, and the taste is tender and smooth.
Water meatballs are mainly fresh, tender, smooth and refreshing. Meat is best chewy, and soup is best refreshing and not greasy. When you drink it, it is delicious and unforgettable.
Clear water meatball soup practice: 1 chop the leaves of lettuce into small particles with a knife, and it is advisable not to eat them. (Try to choose the green part, which is more beautiful and nutritious. )
2 Put the prepared minced meat into a bowl and prepare a spoon to make meatballs. After buying lean meat in the market, you can grind it into minced meat for free, and you can add a little fat according to your personal needs.
Add 5g of salt, 5g of chicken essence, sugar, cooking wine and glutinous rice powder into the bowl, and fix the minced meat at the bottom of the bowl. Cooking wine can remove fishy smell, and thickening powder can be fresh and tender. ) In order to look good, you can add soy sauce appropriately.
4 add water to the bowl until it is flush with minced meat. Water should not be used too much, but it should not be too little, which will affect the fresh and tender taste.
Crush the glutinous rice flour in the bowl with your fingers and dissolve it in water. Add lettuce, and then stir by hand until mixed evenly. In the end, it will form a thin liquid, but it will not break easily.
6 add water to the pot. After the water is completely boiled, grab the minced meat with your hands, squeeze it out between your index finger and thumb, put the spoon in the pot to prevent it from sticking, then scrape the minced meat out, make it slightly spherical, put the spoon and minced meat in the pot for three seconds, and shake it to make the meatballs fall and set. When all the meatballs are finished, add lettuce, 5 grams of salt and 5 grams of chicken essence and cook for 2 minutes, so that the fresh meatball soup is finished. (If you feel that the color is not good-looking, you can add soy sauce to color when seasoning. )
Matters needing attention
When adding water to mix, the water must not be too much, it will boil directly.
The spoon scraping pan must be in boiling water, otherwise it can't be shaped.
The above is my practice, thank you!
Hello, I am a food lover. My name is Hui Chijun. I'm glad to answer your question, that is, whether the water meatballs are cooked with lean meat or fat meat. Let me share with you the practices of my own family. Our family makes our own meatballs, 3 points for fat and 7 points for lean meat. The meatballs made in this way are very tender and highly recommended not to be greasy. Next, I will introduce you to the method of making water polo at home.
Step 1: Prepare meatball stuffing materials: 3 fen fat, 7 fen lean pork stuffing 1 kg (I always ask the butcher to stuff it), onion, ginger, cooking wine, pepper, eggs, raw flour and salt.
Seeing this, our meatballs are ready. Next, let's make water meatballs.
Part II: Preparation materials of water meatballs: shredded onion, shredded ginger, favorite vegetable slices, chicken essence, salt and pepper.
The production of meatballs will appear in many families. The meatballs here are not only made of pork, but also can be added with different ingredients according to their own tastes, such as coriander, shrimp, fish and so on. So the taste and taste are different. To make water meatballs, if you want to taste meatballs with different flavors, you might as well learn more methods.
food
Pork belly, vegetable oil, refined salt, ginger, eggs, spiced powder, umami soy sauce, coriander and pepper.
The practice of cooking meatballs
Stir lean pork into minced meat, sprinkle with Jiang Mo and chop into minced meat with a knife;
Put minced pork into a clean container, add refined salt, spiced powder and fragrant soy sauce, stir well, add an egg white, and stir vigorously in one direction with chopsticks until the meat is firm;
Put minced pork into a clean container, add refined salt, spiced powder and fragrant soy sauce, stir well, add an egg white, and stir vigorously in one direction with chopsticks until the meat is firm;
Beat the meat stuffing on the left palm with a spoon, make it into round meatballs after repeated times, and make it into round meatballs repeatedly, so that the meatballs made are more compact than those extruded by hand;
When there are tiny bubbles in the water in the pot, put the prepared meatballs into the pot and always keep the water in a semi-open state. If the water is boiled, the raw meatballs put in will easily disperse. If you feel that the water is too hot, you can pour a little cold water into the pot.
Take out the cooked meatballs and put them in a clear water basin. After the meatballs are cooled, take them out. After blanching, the meatballs can be directly cooked or packaged and refrigerated.
Nutritional analysis
1 protein
Protein of pork is a complete protein, which contains a variety of essential amino acids, and the proportion of essential amino acids is close to the needs of human body, which is easy to be fully utilized by human body and has high nutritional value. It belongs to high-quality protein. The average protein content of pork is about 13.2%, which varies with pig breed, age, fat condition and location. For example, due to the different fatness and thinness of pigs, the protein content of pork in different parts of pigs varies greatly.
2 lipids
The lipids in pork are mainly neutral fat and cholesterol. Among livestock meat, pork has the highest fat content, and the fat is mainly composed of saturated fatty acids with high melting point. This is also the reason why lard is solid at low temperature. The cholesterol content in pork is lower in lean meat, higher in fat meat than lean meat, and higher in internal organs, which is generally about 3-5 times that of lean meat, and the highest in the brain, reaching 2000 mg per100g.
Is the water pill cooked with lean meat or fat meat? The lean meat or fat meat used in water meatballs is delicious, but the ingredients added when making meatballs are different, and the taste will be different. If you use lean meat to make meatballs, the taste will be lighter, and the unique aroma of animal oil will be lighter because of less oil; Fat and thin meatballs are smoother in taste and more fragrant.
How to make meatballs
I usually use pork belly and lean meat more. Adding an egg will be more sticky, and the meat will be stirred or beaten to make it hard, so it will not be easy to disperse when making meatballs.
It is not impossible to use whole lean meat, because many people don't like the taste of animal fat (fat). Add a little starch to the meat stuffing, pour a little vegetable oil, beat an egg, and then beat it well. The meatballs made by this method are smoother and more Q-shaped.
Let's talk about how to make meatballs. The first time I made meatballs, I made a pot of minced meat soup, because meatballs would disperse when cooked in hot water. Meatballs are best cooked in cold water. After the meatballs are squeezed out of the tiger's mouth, they are dug down with a spoon and put into the pot. Boil them on low heat until they boil, skim off the floating foam, then take out the meatballs and make soup. If you soak it directly in the soup, it will not only smell heavy, but also have a lot of blood foam, which will make the soup turbid.
Is the water pill cooked with lean meat or fat meat? Hello, I'm Xima Kitchen, and my answer is:
Shimizu meatballs, also called Shimizu meatballs, are a Shandong dish and a home-cooked dish. Nowadays, food has broken through the geographical restrictions, so more people like to make water meatballs.
It means cooking food in boiling water and then taking it out. It won't take long, and the original flavor and nutrition of the food are well preserved. The same is true for boiled meatballs. Boiling meatballs with water is a home-cooked dish. Pork tenderloin is usually chopped, seasoned with seasoning, then made into meatballs, cooked and taken out in boiling water, and side dishes such as garlic sprouts and vegetables can also be added.
Just like its name, Shimizu meatballs are light in soup, but delicious, tender and refreshing, neither firewood nor greasy. Although the soup is weak, it is full of meat, so it is very pleasant to drink a bowl in winter.
Although water meatballs are cooked with meat, they are refreshing and not greasy. Many people like to eat Shimizu meatballs after they are tired of eating meat, so some people say Shimizu meatballs are "non-vegetarian" dishes.
Generally speaking, clean water meatballs are made of lean meat. You can choose pork tenderloin, but I think pork with a ratio of 3: 7 will taste better. This ratio of fat to thin makes meatballs tender and smooth, but not too greasy. Because they are only cooked in clear water and do not need to be fried, it is not recommended to use too much fat to make meatballs, because the fat in the fat cannot come out and will feel greasy after eating.
In order to make water meatballs delicious, in addition to selecting ingredients, ingredients are also very important. The following is a detailed introduction of water meatballs:
To this end, Qingshuizu Pill: required ingredients and ingredients:
Specific practices:
The first step is to choose the front leg meat with three parts fat and seven parts thin, clean up some impurities such as pig hair, clean it, chop it up or mash it with a meat grinder, and it must be thinner, and it is better to chop it into pork paste, so that it is easier to form a ball.
Step 2: Chop the onion and ginger and cool them with a little boiling water for later use.
Step 3, add a spoonful of cooking wine, a few drops of soy sauce, an egg, a spoonful of starch, a proper amount of salt, onion Jiang Shui and two spoonfuls of cooking oil into the minced meat in turn, and stir in one direction for more than 5 minutes with chopsticks. When the ingredients are mixed evenly, the minced meat will become stronger and more delicious.
Step 4: Boil the water in the pot until the bottom of the pot bubbles, and then turn to low heat. When the meat sauce is ready, grab a handful of meat sauce with your hands and squeeze out the meatballs with your jaws.
Step five, put the meatballs into the previously cooked water. After all the meatballs are made, after a while, the surface discoloration of the meatballs is basically shaped, and the meatballs are boiled over medium heat, and the meatballs float to remove the floating foam on the surface.
Step six, fish out the meatballs first. If you want to eat vegetables, cook some vegetables, radishes, melons and the like in the clear water soup left in the pot, then add some salt, garlic sprouts or chopped green onion, and pour in the previous meatballs.
Summary of water meatball technology: (1) meat selection
There are many ingredients in meatballs in principle, and the most commonly used are beef, pork and fish. There is more pork in Shimizu meatballs. Pork should be tender and smooth meat such as pork tenderloin and pork foreleg, and the ratio of fat to thin is 3: 7. It is best to remove pigskin and fascia.
(2) Meat stuffing needs constant stirring.
Mixing is an essential and basic step in making meatballs. Many meatballs will also add the step of beating meat stuffing. Beating and stirring can make the meat stuffing stronger, which makes it easier to gather and makes it difficult to disperse the meatball Q-bomb.
(3) Use a small fire first, then use a big fire.
Don't use fire when cooking meatballs at first, and don't put meatballs when the water is boiling and rolling. The purpose is to prevent meatballs from scattering in boiling water. Use a small fire first, and then change the meatballs into a big fire, so that the meatballs are not easy to disperse.
(4) The role of eggs, starch and edible oil.
Eggs and starch are used to make meat stuffing more tender and smooth. After adding it, a protective film can be formed on the surface of the meat stuffing to lock the moisture in the meat stuffing, so that the meatballs will not be too dry to eat, and so will the cooking oil.
At least one kind of egg and starch should be added, and the starch can be corn starch or sweet potato starch.
That's my answer to whether to use lean meat or fat meat for water meatballs. It is best to choose the meat with a fat-thin ratio of Sanqi. Don't have too much fat, it tastes too greasy. Pure lean meat is not good either. Choosing good ingredients and the right method of making meatballs will be delicious. You can try.
The first is the choice of ingredients.
Ingredients: chopped green onion, Jiang Mo (preferably minced garlic or Jiang Mo), minced garlic (optional), spiced powder or thirteen spices (pepper can be added according to personal taste), cooking wine, starch, egg white, salt, monosodium glutamate (chicken essence), coriander, etc.
To buy lean pork, the fillet is the best, followed by the outer ridge, followed by the pure lean pork in the back elbow. Forget the other ones with tendons and fat. Let the meat buyer chop it up (it is best to cut and chop it yourself).
The second is the practice of clear water meatballs.
Is the water meatball cooked with lean meat or fat meat? According to my cooking experience of nearly 20 years, let me answer your question.
First of all, tell you that meatballs made of lean meat and fat meat are not delicious.
Let's share the process of making water meatballs in the hotel.
1: 750g lean meat and 250g fat meat, washed and cut into small pieces for later use.
2. Beat 3 eggs
3: 400 grams of water
Onion water10g, Jiang Shui10g, and rice wine 6g.
5: salt12g, monosodium glutamate10g, sugar 5g, pepper 5g, raw flour15g, etc.
6: Put the cut small pieces of meat into the meat masher, add all the prepared auxiliary materials and continue to stir for 2 minutes, and it will be ready.
7: Put half a pot of water in the wok to boil. Turn down the fire. Use meatballs as meatball utensils and put them in a wok. When the meatballs are on the surface, burn them for one minute, remove the floating foam, add salt, monosodium glutamate and chicken essence, adjust the taste, put some washed spinach, pour some sesame oil and pour them into the soup bowl.
8: A bowl of beautiful and delicious water polo is ready.
Thank you for inviting me to answer your question.
First, make meatballs. No matter what local flavor meatballs are, the correct proportion of lean meat and fat meat should be put in, so that they are the best to eat.
Next, I will introduce a method of making clear water meatballs with Jiangxi flavor.
2. Composition:
1. Pork 1 kg (front leg meat, 60% lean meat and 40% fat meat)
2. 1 egg
3.8 horseshoes (peeled)
4. 1 root onion
5. Sweet potato starch150g (choose small particles)
6. Salt 5g
Three. Steps:
Chop pork belly into granules, add peeled water chestnut and onion eggs and salt to taste, and then chop it into minced meat with a kitchen knife for later use.
Wash your hands and use them to squeeze minced meat into balls. Dig out the other hand with a spoon and wrap it on sweet potato starch.
Boil the water in the pot, splash the water in the pot, and then add the meatballs.
When meatballs float in the water, they are ripe and can be taken out of the pot.
Match ingredients according to personal preference, or bring clear soup.
This meatball tastes fresh and smooth, and water chestnut is sweet and crisp!
I hope you like this Jiangxi style meatball!
Lean meat is generally used to make meatballs. Meatballs made of lean meat will not shrink or become greasy during frying, steaming, boiling and stewing. Cooking meatballs with lean meatballs in clear water will not make the broth turbid and greasy. Lean meatballs cooked with clear water will not spread, look full and round, and taste strong.
Let's recommend a plate of boiled meatballs to everyone and see what it looks like.
Blanching method of Chinese cabbage balls;