Meatballs are delicious, smooth, delicate and chewy, tender, elastic, nutritious and delicious. They are loved by everyone. Making meatballs at home is delicious and healthy. If you want the meatballs to be crispy and delicious Elasticity, the choice of meat is very important, the filling is also very important, the proportion must be mastered, and the meat must be beaten more. I believe many people like to eat meatballs. Every time I go out to eat hot pot, food is my favorite. However, I don’t worry about the food I eat out. I make meatballs at home. They are delicious, smooth, delicate and chewy. They are tender, elastic, nutritious and delicious. The finished meatballs are delicious when used to make meatball soup or hot pot. If they are simple to make, let’s talk about how to make them crispy and elastic.

If you want your meatballs to be crispy and springy, it's important to choose fresh meat because the fresher the meat, the stickier the meatballs will be and the crispier the meatballs will be. The filling is very important. The proportions must be well controlled. Ice cubes are required. Ice is mainly used to preserve freshness and lock in water. The meat slurry should be stirred in one direction. Stir for a while until it is strong. The prepared meat filling can be placed in the refrigerator for a while. This is the key to crispy meatballs. Only after refrigeration can the meatballs be crispy. Be flexible.

To make meatballs, choose fresh pork, preferably pork leg. The fat ratio is 30% fat and 70% lean. Wash the skin of the meat, remove the fascia of the meat, and cut it into small pieces. piece. Put the meat into the meat grinder, add salt, pepper, garlic cloves, tapioca starch, then put the ice cubes in, cover the lid and beat the meat slurry until the meat slurry is thick, and pour the meat slurry into a bowl.

Stir in one direction, stir for a while, until the meat slurry is thick, put the meat slurry in the refrigerator for an hour, take it out after refrigeration, and beat with your hands for a while. The meatballs are more elastic. Put the meatballs into a pot with warm water and squeeze them out with your tiger's jaw. The meatballs can float quickly, which means the meatballs are stirred. Turn on low to medium heat and cook slowly for about three minutes. Starch can make the pork meatballs we make more elastic. Without starch, the fried meatballs will have a harder texture.