Materials:

1, minced meat chopped;

2, minced meat into the egg white, stir, stir, stir vigorously, forget to stir, while watching TV while stirring, the elasticity of the meatballs and the texture of the great relationship with the step;

3, add the right amount of cornstarch, do not be too much, it will affect the texture, and then add fine salt, pepper, and fine onion. continue to stir, not far from success;

4, the key step to come, the pot into the cold water, wash your hands to keep the wet state, and then take a small handful, between the hands back and forth between the throw, like back and forth, like a pass, back and forth, the longer the better;

5, the pot under the open fire, the meatballs will be such a slow put into the water is still cold, and one after another, cooking food to be The cooking of food is such a moment, not hurry, not slow, full of imagination, full of expectation! Throughout, the fire is small, warm, so slowly simmer until all the meatballs all float, super tender meatballs so out!

Tender meatballs

Meatballs are a favorite home-cooked dish, generally divided into two types: red meatballs and white meatballs.

Here is my favorite way to make tender meatballs.

Seventy percent lean and thirty percent fat pork, chopped into velvet (red meat rounds slightly thicker than white meat rounds), add the right amount of water to mix the meat, then add salt, wine, soy sauce, sugar, onion and ginger, with the hands of the meat puree in one direction, stir vigorously (white meat rounds should be added to the onion and ginger juice, monosodium glutamate, soy sauce, sugar), stirring side by side, adding water, so that it is a viscous velvet-like. Then the eggs scattered (white meatballs to take the egg white), mixed with a little dry starch and stirred evenly, into the refrigerator for a few moments, squeezed into a lychee-sized ball. Red meatballs with oil blanch, oil temperature mastered at about 180 ℃; white meatballs with water boil, water temperature at about 60 ℃, meatballs into the water pot can naturally float on the water surface. Ensure that the key to tender meatballs, red meatballs than white meatballs to eat slightly less water; secondly, to stir on the strength of the seasoning in order to fully penetrate into the meat tissue, so that it is fully swollen, dehydrated, flaccid; thirdly, the starch must be added after adding the starch will be adsorbed on the surface of the meat cells, the seasoning can not be fully penetrated into the meat tissue cells, so that the meatballs are not fresh and tender. In addition can also be added according to seasonal changes, respectively, a little water chestnut, asparagus, groundnut, lotus root, etc., in order to increase the effect of its texture.