2. Put the minced pig meat into a clean container, add salt, spiced powder and fresh soy sauce and stir, add an egg white and stir vigorously in one direction with chopsticks until the dumpling stuffing is firm;
3. Pour cold water into the pot, simmer it, prepare a bowl of cold water at hand, use it to dip your hands and spoon to avoid pork balls touching your hands, and dig a dumpling stuffing with a spoon;
4. Roll the dumpling stuffing onto the right-hand mobile phone with a spoon, and make it into round pork balls after repeated several times. After repeated rolling, it is made into round pork balls. Pork balls made in that way are more critical than manual extrusion.
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What are the common practices of water pills?
5. When there are tiny bubbles in the water in the pot, put the pork balls in the pot and keep the water half closed. If the water is boiled, the pork balls put in are very easy to disperse. If you feel that the water is overheated, you can pour a small amount of cold water into the pot.
6. Pick up the cooked pork balls and put them in a clean water tank. Pork balls can be picked up after refrigeration, and cooked pork balls can be cooked immediately or sealed and frozen.
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What are the common practices of water pills?
Nutritional analysis
1. protein
Protein of raw pork is completely protein, which contains all kinds of carbohydrates necessary for human body, and the proportion of essential amino acids is close to the needs of human body, so it is easy to be used flexibly by human body, with high nutritional content, and belongs to protein food. The average protein content of raw pork is about 65438 03.2%, which varies with pig breed, age, fatness level and origin. For example, the protein content of pork in different positions varies greatly due to the degree of fatness and thinness.
Long chain fatty acids
The long-chain fatty acids in raw pork are mainly neutralized human fat and cholesterol. Among livestock and poultry meat, the fat content of raw pork is the highest, and the composition of fat is mainly saturated fat with high melting point. This is also the reason why animal oil is solid at low temperature. The cholesterol content of raw pork is lower in lean pork, while that of white pork is higher than that of lean pork, and the internal organs are higher, which is generally about 3-5 times that of lean pork, and the cholesterol content in brain is the highest, reaching 2000 mg per100g.