How to make elastic meatballs

Question 1: How to make meatballs? Resiliently refuse to make meatballs with super elastic teeth by yourself.

Recently, it was reported that some unscrupulous merchants made meatballs by adding meat elastin to minced meat, which made the meatballs full of elasticity. Although meat elastin is a legal additive, in fact, too many food additives are always harmful to the human body, so make meatballs yourself. This winter, I will teach you how to make meatballs with elastic teeth.

Remember "Peeing Beef Ball" in Gourmet? The film describes that beef balls have excellent elasticity, which can replace table tennis with a racket. The elasticity is very surprising. In reality, a real hand-made meatball can bounce 1 0 ~15cm when it falls to the ground. It takes a lot of effort to make meatballs with elastic teeth.

If you want the meatballs to be elastic, the raw material-meat must not be cut. If you chop the meat with a knife as usual, the fiber of the meat will be completely broken, and the final product will lack chewiness. Therefore, you can only beat it with a stick or hammer, so that the fibers of the meat will not be cut off.

Besides beating the meat with a stick, choose fresh meat. The reason is that fresh meat is sticky, meatballs are easy to shape, and taste and taste are better. The success or failure of meatballs is mainly determined by the freshness of meat and the fiber of meat. The traditional practice is to choose fat pork (or beef with a little fat pork), and adding a little fat pork can improve the taste.

Beat meat should be salted before chopping or mincing, in order to increase viscosity. Salt can bring out the viscosity of meat, and the meatballs can be formed only when the viscosity is high. Some experts said that it is better to stir the meat with sticky rice flour than with raw flour.

If you want to increase the taste, you can add fat meat and oatmeal to the finished meat slip to make it delicate and tender. Adding plain oats can increase the viscosity and smoothness of minced meat, which is a secret weapon. Fat meat can make the taste smoother, and the high viscosity and smoothness of oatmeal can make the meat more compact and the taste more delicate and tender. If you want to be healthier, you can get rid of fat, just oatmeal.

When stirring, you can add a little water (about 1 teaspoon, added twice) and stir in one direction, so that the minced meat can be stirred out of viscosity.

It is best to put the minced meat in the refrigerator for more than 1 hour before taking it out and beating it. The so-called non-freezing and non-crispness is the secret to make meatballs refreshing.

If you want meatballs to have the excellent taste of elastic teeth, in addition to the previous procedures, you have to beat them as much as possible. After the beating, the meatballs taste more brittle and elastic. Meatballs should be dug by "squeezing the spoon by hand". The fish balls squeezed by hand will be more solid and stiff.

If you want to make meatballs that can be easily formed, you can add an egg to the meat stuffing, which will make the meat delicate and smooth, the meat flavor can be brought out better, and the nutrition is more balanced.

Question 2: How can we make meatballs elastic? Hey, hey, I can tell at a glance that you have made a mistake. Is the fried meatballs like thorns? Use a little force to disperse?

Your situation is generally due to these reasons. The meat is not close enough or there is too much lean meat. You didn't mix the fish red and gave less raw flour.

You should know how to make meatballs. Now I'll tell you some key points of meatballs. First, in terms of meat selection, 7 points are thin and 3 points are fat.

Second, 1 kg of meat should be mixed with 2-3 fish red (fish red is used if you are particular, and fish red can be used if you cook it yourself at home.

Because you can't throw away the fish, as long as the fish is red, restaurants usually make meatballs with fish red, and fish is used to make fish balls)

The third and most important thing is to combine the meatballs. Sprinkle salt first, then start to combine them in one direction, and wait for the meat to work hard. (If you don't work hard, it will prove that you have given less salt, and the meat will stick to your hands after you work hard. You dig a big lump of meat in your hand with your hand, and then spread your fingers, so the meat will work hard.) Then add water, (1 catty of meat.

You can eat three ounces of water, but you should pay attention to the fact that the water can't be mixed in at a time, less at a time, and more times. After mixing the water, continue to mix until the meat is as strong as it was at first, and then mix the water. Repeat this several times, and you can put the eggs in. After the eggs are put in, they will continue to close. After they are evenly closed, you will be given raw flour (after the raw flour is given, the meat will be as viscous as before the eggs are given, which proves that the raw flour is in place). You can start frying below, and the oil temperature is generally controlled at 6-7, and you can start frying in the pot.

It must be remembered that the meat must be mixed in one direction (the longer the fiber of the meat is pulled apart, the stronger the meat will be), and the water must be mixed. You must not give more water at a time, less water at a time, and more times (otherwise the meat will not drink water, and the words inside the chef are called water injury).

Question 3: How to make meatballs elastic? Hey, hey, I can tell at a glance that your operation is wrong. Is the fried meatball like a thorn? Use a little force to disperse? Your situation is generally due to these reasons. The meat is not close enough or there is too much lean meat. You didn't mix the fish red and gave less raw flour. You should know how to make meatballs. I'll tell you a few key points now. First, in meat selection, 7 points are lean and 3 points are fat. Second, 1 kg of meat should be mixed with 2-3 fish red (fish red is used if you are particular, and fish can be mixed if you cook it yourself at home, because you can't throw away the fish. As long as the fish is red, restaurants usually use fish red to make meatballs and fish to make them. After sprinkling the salt, start to combine in one direction, and wait for the meat to be strong. (If you don't work hard, it will prove that you give less salt, and the meat will stick to your hands after you work hard. You can dig a big lump of meat in your hands, and then stretch your fingers out, and the meat will be strong until it doesn't fall off.) Then add water, (1 kg of meat can be eaten in three taels, but you should pay attention to the fact that water cannot be added at one time. Repeat this several times, and you can put the eggs in. After the eggs are put in, they will continue to close. After they are evenly closed, you will be given raw flour (after the raw flour is given, the meat will be as viscous as before the eggs are given, which proves that the raw flour is in place). You can start frying below, and the oil temperature is generally controlled at 6-7, and you can start frying in the pot. Be sure to remember to combine in one direction (the longer the fiber of the meat is pulled apart, the stronger the meat will be) and to add water. You must not give more water at a time, less water at a time, and more water at a time (otherwise, the meat will not drink water, which is called water injury in the chef's words). Supplement: It is better to use a machine, and the meat will be more powerful. I won't tell you before, you can't use pure lean meat. Either you put less salt, don't add water before beating meat, add water after giving salt, (you can get some minced meat to taste the salty taste), if you give less salt, the meat will naturally lose its elasticity. Follow-up: What is red fish? Answer: Fish red is the red meat near the skin of the fish after it is peeled. If you cook it yourself at home, you don't need it. You can just exchange some fish and ask: I'm making it for sale ... I've seen people put frozen chicken, ice cubes and ice water, and what fresh-keeping powder is there. Fresh-keeping powder. Besides the fresh-keeping function, is there any function in meatballs? It's elastic and tastes good (Chaozhou meatballs). Answer: There is no need for fresh-keeping powder (it's not called fresh-keeping powder, it's a chemical, so you'd better not put it away). The restaurant I worked in has never let it go. There is no ice water. There is something wrong with chicken, because the fiber of chicken is thick and energetic. If you sell meatballs, you can buy some fat fish tails (the cheapest), fish red as meatballs and fish as fish balls.

Question 4: How to make pork balls elastic 1. Material selection: The raw materials for making pork balls should be healthy live pork slaughtered on the same day, and it is best to start making pork balls when the pork is still at the body temperature of the pig, otherwise the pork balls that are delayed in time will not bounce or be brittle; 2. Beating meatballs: In the jargon, making pork balls is called beating pork balls. GGJJ, who has seen Master Xing's Gourmet, must be familiar with the scene: after the pork is seasoned, it is constantly beaten into paste with a special iron bar-all thanks to the wrist strength of the chef, one iron bar in each hand and waving it in a dance-like motion. 7749, 9981, straight beat were raw, juice cross-flow, all kinds of fibers, leaving only a pool of meat paste. 3. Quickly add ingredients (a little salt, onion ginger juice, raw flour). Boil a pot of boiling water, squeeze a small pill out of the meat paste in your hand, put the small pill directly into the boiling water to cook, and fish the meatballs. At this time, a pot of peerless pork balls was born.

step

1 Grind lean pork and fat pork into mud for later use.

2 Mix the white powder, corn flour, water and seasoning A together to make slurry for later use.

3. After beating the pork lean paste with stirring method until it is sticky, add12 of the powder slurry in method 2, stir until the water is completely absorbed, then add another12 of powder slurry to continue stirring until the water is completely absorbed and sticky, add the fat pork paste, chopped green onion and sesame oil of seasoning B, stir evenly, and put it in the refrigerator for about 2 hours until the water is completely absorbed.

4. When boiling water in the pot, take out the pork paste refrigerated in the method 3, squeeze it into a ball shape by hand, put it in the pot, and cook until the pork balls completely float on the water.

Question 5: How to make meatballs elastic? To make meatballs elastic, the raw material-meat must not be cut. If you chop the meat with a knife as usual, the fiber of the meat will be completely broken and the final product will lack chewiness. Therefore, you can only beat it with a stick or hammer, so that the fibers of the meat will not be cut off.

When stirring, you can add a little water (about 1 teaspoon, added twice) and stir in one direction, so that the minced meat can be stirred out of viscosity.

Question 6: How to make meatballs that taste elastic? Materials: 2 pounds of pork stuffing, 2 lotus root shreds, 1 piece of tofu, several mushrooms, 1 piece of ginger, 1 egg, cooking wine, soy sauce, salt, thirteen fragrant oils 1, 2 pounds of pork stuffing. 2. Add bread crumbs and adjust them to be thin and thick, knead them into small balls (if you pinch bigger balls, you can also make braised lion heads after frying) and freeze them in the refrigerator, so that they can be fried in a frying pan. 3. Deep fry in a hot oil pan until golden.

Question 7: How to make pork balls with elasticity? Three-part fat and seven-part L pork belly, ground into minced meat, and added with appropriate amount of water starch, soy sauce, refined salt and Jiang Mo. No eggs. Stir in one direction with chopsticks. Chill in the refrigerator and harden. Knead into balls by hand, tightly and roundly. The water is boiling and the pot is boiling.

Question 8: How to make meatballs elastic To make elastic meatballs,

Not only should the meat be selected, fresh and added with eggs, but the most important thing is to put away the raw meat stuffing with seasonings, and beat it desperately in one direction until it sticks together. In some restaurants, it is necessary not only to beat the stuffing, but also to throw the meat stuffing hard for the same reason. Only in this way can the meat stuffing that has been repeatedly tossed out be elastic when cooked.

Question 9: How to eat elastic meatballs well? Don't fry them too hard. Try making meatballs with water.

Meat stuffing, add a little soy sauce, salt, monosodium glutamate, chopped green onion, mix together, and taste salty for later use.

2. Pick the spinach, wash it, and cut it into sections for later use.

3. Prepare two bundles of fans, wash them with water, soak them for a while, and set them aside.

4. Add half a pot of water, add it until it boils, scoop a spoonful of meat with a small spoon, make it as spherical as possible, and put it in the pot.

5. Save all the meat stuffing into balls in turn.

6. Add the vermicelli after the water boils.

7. Add spinach.

8. After the water boils, cook for a while until the meat changes color. Add a little salt to taste the salt.

9. Out of the pot

Question 10: How to make pork balls delicious and elastic, and seek the ingredients for the formula.

Ingredients

Pork 500g

seasoning

salt

Proper amount of chicken essence

of appropriate amount