Meatballs eat is the texture, do out of the meatballs to be tender and slippery to be elastic teeth, so that the meatballs are considered delicious, a lot of friends to do out of the meatballs either very firewood, or not elastic teeth, which the main reason is that you do not yet know the tricks of the trade, today we will share with you the method of making meatballs. How to make meatballs smooth and tender? The process of making meatballs is the most delicate, if there is a slight step to do wrong will lead to the taste of the meatballs made worse. First of all, the meat should be selected tender parts such as pork thigh meat, meat should be fat and lean with the second mixing of minced meat is also delicate, the meat foam to absorb enough moisture will become more tender, and then add eggs + starch mixing to make the minced meat between the adhesion, so as to make the meatballs taste good, the detailed production method is shared below.

Meatballs production method " main ingredients: front leg meat 1000g " ingredients: ginger, scallions, eggs two " seasoning: salt, starch, chicken powder, pepper ~ production steps ~ ① meat processing: two pounds of meat before the leg, remove the skin, the ratio of fat and lean meat 4:6, and then chopped pork into minced meat standby. ② Preparation: ginger, scallion squeeze out the juice into the disk, and then pour 250g of water to soak standby. ③ meat mixing: minced meat into a large plate, and then add salt, chicken powder, pepper a little seasoning, and then mix well, and then pour a little ginger-scallion water (250g of ginger-scallion water three times to join), and then stir in one direction to make the minced meat fully absorbed into the water, minced meat to the ginger-scallion water is completely absorbed, and then add two eggs and a little starch, and then stirred in one direction stirring until vigorous, sticky can be. It will be ready when it appears sticky.

4 production of finished products: stirred the minced meat and then you can go into the pot to soak to the stereotypes, first boil a pot of water, and then squeeze the minced meat into a small meatballs, and then scooped into the boiling water with a spoon to soak to the stereotypes on the production of meatballs can be used to cook soup, fondue is a tasty way of eating so that the meatballs on the production of the completion of the. Production ①, minced meat in the mixing time to add the starch does not need too much, as long as the viscosity can appear can, starch more will affect the tenderness of the meatballs and the degree of elasticity. The purpose of adding starch is to bind the minced meat together, and the minced meat will not be easy to separate when it goes into the pot. ②, add the ginger and onion water should be added several times, so that the minced meat will be better completely absorbed, so that the texture of the meatballs produced is more tender, but add too much water can not be too much a catty of minced meat to add about 100g of water can be too much water can make the minced meat difficult to produce viscous, so that when cooked in the pot of boiling a boil on the loose.

3, in the mixing of minced meat to stir in one direction, do not irregular mixing, because irregular mixing will make the minced meat in the water discharge, should be stirred in one direction in order to better taste, so that the production of meatballs will achieve the desired texture. ④, the stirred minced meat should be immediately put into a pot of hot water to soak until set, so that the meatballs will maintain the texture. If the minced meat is left for too long, the water in the minced meat will be easily discharged which will affect the tenderness of the meatballs. ⑤, minced meat in the pot to cook stereotypes, the pot of boiling water can not appear to roll, maintain a constant temperature soak stereotypes can be, because the roll is easy to cook the meatballs scattered, meatballs stereotypes and then cooked can be.

Content summary of the "doubtful answer" ①, pork can be beaten with a meat grinder? A: really want the taste of meatballs tender and smooth in fact, the best way is to use a wooden stick hammer hammer into the meat, which can increase the viscosity of the meat, but home operation will rarely do so, so the most commonly used way to chop with a knife, chopping time must be chopped into the end of the meat chopped fine, so that the texture is good. The meat grinder to beat out of the minced meat is not crushed enough can be said to be meat particles, there will be no viscosity, the production of meatballs will be very faggy taste, and there is no elasticity of the texture, so you can not use the meat grinder to beat.

②, minced meat in the mixing process need to add cooking oil? A: the production of meatballs and the usual common ingredients marinade is not the same, ingredients marinated in cooking oil to add the purpose of the ingredients and ingredients separated from each other, so that the ingredients under the pan frying time will not appear to stick together. And the production of meatballs just with the marinade ingredients is the opposite, the production of meatballs minced meat in the pot when the purpose is to stick together, so that the meatballs to remain intact, if the minced meat in the mixing time to add cooking oil, then the minced meat in the pot to cook a boil on the loose, so the minced meat in the mixing process can not be added to the cooking oil. Conclusion of the production of meatballs as long as the fat and lean with, and then in accordance with the above procedures to deal with minced meat, so that the production of meatballs out of the texture and flavor will not be bad, to learn these tips to try to do it, if the method shared by you useful remember to praise support Oh. Thank you.