How to make delicious meatballs

Super tender meatballs

Materials:

1. Chop the minced meat;

2. Add egg white to the minced meat and stir. Stir vigorously, stir selflessly, and stir while watching TV. The elasticity and texture of the meatballs have a great relationship with this step;

3. Add an appropriate amount of starch, not too much, which will affect the performance of the meatballs. taste, then add fine salt, pepper and chives, continue to stir, you are not far from success;

4. Here comes the key step. Put cold water in the pot, wash your hands and keep them wet. , then take a small handful and throw it back and forth between your hands, just like passing the ball back and forth. The longer the back and forth time is, the better;

5. At this time, turn on a small fire under the pot and put the meatballs into the pot. Just slowly put it into the still cold water, one after another. What you need to cook delicious food is this kind of moment, not in a hurry, not slow, full of imagination and full of expectation! From the beginning to the end, the fire is small and warm, and it simmers slowly until all the meatballs float, and the super tender meatballs come out of the oven!

Fresh and tender meatballs

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

Here I would like to introduce to you my special method of making tender meatballs.

Choose pork that is 70% lean and 30% fat, chop into minced meat (red meatballs are slightly thicker than white meatballs), add an appropriate amount of water to mix the meat first, then add refined salt, rice wine, soy sauce, white sugar, green onion and ginger. , stir the minced meat vigorously in one direction with your hands (white meatballs should be added with green onion, ginger juice and MSG, but no soy sauce or white sugar). While stirring, add water in stages to make it sticky. Then mix the eggs (for white meatballs, take the egg whites), mix with a little dry starch and mix evenly, put it in the refrigerator for a while, then squeeze it into a ball the size of a lychee. Boil the red meatballs with oil, and control the oil temperature at about 180°C; boil the white meatballs with water, and the water temperature should be about 60°C. The meatballs will naturally float on the water as soon as they are put into the water pot. The key to ensuring fresh and tender meatballs is that red meatballs draw slightly less water than white meatballs; secondly, stir vigorously to allow the seasoning to fully penetrate into the meat tissue, making it fully swollen, dehydrated and soft; thirdly, the starch must be If added later, if added too early, the starch will be adsorbed on the surface of the meat cells, and the seasoning cannot fully penetrate into the meat tissue cells, so the meatballs will not be fresh and tender. In addition, a little water chestnuts, winter bamboo shoots, sweet potatoes, lotus roots, etc. can be added according to seasonal changes to increase the taste effect.