Pork balls made by others are fragrant, crisp, elastic and not easy to rot. What should I do?

Meatballs are delicious, smooth, delicate and chewy. Q-balls are tender, elastic, nutritious and delicious. They are deeply loved by everyone. Making meatballs at home is delicious and healthy. Meatballs want to be crisp and elastic. The choice of meat is very important, and the filling is also very important. The proportion should be well controlled and the meat should be beaten much. I believe many people like to eat meatballs. Every time I go out to eat hot pot, food is my favorite, but I don't trust the food I eat outside. I will make meatballs at home, which are delicious, smooth, delicate and chewy, tender, elastic, nutritious and delicious. The finished meatballs are used to make meatball soup and rinse hot pot. If it is simple to make, let's talk about how to make them crisp and elastic.

if you want your meatballs to be crisp and elastic, it is important to choose fresh meat, because the fresher the meat, the more sticky the meatballs are, and the crisper the meatballs are. Stuffing is very important. The proportion should be well controlled. Ice must be put in. Ice is mainly used to keep fresh and lock water. The meat pulp should be stirred in one direction for a while until it is strong. The prepared meat stuffing can be put into the refrigerator for a while, which is the key to the crispness of meatballs. The meatballs made after refrigeration will be crisp and elastic.

To make meatballs, you should choose fresh pork, preferably pork leg. The fat ratio is three points fat and seven points thin. Wash the skin of the meat, remove the fascia of the meat and cut it into small pieces. Put the meat in a meat grinder, add salt, pepper, garlic cloves and tapioca starch, then put the ice cubes in, cover and beat the meat pulp until it is thick, and pour the meat pulp into a bowl.

stir in one direction, stir for a while, stir until the pulp is thick, put the pulp in the refrigerator for one hour, take it out after refrigeration, and beat it with your hands for a while. The meatballs are more elastic. Put the meatballs in a pot with warm water and squeeze them out with the tiger's chin. The meatballs can float quickly, which means that the meatballs are stirred. Turn on the medium heat and cook slowly for about three minutes. Starch can make our pork balls more q-elastic, and the fried balls will taste harder without starch.