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How do you make meatballs, slippery and tender?

Materials: pork stuffing, five-spice powder, minced ginger, green onions, sugar, chicken essence, lunch meat seasoning, salt, eggs, flour, corn starch. Stir the pork stuffing with a little water, then mix well with five-spice powder and minced ginger. Wash the green onions, cut them into pieces, then add them to the pork stuffing and stir well.

Soak the vermicelli in water for 10 minutes and control the water. Peel and slice the wax gourd on a plate and set aside. Beat the mutton into meat stuffing with cooking machine, cut spring onions and ginger into minced mutton stuffing and add cooking wine, sugar, salt and pepper to mix well.

Pour the right amount of oil into the pan, heat to 60% heat and turn to medium heat. Rub the meat stuffing into balls with your hands and deep-fry them in the pan. When the ball floats, turn it with chopsticks and keep it heated evenly, so that it can be fried inside and outside, and it won't burn. Remove and drain the oil after the balls are yellowish, raise the temperature of the oil to 80% hot, pour in the balls and re-fry for 20 seconds, remove after the color is golden, and the fried meatballs are ready.

To make slippery and tender meatballs, you can follow these steps: prepare ingredients: choose meat suitable for making meatballs, such as pork, beef or chicken. Chop or beat with a blender into a fine minced shape. You can also add some ingredients, such as onions, garlic, ginger, vegetables, etc., to increase the taste and aroma.

Boil the glutinous rice, chop the pork leg into minced meat, not too fat, fat and thin. After the glutinous rice is cooked, let it cool slightly, and the water chestnut will be chopped into powder after peeling. Take a larger container and add rice, minced meat, minced water chestnut and chives in turn, then add salt, black pepper, light soy sauce, rum, minced ginger and eggs. Put on gloves, mix the above materials well and knead them until they are almost a little sticky.

The practice of meatballs

Raw materials: pork, pepper, cornflour, chicken essence, ginger juice, cooking wine and so on. First of all, peel the pork, cut it into small pieces, put it into the cooking machine, add pepper and beat into minced meat, then add salt and stir well. Then dice the ginger, cut the onions into chopped onions, pour into the minced meat and stir well, knead into balls. Finally, steam in the pan for five or six minutes.

Minced pork 500 grams, add appropriate amount of salt, pepper, chopped spring onion and ginger, cooking wine, soy sauce, eggs, starch stir well, marinate for 15 minutes. Knead the pickled meat into meat balls of uniform size. Cool the oil in a hot pan, put in the meat dumplings and fry over low heat until golden brown on both sides. Add water, bring to a boil, turn to low heat, and cook until the soup is thick.

Lentinus edodes meatballs fresh Lentinus edodes pedicel, cut into mashed mushrooms with a knife, mix well with pork stuffing. Add salt, chicken essence, chopped spring onion and ginger and starch and knead until gelatinized. Put the meat stuffing into small balls by hand and blanch the water in a boiling water pan. Ham meatballs cut cooked ham into small pieces, mix with pork stuffing, add minced ginger, garlic, salt and other seasonings, stir with chopsticks until gelatinized.

Prepare ingredients: glutinous rice, pork leg, water chestnut, chives, eggs, salt, black pepper, minced ginger, light soy sauce, rum, dry starch. Boil the glutinous rice, chop the pork leg into minced meat, not too fat, fat and thin. After the glutinous rice is cooked, let it cool slightly, and the water chestnut will be chopped into powder after peeling.

Peel the radish, chop it into pieces, cut the chopped onion into shreds, pour the radish into the minced pork, pour in the chopped onion, pour in the potato powder and eggs, and stir well. Add salt, add a little soy sauce, add the right amount of water, stir well, sit oil in the pan, squeeze out the newly prepared trap with a hand-clenched fist and put it into the pan. Then squeeze out more balls, slide to prevent sticking pan, deep-fry until dark yellow, clip them out with chopsticks and put them on a plate.

What are the skills of making meatballs?

1. First of all, choose suitable meat, such as pork, chicken or beef shoulders or legs, these parts contain a certain amount of fat, which can enhance the flavor and taste of meatballs. Try to avoid using too thin parts, otherwise the meatballs may be dry. In order to increase the softness of meatballs, adding the right amount of ingredients is the key. Breadcrumbs, starch (such as Cheng powder or corn starch), eggs and vegetable kernels are all good choices.

2. Keep the workbench clean: spread a layer of clean wet cloth or grease paper on the workbench to avoid direct contact between the meat stuffing and the workbench, facilitate cleaning and reduce stickiness. Timely cooking: rubbed meatballs should be cooked or fried in time to avoid being exposed to the air for a long time, causing the surface to dry and increase the chance of touching the hands.

3. Hollow kneading molding. This kind of artifact of making meatballs is popular now, just like a big spoon, the center is empty and can be kneaded to make the minced meat gather together to form a ball.

How to make elastic meatballs

1. Beat the pork into meat stuffing with a gavel and beat the pork with a gavel. The meat stuffing produced is relatively sticky and will naturally have the feeling of Q-bullet on the taste. Coupled with repeated beating, you can make the meat stuffing more compact and elastic. Stir in the eggs in one direction: stir the meat stuffing in one direction when making the balls, otherwise the meat stuffing will be stirred up. They will not huddle together in production, and naturally they will not be tight and flexible.

2. When making meatballs, add starch and egg liquid and keep beating in one direction. If the meat stuffing is stronger, the meatballs will be elastic.

3. Making meatballs requires starch and eggs to be elastic. Eggs will harden after solidification, adding eggs can make the meatballs more elastic, lock in the gravy and water, and make the meatballs more nutritious. The appropriate starch can also lock in the gravy and moisture, making the meatballs elastic and increase the taste. If you want to make the meatballs elastic, you can also choose to stir the meatballs to make the meatballs stronger.

4. The balls must not be cut if they are elastic. You can only beat them with a stick or hammer, so that the fibers of the meat will not be cut off. Beat the meat into a gelatinous shape, 500 grams of minced meat into 120-160 grams of raw eggs (3), add the necessary seasoning.

5. Minced meat will be beaten, and the meat balls will taste more crisp and more elastic. The specific methods are as follows: the materials that need to be prepared in advance include: beef (lean) 200 grams, pork (fat and thin) 500 grams, 1 egg, 3 horseshoes, 2 tablespoons of refined salt, 15 grams of cornflour, 1 tablespoon of monosodium glutamate, 1 tablespoon of white pepper, 5 milliliters of soy sauce, 1 spoon of sugar, 2 milliliters of soy sauce, 5 milliliters of salad oil, 2 milliliters of sesame oil, 1 piece of ginger and 1 handful of spring onions.

The practice of slippery and tender pork balls

Materials: pork stuffing, five-spice powder, minced ginger, green onions, sugar, chicken essence, lunch meat seasoning, salt, eggs, flour, corn starch. Stir the pork stuffing with a little water, then mix well with five-spice powder and minced ginger. Wash the green onions, cut them into pieces, then add them to the pork stuffing and stir well.

2. Tip 3 when frying balls, wrap the surface of the balls with egg liquid and roll them in breadcrumbs or dry starch, so that the fried pork balls are tender. Pour more oil into the pot. When the fever is 7 minutes hot, put the wrapped pork balls into the pot one by one.

3. To make slippery and tender meatballs, you can follow the following steps: prepare ingredients: choose meat suitable for making meatballs, such as pork, beef or chicken. Chop or beat with a blender into a fine minced shape. You can also add some ingredients, such as onions, garlic, ginger, vegetables, etc., to increase the taste and aroma.

4. Minced pork with a meat grinder. This is shown in the following figure. Put all the accessories in and mix well. This is shown in the following figure. Squeeze the meatballs with your hands and put them on the baking pan. This is shown in the following figure. Put the baking pan in the oven and bake at 200 degrees for 20 minutes. Shake the baking pan halfway so that the meat is colored evenly. This is shown in the following figure. Finished product picture of spicy onion pork balls. This is shown in the following figure.

5. First of all, wash the pork belly, chop it up and put it in a bowl to spare. The ready-made meat stuffing is not as delicious as that chopped by yourself. Wash spring onions and ginger, cut them into fines, and put them in a bowl with minced pork. Add eggs, cooking wine, light soy sauce, oyster sauce, five-spice powder, starch, chicken essence and salt to the bowl, stir well in the same direction and marinate for 10 minutes. Boil water in the pot, boil the fire and put in the balls, which can be made out with a spoon.

The practice of handmade meatballs

Ingredients: the right amount of pork, salt, ginger powder, cooking wine, white pepper. Pork leg, fat-thin ratio about 2:8, chopped into mud. Add a little cooking wine, salt, ginger powder and white pepper and stir clockwise for at least 10 minutes until the mashed meat is sticky. Bring the hot water to the boil, turn off the fire and keep it unboiling. Grab a ball of mashed meat in the left hand and squeeze it into a ball with the mouth of the tiger, and scoop it into the water with the right hand.

Remove the meatballs and put them on a kitchen paper towel to drain the excess oil.

After hammering the tenderloin into mashed meat, add pepper and salt to the mashed meat and stir in the same direction. Stir hard for 20 minutes to make all the mashed meat strong, then the meatballs must be refreshing. Tip 4: add a little "mandarin duck oil" to the mashed meat and then add a little "mandarin duck oil" to the mashed meat. Mandarin duck oil is a mixture of vegetable oil and animal oil. It can be lard and peanut oil.

Minced meat has to be beaten, after beating the meatballs, taste more crisp, more elastic. The specific methods are as follows: the materials that need to be prepared in advance include: beef (lean) 200 grams, pork (fat and thin) 500 grams, 1 egg, 3 horseshoes, 2 tablespoons of refined salt, 15 grams of cornflour, 1 tablespoon of monosodium glutamate, 1 tablespoon of white pepper, 5 milliliters of soy sauce, 1 spoon of sugar, 2 milliliters of soy sauce, 5 milliliters of salad oil, 2 milliliters of sesame oil, 1 piece of ginger and 1 handful of spring onions.

Main ingredient: 300 grams of beef. Ingredients: salt, minced ginger, 2 tablespoons cooking wine, oyster sauce, chicken powder, pepper, sesame oil, corn starch. Step 1: cut the beef into pieces. Step 2: beat the beef into mashed meat and add all the ingredients. Step 3: add water step by step and stir hard in one direction. Step 4: put the meatballs in cold water. Step 5: Cook over low heat until the balls float and remove.