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How do you make meatballs to stay together?

1. People who make meatballs must master a few key points so that meatballs can be delicious, tender and strong, and will not disperse. The first point: choose meat, the meat must be fresh, the ratio of fat to thin is 4: 6, so the suitable combination of fat and lean is delicious. The second point: chopping meat, can be chopped with a knife, can also be chopped with a meat grinder, generally chopped with a knife is more delicious, meat stuffing should be chopped more finely.

2. When cooking balls, do not put hot water into the pot, otherwise the balls will be washed away by hot water. When cooking balls, it is a big mistake to put hot water into the pot! The chef will teach you a trick, put the cold water in the pot, and the balls will still taste good.

3. The temperature of the water must be controlled. Many people wait until the water is boiled before boiling the meatballs. This is incorrect. If the temperature is too high all of a sudden, the meatballs may spread easily. Generally, when the temperature reaches about 30 or 40 degrees, you can put the meatballs into the pot and let the meatballs slowly adapt to the temperature.

4. add the right amount of water to the pot and boil the water until bubbles come out, then the minced meat that has been stirred can be squeezed into balls and boiled in the pot. In the process of cooking balls, there will be foam, we need to beat out the foam. At the same time, we should pay attention to the heat is not too big, medium heat is fine. At the same time, we should also pay attention to the following points when making meatballs.

Skill one, if you want pork balls to taste delicious, it is best to use pork balls, which are mixed with fat meat and lean meat. The pork balls are smooth, delicious and not greasy. Technique two, after mixing the meat stuffing and seasoning evenly, beat the meat stuffing repeatedly with your hands, so that the meat stuffing will be stronger and the pork balls will not be scattered easily when boiled in the pot.

How to make the stuffing of meatballs delicious and delicious?

Adjust the taste: according to your personal preference, you can add some starch or egg whites to adjust the taste of the balls. Starch can make the balls more tender and smooth, while egg whites can increase the toughness of the balls. Shaping: squeeze the adjusted meat stuffing into a small ball, and you can gently throw it with the palm of your hand to make the balls more round and compact. Cooking: balls can be cooked in a variety of ways, such as boiled, steamed, fried or fried. Cooking is the most common way to cook the balls in boiling water.

The first step is to stir the raw pork slices into dumpling stuffing, then put the military quilt into it and beat it for another 10 seconds, so that the water tofu and meat stuffing will be very detailed, and the meatballs will not be scattered easily. The second step is to put the stuffing into a bowl, cut the right amount of chopped onion and ginger foam, then remove a small amount of white pepper and five-spice powder, one tablespoon of oil consumption, two tablespoons of fried light soy sauce, one tablespoon of rice wine and a small amount of spicy fresh dew. Mix the chopsticks in one direction to form a uniform minced meat.

First of all, prepare 500 grams of fat and lean pork stuffing and half a section of lotus root. Peel and chop the lotus root and add it to the meat stuffing. Pay attention to the proportion of lotus root should not be too much, lest the meatballs are too loose. Next, add the right amount of delicious, oyster sauce, light soy sauce, chopped onions, minced ginger, black pepper and salt, and stir well. Then, beat in an egg and add the right amount of cornstarch to make the meatballs taste more tender and smooth.

It can be adjusted according to individual tastes and preferences. For example, you can add some five-spice powder or chili powder to increase the flavor, or use chicken, fish and other meat instead of pork. At the same time, in order to make the meatballs taste more fresh and tender, you can add the right amount of water or broth when preparing meat stuffing. In short, the preparation of meatball stuffing requires attention to the selection of ingredients, seasoning and the addition of adhesive and other steps. By mastering these key skills, you can easily make delicious balls.

Wash and dry pork, chop into stuffing, not too fine; peel and chop horse hooves; diced steamed bread; add eggs in meat stuffing, add chopped onions and ginger, add all "seasonings" except pepper, beat hard in one direction, add a few drops of water in the meantime.

First wash the onions and ginger, then if you have any food at home, cut the onions into sections, cut the ginger into slices, then put them into the cooking machine and beat them into juice, then serve them out.

How would you like the meatball stuffing?

Ingredients: pork, ginger, spring onions, edible salt, pepper, chicken essence, cooking wine, eggs, starch, edible oil, sesame oil, green vegetables. Wash the prepared pork and chop it into minced pork, then cut the ginger into minced ginger as much as possible, then cut some chopped onions as much as possible, and try to chop it up as much as possible.

The front elbow meat bought by the market, eight points lean meat two points fat meat, ground into meat stuffing, or you say to the butcher, what to do, fat or thin. Green onion and ginger ready, onion white chopped, ginger with a grinder, half. The spoon used here is a household spoon. When you mix the meat stuffing with 10ml, you can smell the salty meat stuffing with your nose and smell the salty meat stuffing.

Meat ball stuffing method 500 grams of plum blossom meat into mashed meat, add an egg, add a small amount of chicken essence. Add 2 tablespoons of starch. Add 1 tablespoon oyster sauce. Add 1 tablespoon soy sauce and 1 tablespoon wine. 2 tablespoons of salt. Stir clockwise or counterclockwise. Add 2 tablespoons of warm water and stir again. Repeat 3 times. Cut up a piece of green onion and mix well with the mashed meat. Mix well, lift the mashed meat and drop it into the bowl.

First, stir the pork stuffing (you can also use mutton and beef) with salt, ginger powder, pepper and eggs, stir well, then release water one after another, and continue to stir until it is strong. Cut the cabbage into small pieces for use (as with other green vegetables). Put the oil (a little) in a pan with chopped onions and stir-fry the cabbages until the cabbages are wilted. Cover the pot with water.

Prepare meat stuffing: choose moderately thin pork and chop it into delicate meat stuffing. In order to increase the taste and nutrition, you can add some chopped vegetables, such as onions, ginger, shiitake mushrooms and so on. Seasoning: add salt, soy sauce, cooking wine, white pepper and other seasonings to the meat stuffing, stir well, so that the meat stuffing fully absorbs the flavor of the seasoning.

Choose the right meat: common meatball fillings are beef, pork, mutton or mixed meat. Choose fresh, fat and thin pieces of meat so that the meatballs are chewy and not too dry. Processing meat: cut the selected meat into small pieces and beat it with the back of the knife or meat hammer to make the meat more delicate. You can also choose to chop it up or grind it into minced meat through a food processor.