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How does Meat Yuanzi do fresh and tender tricks?

Prepare ingredients: 500g pork, 6 slices of ginger, 3 green onions, half spoonful of chicken essence, one spoonful of oyster sauce, half spoonful of prickly ash noodles, right amount of pepper. Chopped green onions and ginger. Mix minced meat with chopped onion and ginger with a knife. Chop the meat and stick it to the knife. Put it in a bowl and set aside. Pepper is boiled into pepper water. Add chicken essence, oyster sauce, pepper water and pepper noodles. Stir well. Rub the meat into balls with your hands, or you can use a spoon.

Minced meat does not need to add too much starch when stirring, as long as there is stickiness, more starch will also affect the tenderness and elastic teeth of meatballs. The purpose of adding starch is to glue the minced meat together so that it is not easy to separate when it is put into the pot. The added ginger and onion water needs to be added several times so that the minced meat will be better fully absorbed and the taste of the meatballs will be more smooth.

If the meat is too thin, you can add a small amount of water to grab it well, so that the meatballs taste more tender. After grabbing it well, you can beat it in the bowl so that the meatballs are more elastic to eat. Put the right amount of cold water in the casserole, squeeze the balls with the mouth of the thumb, squeeze them all and then open fire. The meatballs boiled until they all floated. Sprinkle a little chopped green onions in the soup and serve.

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. Add seasoning: according to your taste, add the right amount of salt, soy sauce, cooking wine, pepper, chicken essence or other favorite seasonings. Mix the seasoning and meat evenly.

Fried meatballs are made slippery and tender as follows: pepper water: add a handful of pepper and a bowl of water to the pot and simmer for two minutes, then pour the pepper water into the bowl, then add a handful of spring onion and ginger, cool it and squeeze it out of the spring onion and ginger juice with your hands. Grind pork into meat stuffing, add two overnight steamed buns and stir into minced pieces, pour into the meat stuffing, then mix evenly without grasping it with your hands.

How to make homemade meatballs

Beat the meat stuffing with chopsticks in one direction until the meat stuffing is elastic (the key to the delicious balls is whether you put enough effort into stirring) put the meat stuffing into the palm of your hand, hold it into the shape of a fist, and squeeze the meatballs out of the mouth of the tiger. Put it on a plate and steam it in a steamer for 20 minutes.

Materials: 400 grams of pork stuffing, two eggs, 3 grams of salt, 10 grams of edible oil, 20 grams of spring onions, 20 grams of ginger, 10 milliliters of cooking wine, 700 milliliters of water.

I really like eating pork balls, but it is difficult to guarantee the quality of the materials sold outside, especially the freshness.

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.

So how do you make meatballs to be slippery and tender? The process of making meatballs is the most fastidious, and if you make a mistake, the taste of the meatballs will become worse. First of all, choose the tender parts of the meat. If you want to make a good meatball, it is a very important step in choosing meat. You can't choose lean meat that is pure meat, nor can you choose fat meat that is completely fat. Instead, you should choose pork that is three percent fat and seven percent thin.

How do you make meat dumplings?

1. 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.

2. Beat the eggs, add the chopped onions, starch, water, salt and chicken essence to the pork stuffing and stir with chopsticks in one direction until the meat stuffing is elastic (the key to the delicious balls is whether enough effort is made when stirring) put the meat stuffing into the palm of your hand, hold it into a fist and squeeze the meatballs out of the tiger's mouth; put it on a plate and steam it in a steamer for 20 minutes.

3. At first, the water should not be too boiled, and the balls would be boiled until they all floated. After the color of the surface changed, the water would be boiled in a high heat. After about three minutes of boiling, the original soup could be seasoned and added with chopped onion and garlic cloves to drink. This is the finished product.

4. As long as you add cassava powder to the ingredients and beat the meat paste several times before making balls, you can achieve bouncing teeth and refreshing, very delicious.

5. So how do you make meatballs slippery and tender? The process of making meatballs is the most fastidious, and if you make a mistake, the taste of the meatballs will become worse. First of all, choose the tender parts of the meat. If you want to make a good meatball, it is a very important step in choosing meat. You can't choose lean meat that is pure meat, nor can you choose fat meat that is completely fat. Instead, you should choose pork that is three percent fat and seven percent thin.

How to make meatballs delicious and refreshing?

1. There are several key points for making meatballs delicious and refreshing: adding egg whites, quickly stirring meat stuffing in one direction, deep-fried meat stuffing with tablespoons, etc.

2. The starch added to the minced meat when stirring does not need too much, as long as there is stickiness, and more starch will also affect the tenderness and elastic teeth of the meatballs. The purpose of adding starch is to glue the minced meat together so that it is not easy to separate when it is put into the pot. The added ginger and onion water needs to be added several times so that the minced meat will be better fully absorbed and the taste of the meatballs will be more smooth.

3. No additives are needed to make pork balls with refreshing elastic teeth. You only need to add cassava powder to the ingredients and beat the meat paste a few times before making balls to achieve bouncing teeth and refreshing, very delicious.

4. Wash meatballs and green peppers into pieces, slice carrots, cut ginger and garlic into pieces. Heat the pan with oil and add garlic and ginger. When the ginger and garlic are golden brown, put the carrots into the pan and stir-fry for about 1 minute. Add the green pepper and stir-fry for a while, then cover and cook for about two minutes. Finally, add the meatballs and the right amount of salt, then stir-fry for a while and serve.

5. Peel and rinse the white radish and cut into strips. Put the pot in cold water and set aside. Rinse beef balls with water. Pour water into the casserole, add beef balls and radish and add water. Add salt and cooking wine. Slice the ginger, cover with high heat and bring to a boil, turn to medium heat and cook for 20 minutes. Then season with concentrated chicken juice and turn off the heat. Put it in a bowl and sprinkle with chopped onions.

6. 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.

How to make meatballs

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.

Beat the eggs, add the chopped onions, starch, water, salt and chicken essence to the pork stuffing and stir with chopsticks in one direction until the meat stuffing is elastic (the key to the delicious balls is whether enough effort is made when stirring) put the meat stuffing into the palm of your hand, hold it into a fist, then squeeze the meatballs out of the tiger's mouth; put on a plate and steam in a steamer for 20 minutes.

At first, the water should not be too boiled, and the loose balls would be boiled until all floated. After the color of the surface changed, the water would be boiled in a high heat. After about three minutes of boiling, the original soup could be seasoned and added with chopped onion and garlic cloves to drink. This is the finished product.

You only need to add cassava powder to the ingredients and beat the meat paste a few times before making balls to achieve bouncing teeth and refreshing, very delicious.

So how do you make meatballs to be slippery and tender? The process of making meatballs is the most fastidious, and if you make a mistake, the taste of the meatballs will become worse. First of all, choose the tender parts of the meat. If you want to make a good meatball, it is a very important step in choosing meat. You can't choose lean meat that is pure meat, nor can you choose fat meat that is completely fat. Instead, you should choose pork that is three percent fat and seven percent thin.

Choose pork hind leg meat or belly meat, fat and lean meat ratio is moderate. Clean and freeze for a period of time, easy to cut and grind. Making meat stuffing is a key step in making pork balls. Cut the frozen pork into small pieces, chop into meat stuffing, and add ginger and spring onions to add flavor. At the same time, add a small amount of salt, chicken essence and cooking wine to improve the taste and flavor of the meat stuffing. Shape and cook the meat stuffing, rub the ball and boil it in boiling water. Cook over low heat to avoid cracking.

How do you make Pingxiang meatballs?

Step 1, chop 3% fat and 7% lean pork into minced meat. Step 2, chop the ginger into fines, the more chopped the better. If you don't like it, you can use ginger juice. Step 3, wash the spring onions and cut them into fines. Step 4, chop onions, ginger and mashed meat together. Step 5, put the chopped meat into a small basin, add cooking wine, light soy sauce soy sauce, five-spice powder, salt and starch. Step 6, marinate the mixed meat for half an hour to remove the fishy taste.

Chop up the meat and put two eggs as flour. Stir. Then pull it into one by one and fry it in a frying pan. I know.

First of all, prepare the ingredients. Put it in a pan and cook over low heat until sticky. Pour into a container and refrigerate until shaped. Pour out after shaping. Cut into strips or pieces. Dip it with starch first. And dip it in the egg. Finally, wrap it with breadcrumbs. Deep-fry the milk strips at 50% oil temperature until golden on both sides, remove and drain the oil. The picture of the finished product is as follows.