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How to squeeze the meat into balls

The way to turn the meat stuffing into balls is to squeeze the meat stuffing out with your thumb and index finger and wipe it with a spoon to form a small meat ball. Meatballs are also called meatballs, and the main ingredients are all kinds of poultry meat. The utility model has the advantages of simple manufacture and convenient consumption. Meatballs are characterized by overflowing gravy, full taste and long aftertaste, so it is a favorite home cooking in China and even the whole Southeast Asia.

As long as the meat stuffing is ready, gently press the spoon to make the balls, use the gap in the middle to squeeze out the balls, and you can quickly get a round ball. And the size of the meatballs is very average, very good-looking and selling, whether it is cooking soup or stewed vegetables. Meatball clip.

Step: wash the pork, first cut along the meat lines, do not cut, under the knife 4/5. Turn over and break the meat lines and cut them in the same way and lift them into diamond-shaped flowers. Wash the spring onions and cut them into fines. Peel the ginger and cut into slices. Chop meat with spring onions and ginger together, chopping with two knives is faster. When the meat is chopped like mud, put it in a basin. Pour oil and stir, knock an egg, the right amount of starch. Stir in a reverse direction for 20 to 30 minutes.

Add the right amount of starch: one of the keys to ensure the shaping of meatballs is to add the right amount of starch. The lack of starch may prevent the balls from forming balls. When preparing meatballs, add starch as well as seasoning and egg whites, and stir quickly in the same direction to make sure the meat is strong. In this way, when extruding the balls, they can take shape without breaking them. After boiling water over low heat, they will continue to squeeze the balls over low heat until all the balls are finished.

The trick of squeezing balls: dip your hands with water or oil to prevent the meat from sticking to your hands. Grab the right amount of meat with your hands and gently squeeze it into a ball. Spoons can be used to assist molding to make the surface of the balls smoother. Water temperature control: when cooking balls, first boil the water and then turn to medium heat, and then lower the balls. This will prevent the balls from falling apart because the water is too hot. Do not stir the balls immediately, wait until the balls float and then stir gently to prevent sticking to the pot.

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.

Video course on how to squeeze balls

1. Video course ingredients preparation: 500 grams of meat stuffing, 150 grams of lotus root, half of steamed bread, right amount of oil, 5 grams of salt, 5 grams of sugar, 1 gram of five-spice powder, 1 gram of white pepper, a little sesame oil, appropriate amount of soy sauce, 2 pieces of spring onion, 2 slices of ginger, 10 pieces of pepper, 3 slices of large material, 1 piece of fragrant leaves, 1 egg, right amount of starch. Ball forming tool: 1 spoon.

2. In recent years, half-tie ball head is very popular, because half-tie ball head does not pick hair length, even short hair can be tied, if you are afraid of all tied up to show that your face is not as big as sense of security, you can choose this kind of half-tie ball head. First, half-tie the ball head: first, divide the hair into two parts and tie the above hair with a high ponytail. Then rotate the ponytail into a ball head.

3. 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.

Tips on how to make balls round

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.

Stir egg white and starch evenly and add warm water to make paste; scoop out ball-shaped balls with a small spoon and dip them in the paste made of egg white and starch; put a thin layer of powder in dry starch and gently rub the shape, and the ball shape will be fixed into a round shape; it is easier to add lean meat and reserve materials.

First of all, the left hand grabs a handful of stirred mud and squeezes it out from between the index finger and thumb. When squeezing, the hand should be both strong and strong, and the index finger should be bent and the thumb should slide back and forth to make the balls smooth and let the mud squeeze out, and scoop the extruded mud into a micro-boiling water pan or oil pan with a hand spoon, so that the extruded balls are round and delicious.

Use wet hands: wet your hands before forming balls, which not only prevents the meat paste from sticking to your hands, but also makes the surface smoother. Step-by-step molding: take an appropriate amount of mashed meat in the palm of the hand, gently knead it into a ball with the strength of the palm, and pay attention to moderate strength to avoid uneven internal structure caused by excessive force.

Step 3: the correct way to rub the circle. After kneading the dough, we can make it into small balls of uniform size. After washing your hands, take out the appropriate amount of dough, rub it hard in your hands, then press the edge of the dough with your index finger and thumb and gently screw it into a ball. This process needs to make the force uniform, do not use a strong squeeze, in order to be round and full. Step 4: add boiling water.

How to squeeze the balls round

Stir egg white and starch evenly and add warm water to make paste; scoop out ball-shaped balls with a small spoon and dip them in the paste made of egg white and starch; put a thin layer of powder in dry starch and gently rub the shape, and the ball shape will be fixed into a round shape; it is easier to add lean meat and reserve materials.

The trick of squeezing balls: dip your hands with water or oil to prevent the meat from sticking to your hands. Grab the right amount of meat with your hands and gently squeeze it into a ball. Spoons can be used to assist molding to make the surface of the balls smoother. Water temperature control: when cooking balls, first boil the water and then turn to medium heat, and then lower the balls. This will prevent the balls from falling apart because the water is too hot. Do not stir the balls immediately, wait until the balls float and then stir gently to prevent sticking to the pot.

After washing, the radish is shredded with the smallest hole of the wiper. Then add 2 grams of salt and mix well, marinate for half an hour and squeeze out the water. Wipe the potatoes. 10 grams of ginger shredded. Then pour them together on the board and chop them a few times with a knife to make all kinds of silk shorter as much as possible. Chop it up and put it in a bowl. Add eggs, salt and flour. Mix well to make a sticky paste. Extrude round balls at the mouth of the tiger.

Grab a handful of meat in the palm of the hand, then gently hold the five fingers and squeeze a ball from the middle of the thumb and index finger (that is, the mouth of the tiger). You can squeeze several with one grab. And round.

When stirring meat, stir it in one direction, first add some cold water or ice water and cornflour, not too much water. The key is that when the balls are put into the pot, don't wait for the water to boil, as long as there are bubbles under the water in the pot. At the same time, the fire should not be too big, wait for the balls to take shape, and then gently push with a spoon.

This is also a craft and needs to be practiced. Hold the meat stuffing in your hand, bend your thumb and index finger into a circle, squeeze it out from the middle, and then wipe the surface with your thumb. Another relatively unprofessional one is to rub two palms into round balls. Either way, you need to practice frequently to round the meatballs.

How to make meatballs?

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.

Choose fresh beef, it is recommended to use beef tendon or beef tendon meat, these parts of the meat is tight, moderate fat content, can produce a better taste. Ensure the quality of flour and starch. high-quality flour and starch can make the crust of meatballs more crisp. Cut the beef into small pieces and beat it repeatedly with the back of the knife to make the meatballs taste tighter and more crisp.

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.