What ingredients are needed to make meatballs, and what materials are used to make meatballs

Homemade meatballs Ingredients: one pound of lean meat, three taels of fatty meat, ground (cut) into meat puree, add minced ginger, minced green onions, salt, monosodium glutamate, pepper, etc. according to your personal taste. You can also add some lotus vegetables or water chestnuts to it, and you can also add another egg to it.

Stir the puree vigorously, in one direction.

Process: Put oil to ensure that the balls can float up and will not be next to the bottom of the pot. Pinch a small handful of meat puree, hand in the shape of a fist, fingers from the little thumb to the index finger upwards and pinch hard, a round ball is ready, put him in a hot pan.

If you are Mrs. Fire, you can turn it down a little bit, fry it until golden brown and float up, it is cooked.

Water Dumplings: The previous steps are almost the same, one is fried in oil and the other is boiled in water.

1. Take the pork belly (moderate fat and lean ratio) and chop it into minced meat (seven minutes and three minutes, the taste is better).

2. Prepare minced green onions, minced ginger, and pepper water (take a few peppercorns and soak them in boiling water to make the meat fishy and increase the flavor of the meat).

3. Take a large bowl, put minced green onion and ginger into the minced meat, add salt (you can add an egg to increase the taste of Q bomb, and make the meat more tender, or not), stir with your hands in one direction to fuse the minced meat, and add pepper water several times in the process (a small amount of many times, until the meat is smooth and can no longer absorb water).

4. After the minced meat is stirred, it can be beaten up and down in the bowl to make it fully strong until the meat feels elastic.

5. Make it into a ball-shaped, the small balls can be grasped by hand, squeezed out with a fist, and removed with a small spoon; Large balls are doughed directly with hands.

6. The rest is the cooking method, steaming (suitable for large balls, such as steamed lion's head; There are also "pearl balls" steamed in glutinous rice).

Fry (both large and small meatballs are OK, pay attention to the heat, large meatballs are not easy to be fried at one time, and need to be put into the oil pan twice (fried at different temperatures)).

After frying, it can be stored in the refrigerator to make various dishes, such as slipping, stir-frying, and stewing;

Boiled (small meatballs are better, such as boiled meatballs, etc.).

The ingredients needed to make meatballs are: 500 grams of minced pork, 2 cloves of garlic, 1 piece of ginger, 1 shallot, 1 2 teaspoons of pepper, 6 teaspoons of cornstarch, 1 2 teaspoons of five-spice powder, 4 teaspoons of soy sauce, 1 teaspoon of sesame oil, appropriate amount of salt, and 1 egg.

Meatballs generally refer to spherical foods made mainly of minced meat, usually made by steaming and cooking with a thin skin wrapped in meat filling, and wrapped in a thin skin to better lock in the nutrition and deliciousness of the meat, making the meat more tender and delicious. Meatballs are available all over the country, and the preparation varies. In Taiwan, it is known as Gong Maru.

Ingredients: 500 grams of minced pork.

Excipients: 2 cloves of garlic, 1 piece of ginger, 1 shallot, 1 2 teaspoons of pepper, 6 teaspoons of cornstarch, 1 2 teaspoons of five-spice powder, 4 teaspoons of soy sauce, 1 teaspoon of sesame oil, appropriate amount of salt, 1 egg.

1. Add minced ginger, minced garlic, chopped green onion and egg to the minced meat.

2. Add soy sauce, corn starch, salt, sesame oil and pepper and mix well, then stir well.

3. Add water to the pot and bring to a boil, squeeze out the meatballs with the tiger's mouth, put all the squeezed meatballs in the pot, and then boil on high heat for about 6 minutes.

4. Drain the meatballs and drain the water.

5. Add an appropriate amount of water, soy sauce, five-spice powder and cooking wine to the pot.

6. After boiling, add the meatballs, and after boiling for a while, add water starch to thicken.

7. Finally, sprinkle with chopped green onions, remove from the pot and put on a plate, and the meatballs can be made.

1.Finely chop the green onion and ginger, soak it in water, and stir into green onion and ginger water;

2.After washing the pork, chop it into a filling, add green onion and ginger water in batches, stir in one direction, add salt, cooking wine, chicken essence, sesame oil, and continue to stir in one direction until it is viscous;

3.Heat the oil in the pot, when it is hot, change to medium-low heat, make the meat filling into small balls and put it in the pot, fry it until the appearance is slightly yellow, and fish it out of the pot;

4.Wait until all the small meatballs are ready, change the heat to medium-high heat, when the oil temperature rises to 80% hot, put in the meatballs, re-fry until the appearance is golden brown, remove and drain the oil;

5.Take a small bowl, add soy sauce, sugar, vinegar, and water starch, mix thoroughly;

6.Leave a little oil in the pot, pour in the meatballs, then pour in the prepared sauce, stir-fry quickly, so that the juice is evenly adsorbed on the meatballs, and then you can start the pot.

Meatballs must be inseparable from meat, it is best to be a lean pork belly, grind (cut) the meat into a puree, beat an egg, add minced ginger, minced green onions, salt, monosodium glutamate, pepper, etc. according to your personal taste. Stir the puree vigorously, in one direction.

Next, just put oil in the pan and start frying.

Today I will share with you the method of chicken meatball soup, which is delicious, smooth and chewy, light, nutritious and delicious. Drinking a bowl of steaming meatball soup is particularly comfortable when it's cold.

Meat filling, and then add some minced ginger to it, if you chop it yourself, it will be more fragrant. Add salt, pepper noodles, and an appropriate amount of bean flour, stir well, and knead it into balls.

Don't use pork to make meatballs, it's a simple method, the cost is low and it's better than pork meatballs.

Minced meat (it's better to use your own knife, not a meat grinder), salt, cooking wine, phosphorus (the word doesn't know right) powder.

Minced green onion and ginger, eggs, a little powder. Cooking wine, thirteen spices. Table salt. A pinch of sugar.

Meat filling, it is best to chop the stuffing yourself, an appropriate amount of minced green onion and ginger, you look at the addition, salt,

Meatballs are a well-known delicacy among the common people, and the taste is extremely smooth and tender, and it is also elastic. It can not only extend to braised meatballs, but also can be made into steamed, there are many ways to make meatballs, but it still requires some small knowledge to make, today I will share with you a classic meatball method.

The practice of pork is good, meatballs:

Ingredients: 300 grams of minced pork, 1 egg, 2 teaspoons starch, 3 teaspoons tomato paste, 3 grams of salt, 5 garlic, appropriate amount of water.

Steps: 1. After peeling the garlic, chop it into minced meat with the lean meat.

2. Put the chopped meat in a bowl, add the eggs, tomato sauce and salt first.

3. Mix well along one side, add starch and water and stir slowly, water can not be poured at one time, slowly added in batches during the stirring process.

4. After the meat filling is adjusted, put it for a few minutes and stir it again, then boil water in the pot, after the water boils, change the heat to low, and slowly dig the meat filling into the shape of balls with a spoon in the pot.

5. After all the meatballs are boiled until they come to the surface, cook for another 1 2 minutes, then add a little salt and sesame oil to taste, turn off the heat and remove from the pot.

6. Finished products.

If you make pork meatballs, it is much better to use the front leg clip meat, which is mainly lean meat, but mixed with non-greasy fat ingredients, and the meatballs are soft.

The foreleg meat is best made 2 into fat, too thin and not delicious. If you do boiling, you must beat clockwise, and add eggs to the house, and it will be very tender when boiled; Do fried eggs also need home, shallots with green onion white, green onion will be black, also home water, but less than boiled, otherwise not q.

Rabbit meat, rabbit meat is not only nutritious, contains a variety of natural minerals, and the meat quality is more capricious, and the meatballs are refreshing and strong.