How do you make meatballs delicious?

You can make fried meatballs. The specific method is as follows, first prepare the ingredients: pork leg skin: 500 grams, water chestnut: 200 grams, oil: 300 ml, egg: one, rice wine: 20 ml, salt: 5 grams.

1. Wash and peel the pork leg, then mince and set aside, peel and wash the water chestnut for later use.

2. Put the horse's hooves on the cutting board and crush them, then chop them into fine pieces for later use.

3. Knock eggs into the minced pork, add salt and rice wine.

4. Stir in a clockwise direction until sticky.

5. Then scoop up the pork with your hands and keep beating it into the basin until the pot is still firmly stuck to the bottom of the basin and will not fall.

6. Add all the crushed water chestnuts and stir again until sticky.

7. Pour oil into a hot pan, the oil should be a little more, and the fried oil can be used to fry vegetables.

8. Then scoop up the pork and roll out a smooth round ball.

9. After the oil temperature is 7 minutes hot, turn to medium-low heat, add the balls one by one and turn to high heat.

10. Fry until golden brown, then remove from the pan.

Fried food is a favorite food, fried meatballs are a delicacy, the main ingredients are pork (fat and lean), beef, onions, etc. It is delicious and nutritious, and after repeated frying, it is crispy on the outside and tender on the inside, and the meat is fragrant.

Nutritional value: 1. Pork.

Pork, also known as pork, is one of the main domestic animals. It belongs to the pig family. It is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other components.

Pork is the main non-staple food in daily life, which has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin. Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products.

2. Horseshoe. The phosphorus contained in water chestnut is higher in root vegetables, which can promote the growth and development of the human body and maintain the needs of physiological functions, and has great benefits for the development of teeth and bones, and can promote the metabolism of sugar, fat and protein in the body, and regulate the acid-base balance, so water chestnuts are suitable for children.

Ingredients: 450 grams of radish, 260 grams of pork.

Excipients: 5 grams of ginger, 20 ml of oyster sauce, 1 g of five-spice powder, 10 ml of light soy sauce, 10 ml of cooking wine, 1 gram of original freshness, 5 grams of refined salt, 15 grams of corn starch, appropriate amount of cooking oil.

1.First of all, the raw materials are prepared.

2.Peel and wash the pork and cut into small cubes, and mince the ginger.

3.Pour into a cooking cup and beat until minced.

4.Add oyster sauce, five-spice powder, light soy sauce, cooking wine, original umami and half the amount of refined salt to the minced meat, whip in the same direction until strong and marinate for 30 minutes.

5.Wash the radish, rub it into thin strips, add the remaining salt, mix well and marinate for 5 minutes.

6.Kill the radish with moisture, squeeze out the water and chop it a few times.

7.Add to marinated minced meat.

8.Wear disposable gloves and mix well before adding cornstarch.

9.Mix into a viscous paste.

10.Scoop the filling with a small spoon and form a round.

11.Put them in the pan one by one.

12.Slowly fry over medium-low heat and remove after setting.

13.When the oil temperature is stable, put the meatballs in the pan again.

14.When the surface is golden brown, remove it and control the oil.

15.The finished product is shown below.

The chive meatballs are delicious.

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. Prepare the required materials.

2. Add ginger, garlic, chopped green onion and egg to the meat foam.

3. Add soy sauce, cornstarch, salt, sesame oil and pepper.

4. Mix it well, then stir to strengthen.

5. Add water to the pot and bring to a boil.

6. Squeeze out the meatballs with the tiger's mouth.

7. Put all the squeezed out balls in the pot, then turn on high heat and cook for about 6 minutes.

8. Drain again.

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

10. Add the meatballs after boiling.

11. After boiling for a while, add water starch to thicken.

12. Finally, sprinkle with chopped green onions and remove from the pot.

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.

Soak peppercorns in hot water. Remove the peppercorns, gradually add the pepper water to the meat filling, and beat the meat filling with chopsticks in one direction. Once all the water has been absorbed, add the chopped ginger (to taste) and continue to stir well.

Crush an appropriate amount of tofu with a knife and add it to the meat filling and stir well. Add an appropriate amount of five-spice powder to the meat filling and continue to stir well. Add an appropriate amount of salty salt to the minced meat and stir well.

Beat 6 eggs and add to the minced meat, continue to beat the minced meat until it is even. After absorbing all the egg liquid, add the starch and continue to stir the meat in one direction. Finished minced meat.

Use two spoons to alternately make the minced meat into meatballs. Heat the oil in a pan, put the meatballs in the pan and fry them until golden brown on both sides, then remove them. The finished meatballs can be put into stew, eaten in a casserole, or made sweet and sour meatballs.

Rinse the pork, peel off the skin, cut into pieces, put it in a meat blender and beat it into fine minced meat and put it in a bowl. Remove the ginger skin, chop it into minced ginger, put it in a bowl, add an appropriate amount of water and mix well, and filter out the light ginger water. Add the ginger water to the minced meat several times, stir well each time, and all the ginger water will be completely absorbed into the minced meat.

Then add oil, salt and cornstarch to the minced meat and stir well. Add the egg whites and stir vigorously in one direction, preferably by hand. Stir quickly until the minced meat is elastic.

Add water to the pot, boil a little salt to 70 or 80 degrees, and change to low heat. Spoon the stirred meat puree into your hand, squeeze out the evenly sized meatballs from the tiger's mouth, and hold a small spoon in the other hand to scoop the meatballs into the pot. After all is done, boil over high heat, skim off the boiling foam, change to medium heat to boil, push it with a spatula from time to time, cook until the balls boil, and when cooked, you can take out the drain and put it in a pot, let it cool and pack it in the refrigerator to be eaten.

Cut the Chinese cabbage leaves into 3 cm long and 2 cm wide, cut the green onion into foam, ginger, slice and foam, and chop the coriander for later use. Take a small basin, put the minced meat into the basin, add salt and stir a few times in one direction, add eggs, cooking wine, green onion foam, minced ginger, white pepper, sesame oil, and then continue to stir vigorously in one direction. Add water to another pot, boil the water for 3 years, put in the cabbage leaves and burn for 1 minute, turn off the fire, and then squeeze the balls by hand into the pot, squeeze the balls, turn on the high heat and boil, wait for the balls to float up and cook for a minute, turn off the fire, put it in the soup basin, put sesame oil, sprinkle with coriander, and you can eat.

Cut the pork into chopstick-sized cubes, add minced fungus, minced green onion and ginger, salt, light soy sauce, five-spice noodles, and eggs and stir well to make balls for later use. Heat the oil in the pan until it is 6 hot, wrap the meatballs in whole egg batter, put them in oil, fry them until golden brown, and remove the oil. Put the fried meatballs in a basin, add salt, light soy sauce, star anise, green onion and ginger, fill with hot water, put them in a steamer, and steam them on high heat for 40 minutes.

Thicken the soup with water starch, pour it over the steamed Sixi meatballs, and sprinkle with chives.

Optional materials. Three elements: pork, the part is not important, the proportion of fat three and seven lean is necessary, chopped into meat puree.

Appropriate amount of fresh ginger and chives, pat it open and soak it in cold water with a considerable amount of pork. Cooked peanut oil or sesame oil, chopped black pepper, salt, two egg whites. Mix the filling.

Decant the green onion and ginger water, about the volume of the meat filling, open the filling in the direction, add the green onion and ginger water in five times, then add peanut oil, crushed black pepper, salt and egg white, and stir in the direction to stir vigorously.

Prepare a variety of ingredients, among them, the pork should be a little fat, the meatballs will be tender, and you don't need to add oil when you make it later. Cut the meat and radish into small pieces. Puree the pieces of meat in a food processor for as long as possible to make the meat firmer and more crumbly.

The radish cubes are also broken in a food processor. Chop the green onion, garlic and ginger and set aside.

How do you make meatballs delicious? First of all, add the pork with garlic, add pepper, egg white, etc., put it in a meat grinder to break it, then add ice cubes to grasp it well, and finally squeeze it into a cold water pot with balls and float.

Mizuki balls. Boil water in a pot over medium heat, squeeze the meat filling out of the tiger's mouth, dig out the soup spoon and let it go. Proceed so quickly until the filling is used up, and when the meatballs float up, scoop them up and soak them in cold water. Then cook according to the needs of the dish, and put the unused fresh-keeping box in the refrigerator.

The amount of starch and eggs is equal. When whipping the minced meat, it should only be whipped in one direction, not stirred. Meatballs that you can't eat can be frozen in the refrigerator. In order to ensure the freshness of the meatballs, please eat them as soon as possible.

Meatballs can be fried in oil over low heat before cooking, such meatballs are crispy, fat but not greasy, and very delicious.

If you want meatballs to be delicious, seasoning is extremely important. In particular, the ratio of various seasonings depends on the amount of stuffing. I recommend that it is best to add a little cooking oil to the minced meat, it will work wonders.

It's the best for hot pot, or the kind of skewers that are used in convenience stores are also very good.

The meatballs are loved by children in this way, and they are simple and delicious.

Top 10 tips for making a good summary of meatballs.

The super simple home-cooked tofu meatball recipe is loved by the family.

Meatball detailed tutorial.

After eating such a dish, the family wants to eat it again.

The recipe and ingredients and recipe for meatballs are as follows:Ingredients: 1 small bowl of minced meat, half an apricot mold mushroom, 1 small piece of pumpkin, 1 small piece of minced ginger, 1 teaspoon of starch, 1 teaspoon of pepper, 1 teaspoon of cooking wine, appropriate amount of salt.

1. Prepare good raw materials.

2. Add flame-resistant ginger to the minced meat.

3. Add an appropriate amount of salt, starch, cooking wine, pepper and other seasonings and mix well.

4. Add chopped oyster mushrooms and pumpkin.

5. Mix them well.

6. Roll the prepared filling into balls.

7. After the water boils, put the prepared meatballs on high heat and steam for 10 minutes.

The super simple home-cooked tofu meatball recipe is loved by the family.

The meatballs are loved by children in this way, and they are simple and delicious.

Meatballs generally refer to spherical foods made mainly of chopped 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.

As the weather gets colder and colder, many friends will choose to eat hot pot in the cave, which is naturally indispensable for nutritious and delicious meatballs, and the meatballs sold outside are generally indispensable to put some additives, and it is more assured to eat by yourself, today I will teach you to make your own meatballs at home.

Hot pot meatballs. First of all, let's prepare the ingredients we use:About one pound of lean pork and about half a pound of starch, edible salt to taste, <>

Lean meat. First, wash the lean meat and chop it into minced meat, (or buy a beaten meat filling) and put it in a bowlAdd 50g of waterStir continuously with your hands, and after you have beaten hard, set aside for later use.

Meat. Prepare a small basin, put in the prepared dry starch, add a little water, and mix the starch with chopsticks a few times, not too wet, it can be slightly lumpy.

Starch. Then pour the mixed starch into the meat filling bowl, add 3 grams of salt, 3 grams of cooking wine, 2 grams of pepper, 1 gram of chicken essence, 1 gram of Sichuan pepper powder, add cooking wine and pepper to reduce the fishy smell of the meat filling, and then mix well with your hands to beat hard. (Stirring and beating can make the meat filling more firm and tender) Then set aside to marinate for about 10 minutes to make the meat filling more flavorful.

Beaten minced meat.

Boiled water, changed to low heat after the water boiled, grabbed the beaten meat puree with his hands, and then squeezed out the round balls with the tiger's mouth, and dug into the pot with a spoon, so that the meatballs could be put into the pot one by one to avoid the balls sticking.

Meatballs. After all the meatballs are finished, change to high heat, boil the water again, and when the meatballs are fully cooked, the meatballs will automatically float, and then take them out with a colander and soak them in cold water.

Okay, here, the homemade hot pot meatballs are ready, have you learned? Friends who like food should try it quickly, you don't need to go to the supermarket to buy it when you learn it, and it is healthier to make it yourself, and it is delicious and delicious.

First of all, we put the meat filling into a basin, add an appropriate amount of starch and salt, add chopped green onions, stir well, make the shape of early silver balls, and fry them in the pot, which makes the meatballs particularly delicious. Dress up as a locust.

Prepare the calendar to take the fat and thin meat, chop it into minced meat, put it in a basin and add pepper powder, green onion, ginger, salty salt, chicken essence, oyster sauce soy sauce, two eggs, an appropriate amount of starch, stir evenly in one direction, if you feel that the meat filling is hard, you can add an appropriate amount of water, and the meatballs will be more tender.

First of all, after chopping and chopping the minced meat, add some starch, and then put some Qingchun water or egg liquid, which is very delicious, and then the taste is relatively delicate, very soft and delicious.