How do you get strong with minced meat? How to make the meat stuffing

Generally, you also use chopsticks to stir in one direction, if your hand is injured and you can't do it, you might as well try to beat the meat puree, and the meat puree can also be beaten to make the meat strong, but it also takes a little effort, and another way is to use a blender to help you complete this work.

To check whether the meat filling is strong, you can put a small spoon of meat filling into cold water, if the meat floats, it means that it has been strengthened, and vice versa. After the minced meat is reconciled, put it in the refrigerator and let it sit for an hour or two before use. Note: (Before) the water seasoning should be put aside first, and then the water should be added in turn....

1.Choose fresh meat.

Fresh meat is more sticky, the meatballs are easy to form, and the texture and taste are better.

The success or failure of meatballs is mainly determined by the freshness of the meat and the fiber of the meat.

The traditional method is to choose pork (or beef with a little fatty pork), and add a little fat pork to enhance the taste.

2.It is better to chop the meat with a handmade knife. Mixer mincing is secondary.

3.Salt should be added before mincing or mincing to increase viscosity.

Salt can bring out the stickiness of the meat, and when the stickiness is large, the meatballs can be formed.

4.It is better to use sticky rice flour than to use corn starch.

5.Add fatty meat + oatmeal to make the taste delicate and tender.

It's a secret that adding plain oats increases the viscosity and smoothness of the minced meat**.

Fatty meat makes the texture smoother, and oatmeal is highly viscous and smooth.

Firmer and more delicate and tender on the palate.

For healthier, you can get rid of the fat and just oats.

6.Add a little water (about 1 teaspoon, added in 2 portions.) Stir vigorously to make the minced meat.

It can stir up stickiness.

7.Not frozen or crispy, this is the secret to making meatballs refreshing.

It is best to put minced meat in the refrigerator for more than 1 hour before taking it out and whipping, the so-called non-freezing.

Not crispy, this is the secret to making meatballs refreshing.

8.The minced meat is beaten.

Please try your best to beat the meatballs as much as possible, and the meatballs will have a crispier texture.

More resilient. 9.The meatballs should be squeezed by hand and scooped with a spoon.

The hand-squeezed fish balls will be more solid and chewy.

The key is to be sure to pay attention to stirring in the same direction.

The meat filling is full of juice, smooth and tender, and not sticky to your hands.

1. Methods and judging criteria for meat filling.

1. Stir the stuffing with a blender.

First of all, the blender stirs the filling by cutting all the fibers of the meat into sections, the cell wall of the meat.

All of them are destroyed, and all the liquid in the cells flows out, so that there is less traction of the meat and a certain amount of stickiness.

2. Chop the stuffing by hand.

The hand-chopped meat filling retains the moisture contained in the meat to the greatest extent, and some of the muscles and bones are still chopped continuously, so that it has a better taste when eating.

3. Judging criteria.

The meat filling is full of juice, smooth and tender, and not sticky to your hands.

Second, the key to production.

1. Choose good meat.

We have to choose leg meat with higher protein content, with more protein hydrophilic factors and strong water absorption ability.

When damaged, protein factors are freed, which provides favorable conditions for protein degeneration.

2. Add strength to the meat filling.

Stir vigorously in one direction, adding water while stirring, so that the free protein is easy to draught, and after a series of interactions, a protein gel with a certain viscosity is formed, so that the filling is more strong.

Be careful to stir in one direction, otherwise the water you eat will be spit out, and it won't make much sense.

Stir in one direction until it feels sticky.

Stir in one direction, adding water as you go.

Stir in a clockwise direction.

Add a pinch of salt, chicken bouillon, light soy sauce or starch. Stir it, whether it is a bun or a dumpling, it is particularly elastic.

You can add cooked oil, stir thoroughly, and stir in one direction all the time.

To make the meat filling more elastic and chewy, you can add a little starch and egg whites when mixing the meat.

The time it takes to stir the puree depends on the amount of meat and the type of meat.

Use Zen chopsticks to stir in one direction; The beating method refers to the continuous beating of the meat puree; Stir with a blender. To test whether the meat filling is strong, you can put a small spoon of the meat filling on the strength source branch sail into cold water, if the meat floats, it means that it has been strengthened, and hail and hail are not. After the minced meat is reconciled, put it in the refrigerator and let it sit for an hour or two before use.

1. Methods and judging criteria for meat filling.

1. Stir the stuffing with a blender.

First of all, the blender stirs the filling to cut all the fibers of the meat, the cell wall of the meat is destroyed, and the liquid in the cells flows out, so that there is less meat and a certain stickiness.

2. Hand-chopped family shed stuffing.

The hand-chopped meat filling retains the moisture contained in the meat to a certain extent, and some of the muscles and bones are still chopped continuously, so that it has a better taste when eating.

3. Judging criteria.

The meat filling is full of juice, smooth and tender, and not sticky to your hands.

Place the minced meat in a bowl. Prepare a bowl of peppercorns, star anise, green onions, ginger slices. Pour an appropriate amount of boiling water into the bowl and soak for a while.

Remove the seasoning again. Pour a small amount of soaked water into the minced meat and stir vigorously in one direction. The resulting mincing is very elastic.

1. Material selection: Use fresh meat as the filling, choose more lean meat, and chop it finer, and then add an appropriate amount of egg white.

2. Hammering: Hit the surface of the meat filling with a small wooden hammer until the meat becomes puree.

3. Stirring: Stir clockwise with chopsticks, stir the meat filling in one direction, stir for ten minutes, and the meat filling will be naturally elastic.

You can put an egg in the meat filling, and then put a little starch, so that the meat filling is not only fragrant, but also particularly elastic, the elderly and children like to eat.

How do you stir the minced meat? How long does it take to stir the minced meat? Does the order of mixing meat, egg whites, starch, and water together affect the strength?

Hello, after adding water, stir in one direction, stir hard, add water while stirring, stir until the draft is sufficient, and the meat is sticky, which is the general so-called meat filling. Only when the meat filling is strong will the water not be respected, and it will be "spit out". To test whether the meat filling is strong, you can put a small spoon of meat filling in the state state into cold water, if the meat floats, it means that it has been strengthened, and vice versa.

After the minced meat is reconciled, put it in the refrigerator and let it sit for an hour or two before use. Note: (before) the water sail is trapped, and the material should be put on the spice first, and then the water should be added in turn....