The home cooked recipe for fried pork meatballs is a home cooked trick

The home-cooked recipe for fried pork meatballs is as follows:Ingredients: 200g pork, 10g pepper, 10g oil, 10g salt, 10g chicken essence, 50g green onion, 20g ginger;

1. Chop the pork into a puree, and finely chop the green onion and ginger.

2. Add green onion, ginger and pepper to the pork, stir well, and knead into balls.

3. Pour oil into the pan, add the pork balls and fry them until golden brown.

Step 1: Chop the fresh pork hind leg into a meat puree, add an appropriate amount of salt, chicken essence, cooking wine, minced ginger, pepper, stir well in one direction, and let stand for 10 minutes. This step is to allow the pureed meat to fully absorb the flavor and reduce the fishy smell.

Step 2: After the meat puree is marinated, add an appropriate amount of eggs, starch, flour, remember that the starch and flour should be in half to ensure that the fried meatballs are crispy and delicious, and then pour in an appropriate amount of pepper water and stir it a second time in one direction.

Step 3: When the oil temperature in the pot is 60% hot, the meatballs are fried, remember that the oil temperature should not be too high, otherwise, the skin will be fried, and the meat puree inside is not fully cooked.

Step 4: Pour the meatballs into the oil pan for the second frying, this step is to eat to achieve a crispier skin and a better taste. A plate of pork meatballs that are crispy on the outside and tender on the inside is ready.

Here's how to make fried pork meatballs:

Step 1: First wash the fresh pork with water, put it in a meat grinder and stir it into a meat filling, then wash and peel the green onions, cut the green onions, and mince the ginger for later use.

Step 2: Put the ground meat filling into a basin, add minced green onion and ginger, cooking wine, add an appropriate amount of water, and then stir clockwise with your hands in one direction until the meat filling is stirred vigorously.

Step 3, beat an egg into the pork filling, and then slowly use chopsticks to stir the egg liquid and the meat filling evenly, no need to stir for a long time, because the egg liquid is easy to stir for a long time, affecting the taste of the meatballs.

Step 4: Add a little starch, salt, light soy sauce to the pork filling again, and then stir well with chopsticks. Finally, mix the stirred meat filling with a spoon or use the tiger's mouth with your hands to make small pants cavity meatballs.

Step 5: Heat the oil, pour an appropriate amount of cooking oil into the pot, and heat the oil to 5 hot. Start to fry the prepared meatballs into the oil pan, and when the surface of the meatballs is fried until it is slightly yellow, take it out to control the oil and set aside. Continue to heat the oil to 7 when it is hot, put in the meatballs and fry them again, and then take out the fried meatballs to control the oil and put them on a plate.

1. Material: 2 kg of fat and lean pork.

2. Excipients: appropriate amount of oil, 2 tablespoons of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, 1 tablespoon of five-spice powder, 2 tablespoons of starch, 1 shallot, 4 slices of ginger.

3. Chop 3 points of fat and 7 points of lean pork and roll the meat into the mash.

4. Chop the ginger into minced pieces, the more crushed the better.

5. Wash and chop the shallots.

6. Chop the green onion and ginger together with the meat puree.

7. Put the chopped meat into a small pot, add cooking wine, light soy sauce, dark soy sauce, five-spice powder, salt and starch and stir well.

8. Let the stirred meat stand for half an hour to remove the fishy taste.

9. Add an appropriate amount of water to the marinated meat and stir well.

10. Use chopsticks to pick up a piece of meat and put it in your hand, and beat it back and forth.

11. Squeeze it gently with the tiger's mouth, and a meatball with a good reputation is ready.

12. After the oil boils, turn to low heat, add the meatballs in turn and fry them slowly.

13. Wait until all the meatballs have a little soy sauce color and you can take them out.

14. Cool the meatballs with oil control.

1. Chop the pork into minced meat, about 600 grams.

2. Soak the dried shiitake mushrooms, wash them and cut them into small pieces, cut the carrots and chives into small pieces, and cut the ginger into minced pieces.

3. Mix the minced meat, minced ginger and vegetables together, add cooking wine, salt, soy sauce, sugar, corn starch, sesame oil, chicken powder and stir well, then add 40ml of water, stir well in one direction to let the water be fully absorbed, then add 40ml of water, and stir well.

4Add the egg mixture, stir well, and let stand for 40 minutes.

5. Heat the pan with oil, heat it over high heat until you can quickly bubble up with a little minced meat, squeeze the minced meat into balls, fry it in the pan until the surface is golden, and pick it up first.

6. Then turn off the heat and wait for the oil temperature to drop (about 10 minutes).

7. Turn on a low heat and fry the meatballs slowly.

Tips: Add water in batches and stir well, then add water, and then add egg wash to stir well, so that the meat can be better absorbed, stir in one direction, and the meatballs will be a little more elastic.

300 grams of mutton (hind legs) Accessories: 50 grams of eggs, 100 grams of water chestnuts Seasoning: 25 grams of rice wine, 25 grams of soy sauce, 1 gram of salt, 50 grams of white sugar, 1 gram of monosodium glutamate, 3 grams of starch (corn), 40 grams of vinegar, 10 grams of wheat flour, 15 grams of sesame oil, 75 grams of soybean oil.

Special: This dish is bright red in color, pine on the outside and tender on the inside, slightly sweet and sour.

Step 1Wash and chop the lamb;

2.Peel the water chestnuts and chop them into puree;

3.Knock the eggs in a bowl, add flour, monosodium glutamate, salt, minced meat, and water chestnut puree, stir well, and knead into 24 small balls;

4.Put the wok on the hot fire, add the soybean oil, cook until it is 60% hot, move the pan to low heat, put the meatballs one by one, and fry them for about 5 minutes;

5.When golden brown, drain the oil in a colander;

6.Put the rice wine, soy sauce, vinegar, sugar, wet starch, and mutton soup (75 grams) into a bowl and stir well, pour it into a wok, put it on a hot fire, and stir well with a frying spoon;

7.After boiling until frothy, put in the mutton meatballs, rotate the wok and turn it over a few times to make the marinade stained with the meatballs, and drizzle with sesame oil.

Guidance on lamb preparation.

1.When cooking, put a few hawthorn or some radish, mung beans, and put some green onions, ginger, cumin and other condiments when stir-frying to remove the smell;

2.Be sure to soak shabu thoroughly when eating shabu-shabu; The climate is hot and dry in summer and autumn, so it is not suitable to eat mutton;

3.There are many membranes in mutton, which should be removed before shredding, otherwise the meat membrane will be hard after frying, and it will be difficult to swallow.

Guidance on the practice of water chestnuts.

1.Water chestnuts should not be eaten raw, because water chestnuts grow in mud, and there may be more bacteria and parasites attached to the outer skin and inside, so they must be washed and boiled thoroughly before eating.

2.Cooked food is mostly used as an ingredient, but it can also be used for stir-frying, roasting, or making fillings. Such as "stir-fried shrimp with water chestnut", "fried chicken with water chestnut" and so on.

3.Water chestnut has the good effect of clearing heat and dispelling fire; It is used for pulmonary fever cough, thick phlegm and difficult cough: 1 cup of water chestnut juice, Chuanbeike (ground powder), mix well, 2 3 times a day. It can not only clear away heat and generate food, but also supplement nutrition, and is most suitable for fever patients.

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Meatball Seed Authentic Method:1Finely chop the meat, beat in egg white, salt, pepper, green onion, ginger and garlic powder, stir in the same direction and add starch; 2.

Add water to the minced meat in batches, stir while adding, and then add water when there is resistance, stir for about 15 to 20 minutes throughout the whole process, add water chestnuts and stir to fully combine; 3.When the water is about to boil, put the balls on low heat, after all are finished, cover on high heat, and boil for 3 minutes after the water boils; 4.Skim off the floating powder, add salt, pepper, sesame oil, and coriander and stir.

My family makes meatballs to sell, I hope it will help you! Have a great day!

The correct way to make fried pork meatballs:

Ingredients: 1000 grams of pork puree, 6 eggs.

Excipients: a small amount of ginger, an appropriate amount of shallots, 9 grams of salt, 1 teaspoon of cooking wine, an appropriate amount of white pepper, 30 grams of corn starch, 10 grams of oyster sauce.

Steps: 1. Prepare all the materials, you can buy ready-made pork puree or buy pork yourself and come back to chop it, I chopped this by myself.

2. Make ginger juice, cut the green onion into sections, add salt, pepper, eggs, corn starch and cooking wine, and stir together in a clockwise direction.

3. Stir until about 2 minutes, add 30ml of water, and continue to stir in a clockwise direction, about 3 to 4 minutes.

4. Pour half a bowl of Peishi with water, put in two spoons of starch, prepare a small spoon, set aside, and later need to use a small spoon to dig the meat puree into the oil pot.

5. Pour in the salad oil and heat over high heat.

6. When the oil temperature is about seven minutes hot, first get a very small meatball and put it in to try the oil temperature, and put the meatballs in to splash to indicate that the oil temperature is more appropriate.

7. The meatballs should be put into one by one along the side of the pot, do not turn it over with a spatula, you can use bamboo chopsticks to gently scratch it to prevent the meatballs from sticking together.

8. Control the oil of the fried meatballs and remove them from the pan! The fried meatballs are crispy on the outside and tender on the inside, very delicious, and can be stored in the refrigerator for a week, can be used to make braised meatballs, or can be put in when making soup, there are many ways to eat it.

Remember, don't add green onions to fried things, pork balls need egg whites, and you must add starch The ratio of 50 grams of starch to 1 kilogram of meat Otherwise, it will fall apart in the pot.

When stirring the minced meat, stir in one direction, so that the fried meatballs are tender, and the right temperature is a little higher when frying, so that the fried meatballs are crispy on the outside and tender on the inside.

Don't put soy sauce in making meatballs, it's easy to be sour.

Ingredients to prepare:

350 grams of pork belly, 1 egg, 150 grams of cabbage heart, 2 grams of refined salt, 500 grams of soybean oil (75 grams of actual consumption), 15 grams of soy sauce, 15 grams of cooking wine, 15 grams of fresh ginger, 400 ml of chicken broth, 1 gram of monosodium glutamate, 125 grams of starch, 50 grams of green onions.

Method:1Wash the pork, remove the tendons and puree.

2.Peel the green onions, wash them and divide them into two portions; Cut one portion into segments 3 cm long; The other is chopped into minced green onions.

3.Wash the cabbage hearts and cut into long strips.

4.Put the minced pork into a bowl, add minced green onions and ginger and stir well, then add egg liquid, salt, 5 grams of soy sauce, cooking wine, etc. and mix well, and then squeeze the mixed pork minced pork into small balls.

5.Put the soybean oil into the wok, when it is hot, squeeze the mixed meat puree into small balls, put them in the oil pan and fry them, when the meatballs are golden brown, take them out, control the oil, and pour the remaining oil into the oil tank.

6.Leave 25 grams of oil in the original wok, heat it, add the green onions, shredded cabbage hearts, fry a few times, add chicken broth, 10 grams of soy sauce, monosodium glutamate, pepper noodles, stir well, and put in the meatballs after they are cooked thoroughly.

Fresh beef (500 grams), refined salt (40 grams), flavor powder (4 grams), water (100 grams), water (30 grams), cut the fresh beef into thin slices, hammer it with a round small iron mallet, mix it with water, refined salt and water chestnut powder, and beat it into beef glue. 2. Rub the beef glue into a ball shape by hand, put it in a pot, add water, soak it in a simmer (the water is clear, the ball floats without noodles) and pick it up, stew, stir-fry and other salty dishes. Notes:

1. The beef must be fresh, otherwise there is no gelatin, and it is easy to get out of the water if it is not rotten, and the beef balls made are not smooth. Second, the beef balls should be soaked in a simmer, such as constantly boiling with a fire, which will make the beef balls tough.

Put a little cooking wine, salt, green onion and ginger in the minced meat, half a catty of minced meat, you can put a whole egg, a little starch, flour. If you want to eat crispy, add some small soda or baking powder and a little cooking oil to it, and you can also add pepper and five-spice powder according to your taste. After stirring well, you can fry in oil, and the oil should be fried over medium-low heat, and then add the meatballs when it is not burned until it is six or seven minutes hot.

Fry the meatballs until they float, drain the oil, and then when the oil temperature rises, put the meatballs in and fry them again, and fry them until the meatballs are golden brown. If you want the meatballs to be soft, you can add minced water chestnuts to the minced meat, or tofu residue, and the amount is as much as you like.

Detailed introduction to the practice of eggplant puree meatballs Cuisine and efficacy: Recipes for replenishing deficiency and nourishing the body Malnutrition recipes.

Taste: Deep-fried barbecue Craft: Ingredients for fried eggplant puree meatballs: Ingredients: 250 grams of pork (fat and lean), 500 grams of eggplant.

Seasoning: 30 grams of soy sauce, 10 grams of liquor, 3 grams of salt, 3 grams of pepper, 10 grams of starch (peas), 10 grams of green onions, 5 grams of ginger, 50 grams of vegetable oil, 120 grams of eggs Teach you how to make eggplant meatballs, how to make eggplant meatballs to be delicious 1Wash and crush the green onions; 5 slices of ginger crushed and soaked in a bowl of cold water.

2.Place the minced pork in a large bowl, add soy sauce, wine, salt, pepper and starch and mix carefully.

3.Wash the eggplant and cut into strips, steam for about 20 minutes until soft and take out, add a little green onion and ginger juice, mash it into a puree, mix it into the meat puree, and stir in the same direction until it is paste.

4.Beat 2 eggs in a bowl and mix thoroughly, and squeeze the meatballs with eggplant puree.

5.Heat the oil pan, stick the eggplant puree meatballs and egg liquid on the cornstarch and fry, fry it over medium heat first, then change to low heat to fry the inside, before starting the pot, then use high heat to crispy the outer skin, scoop it up and put it on a plate. Tips for making eggplant meatballs:

Because there has been a frying process, you need to prepare about 1000 grams of vegetable oil.