How to make meatballs is the same as in the supermarket

You need to add a lot of ingredients.

400 grams of tomatoes, 150 grams of meatballs, 1 spoon of lard, 10 grams of sugar, 5 grams of salt, 1 bundle of vermicelli. Put an appropriate amount of lard in a pot, put the tomatoes in a pot and add an appropriate amount of water. Add meatballs, sugar, salt, vermicelli, and cook over medium heat for 5 minutes before serving. <

400 grams of tomatoes, 150 grams of meatballs, 1 spoon of lard, 10 grams of sugar, 5 grams of salt, 1 bundle of vermicelli.

1. Put an appropriate amount of lard in the pot, put the tomatoes in the pot, and add an appropriate amount of water.

2. Add meatballs, sugar, salt, vermicelli, cook over medium heat for 5 minutes before serving.

1. Cook in hot water. Bring the water to a boil first, then put the meatballs in and boil.

2. Reheat the fish balls in a pot under cold water, so that the heat can be transferred slowly and evenly from the outer layer of the fish balls to the inside. When heated to 90, the whole fish ball is at the same level of ripeness. This not only keeps the shape of the fish balls loose, but also has good elasticity and a soft and soft taste.

3. Don't cook the fish balls too much, if they are too soft, the taste will not be so good, this is to pay attention to. When the fish balls swell up and float on the surface of the water, they are ready to eat. Since the inside of the meatballs is sealed and steaming, it is necessary to avoid hot mouths when feeding children.

Teach you how to inspect pork meatballs, which are smooth and tender, and how to inspect the sedan chair of the wide oven and the wide stove.

Ingredients: pork hind leg, green onion, ginger.

Seasoning: salt, soy sauce, sugar, chicken essence, cooking wine, vinegar, sesame oil, starch.

Method: 1. Finely cut the green onion Zen plum ginger, soak it in water, and mix it into green onion and ginger water by hand.

2. Chop the pork 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 viscous.

Third, heat the oil in the pot, when it is hot, change to medium-low heat, squeeze the meat filling into small balls (or take a small spoon in one hand, dip the spoon in water, take an appropriate amount of meat filling, and gently beat the meat filling several times between the small spoon and the palm of the other hand) and fry it until the appearance is slightly yellow.

Fourth, after all the small balls are done, change the fire to medium to high heat, when the oil temperature rises to eighty percent hot, put in the balls, re-fry until the appearance is golden brown, and drain the oil.

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

Leave a little oil in the pot, pour in the meatballs, then pour in the sauce of method 5, stir-fry quickly, so that the juice is evenly adsorbed on the meatballs, and then you can start the pot.

Meatballs are generally used as the main ingredient in dishes, and can be made into a variety of specific dishes!

The simple meatballs are made as follows.

Preparation: Finger Song fine pork (7 into lean) a number, ginger, green onion, garlic white, cooking wine, refined salt, chicken essence (monosodium glutamate), chili noodles are too simple, egg white, corn starch (starch).

Filling: 1. First change the lean meat to the appropriate size of the plot, beat it with the back of the knife until soft (slapping off the lean fiber can make it taste better than chopping it directly with a knife), and then make the horseshoe knife worker chop until the meat is pureed and put it in a container for later use. 2 will:

Ginger, green onion, and garlic are finely minced and set aside. (If you find it troublesome, use a meat grinder to grind the meat and green seasonings together!!) ）3.

Put in the meat puree, ginger, onion and garlic foam, cooking wine, refined salt (money per catty of meat, York), chicken essence, chili noodles, egg white (egg whites of 5-7 eggs per 10 catties of meat) corn starch (about 60 grams per catty of celery and trousers) If you want to make tender points, you can add two taels of water per catty of meat, and the master can add 3-4 taels, and then stir clockwise, feel the twisting strength, and feel sticky!

Rub or squeeze it by hand to the size of a longan (it is best to squeeze it by hand, if it is sticky, you can apply oil to your hands) put it in a steamer and steam it in boiling water for 10 minutes to cook (if you hit the water, you should boil it with water, which is conducive to shaping). Note、It is best to keep the water boiling)

After steaming (boiling), then use 7-8 boiling oil to burn the outside and tender inside, that is the best, if you want to eat steamed meatballs, you can skip it.

Ingredients: 200 grams of potatoes and 150 grams of pork.

Excipients: 15 grams of shiitake mushrooms, 5 grams of glutinous rice, 3 grams of starch, 1 gram of ginger, coriander.

Seasoning: oil, salt, tomato sauce, brown sugar.

Peel the potatoes and cut them into evenly chopped pieces. It can be cut into slices first, then shredded, and then cut into pieces.

Pork should be made of three parts fat and seven points lean, the meat should be washed and shredded, and then chopped into a puree (fresh shiitake mushrooms should be soaked in water and then removed).

Add the minced meat puree to the potatoes and stir well, then add 2ml of oil, an appropriate amount of salt, and a quick starch and mix well. Add glutinous rice flour and stir well for later use. Glutinous rice flour must not be added more, and the balls made without patting and searching will be soft and collapsed when steamed, and the image will be damaged.

The stirred ingredients are squeezed into small balls, which are the size of fresh longan. When squeezing the balls, stick some water on your hands, so that the balls are not easy to stick.

The prepared meatballs are steamed in water for 15-20 minutes. It is better to steam the potatoes until they are soft, so that they taste better.

Wash the parsley and drain and put on a plate. The reason for putting coriander is because the steamed meatballs are slippery, so as to prevent the meatballs from slipping.

Take out the steamed meatballs, and wrap some of them in tomato sauce.

Place the two meatballs on top of the coriander and serve.

Ingredients: 2 figs, 300g loofah, 100g minced pork, ingredients, 1 handful of vermicelli, 10 wolfberries, appropriate amount of ginger, appropriate amount of green onions, 1 tablespoon of cooking oil, appropriate amount of pepper, appropriate amount of soy sauce, appropriate amount of salt.

Time: 10-20 minutes to make.

Loofah and fig meatballs method.

1 Prepare loofah, figs, vermicelli, ginger, goji berries, minced pork.

2 Peel the loofah, wash it and cut it into hob pieces; Peel the figs from the stalk, and shred the green onions and ginger.

3 Figs finely chopped.

4 Add salt, pepper and starch with minced pork and mix well. Plexus fissures.

5 Heat oil in a pot, stir-fry green onions, shredded ginger, and stir-fry loofah.

6 Add an appropriate amount of water and bring to a boil.

7 Add the vermicelli, salt and pepper.

8 Bring the water to a boil and use a small spoon to form balls and put the mixed meat into the pot.

9 After the soup boils, add some soy sauce, sprinkle in the goji berries, season after boiling, and serve.

Precautions. 1. Chop the figs and mix them directly with pork and starch without adding water.

2. To make soup meatballs, boil the meatballs in water, boil them and season them, no need to cook them for a long time.

Buy some meat first, more lean meat (according to Luji's own preference), wash it, then you can chop it with a knife or a machine to crush it, and then knead it into meatballs by hand, and some machines can make meatballs directly. You can pour some rice wine into the meat. If you're going to make salted meatballs, marinate them with some salt and other seasonings.

Ingredients: 400 grams of pork belly, ginger, garlic, green onion, salt, monosodium glutamate, white pepper, sugar, light soy sauce, braised soy sauce, oyster sauce, tomato paste, starch, vinegar.

The practice of the pork meatball method.

1. Chop the ginger, garlic and green onion and set aside.

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1. Wash and cut the pork belly into minced pieces, enlarge the bowl, minced ginger, minced garlic, a little green onion leaves, monosodium glutamate, white pepper, a little sugar, 2 soup pools of light soy sauce, 1 soup pool of oyster sauce, 1 soup pool of starch 1-2 and mix evenly for later use.

2. The meat filling is adjusted and frozen for an hour, mainly to make meatballs after freezing.

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1. Take out the minced meat to make meatballs after freezing, dig a soup pool with a soup pool, put it in the palm of your hand to protect the solid, and put it on the plate first.

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1. Now prepare an egg, beat the egg into liquid, put the meatballs in the egg wash and roll it around.

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1. After the egg mixture is rolled, put the meatballs in the starch and stick evenly for later use.

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1. Glue the sweet potato powder and put it on a plate for later use.

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1. Put oil in a pot 7 to heat and fry the meatballs.

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1. Fry it for the first time.

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1. The second re-frying, fried well.

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1. Put oil in the pot, minced ginger, minced garlic, minced green onion, stir-fry until fragrant, add a little water, then vinegar 2 soup pools, sugar 1 soup pool, light soy sauce 1 soup pool, braised soy sauce a little, adjust evenly, pour down the water starch and adjust evenly, and adjust the tomato sauce 2 soup pools. (Don't make the starch water too thick.) )

2. Boil the meatballs under the soup boil, put MSG, wait for the soup to boil and collect the juice, taste the taste, and put it on a plate.

3. Don't cook the meatballs in the pot for too long, they won't be crispy if they are too long, and you must master the time.

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1. Before starting the pot, sprinkle the minced garlic and mix evenly, cook and put on a plate, and sprinkle green onions and white on the surface to decorate it to look better.

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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.