How to make meatballs delicious, how to make meatballs delicious

Teach everyone to make this meatball, the method is very simple, if you like it, come and try it.

Ingredients. Ingredients.

500 grams of pork belly, 20 grams of green onions, 20 grams of ginger, 1 egg.

Ingredient. 10 ml of cooking wine, 10 ml of light soy sauce, 5 grams of salt, 5 ml of oil, 3 grams of five-spice powder, 2 grams of chicken essence, 5 grams of starch.

Preparation of meatballs.

1. First of all, we wash the pork belly, chop it and put it in a bowl for later use, and buy ready-made meat filling that is not as delicious as chopping it ourselves.

2. Wash the green onion and ginger, cut it into minced pieces, and put it in a bowl with the minced pork.

3. Add eggs, cooking wine, light soy sauce, oil, five-spice powder, starch, chicken essence and a little salt to the bowl, stir well in the same direction, and marinate for 10 minutes.

4. Boil water in a pot, boil over high heat and put in the meatballs, which can be made with a spoon very simple.

5. After the fire boils again, skim off the foam.

6. After the water boils, turn to medium heat, add salt, pepper and sesame oil, cover and simmer for 10 minutes.

After a few minutes, sprinkle a little coriander out of the pot and put it in a large bowl, so that a tender and delicious pork ball is ready, have you learned?

Tips: 1. Whipping with egg liquid in the meat filling can make the meat filling more viscous, no matter how you cook it, it will not fall apart, and the taste will be smoother. The ratio of minced meat to egg liquid is basically 250 grams of minced meat and half an egg, if there is too much egg liquid, the meat filling will be thin, but it is not easy to form; If there is less egg liquid, it will not help.

2. The meat filling should be 3 points fat and 7 points thin, and the taste will be firewood if it is too thin.

3. Don't boil the water before the balls are put down, otherwise the balls will fall apart as soon as they go in. Wait until all the meatballs are in the pot and set before turning on the high heat.

Big meatballs are fragrant when they do this.

No more frying, steaming is healthier!

Meatball detailed tutorial.

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

Top 10 tips for making a good summary of meatballs.

1. Add the marinated meat to the minced pork, beat clockwise until the gum rises.

2. Peel the white radish, rub it into shreds with a silk grater, put a small amount of salt and marinate for 10 minutes, and then squeeze out the water.

3. Roll the minced meat into balls by hand for later use.

4. Wrap the shredded radish with water squeezed out of the balls for later use.

5. Bring the water to a boil in the steamer and put in the meatballs.

6. Steam over medium heat for 30 minutes and then take out.

7. Finely chopped green onion and red pepper for later use.

8. Pour out the soup of steamed meatballs and set aside.

9. Put a little oil in the pot, fry the minced chili peppers and chopped green onions, pour in the meatball soup, add salt to taste, and boil.

Pour in the water starch to thicken and pour over the steamed meatballs.

1.Wash the white radish, shave it into shreds, add an appropriate amount of salt and marinate for 10 minutes, and squeeze the water dry by hand.

2.Add potato flour, white radish and potato flour in 1:1Stir to combine.

3.Add 2 peanuts to a spoonful of white radish and roll into a ball-shaped shape.

White radish. Excipients: pork belly, carrots, shiitake mushrooms, shallots, corn starch.

Seasoning: pepper, salt, chicken bouillon, sugar.

Method: 1. Peel and cut the white radish into shreds, cut the carrots into shreds, cut the pork belly into dices, cut the mushrooms into dices, and cut the shallots into chopped green onions for later use;

2. Put in the oil on the pot and light the fire, put the diced pork belly, diced mushrooms and green onions into the pot, take them out after the fragrance, put them in a container, and then put in shredded white radish, shredded carrots, pepper, salt, chicken essence and sugar to adjust the taste, mix well to make balls, and steam them on the plate.

1.Stir minced pork with cooking wine, salt, minced ginger and light soy sauce to taste.

2.Wash the radish, cut it into shreds, and put a little salt to marinate for more than 2 hours (radish is a vegetable with a bitter and astringent taste, after cutting, it should be salted with a small amount of salt, and the juice should be filtered before cooking, which can reduce the bitter taste.)

At the same time, the radish has enough water, and some water can come out of the pickle, and the radish balls will be firmer and will not fall apart and collapse. ）

3.Wrap the shredded radish in a cloth and wring out the water, put flour in a large basin, then add minced meat, chopped green onion, shiitake mushrooms, dried shrimp, add salt, pepper, sesame oil, and stir well. (To make this dish, the radish will continue to come out of the water, so the flour should also be put in steps, starting with less and gradually adding it.)

4.Stir the stirred shredded radish meat filling in one direction.

5.Dip your hands in some water and knead the stirred radish batter into round balls.

6.Put the meatballs in a steaming tray and arrange them in order, then pour a little light soy sauce, sprinkle with chopped green onions, and steam for about 15 minutes.

Lamb meatballs; Mutton (400 grams) wash and remove the fascia into a fine puree, add refined salt, monosodium glutamate, green onion and ginger juice, pepper water (appropriate amount), pepper, stir well, stir and add egg whites (4 pieces) and starch (10 grams) twice to stir well into balls. Boil, boil the balls, and wait until the balls are all floated and ripe, put them in a soup bowl, pour sesame oil, and sprinkle the green heads.

crispy fried lamb meatballs; Wash the mutton (200 grams), remove the fascia, chop it into mutton puree, put it in a bowl, add dry starch (10 grams), refined salt, monosodium glutamate, pepper, sesame oil, stir well, and form a ball material. Make small balls and steam them in the drawer. Add 5 grams of dry starch, flour and oil to the egg mixture, and beat evenly into a crispy paste.

Dip the steamed meatballs in a good paste, fry them twice in oil, remove the drained oil and put it on a plate with pepper and salt.

Deep-fried tofu meatballs.

Fried tofu is also called fried tofu puff, croquette is a kind of vegetarian ball, mixed with vermicelli, shredded radish, bean noodles, dough flour, etc., and then fried. When it is sold, it is cooked with fried tofu, boiled in a pot, and condiments such as peppercorns, spices, and cinnamon are added to the pot. When serving, put it in a bowl and add coriander, chili oil, sesame paste, etc.

The production process. 1. Cut the pork into slices, put it in a meat grinder and grind it into a puree, add minced green onion and ginger, a spoonful of starch, a spoonful of oil, a spoonful of light soy sauce, a spoonful of cooking wine, and a spoonful of salt and stir well;

2. After separating the yolks and egg whites of the two eggs, pour the egg whites into the stirred filling and stir clockwise;

3. Add a spoonful of warm water and stir, then add a spoonful of warm water and stir, stirring several times;

4. Squeeze the palm of your hand to the tiger's mouth to form a meatball, squeeze it with your left hand, and dig it up with a spoon with your right hand;

5. Put cold water in the pot, put the meatballs in the pot one by one, and finally the meatballs float on the water, indicating that the meatballs are cooked, you can take them out and put them on a plate, and the meatballs are ready.

Ingredients: 200 grams of fat and lean pork, auxiliary materials: 20 grams of water fungus, 50 grams of cucumber, 75 grams of tomatoes, seasoning: 10 grams of sesame oil, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onions, 5 grams of ginger, 5 grams of pea starch.

Method. 1. Wash and chop the pork, add water starch, refined salt, minced green onion, minced ginger and a little water and stir vigorously;

2. Wash the cucumbers and tomatoes separately and cut them into small slices;

3. Put the soup pot on the fire, put 1000 grams of water, pour in the meatballs, wait for the meatballs to float, add cucumber slices, fungus, tomato slices, refined salt, monosodium glutamate, and minced green onions to boil;

4. Put it in a soup bowl and pour sesame oil on it.

Tips. Food Restraint:

Fungus (water hair): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion, so the two should not be eaten together.

People with hemorrhoids should not eat fungus and pheasant together, pheasant is slightly poisonous, and eating the two together is easy to induce hemorrhoids bleeding.

The fungus should not be eaten with wild ducks, which are sweet and cool, and easy to indigestion.

Tomatoes: Tomatoes should not be eaten with pomegranates.

Ingredients: 500 grams of minced pork.

Excipients: 2 cloves of garlic, 1 piece of ginger jujube, 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.

Steps: 1. Prepare the required materials.

2. Add ginger foam, garlic foam, chopped green onion and eggs 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. Attack the potatoes.

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.

Homemade meatballs] Ingredients: 500 grams of pork hind leg meat (you need to bring some fat meat to be delicious), 100 grams of lotus root taro flour or tapioca flour, 100 grams of ice water, an egg, 8 grams of edible alkali, 8 grams of salt, 8 grams of monosodium glutamate, 8 grams of sugar.

Production method: Step 1: Wash the pork and cut it into small pieces, and if you make meatballs, it must be fat and thin to be delicious.

Step 2: Put the pork into the Mibo Multifunction Cooker.

Step 3: Add 100g of ice water or ice cubes.

Step 4: Turn on the meatball mode and break the pork in just 20 seconds.

Step 5: At the end of the crushing procedure, pour in lotus root taro powder, eggs, salt, monosodium glutamate, edible Shuzi Xunji, and sugar.

Step 7: When the program is finished, stir the meat puree very finely, and pour the meat puree into the plate.

Step 8: Squeeze the balls with a spoon and scoop them into the cold water.

Step 9: Cook until the meatballs float and the potatoes are fully cooked, add some pepper, rice vinegar, and coriander to the bowl, and put the meatballs and soup into the bowl.

Step 10: You can start eating, Q bomb is juicy and delicious, much more delicious than buying, and the method is simple, you might as well try it if you like!

If you do more than one time, you can also put it in the refrigerator for refrigeration, which is particularly convenient to eat and take.

1) Put the minced meat, diced meat, shrimp, bamboo shoots, and sea cucumber together, add soy sauce, noodle sauce, cooking wine, salt, monosodium glutamate, green onion, and sesame oil and mix well to make large balls. Egg mixture, flour and paste.

2) Put oil in the pot and heat it for 50 percent, hang the egg powder paste on the meatballs, fry them in the pot hard, and remove them.

3) Put the sunbar meatballs in a container, add soy sauce, soup, salt, green onions, ginger slices, and ingredients to the pot and steam for about 20 minutes, pick out the green onions, ginger slices, and ingredients, decant the original soup into the pot and boil, add water and starch to thicken, and pour it on the meatballs.

The key to production: do not add starch when mixing the meat filling, hang the egg powder paste evenly when croquettes, the fire should not be too strong, and the oil should not be hot.

I will find the meatballs for you, chop the chives and ginger, wash them and prepare them for use. You can also make green onion and ginger water and put it in, I'm afraid of trouble. The practice of not only fragrant but also tender meatballs Step 1 put in two spoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of a little more oil, an appropriate amount of salt, a drop of sugar, a little chicken essence, two spoons of cooking wine, a little white pepper, two egg whites, and then put the chopped ginger in, and then prepare two small bowls of mineral water, and then stir clockwise with diligent hands, stir for a while, and then add a small amount of mineral water to it.

Anyway, I just kept stirring in a clockwise direction. About 10 minutes. As for how much mineral water Chang Yin added to it, it felt that the meat was sticky.

But don't put too much water in it, otherwise the meatballs won't be able to be cooked. Because I have a lot of meat, I put a little more. How to make the meatballs that are not only fragrant but also tender in the Nai Nai Hall Step 2: Finally, add the chives and grasp them well.

Not only fragrant but also tender meatballs Because the light is not good, the renderings do not look good. The method of not only fragrant but also tender meatballs Heat the pot and add rapeseed oil to continue cooking. How to make meatballs that are not only fragrant but also tender When the oil temperature in the pan rises to 80 degrees, you can put the finished meatballs in the pan and fry them until golden brown.

The meatball preparation is as follows:Ingredients: 300 grams of minced pork, 1 egg.

Excipients: 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, slowly dig the meat filling into the shape of balls with a spoon in the pot, wait for all the meatballs to boil until they surface, cook for another 1 2 minutes, and then add a little salt and sesame oil to taste and turn off the heat and remove from the pot.

The delicious and simple meatballs are made as follows:Ingredients: pork, eggs, green onions, salt.

Method: 1. Cut the pork into thin slices with a kitchen knife, and then put it in a blender and crush it.

2. At the same time, wash the baby cabbage, green onions and broccoli and cut them into small pieces.

3. Put the eggs, green onions, and salt into the meat and rice, and stir evenly with chopsticks.

4. Pinch the minced meat into small balls.

5. Boil water, add meatballs to the pot after the water boils, cover the pot and cook for seven or eight minutes.

Tips for making meatballs:

1. The way the meat is handled.

When you have time, you can chop meat at home, and the chop will be stronger than the meat grinder, and the taste will be longer, but few professional chefs do this now.

2. Add an appropriate amount of water.

Fish balls and meatballs need to be added with an appropriate amount of water to make the meatballs more tender and the fried meatballs look better, 500 grams of pork need about 150 grams of water.

3. Give salt. When stirring the meatballs again, we need to give salt, first give salt, will make the meatballs eat stronger, if the stirred meatballs, sticky to the hand, and do not fall, it proves that the salt is in place.