The most authentic ways to make pork balls How to make pork balls

Ingredients. Ingredients.

Ground pork. 500g

Accessories. Sugar. Amount. Salt.

Amount. Spring onion.

Amount. Allspice.

Amount. Egg.

1 pc. Flour.

Amount. Starch.

Amount. Luncheon meat seasoning.

Amount. Jiang Rong.

Amount. Steps.

1.Add an appropriate amount of water to the pork filling, stir well, and then add five-spice powder.

2.Add a spoonful of minced ginger.

3.Finely chop the green onions, add them to the minced meat and stir.

4.Add a spoonful of salt.

5.Add a tablespoon of sugar.

6.Add an appropriate amount of chicken bouillon.

7.Add an appropriate amount of luncheon meat seasoning, stir in one direction with chopsticks, and pout the meat filling with chopsticks and beat it in a basin.

8.Once all the minced meat is beaten, add an egg and continue to stir.

9.Add an appropriate amount of flour and stir again.

10.Add the cornstarch and continue to stir.

11.Stir the minced meat until it is strong.

12.Add cold water to the pot and squeeze the meatballs out of the tiger's mouth.

13.Put the meatballs in cold water with a spoon and bring the water to a boil over low heat while squeezing it.

14.When all the meatballs are squeezed, turn on the heat again, do not turn it with a spatula, and after the meatballs are cooked, then push with a spoon to prevent it from sticking to the bottom of the pan and skim off the foam.

15.When the meatballs are on the surface, cook for another minute, remove and drain.

Choose the meat. The requirements for meat are particularly high for making meatballs, and it is necessary to choose sandwich meat, that is, the part where the front leg of the pig is connected to the pig's body. If you press lightly with your fingers, if you feel greasy, it is mostly swill feeding, elastic and slightly sticky, the meat is better and fresher.

Good meat quality makes meatballs with a very good taste, and they can be formed without thickening.

After selecting the meat, it is minced by hand according to the ratio of about 3:1 of fat and lean. The meat produced by the mincer is often very old, inelastic, relatively coarse, and not easy to form.

In the process of chopping, an appropriate amount of water can be added according to the age and tenderness of the meat, and it must be less. Middle-aged people generally do not need to chop it very much, but the elderly and children should try to chop it a little bit if they eat it.

After chopping, add a small amount of salt and a few drops of light soy sauce (fresher, better, and more appetizing). Crack an egg, add chopped chives and minced ginger (chopped green onion and ginger must be fine), and a little peppercorn noodles (this is very important). Stir with your hands so that it is well combined.

Pinch the balls. With a good meat filling, a good shape will make the elderly and children in the family more appetizing. Wash your hands (or wear hygienic gloves, but gloves may not be very good), stir the meat filling again, then make a dough of egg-sized meat in your left hand, clench your fist, and clench your index finger further down, so that a round ball will appear.

If you are making vegetable meatball soup, start to put the meatballs when the water starts to bubble, so as to avoid the blisters washing the meatballs away after the water boils. (Meatballs will get old if they are boiled for a long time.) If it is fried, heat the oil for five minutes, you can put the meatballs, roll it twice and start the pot, that is, it is set, the color is also good-looking, and it is very healthy.

Finally, when making sweet and sour meatballs, when braised meatballs, it will be healthier and more delicious when cooked thoroughly.

Pork meatballs.

Pork meatballs: Meatballs made from pork. Traditional Chinese medicine believes that pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, and detoxifying fever, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.

The Chinese name is pork meatballs.

Nutritive value. Tonify kidney qi and detoxify fever.

Ingredients: ground pork, anchovy mushrooms, etc.

Efficacy: Fever, sickness, thirst, and thinness.

1 ingredient breakdown.

2 production methods.

3. Nutritional value.

4. Catalogue of entries.

1 ingredient breakdown.

Pork meatballs. Ground pork, anchovy mushrooms, carrots, green onions, garlic.

2 production methods.

Pork meatballs. 1Add soy sauce, salt, sugar, pepper, wine, and green onion to the ground pork, stir well and stir out the tendons. 2. Cut off the green onions, slice the carrots, and tear the anchovy mushrooms for later use. 3Then knead into small balls.

4Put it in a frying pan and fry it over low heat until cooked. 5. Scoop up and drain the oil. 6Using the remaining oil, stir-fry the garlic and green onions.

7Add carrots and anchovy mushrooms, and then start seasoning, consume oil, salt, and a little sugar. 8Then add water to boil, add the fried meatballs, burn until the flavor is ready to start, put on a plate and serve.

3. Nutritional value.

Traditional Chinese medicine believes that pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, and detoxifying fever, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.

Make the meat puree. Cut the pork into small pieces, place in a food processor, add ice cubes and whip until a fine puree.

Add excipients. Prepare 300 grams of sweet potato starch, 8 grams of salt, 350 grams of water, stir well, divide into two parts and pour into the meat puree, and beat well.

Cook the meatballs. When the water temperature in the pot is 60 degrees, squeeze the meat puree into balls, put them in the pot, turn to low heat and cook, and wait for all the meatballs to float up before they can be out of the pot.

The minced meat you buy at the supermarket needs to be chopped with a knife. Chop it for about ten minutes. Then put it inside.

Green onion and ginger. And also. Put some soy sauce and salt.

And you see you have likes. The ingredients put a little more, then put an egg white. Stir clockwise until your feet do not move.

The meatballs made in this way are delicious and chewy. It's better than buying it outside.

1. Ingredients: 500 grams of pork, 5 grams of ginger, 10 grams of starch, 50 grams of eggs, 2 grams of salt, 10 grams of soy sauce.

2. Cut the meat into small pieces and put it in a blender to stir.

3. After stirring, get the minced meat, remove it and put it in a small bowl.

4. Chop some ginger puree and put it in the minced meat.

5. Add soy sauce and starch, an egg.

6. Stir well. Let stand for 10 minutes. Wait for the salt to fully absorb the flavor.

7. Take a pot and boil an appropriate amount of boiling water, pat a piece of ginger and add it to the boiling water.

8. A simple way to make pork meatballs.

9. Use a spoon to form the marinated minced meat into balls, put it into the boiling water to set the shape, and the pork balls are ready.

<>1. A piece of lean meat, cut into slices, cut into strips, and chop into meat puree. You can also buy minced meat directly to make it. It is best to use fat and lean 3 7 meat, which is more fragrant.

I'm because of **, so I didn't add fat, although I didn't add some fat, but it was delicious.

2. Chop the green onions, continue to put them together with the meat, and then chop them well with a knife. It is to chop the green onion into the meat.

3. Use half a amount of lotus root, cut it into small pieces, and the pieces should not be too big to affect the taste. Cut a few more times, the more crumbled the better.

4. Put the minced pork root into a large container and put in half a piece of tofu.

5. Add 2 tablespoons of green onion and ginger cooking wine, 2 tablespoons of light soy sauce, and 2 tablespoons of oil.

6. Put in 1 tablespoon of salt, bring disposable food gloves, grasp all the ingredients evenly, and crush the tofu by hand.

7. Add about 10 grams of cornstarch. The goal is to make the meatballs firmer and the meat more tender.

8. Continue to mix all the ingredients with your hands. After mixing, we continue to beat the meat with chopsticks in one direction to make the meat firm and thick.

9. Take a part of the meat, use the position of the tiger's mouth of the hand, squeeze out the meatballs, and rub the circle with your hand. Cooked meatballs can be cooked in multiple ways, they can be fried, steamed, boiled, and if you can't finish eating, you can also put them in the refrigerator and freeze them.

10. Share the meatball soup today. Prepare winter melon, achime beans, and meatballs. Slice the winter melon, peel the edamame and remove the beans.

11. Winter melon and edamame, first fry it with Ruzhi oil, then add water, put the meatballs after the water is boiled, and cook for about 6 minutes. The delicious winter melon edamame ball soup is made, and edamame is added, which has the fragrance of beans.

Teach you how to make pork meatballs smooth and tender.

Take the prepared 500 grams of pork, 100 grams of starch, 2 eggs, a little green onion oil and salt, about 500 grams of oil, 50 grams of soy sauce, chop the pork first, put in the eggs, starch, stir well, the oil is burned until ninety percent hot, knead the meat filling into a circle, put it in the oil pan, and fry it until golden brown.

The pork bought in the market (let the vendor break it with a machine), go home and mix it with seasonings, spices, etc. Add eggs or a small amount of starch, knead it by hand into a rice ball that is the size of a rice ball, and it can be fried After it is out of the pot, pour the soup and it's OK.

Take 500 grams of fresh pork belly, 50 grams of starch, 2 eggs (with egg whites), 200 grams of chopped green onions, 50 grams of ginger foam, 50 grams of coriander, salt, Sichuan pepper powder, an appropriate amount of fragrant powder, about 500 grams of oil, 20 grams of soy sauce, 20 grams of cooking wine, and 250 grams of steamed bread residue (very important). 1. Chop the pork first, add chopped green onions, ginger foam and coriander. 2. Add steamed bread residue, starch water, egg white, salt, Sichuan pepper powder, fragrant powder, soy sauce and stir well.

3. Heat the oil until it is hot, knead the meat filling into a circle, put it in the oil pan, and fry it until golden brown. Delicious and delicious, oily but not greasy, yellow on the outside and crispy on the inside, crispy but not graupel.

1 Raw materials: Fresh lean pig (beef, mutton) or minced offal meat or frozen lean meat that meets hygiene standards.

2。Auxiliary materials and formula Based on 1 kg of fresh meat, 300-500 grams of water, 100-150 grams of starch, 5 grams of improver, 10-25 grams of salt, appropriate amount of monosodium glutamate and other seasonings. The amount of starch in the recipe can be adjusted to 500-800 grams, but as the amount of starch increases, the flavor of the finished product decreases accordingly.

3 Pulping (1) Hand pulping. Wash the ingredients first, remove the large tendons, put them in the freezer to freeze them and take them out, lay the meat flat on the vegetable mound, and use a wooden stick or the back of a knife to rhythmically break the row and chop it (note: do not chop with a blade).

To chop thoroughly, so that all the meat into a puree, put the meat puree into a container, first add a little water (ice water is better) and improver (the improver can be replaced by egg protein, but the taste is slightly worse), use bamboo chopsticks to break up the meat puree into a paste and then put in other seasonings and starch, stir vigorously in one direction, so that the meat puree and other accessories are fully dissolved, causing the meat puree to expand about 1 times. (2) Meatball machine pulp. First, remove the tendons and put them in the freezer to freeze (frozen meat can be processed directly).

Take out the meat cubes with a knife and make them smaller, and put ice cubes and water on the cooling bucket of the meatball machine. Put the cut meat into the meat bucket, add the improver and a little water, start the machine and add 20 seconds, then add monosodium glutamate and other seasonings, beat for another 20 seconds, then add starch and beat for another 10-20 seconds to stop, the whole process is about 1 minute.

4 out of the pill prepare a clean basin, hold 40 -50 warm water, hold the meat puree in the left hand (put the meat puree into the freezer to cool to 0 and then the pill taste better), squeeze out the meatballs from the tiger's mouth, catch the spoon with a smooth edge on the right hand, soak it in warm water for 10-15 minutes, and then put it in the pot to cook, the water temperature of the boiling pills is controlled at about 90, the cooked pills are fished into the water to cool down quickly, and the water can be drained to cook or **, or the pulp can be loaded into the mold, steamed and cooked into elastic meat, sliced and cooked.

1. When buying lean pork, you generally buy foreleg meat, cut the meat into small pieces, and remove all the fascia inside. Cut the pork and freeze it in the refrigerator for two hours.

2. Put the pork and ice water together into the wall breaker and beat the meat into a puree. If you don't have a wall breaker at home, chop it into meat puree first, and then add ice water and stir it well in one direction.

3. After adding edible alkali to the beaten meat puree and stirring evenly, stir until it is strong, then add lotus root taro powder and stir well, and finally put a small amount of sugar, salt and garlic and stir well.

4. Pour half a pot of water into the pot and heat it, then grab a handful of meat puree with your left hand, squeeze out the meatballs with the tiger's mouth, and catch the meatballs with a spoon with your right hand and put them into the pot.

5. After all the meatballs are squeezed, boil the meatballs until the meatballs float on the water, indicating that the meatballs are cooked.

6. When boiling the meatballs, prepare a bowl of ice water, and after the meatballs are fished out of the pot, immediately put them into the ice water, so that the taste of the meatballs will be more Q-bomb. After cooling, remove and drain the water, which can be used to cook soup, or hot pot, or braised is particularly delicious. The meatballs made by yourself have no additives, so that the family can eat them more assured.

Hubei makes pork meatballs, generally using high-quality front leg meat, fat and thin, so that the meatballs taste good, not too chai. Also add an appropriate amount of fish, eggs, starch, ginger, pepper, water chestnuts and other seasonings, and then fully stir must be in one direction, stir for about half an hour, squeeze one and put it in the water, and stir it if it can float up! Then squeeze it into the oil pan and fry it, the oil temperature should not be too high, and fry slowly over medium heat.

1.Finely 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.

Hope it helps! Have a great day!