The proportion of ingredients for making pork meatballs, and the proportion of recipes for making po

Ingredients: 260 grams of foreleg meat.

Excipients: 1 gram of salt, 5 grams of light soy sauce, 10 grams of cooking wine, 6 grams of starch, 1 egg white.

Step 1: Wash the pork and chop it into minced meat.

Step 2: Add salt, light soy sauce and cooking wine.

Step 3: Crack in the egg whites of an egg and add the starch.

Step 4: Beat vigorously with chopsticks in one direction and let stand for 20 minutes.

Step 5: Put water in the pot, boil until there are small bubbles, and turn the heat to low. Take a small spoon and make a little bit of puree meat in your hand.

Step 6: Beat it several times.

Step 7: Gently put it in the pot.

Step 8: Make all the meatballs and put them in the pot.

Step 9: Turn on high heat and cook until all the meatballs come to the top.

Step 10: Scoop up the cooked meatballs and cool them.

Step 11: The pork balls are ready.

The recipe ratio for making pork meatballs can be as follows: 500 grams of pork, 30 grams of starch, 20 grams of green onion and ginger, and five-spice powder.

1 gram, 5 grams of salt, 20 grams of soy sauce, pork is best to choose fat and thin, so that the meatballs are more fragrant.

Recipe ratio for making pork meatballs.

In addition, an appropriate amount of cooking wine can also be added.

Oil, pepper.

Chicken essence, Sichuan pepper powder, etc.

The pork can be crushed with a blender, or it can be chopped by hand, although it is a little tired by hand, but the taste is better.

You can add an appropriate amount of starch to make meatballs, and the balls will be more tender and have a better taste.

The preparation of home pork meatballs is as follows:

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. 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.

4. 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.

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.

7. Take an appropriate amount of water from the pot where the meatballs were boiled, pour in a spoonful of oyster sauce and a little salt, put in the meatballs and put the vegetables to cook and serve.

The preparation of pork meatballs is as follows:1. Chop the pork into meat puree, if there is a machine, it is more convenient to use the machine to hit the meat puree.

2. Put the minced meat, ginger and green onion into a bowl, beat in an egg, add an appropriate amount of salt and monosodium glutamate.

Light soy sauce, oyster sauce, mix all the seasonings with the meat foam, finally add the starch and stir again.

3. Chop a little chopped green onion and ginger for later use.

4. After the soup is boiled, cook, put it in a bowl and sprinkle with the prepared green onion. The delicious meatball soup is ready, and if you have cabbage at home, you can put baby cabbage on it according to your personal preference.

Meatballs are a favorite delicacy for everyone, and they are easy to make, but if you want to make delicious meatballs, you still need some skills, and if you want to be delicious, it is nothing more than these points:The choice of meat, the strength of the meat, the ingredients added, and the skill of cooking meatballsThese aspects, as long as these aspects are ready, the result is a pot of delicious meatballs.

Meatballs are divided into many types, the most often eaten are pork, beef, fish, etc., my family will make it every three or five days, and I am also a veteran of making meatballs.

1. The production process of meatballs.

1. Prepare raw materials

Pork belly (best ratio of 3:7), Sichuan pepper, ginger, salt, sugar, eggs, starch, cooking wine, pepper, light soy sauce.

2. The choice of meat

The choice of meatballs is very important, not too fat or too thin, the best ratio is a fat-to-lean ratio of 3:7, if there is too much fat, the meatballs are not easy to form, and they are greasy to eat; If there is too much lean meat, the meatballs will taste too woody, hard and not fragrant, according to my proportions.

3. Meat processing

After buying the meat, clean it and soak it in cold water to soak it in bloody water. Generally, use a meat grinder or chop by hand, but I strongly recommend chopping meat by hand and mincing the meat, because when chopping, the tendons of the meat can not be easily chopped too much, so that the cooked meatballs are more Q elastic tendons, like a meat grinder, directly grind the net into a very broken meat puree, basically there is no tendon at all.

4. Marinating of meat

After the minced meat is minced, it is marinated, and cooking wine, salt, egg white, pepper, light soy sauce, minced ginger, and starch are added to the minced meat in turn, and stirred evenly in one direction to make the meat taste strong. It is important to put less liquid ingredients, otherwise the minced meat will be too thin and easy to fall apart when cooked.

Stir for about 5 minutes, keep stirring in one direction, and then seal it and marinate it to make the minced meat taste so that it can be operated below.

5. Boil the meatballs

After pickling, you can boil the meatballs in the pot, the fire must be small, the water will be boiling without boiling is the best, if the water is too boiling, it is easy to wash the meatballs away, even if it is not scattered, the surface of the meatballs will be washed potholes and it is not good-looking. However, if the water temperature is too low, the cooking speed will be slow and it will not be gluten-free.

Second, production tips.

1. The choice of meat is very important, 7 lean and 3 fat.

2. It is best to chop the meat with a knife, so that it is more elastic and more tendonous.

3. When marinating, egg whites should be added, which can lock in the moisture of the meat and make the boiled meatballs more elastic.

4. When boiling the meatballs at the end, you should master the heat, and the water will be boiling but not boiling in the best state.

First of all, it is 80% meatballs, and then some 20% flour, and the meatballs that come out of this way are very authentic, and the taste is also very tender and delicate, which is very good.

Ingredients used: about 400 grams of pork filling (other meat is also OK), 20 grams of minced green onion and ginger, 1 gram of five-spice powder, 4 grams of refined salt, 100 grams of water, and half a steamed bun.

1. Put the pork filling in a basin, add 4 grams of refined salt, 100 grams of water, and stir the pork filling with chopsticks in a clockwise direction until it is strong. 2. Soak the steamed bread in water, dry it, put it in the stirring meat filling, add five-spice powder, and stir the meat filling evenly with minced green onion and ginger. 3. Add cooking oil to the pot, when the oil temperature is heated to 40%, squeeze the stirred meat filling into balls by hand and put them in the pot for frying, fry until the surface of the meatballs is crispy and golden brown, remove and drain the oil to eat.

Jiangsu's braised lion's head, generally eaten during the Chinese New Year, recipe: three-line meat, green onion and ginger, celery, flour, eggs. Method: Three-line meat ground meat filling, add minced green onions, ginger and celery, pour oil into the meat pan, add meatballs, and boil.

Ingredients: 423g of lean meat filling, 30g of egg white

Excipients: appropriate amount of oil, 4g of salt, 2g of chicken essence, 5ml of cooking wine, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of ginger powder, appropriate amount of black pepper, appropriate amount of green onion, appropriate amount of garlic, 5g starch.

Preparation of pork meatballs.

1. Set aside the minced meat.

2. Add salt, chicken essence, cooking wine, light soy sauce, oyster sauce, ginger powder, freshly ground black pepper and mix well.

3. Put the green onion and garlic into clean water and soak it into green onion and ginger water.

4. Pour the soaked green onion and ginger into the meat filling.

5. The little helper came out, it was an electric whisk, and he used the stirring rod to stir the dough and beat it all the time.

6. Finally, add an egg white.

7. Add two spoonfuls of starch.

8. Whip until you feel strong.

9. Boil a pot of water and keep it unboiled.

10. Be served with a small bowl of cold water.

11. Squeeze out the meatballs with the tiger's mouth.

12. Dip a spoon in cold water and transfer the meatballs into the pot.

13. After the meatballs slowly float in the pot, they are cooked.

14. Done.

The authentic method of meatballs, don't buy them outside, the detailed recipe is easy to learn, and full of elasticity.

Ingredients: 500 grams of minced pork, 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, salt to taste, 1 egg.

Steps. 1. Prepare the required materials.

Steps. 2. Add minced ginger, minced garlic, chopped green onion and egg to the minced meat.

Steps. 3. Add soy sauce, corn starch, salt, sesame oil and pepper.

Steps. 4. Mix it well, and then stir it up.

Steps. 5. Add water to the pot and bring to a boil.

Steps. 6. Squeeze out the meatballs with the tiger's mouth.

Steps. 7. Put all the squeezed out meatballs in the pot, and then turn on high heat and cook for about 6 minutes.

Steps. 8. Remove the boiled meatballs.

Steps. 9. Add an appropriate amount of water, soy sauce, five-spice powder and cooking wine to the pot.

Steps. 10. Add the meatballs after boiling. Steps. Ten.

1. After boiling for a while, add water starch to thicken. Steps. Ten.

2. Finally, sprinkle with chopped green onions and get out of the pot. Steps. Ten.

Third, the meatballs are ready.

Raw materials for pork meatballs: pork, pepper, corn starch, chicken essence, ginger ale, cooking wine. Steps:

Step 1: Minced pork. Step 2: Add cornstarch, pepper, a pinch of salt, chicken essence, ginger water, cooking wine, mix well with minced meat, and put it in a food processor to beat into minced meat. Step 3: Mix the minced meat in a blender.

Step 4: Use an electric egg beater to beat the gluten. Step 5: After boiling water, turn off the heat, squeeze the meatballs from the tiger's mouth into the pot, and simmer over low heat. Step 6: Remove and soak in ice water.

Step 7: Done. Tips: It is still difficult to make very elastic meatballs, and the ones I make are not very elastic, so it is recommended to use less meat at the beginning, such as half a catty, otherwise it will be wasted if it is not good.

This question is up to me, it takes a little time to type, so please be patient.

How can raw rice balls be round?

1.Pork stuffing with eggs, pressed pear, ginger, green onion, cooking wine, light soy sauce, five-spice powder, and a little salt are stirred together in one direction, although the hands of the stirring are particularly sour, but in order to make the meat more elastic.

2.Boil half a pot of water until the water boils, be sure to turn off the fire to the minimum, this is the key (the fire is big, the meatballs will spread out under the pot), now you can use a spoon to make the meat filling into a ball shape, one by one the meatballs in the pot, it has always been the smallest fire, until all the meatballs float up, that means that the meatballs are ripe, then the fire can be turned on to boil the meatball soup in the pot.

3.Put an appropriate amount of meatballs, shredded ginger, minced coriander, salt, sesame oil, and add an appropriate amount of soup to the meatballs, and finish.