How many minutes to cook meatballs and how long to cook

Ordinary meatballs are boiled until the meatballs float up.

Cook for about 6 minutes after boiling. 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.

Steps: 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.

The meatballs are cooked for a different time depending on the size and the amount of fire

1. If it is similar to the size of rice balls, after boiling, it needs to be boiled on high heat for about 10-15 minutes.

2. If it is a meatball similar to Sixi meatballs and braised lion's head, you need to cook it on high heat for about 25-30 minutes after boiling.

3. If it is like a beef ball like a hotel, the fire is strong enough for 11 minutes, and the taste is not good when it is cooked.

4. If it is a frozen meatball, boil the pot under water, use a word spatula, to the edge of the pot to the bottom of the pot, slowly shovel through it, so that the entire frozen meatballs in the pot do not stick to the bottom of the pot after the activity, and then wait for the water to boil, until the meatballs float on the water, because it is a frozen meatball, use warm fire to boil, boil evenly for 5 minutes, until the frozen meatballs are too red, and the meat is cooked. Cook quickly on high heat, it is easy to boil the frozen meatballs into a round shape, and the time is shortened to cook the outside and raw inside. If you boil freshly wrapped and freshly made meatballs, you can cook them for a shorter time.

Criteria for judging:

Stick the chopsticks into the balls and see if the filling is ripe.

1. Generally, it takes 10-15 minutes to help meatballs. The time of meatballs varies according to the size of the head and the amount of firepower.

2. If it is a meatball the size of a glutinous rice ball, it needs to be boiled on high heat for about 15 minutes after boiling;

3. If it is a meatball similar to a lion's head, it needs to be boiled and boiled for about 25-30 minutes on high heat;

4. If it is a small meatball or beef ball, cook for about 10 minutes.

The requirements for making meatballs are very high, and it is necessary to use the clamp meat, that is, the position where the front legs of the pig meet the body of the pig. After selecting the meat, it is handmade according to the ratio of about 3:1 of fat and thin.

Chop. In the whole 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.

After chopping, add a small amount of salt and a small amount of light soy sauce (to enhance the flavor, it is better and looks more appetizing). Beat a raw egg.

Add the chives and ginger foam (the shallots and ginger foam must be fine), and a little peppercorn powder (this is very important). Mix vigorously so that it is evenly mixed.

Pinch the meatballs. Wash your hands (or bring environmental hygiene gloves, but the gloves may not be very layered), mix the dumpling filling again, and then make a dumpling filling the size of an egg with your right hand, clenched your fist, and ring finger.

The lower you go, the tighter you clench, and the more you go, the more round meatballs appear. The meatballs are cooked for a different time depending on the size and the amount of fireSimilar to the size of rice balls, after boiling, you need to cook on high heat for about 10-15 minutes.

Similar to Sixi balls, braised lion's head.

The meatballs need to be boiled and boiled over high heat for about 25-30 minutes. If it is beef balls from a restaurant, it will take about 10 minutes to heat it.

Make your own pork meatballs, boil the water, and put it in the pot, about 5 minutes. Because pork meatballs are cooked easily with eggs and starch added.

Boiling meatballs is not suitable for high heat, and medium heat is fine. Put the pork meatballs first. Add the vegetables again. When the vegetables and meatballs are about the same time cooked. 、.

Pork meatballs depend on how big you make! Meatballs that can be made into one or two can also be made into three or two meatballs, and even larger meatballs can be made into larger meatballs, they are different in size, and the cooking time is definitely not the same.

The meatballs you make will be cooked in seven or eight minutes, and if there is a lot of soup, the meatballs will float when cooked.

The meatballs you make are large, you need to simmer them for a while over low heat to better absorb the flavor, at least cook for more than 20 minutes, and finally stew for about 30 minutes, the taste will be better.

If you want to cook the pork balls you make yourself, you should cook them for at least ten minutes, so that you can cook the pork balls.

Make your own pork meatballs Put them in the pot I see the meatballs floating on top of the soup in the pot The meatballs are ripe Calculate the time The meatballs go down into the pot and boil The pot can be out of the pot after about 3 minutes.

If you boil it, it will float in about 12 minutes and it will be cooked. After frying in depth, it will float in about 5 minutes and be cooked!

Pork meatballs boil in water and cook for five to ten minutes.

When the meatballs float on the water, they are cooked.

Generally, the meatballs that have just been made are filled at room temperature and are easy to cook, so they can be boiled in a pot for about 5-8 minutes. If it is a frozen meatball, you need to thaw it for a while before cooking, and you can cook it for about 12 minutes.

There are many types of meatballs, including pork meatballs, shrimp balls, fish balls, beef balls, crab meatballs, etc., each kind of meatballs has different ingredients and different tastes, and the natural cooking time is also different.

If the meatballs are just taken out of the freezer, you need to thaw them first, and then put the meatballs in boiling water, about 12 minutes or so, if you can't judge whether they are cooked or not, you can first insert chopsticks into the meat filling to see, the meat is not cooked, if the meat filling is not discolored, you need to cook for a while, until the meatballs start to float in the water, and you can eat.

Precautions for boiling meatballs

When eating meatballs cooked in hot pot, most people think that the meatballs float and should be ready to eat. But in fact, the meatballs are not eaten when they float, and if they float in the soup, it does not mean that they are cooked and ready to eat. When the meatballs are boiled in boiling water, the core temperature is basically only about 45 degrees.

Meatballs at 45 degrees are definitely undercooked.

The correct way should be to let the meatballs continue to cook in the tumbling pot for about five minutes after the meatballs float, generally it takes two minutes to cook the meatballs until they float, plus the next five minutes for a total of seven minutes, so that the boiled meatballs, the core temperature can basically reach more than 70 degrees, and it can be considered cooked at this time.

There are several types of meatballs that we usually eat, including fish balls, meatballs, and vegetable balls, etc., and the vegetables are generally radish balls, which are fried. And meatballs are better to choose the way to boil, but how long should meatballs be boiled? The time to cook meatballs is generally five to ten minutes after the water boils, of course, it depends on what ingredients are used in the meatballs, if there is a lot of meat, you have to cook for a while, but when the meatballs change color and all float to the water, it means that they are cooked.

1. How long to cook meatballs.

Generally, the water is boiled for 5 minutes (or, when the meatballs are cooked, they will change color and will all float to the surface).

Meatballs, which are meatballs, are usually made by steaming and cooking with a thin skin wrapped in meat filling, and wrapped in a thin skin to better lock in the nutrition and deliciousness of the meat, making the meat more tender and delicious.

2. The practice of beef meatballs.

Beef balls are made of fresh beef leg wrapped meat as ingredients, cut into pieces after removing the tendons, put them on a large cutting board, use two special square hammer knives (weight of about 3 kg), keep up and down to force the beef leg meat mallet into a meat pulp, add a small amount of snow powder (edible alkali), refined salt, high-quality fish sauce and monosodium glutamate, continue to mallet for another 15 minutes, and then use a large bowl (large pot) to serve, add square fish powder, white meat particles and monosodium glutamate, mix well, stir vigorously with your hands, until the meat slurry sticks to the hand and does not fall.

Then twist the pulp with your hands, clench your fist and control the squeezing out of the pellets from your thumb and index finger in a ring.

3. The practice of pork meatballs.

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. After selecting the meat, it is minced by hand according to the ratio of about 3:1 of fat and lean. 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.

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. 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.