How to make lean meatballs How to make lean meatballs delicious

1. Put the lean meat in a meat grinder and grind it, the kind that should be very fine and fine.

2. Then put the ground meat into a bowl, add starch and a little water and stir, then add an appropriate amount of salt, chicken essence, pepper to taste (you can add your favorite seasoning according to personal taste). Finally, the most important thing is to remember to add baking powder, which is the key to whether the lean meatballs can be Q! Stir well and let sit for a while.

3. After the minced meat is adjusted, you can add seaweed, chicken essence, coriander, sesame oil, vinegar, shrimp skin, and minced mustard to another bowl as the base.

4. Then cook the soup, add the prepared minced meat to boiling water and cook, and the last bowl of smooth and safe lean meatballs is completed!

2. Tips.

Remember to put an appropriate amount of water when mixing meat and starch! Otherwise, it can't be stirred, and it has to be stirred more in one direction, so that it will Q, as for many people who say to add more starch, I think this can be put according to personal taste! I still prefer my own proportions!

Some people say that it is not exactly the same as the one bought outside, but I just want to say that of course it is different, because I don't add tender meat powder, high elastic protein, pork semen, edible alkali, etc. Those who mind should be cautious).

3. Materials. 1) 500g pork tenderloin, 50g black fungus, 1 bamboo shoot, 1 carrot, green onion, ginger, garlic, pickled pepper, 45ml oil;

2) Marinade gravy: cooking wine 15ml, soy sauce 15ml, starch 5ml, water 15ml;

3) Fish sauce: 15ml of soy sauce, 20ml of vinegar, 20g of sugar, 10ml of starch, 20ml of water.

Ingredients: ground beef, sesame oil, vinegar, pepper, minced ginger, minced green onion, minced cucumber, a little coriander.

Method:1Beat an egg in the ground beef, add the wet starch and stir vigorously; When stirring the meat, be sure to add water while stirring, so that the meat is more solidified and has a bite to eat.

2.Put a small half pot of water in the pot, bring to a boil, reduce the heat to low, and pour the round meatballs into the water. The floating powder should be skimmed as you like during the cooking process to ensure that the soup is fresh and delicious.

3.Turn on high heat, cook for about 3 minutes, add a little salt, and turn off the heat.

4.Put minced ginger, vinegar, and sesame oil in the pot in advance, and serve the soup out of the pot. Agree.

Summary. Hello dear, happy to answer your <>

The key to making delicious lean meatballs is to use fresh, lean meat, such as pork or chicken. First, chop the lean meat into minced meat and add the right amount of seasonings, such as salt, light soy sauce, starch, green onion, ginger and garlic, etc. to marinate. Then, stir the marinated minced meat well by hand until it is sticky.

Finally, knead the minced meat into a ball with your hands and cook it in hot water. For added texture, add an appropriate amount of shrimp or diced shiitake mushrooms. In addition, lean meatballs can also be used in stews, barbecues, or stir-fries to increase the variety of consumption.

How to make lean meatballs delicious.

You are happy to answer your <>

The key to making delicious lean meatballs is to use fresh, lean meat, such as pork or chicken. First, chop the lean meat into minced meat and add the right amount of seasonings, such as salt, light soy sauce, starch, green onion, ginger and garlic, etc. to marinate. Then, stir the marinated minced meat by hand until it is sticky.

Finally, knead the minced meat into a ball with your hands and cook it in hot water. For added texture, add an appropriate amount of shrimp or diced shiitake mushrooms. In addition, lean meatballs can also be used in stews, barbecues, or stir-fries to increase the variety of consumption.

Dear, the following are related extensions, I hope it will be helpful to you <><

To make delicious lean meatballs, you can also follow these steps:1Prepare the ingredients:

Lean meat, minced green onions, ginger and garlic, cooking wine, light soy sauce, salt, pepper, starch, eggs, oyster sauce, etc. 2.Cut the lean meat into minced meat, add green onion, ginger and garlic, cooking wine, light soy sauce, salt, pepper and other seasonings, stir well, and marinate for 20 minutes.

3.Add an appropriate amount of starch and eggs to the marinated minced meat, and stir well to form meat gelatin. 4.

Scoop out an appropriate amount of meat glue with your hands or a spoon, rub it into a ball-like shape with your hands, and gently pat it firmly. 5.Add an appropriate amount of oil to the pan, heat the meatballs in the pan and fry until golden brown.

6.Finally, add a little oyster sauce and stir-fry evenly, and you can eat it with chili sauce or dipping sauce. Extensions:

In addition to frying, you can also try different cooking methods such as roasting, grilling, steaming, etc., to increase the variety of tastes. In addition, you can add or Changjian some toppings to the meatballs, such as shiitake mushrooms, fresh shrimp, tender tofu, etc., to increase the richness of the flavor. In addition, you can also pair lean meatballs with Xunma vegetables, noodles, etc., to create more delicious combinations.

How to make lean meatballs::Ingredients: 250g of pure lean meat, 162g of sweet potato powder, 3g of baking powder, 150ml of water, 3g of cooking wine, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of five-spice powder.

Steps: 1. Select the front leg meat, wash it and cut it into shreds.

2. Put the shredded meat in a stirring rod or grinding bowl and beat it into minced meat.

3. Take out the minced meat and add wine, starch, baking powder, baking soda, five-spice powder, and water in turn and stir together to make it even.

4. Put it on a plate, flatten it, and put it in the pot with a spoon for a while.

5. Turn on high heat and cook, and when the meatballs float up, they will be cooked.

6. Remove from the pot with a strainer.

7. Put the seasoning you need in the bowl and add the meatballs.

Ingredients: lean meat, potato starch (or sweet potato starch), water, high elastin, pork powder, rice wine, sweet baking powder, monosodium glutamate, sugar, refined salt, chicken essence, tender meat powder, edible alkali.

Condiments: green onion, ginger, celery, coriander, seaweed, shrimp skin, mustard, Wang Shouyi thirteen spices, vinegar, refined salt, sesame oil, pepper.

1. Take half a catty of lean meat (250 grams) as an example to explain the ratio of each material in detail:

Fresh pork hind leg lean meat: half a catty, that is, 250 grams of high elastine, 5 grams of refined salt, 9 grams of fine monosodium glutamate, 10 grams of potato starch, 175 grams of water, 150 grams.

6 grams of sweet baking powder, 5 grams of white sugar, 5 grams of tender meat powder, 1 gram of edible alkali, 1 gram of pork powder, 3 grams of yellow cooking wine, 5 grams of chicken essence, a little minced green onion and ginger.

2. Take half a catty of lean meat (250 grams) as an example to explain the production steps

Step 1: Go to the vegetable market to buy half a catty of lean meat (250 grams), to be all lean meat, not fat, it is best to have lean meat and loin on the legs, the lean meatballs will be loose and tough, the taste is particularly good, put the meat and green onion and ginger into a blender and stir into a meat puree.

Step 2: Put the lean meat in a basin, add 5 grams of high elastin, 5 grams of tender meat powder, 1 gram of pork powder, 3 grams of rice wine, 10 grams of monosodium glutamate (to fine monosodium glutamate), 5 grams of chicken essence, 1 gram of edible alkali, add it to the meat and rub it vigorously for 10 minutes, to knead it with the palm of your hand until the meat is elastic;

Step 3: Weigh 175 grams of potato starch and pour it into the meat and mix it together and knead it evenly, 6-7 grams of baking powder, 5 grams of sugar, 9 grams of salt, put the ingredients in 150 grams of water and stir evenly until melted, and then pour the starch and the meat together and knead them (water should be added in 2 times) until the starch is completely mixed with the meat evenly, then it looks like only the meat color, which is completed;

Step 4: Prepare the condiments, put the green onion, celery, seaweed, shrimp skin, mustard, Wang Shouyi thirteen spices, and refined salt into a clean empty bowl;

Step 5: Boil the water, the water must be boiled, so that the meatball soup will be very clear, otherwise the meatball soup will be turbid. Spread the meat into small strips of boiling water with a razor blade or other tool, cover for 1 minute, and you can see that all the meatballs in the water are floating.

At this time, scoop some meatball soup with a spoon and put it in the prepared condiment bowl to scald the condiment, then scoop up the lean meatballs and put them in the bowl, then add pepper, vinegar, coriander, sesame oil, stir with a small spoon, and the delicious lean meatballs are finished.

Pay attention to details: It is best to make lean meatballs as soon as you buy them at that time to prevent the smell from being high in weather.

1. We can choose "front leg meat" when choosing meat, because the meat quality of front leg meat is relatively tender. The proportion of meat needs to be made according to the fat 4 and lean 6, which will have the effect of fat but not greasy, thin but not firewood.

2. If you want the meatballs to taste better and not greasy, you can add some "water chestnuts" or "pears" to the meatballs, which can not only increase the taste of the meatballs, but also reduce the greasy taste of the meatballs.

3. If you have a meat grinder at home, you can put it in the meat grinder and stir it to save time and trouble. If you really don't have one, use a knife to cut slowly. Puree the meat, then add the horseshoe and add an egg to stir together. Eggs can act as fluffy.

4. To season, you only need to add salt, a little pepper, and a little light soy sauce. It is mainly colored with light soy sauce and flavored with pepper. There is no need to put cooking wine, because the meatballs will change their flavor if they are put in cooking wine.

5. If the meatballs want to be more coagulable, we need to add a little cornstarch (that is, potato starch) to increase the gluten. The cornstarch should not be too much, just an appropriate amount, as long as it is not thin with your hands, it can be squeezed into meatballs. (Generally, 50 grams of cornstarch are put on a pound of meat filling).

6. Fried meatballs only need to be 5 percent hot oil temperature, if the oil temperature is too high, the meatballs will turn black, and if the oil temperature is too low, the meatballs will not form. The temperature of the five layers of hot oil is also very easy to distinguish, we can put in a meatball or ginger slices first, and you can see the small bubbles.

7. The control of the heat is also very important, from the meatballs to the pan, it only needs to be 5 percent of the hot oil temperature, but after the meatballs are completely fried, they are fried over high heat, so that the color of the meatballs is good-looking, and the inside is still tender.

Step 1: Prepare the ingredients, the cornstarch is not enough, and then the sweet potato starch is used. Pork loin has no tendons, and the taste will be looser, so pork loin is chosen. Step 2: Chop the meat into puree with a knife, add 4 eggs, cooking wine, starch, salt, and a little water, and stir in one direction.

Step 3: Stir the lean meatballs until the lean meat looks frothy, and I stir for about 15 minutes before they come out. Step 4: Bring the water to a boil in the pot, scrape the meatballs into the pot, then the meatballs float to the surface of the water and cook for another minute, then you can take them out and put them in a bowl ready for the soup. Step 5: Put soy sauce, salt, monosodium glutamate, and green onion foam in a bowl (if you like it, you can also put seaweed, mustard, celery foam or something, this mainly depends on your own liking) A bowl of healthy and nutritious lean meatballs is good.

Ask about the authentic practices and recipes for lean meatballs.