How to make pork balls, how to make pork balls and steps

Pork is the most common food on the table, you can see it almost every day, if you can't eat it in the usual way, you can also make pork balls, Q elastic smooth taste, give you a different experience, and there are many ways to eat pork balls, fried, stir-fried, boiled, hot pot can do anything, each way of eating is endless.

Pork balls are also sold in the market, but many people are not at ease with the pork balls they buy, but the heart hygiene is not up to par or excessive use of additives, in fact, it is not difficult to make pork balls, if you are not at ease with the meatballs on the market, you can make them at home, and share the production methods and details of pork balls.

The pork balls must be fresh, not frozen meat, pork after low temperature and quick freezing, the meat fiber will be destroyed, the pork balls made of frozen meat taste very chai, many people like to use pure lean meat to make pork balls, in fact, seven points of lean and three points of fat pork is better.

After choosing the meat, it is to beat the meat, the traditional method of pork balls is hand-beaten, but it is a waste of time and physical strength, it is much more convenient to use the machine, the pork is cut into pieces and poured into the meat grinder to crush, if you use the machine to beat, you must break the meat, beat it several times, add salt, sugar, chicken essence after the meat slurry is beaten, and stir it by hand, you will find that the more you stir the resistance, this is because of the glue of the meat pulp.

After the pulp is gelatinized, use the tiger's mouth and fingers to squeeze the pork balls, squeeze it for a while to make the meatballs smoother, prepare a pot of water to boil, turn off the fire, squeeze the pork balls into a circle and then use a spoon to cut down the pot, squeeze the pot while squeezing, after all the meatballs are in the pot, heat the water on high heat, but don't boil, heat and turn low heat and cook for five minutes to turn off the heat, and then take out the meatballs and put them in cold water, and wait for the meatballs to cool and drain.

After the pork balls are done, you can eat them, you can also freeze them and take them as you go, don't pour the soup over the meatballs, that's a good thing, boil the soup, skim off the foam, you can cook the meatball soup, you can also put noodles under the noodles, it's so delicious that it can't be eaten.

300g lean pork, 100g fatty pork, 20g of white flour, 20g of corn flour, 80g of water, 10g of minced green onion, 5g of salt, 8g of chicken powder, 8g of sugar, 5g of pepper, 10 sesame oil

Method. 1.Puree the lean pork and the fatty pork separately for later use.

2.Taibai flour, corn flour, water and seasoning A are mixed together to form a slurry water for later use.

3.Beat and stir method 1After the pork lean meat puree is viscous, add the slurry water of 1 2 in method 2, stir until the water is completely absorbed, and then add the slurry water of another 1 2 to continue stirring, until the water is completely absorbed and sticky, add method 1

Stir together the pureed pork, chopped green onion and sesame oil of seasoning B, and refrigerate for about 2 hours until the water is completely absorbed.

4.When the pot is boiled, take out the pork puree refrigerated in Method 3, squeeze it into a ball by hand and put it in the pot to boil, and cook until the pork balls are completely floating on the water.

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.

Pork meatballs. Pork meatballs (17 photos).

Spare. 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.

Hakka pork balls don't need to be bought outside, the method and recipe are very simple, learn to eat them at home every day. mp4

After grinding the pork in a meat grinder, put some shredded radish, starch and other seasonings in it, stir evenly and fry it in the pan.

Preparation and ingredients of pork balls:Ingredients: 250 grams of pork tenderloin, 5 grams of sugar, 5 grams of salt, 10 grams of tapioca starch, 80 grams of ice water.

Excipients: a little garlic crisp.

Steps: 1. Puree the tenderloin with a wall breaker.

2. Add the remaining dry ingredients.

3. Add ice water.

4. Use chopsticks to quickly stir until the pork is strong, if you don't feel enough, you can put it in the refrigeration for three hours and then take it out.

5. Turn on medium-low heat in a pot and squeeze warm water into the raw pills.

6. After the meatballs float, take them out and put them in ice water, which can make the meatballs more Q-bomb.

7. Done. <>

【Homemade meatballs】

Ingredients: 500 grams of pork hind leg meat (you need to bring some fatty 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 alkali 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 into cold water with a spoon.

Step 9: Cook until the meatballs float and 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!

Ingredients: 400 grams of pork belly, ginger, garlic, green onion, salt, monosodium glutamate, white pepper, sugar, light soy sauce, braised soy sauce, oyster sauce, tomato paste, starch, vinegar.

The practice of the pork meatball method.

1. Chop the ginger, garlic and green onion and set aside.

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1. Wash and cut the pork belly into minced pieces, enlarge the bowl, minced ginger, minced garlic, a little green onion leaves, monosodium glutamate, white pepper, a little sugar, 2 soup pools of light soy sauce, 1 soup pool of oyster sauce, 1 soup pool of starch 1-2 and mix evenly for later use.

2. The meat filling is adjusted and frozen for an hour, mainly to make meatballs after freezing.

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1. Take out the minced meat to make meatballs after freezing, dig a soup pool with a soup pool, put it in the palm of your hand to protect the solid, and put it on the plate first.

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1. Now prepare an egg, beat the egg into liquid, put the meatballs in the egg wash and roll it around.

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1. After the egg mixture is rolled, put the meatballs in the starch and stick evenly for later use.

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1. Glue the sweet potato powder and put it on a plate for later use.

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1. Put oil in a pot 7 to heat and fry the meatballs.

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1. Fry it for the first time.

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1. The second re-frying, fried well.

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1. Put oil in the pot, minced ginger, minced garlic, minced green onion, stir-fry until fragrant, add a little water, then vinegar 2 soup pools, sugar 1 soup pool, light soy sauce 1 soup pool, braised soy sauce a little, adjust evenly, pour down the water starch and adjust evenly, and adjust the tomato sauce 2 soup pools. (Don't make the starch water too thick.) )

2. Boil the meatballs under the soup boil, put MSG, wait for the soup to boil and collect the juice, taste the taste, and put it on a plate.

3. Don't cook the meatballs in the pot for too long, they won't be crispy if they are too long, and you must master the time.

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1. Before starting the pot, sprinkle the minced garlic and mix evenly, cook and put on a plate, and sprinkle green onions and white on the surface to decorate it to look better.

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First of all, if you want to do a good job of meatballs, choosing meat is the key;

Ingredients: 500 grams of pork belly, add an appropriate amount of water, stir well with seasonings: green onions, ginger, sugar, cooking wine, dark soy vinegar, five-spice powder, refined salt, chicken essence and other discretionary ingredients: 100 grams of eggs.

Key points of operation: cut the green onion and ginger into very fine pieces, stir the above ingredients well, stir until the viscosity is moderate, squeeze the hand into a ball, squeeze the adjusted filling into a round pill with a diameter of 25 mm, fry it in 8 into hot oil and float up, and fish it into another pot filled with water, after all are fried, according to the taste of the ball, add the seasoning to find the mouth in the soup pot for secondary seasoning, **, boil and boil for 10 minutes to stop the fire. Store with soup.

Meatballs are quick-frozen, and of course they will become moldy when exposed to air! Add some soybean flour to the meatballs to make the meatballs smooth: 1. Grind the lean pork and fatty pork into a puree for later use. 2. Mix too white flour, corn flour, water and seasoning A together to form a slurry water for later use.

3. After beating the lean pork puree of the stirring method until it is sticky, add the slurry water of 1 2 in the method 2, stir until the water is completely absorbed, and then add the slurry water of the other 1 2 and continue to stir until the water is completely absorbed and viscous, add the fat pork puree, minced green onion and sesame oil of seasoning B and stir evenly, put it in the refrigerator for about 2 hours, and wait for the water to be completely absorbed. 4. When the pot is boiled, take out the refrigerated pork puree in Method 3, squeeze it into a ball by hand and put it in the pot to boil, and cook until the pork balls are completely floating on the water. These are two different ways to make them look similar, but they have a difference in taste and tenderness.

In fact, boiling is more nutritious, the meat is ground into a puree with a meat grinder, and you can chop it with a knife without a meat grinder, and then add salt, monosodium glutamate, minced ginger, pepper powder, cooking wine, starch, and add some sesame oil to make the cooked meat more fragrant and tighter, stir well, pinch it into a ball by hand, if you don't pinch it, dig a spoonful with a medium spoon, rub it into a ball by hand, and cook it over medium heat for 15 minutes. I did it when I was at home and it tasted ok. Hope my answer is helpful to you, thanks!

I'm talking about Cantonese. Preparation: 1000 grams of pork hind leg meat, 2 garlic, 100 grams of white meat, monosodium glutamate, salt.

1 Put the meat into the meat purifier to stir the meat, then put it in the mud machine and stir for 30 minutes to completely turn the meat into a meat puree (add salt when it is almost ready to make the meat puree more gelatinous and ready for use). 2Chop the garlic into garlic rice, fry it in an oil pan until golden brown, and remove it for later use. Chop the white meat into small cubes for later use (put the white meat to make it smooth).

3. Add the fried garlic, white meat, and monosodium glutamate to the mashed meat, and then mix well to squeeze the meatballs, and put the squeezed meatballs into the crab water (about 80 degrees, if you want to put the raw meatballs in, they will change color, don't open them.) If the water is boiled, the meatballs will have bubbles, and they will feel old when they are eaten) and the meatballs will be cooked when they soak to the surface. 4. When cooked, it can be used as a table tennis ball, which is Guangdong (Chaozhou) meatballs.

Now people have said that the price of pork can not afford to eat, and now the price of pork is indeed more powerful, but the nutrition of pork is well known to us, pork contains protein and fat, vitamin B and other nutrients, which can supplement physical strength and increase nutrition. At the current price of meat, pork is still cheaper than other meats, so we still need meat to supplement nutrition in our daily life.

After the weather is getting colder and colder, everyone wants to eat something hot, warm the body, but also can replenish calories, today we will use pork to make a delicious meatball soup, warm the body and mind and replenish nutrition, is a delicious soup necessary in our daily life, let's take a look at the specific method.

[Meatball Soup] - delicious and fragrant, warm body and mind, nutritious and delicious, simple and homely.

Main ingredients]: 1 piece of pork belly, egg, starch, [seasoning]: salt, pepper, cooking wine, light soy sauce, oyster sauce, sesame oil.

——Specific production steps]——

1. Handle pork: clean the pork, then cut the pork into slices, then cut into shreds, and finally chop into minced meat, try not to use a meat grinder, the meatballs made by the meat grinder taste better than the minced ones, and the minced meat is put into a bowl.

2. Handle the ingredients: brush the board first, then cut some chopped green onions, put them in the minced meat, pat the ginger and chop it into minced pieces, put it in a bowl, and clean some green vegetables for later use.

3. Marinate the meat filling: put half a spoon of salt and an appropriate amount of pepper in a bowl, then pour in two spoons of cooking wine, two spoons of light soy sauce, a spoonful of oyster sauce to taste, then pour some sesame oil, stir well with chopsticks, stir in one direction, beat an egg into the meat filling, add an appropriate amount of dry starch, stir in one direction for about a minute, can be squeezed into a round ball, and then beat hard, so that the balls are not easy to disperse.

4. Boiled meatballs: Pour water into the pot, put a few ginger slices, boil over high heat, turn to low heat after the water boils and start to lower the meatballs, squeeze the meat filling into evenly sized balls with your index finger and thumb, put them into the pot with a spoon, do not stir them first, and then stir them after the balls float, so that the balls do not disperse.

5. Cook the meatballs: After the meatballs float, turn to medium heat and continue to cook for about 5 minutes, then put some greens, put a small amount of salt, half a spoon of thirteen spices, then pour some balsamic vinegar, pour in sesame oil, stir evenly to taste, and you can get out of the pot.

The fragrant and tender, all-in-one meatball soup is ready, which is very suitable for the elderly and children, and finally sprinkled with chopped green onions.

Pork Meatball Preparation:

Ingredients: 500 grams of sandwich pork, 200 grams of lotus root, 6 shiitake mushrooms, 500 grams of oil, appropriate amount of salt, a little ginger, a little garlic, 1 small section of green onion, 5 grams of light soy sauce, 1 egg, appropriate amount of starch.

Method:1Wash the pork and set aside;

2.Wash the garnishes and set aside;

3.Chop the pork stuffing, puree the ginger and garlic, chop the green onion, add an egg, light soy sauce, and stir well;

4.Wipe the lotus root with a kitchen scraper, chop the mushrooms;

5.Pour the minced mushrooms and lotus root paste into the well-mixed meat filling, add salt and starch, the starch is more than usual, otherwise it is easy to scatter, stir in one direction;

6.Change to a large basin and stir, and set aside the stirred meat filling;

7.Pour oil into the oil pan, more croquettes, and use the fried oil to stir-fry more fragrant;

8.At this time, you can rub the balls, and if you eat them directly, rub them into small pieces;

9.The oil is boiled until it is eighty percent hot, and then dispersed along the edge of the pot and put into the balls;

10.Fry until the meatballs are all golden brown, and eat them directly and the fire head is slightly older;

11.Remove the fried meatballs and drain the oil.