How to make handmade meatballs more delicious, how to make meatballs

The key is to stir in the same direction while grinding the minced meat.

200 grams of ground beef, 1 white radish, 150 grams of fresh shiitake mushrooms.

Appropriate amount of green onion and ginger, appropriate amount of salt, a little oil, and a little coriander.

1. Add minced green onion and ginger, salt and a little oil to the ground beef, mix well and set aside.

2. Peel and wash the white radish and cut it into pieces for later use.

3. Wash the fresh mushrooms and cut them into pieces for later use.

4. Put water in the pot and bring to a boil, add ginger slices and green onions, squeeze the beef filling into small balls and put them in the pot.

5. When the meatballs are slightly shaped, add the radish cubes and mushroom cubes and cook them together.

6. Cook on high heat for about 10 minutes, until all the ingredients are cooked thoroughly, add salt to taste, and sprinkle in the chopped coriander before cooking.

Appropriate amount of salt, appropriate amount of beef balls, appropriate amount of ginger slices, appropriate amount of cooking wine, concentrated chicken juice.

Steps: 2. Peel and wash the white radish and cut it into strips;

3. Scoop up the pot under cold water and set aside;

4. Rinse the beef balls with water;

5. Pour water into the Songchun hail casserole, add beef balls and radishes;

6. Add salt; 7. Cooking wine;

8. Sliced ginger. After that, cover the heat and bring to a boil and turn to medium heat for 20 minutes;

9. After that, add the concentrated chicken juice to taste, turn off the heat 10, put it in a bowl, and sprinkle some chopped green onions.

1. Add minced green onion and ginger, salt and a little oil to the ground beef, mix well and set aside.

2. Peel and wash the white radish and cut it into pieces for later use.

3. Wash the fresh mushrooms and cut them into pieces for later use.

4. Put water in the pot and bring to a boil, add ginger slices and green onions, squeeze the beef filling into small balls and put them in the pot.

5. When the meatballs are slightly shaped, add the radish cubes and mushroom cubes and cook them together.

6. Cook on high heat for about 10 minutes, until all the ingredients are cooked thoroughly, add salt to taste, and sprinkle in the chopped coriander before cooking.

200 grams of ground beef, 1 white radish, 150 grams of fresh shiitake mushrooms, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of salt, a little oil, a little coriander.

1.Add minced green onion and ginger, salt and a little oil to the ground beef, mix well and set aside;

2.Peel and wash the white radish and cut into pieces for later use;

3.Wash the fresh shiitake mushrooms and cut them into cubes for later use;

4.Put water in the pot and bring to a boil, add ginger slices and green onions, squeeze the beef filling into small balls and put them in the pot;

5.When the meatballs are slightly shaped, add the radish pieces and mushroom pieces and cook them together;

6.Cook on high heat for about 10 minutes, until all the ingredients are cooked thoroughly, add salt to taste, and sprinkle in chopped coriander before cooking.

1.Remove the head, roots, peel and wash the white radish, turn it and cut it into hob pieces. Peel the ginger and cut into 4 slices. Wash the green onion and cut it into two 4cm long green onions.

2.Sweet corn washed and cut into two pieces.

3.Put the ingredients prepared in step 1 into a casserole, add water, boil over high heat, turn to low heat and cook for 30 minutes, add Chaozhou beef balls and sweet corn, turn on high heat, turn to Senhu low heat after boiling, cook for another 15 minutes, skim off the green onion in the pot, add a little salt, white pepper, or add a small amount of chicken essence.

4.Top with a little chopped green onion, coriander, and a few slices of nori.

Tips: I use beef balls bought from the supermarket, which have a Q texture and are elastic. If you don't have beef balls on hand, you can also use beef slices.

The beef slices should be hot water first, scalded until just discolored, removed, and when the radish soup is almost ready, then put in the scalded beef slices and cook over low heat for 10 minutes.

Pork meatballs

Material: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. Grind the lean pork and fat pork into a puree for later use.

2. Mix the white flour, corn flour, water and seasonings together into slurry water for later use.

3. After beating and stirring the lean pork puree until it 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 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 boiling, take out the refrigerated pork puree, 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.

Nutritional value:

1. Although pork is not a precious ingredient, its nutritional value is not low, pork protein is a high-quality protein, which can supplement various essential amino acids for the human body, and is easier to be absorbed by the human body. However, the protein content of pork will vary depending on the body of the pig, and the average protein content is about the same.

2. Among all kinds of meat, pork has the highest fat content, mainly saturated fatty acids. The cholesterol in pork is also different from each part, generally the cholesterol of fatty meat is higher than that of lean meat, and if too much of high-cholesterol food is consumed, it may lead to arteriosclerosis, thereby increasing the probability of hypertension.

3. Pork is a very nutritious food, in addition to protein and fat, calcium, phosphorus, iron, hemoglobin, etc. are very important nutrients for our human body, and the effect of eating lean meat to supplement iron is better than eating vegetables.

Ingredients: 150 grams of pork (fat and lean), 200 grams of cabbage, auxiliary materials: 50 grams of eggs, seasoning: 2 grams of Sichuan pepper, 3 grams of salt, 5 grams of rice wine, 1 gram of monosodium glutamate, 5 grams of green onions.

Method:1.Chop the pork, then add pepper water, refined salt, rice wine, monosodium glutamate, eggs, green onions, and minced ginger to mix into a filling;

2.Wash the cabbage, blanch it with boiling water first, then put it in cold water to cool, remove it and set aside;

3.Add some water to the pot, turn to low heat after boiling, first squeeze the mixed meat filling into three-gram balls, put them in the pot, take them out when they are cooked and float, skim off the foam on the soup, add the cabbage and the rest of the seasoning, and then put the meatballs in and cook them for a while.

Meatballs. Ingredients: 500 grams of pork belly, 20 grams of green onion, 20 grams of ginger, 1 egg, 10 ml of cooking wine, 10 ml of light soy sauce, 5 grams of salt, 5 ml of oil, 3 grams of five-spice powder, 2 grams of chicken essence, 5 grams of starch.

Method First of all, we wash the pork belly, chop it and put it in a bowl for later use, buy ready-made meat filling that is not delicious as chopping it yourself, wash the green onion and ginger, cut it into minced pieces, and put it into a bowl with minced pork.

2. Add eggs, cooking wine, light soy sauce, oil, five-spice powder, starch, chicken essence and a little salt to the bowl, stir well in the same direction, and marinate for 10 minutes.

3. Boil water in a pot, put in the balls after the fire boils, the balls can be made with a spoon is very simple, and after the fire is boiled again, skim off the foam.

4. After the water boils, turn to medium heat, add salt, pepper and a little sesame oil, cover and simmer for 10 minutes.

After a few minutes, sprinkle a little coriander out of the pot and put it in a large bowl, so that a tender and delicious pork ball is ready, have you learned?

Stirring with egg liquid in the meat filling can make the meat filling more sticky, no matter how you cook it, it will not fall apart, and the taste will be smoother. The ratio of minced meat to egg liquid is basically 250 grams of minced meat and half an egg, if there is too much egg liquid, the meat filling will be thin, but it is not easy to form; If there is less egg liquid, it will not help.

2. The meat filling should be 3 points fat and 7 points thin, and the taste will be firewood if it is too thin.

3. Don't boil the water before the balls are put down, otherwise the balls will fall apart as soon as they go in. Wait until all the meatballs are in the pot and set before turning on the high heat.

Meatballs, Chaoshan flavor, is what Zhou Xingchi said in "God of Food"."Peeing cow pills"。

Chaoshan soup food, preparation and soup are quite exquisite, and have become a tradition. All kinds of meatballs and aquatic pills in snacks are more distinctive, to name a few:

Fish balls, shrimp balls, ink fountain balls. Use fresh eel or light turtle or (fish) lamb, remove its head and tail and skin bones, scrape out the minced meat from its plump meat layer, mix and pound it with effort, make these minced meat sticky, and add a little egg white, cornstarch, monosodium glutamate, mix evenly and gently, hold it with the palm of your hand and squeeze out the balls one by one, put it in hot water to let the skin coagulate slightly, and then steam it in the steamed pet, become very.

Elastic fish balls. When boiling, the fish balls are put into the boiling soup, and when they float, they are cooked thoroughly. The soup is pork bone broth, and some ingredients should be put into the bowl, such as preserved wings, seaweed, winter vegetables, coriander, oil, fish sauce, monosodium glutamate, etc., scoop the boiling soup into the bowl, and add a number of fish balls, which is a very delicious fish ball soup.

Shrimp balls are made of fresh sea shrimp and shrimp meat, and ink fountains are made of fresh ink fountain meat, which is similar to fish balls. When cooked, it is also made into shrimp ball (orange) soup and ink fountain (white) soup, which is elastic and sweet and refreshing, and can be used not only for banquets, but also for family dinners. The Dahaobu Fish Port in Shantou City is a famous production area of traditional fish balls in history.

Beef balls and pork balls are made by pounding fresh beef leg meat and pork red meat. When beating beef balls and pork balls, it is necessary to use two iron sticks to beat evenly on the big sword, beat patiently, beat the meatballs into a pulp, and knead them into granules, and the rhythm of beating is to the rhythm of Chaozhou gongs and drums. The preparation method is roughly the same as that of fish balls.

However, beef balls and pork balls are sold in different places, and they are strictly separated, because some people believe in Buddhism and do not eat beef, so they cannot be mixed together.

The production of meatballs is divided into meatballs made with oil and water, and generally the meatballs made with water are meat and relatively large. Smaller meatballs or vegetarian ones are better fried in oil.

First, make the beef into meatballs.

Ingredients: Fresh beef (500 grams), refined salt (40 grams), flavored powder (4 grams), water (100 grams), corn starch (30 grams).

Preparation method: 1. Cut the fresh beef into thin slices, hammer it with a round small iron mallet, mix it with water, refined salt and water chestnut powder, and beat it into beef glue.

2. Rub the beef glue into a ball shape by hand, put it in the pot, add water, and soak it with a simmer (the water is clear, and the ball floats without noodles) and pick it up.

P.S. Count comics.

1. The beef must be fresh, otherwise there is no gelatin, and it is easy to get out of the water if it is not rotten, and the beef balls made of Xiaobi Xun are not smooth.

Second, the beef balls should be soaked in a simmer, if they are constantly boiling with a fire, the beef balls will become tough.

And then. Use the prepared beef meatballs, 50 grams of shallots, carrots, and celery, 15 grams of curry powder, 3 grams of salt, 5 grams of dry red wine, soy sauce, 25 grams of flour, l00 grams of chicken broth, 50 grams of oil, a little chili flakes, monosodium glutamate, bay leaves, garlic paste, and peppercorns.

Preparation: Deep-fry the beef meatballs.

Fish. Heat the oil in a frying pan and stir-fry the diced shallots, celery, bay leaves, and garlic puree, add flour and stir-fry until fragrant, then add curry powder and stir-fry until fragrant, and put a little chili noodles to make curry sauce.

Put the chicken soup in the frying pan and bring to a boil, add curry paste, salt, and monosodium glutamate and mix thoroughly, then put the cooked beef meatballs in, simmer slightly, and put it on a plate.

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. Heat 7 layers of oil in a pan 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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