What are some ways to make delicious meatballs? How to make delicious meatballs

Thai sweet and spicy meatballs: 200g minced pork, 8 shrimps, 1 egg white, 1 tablespoon water, 2 teaspoons oil, 1 teaspoon light soy sauce, 1 teaspoon tomato sauce, 1 tablespoon Thai sweet and chili sauce, 1 2 teaspoons salt.

Method: 1) Prepare the ingredients 2) Clean the shrimp, remove the shrimp head and skin, pick off the shrimp line, chop the green onion and ginger for later use3) Smash the shrimp with a loose meat hammer 4) Slowly smash the shrimp into surimi, at this time the surimi will be very sticky 5) Add chopped green onion and ginger to the pork filling 6) Add the shrimp minced meat 7) Add 1 egg white 8) Add 1 tablespoon of water, 2 tablespoons of oil, 1 teaspoon of light soy sauce, 1 2 teaspoons of salt 9) Then beat with chopsticks in one direction for 5 minutes until the meat filling is strong (the longer it is really whipped, the better the taste of the meatballs) <>

10) Dig a teaspoon of minced meat, form a circle with your hands, and use up all the minced meat in turn11) Put oil in the pan, when the oil temperature is 60% hot, put the meatballs in the pan12) Fry slowly over low heat13) Then remove and drain the oil14) String the meatballs with bamboo skewers15) Put 1 teaspoon of water in the pot and put in 1 tablespoon of Thai hot sauce16) Put in 1 teaspoon of tomato sauce, heat and stir over low heat17) Then cover the surface of the meatballs with hot sauce.

Chop half of the soaked shiitake mushrooms, chop the remaining leftovers of the carrot flowers, and add the tofu puree with the soaked oatmeal; Add a pinch of salt; Add 1 tablespoon of oyster sauce; Add an appropriate amount of ground black pepper; After mixing well, knead into moderately sized tofu balls and place them on a plate; Turn the plate with the tofu balls into the steamer, bring to a boil over high heat, and steam for about 8 minutes; <>

In another pot, add an appropriate amount of water, bring to a boil, add the carrot slices and the remaining shiitake mushrooms; Cook for one minute before adding the pepper slices; Add salt to the soup; Add a pinch of ground black pepper to taste; Add another tablespoon of oyster sauce; Finally, pour in the water starch to thicken; After stirring well, put the steamed tofu balls in the pot and wrap the meatballs in the sauce.

Deep-fried shredded potato meatballs.

Ingredients: 300g potatoes, 200g quail eggs, 70g onions, 40g green chilies, 200g old tofu, 50g ham, appropriate salad oil, appropriate amount of salt, appropriate amount of starch, appropriate amount of chicken essence, appropriate amount of five-spice powder.

Method: Cut the potatoes into thin strips and rinse them three times in clean water to remove the starch. Crush the tofu, finely chop the onion, green pepper and ham and mix together.

Add a pinch of salt, chicken essence and five-spice powder and stir well. Coat the quail eggs in pureed tofu and form a ball. Dip the surface of the finished tofu balls with a layer of dry starch.

Shredded potatoes to control the moisture. Then wrap the tofu balls in a layer of shredded potatoes. Pour salad oil into the pot and boil until it is 50% hot, put in the potato balls, fry them over medium-low heat until golden brown, and remove them.

Octopus balls.

Ingredients: 120g self-rising flour, 1 egg, squid, 180ml water, cabbage, onion.

Use a bamboo skewer to fork the meatballs and turn them over, and roll out the meatballs Ingredients: 1 piece of tender tofu, 50g oatmeal, 1 2 carrots, 1 sharp pepper, 2 small red peppers, 6 dried shiitake mushrooms, 2 tablespoons of oyster sauce, appropriate amount of salt, appropriate amount of water starch, appropriate amount of black pepper Method: Wash the tofu and cut it into pieces, soak the oatmeal in water, soak the dried shiitake mushrooms in warm water, cut the pepper into diamond-shaped pieces, cut the carrots into flower slices, and chop the small red peppers; Fill the pot with water, add a little salt, boil the water and blanch the tofu for 1 minute; Blanch the tofu to control the moisture, wear disposable gloves, and puree the sauce tofu;

<> tofu meatball soup.

1. Crush the tofu and mince the mushrooms.

2. Put the chicken and check the eggs, starch, salt and sugar and stir well.

3. Add water to the pot and bring to a boil, scoop the mixed tofu and mushroom paste into balls with a spoon.

4. Wait for the balls to float on their own, add a little salt and cook them slightly, and put them in a soup bowl.

5. Sprinkle with coriander and pepper, and drop in the sesame oil.

Tomato meatballs.

1. Chop the mushrooms and chop the tomatoes for later use;

2. Cut the pork belly into slices, chop it, add shrimp skin and shiitake mushrooms. Then seasoning, salt, chicken essence, a little cooking wine, oyster sauce and minced ginger, grasp well, marinate for about 15 minutes;

3. After the meat is marinated, add starch and a little water, stir well again, (a small amount of water, so that the starch and minced meat can be fully adhered to to ensure that they can be kneaded into balls);

4. Put cold oil in the pot, add minced garlic, shallots and ginger and stir-fry until fragrant, add tomatoes, fry until the tomato soup is almost out, add three bowls of water, and add appropriate salt;

4. After the tomato soup boils, knead the prepared meat into a small ball.

5. When the meatballs are floating, seasoning, and put some pepper and chopped coriander.

Spinach meatballs. 1. Pick and wash the spinach and cut it into 4 cm pieces; Chop the lean pork into a puree, add a little salt, soy sauce and stir in one direction, then add water starch, minced green onion, minced ginger and sesame oil to continue to stir.

2. Add an appropriate amount of water and chicken powder to the pot, after boiling, switch to low heat, make the adjusted pork puree into small pills and put them in the pot, burn them thoroughly, add an appropriate amount of salt to adjust the saltiness, and finally add the spinach section, and it is ready to boil.

300g of lean pork, 100g of 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 the pureed pork, chopped green onion and sesame oil of seasoning B together, 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 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.

1.The beef must be defasciated and twisted three times with a blender, because this will allow the maximum damage to the musculature of the beef, thereby expanding the contact surface between protein and water in the muscle and increasing the water holding capacity.

2.After the starch is heated, it will absorb water and gelatinize and expand, and the viscosity will increase, which can enhance the strength of beef protein (which is convenient for the formation of meatballs) and can increase the elasticity of beef balls with hail. However, it is also necessary to grasp the amount of starch here, too little, the viscosity of the balls will be insufficient, which will affect the elasticity; If there are too many, the balls are easy to harden, the buoyancy is small, and the entrance is unpleasant.

3.When whipping beef grits, be sure to go in one direction, otherwise it will be difficult for the beef filling to form a gelatinous shape.

4.The stirred beef grits should be refrigerated in the refrigerator for at least 4 hours to give the flour and seasonings enough time to take effect.

5.Before heating the beef balls, soak them in cold water to enhance their smoothness; When the beef balls are cooked, it is advisable to heat them slowly over low heat; Once cooked, it is soaked in cold water to enhance its elasticity.

1.Prepare the ingredients, chop the beef into minced beef, peel and chop the water chestnuts.

2.Soak the tangerine peel in water to soften and chop it.

3.Add the minced ginger to the minced beef.

4.Stir in one direction and mix the minced ginger and minced beef.

5.Add the minced water chestnuts to the minced beef.

6.In one direction, stir the water chestnuts and beef well.

7.Add the crushed tangerine peel and mix well.

8.Add light soy sauce, cooking wine, pepper and water starch in turn and stir well in one direction.

9.Add chopped coriander and mix well.

10.Put the carrot slices on the steamer, squeeze out the minced beef and put them on top of the carrot slices.

11.Steamer boils water and steam for 10 minutes.

Pork Qiaoyuan old meatballs (four joy meatballs).

Ingredients: 2000 grams of pork.

Salt 30 grams.

Starch 260 grams.

Egg whites 4 pcs.

1 green onion 5 slices of ginger.

Light soy sauce 40g.

Preparation of pork meatballs (Siki meatballs).

The chopped green onion and ginger, the Zhangqiu green onion given by a friend, is particularly energetic, and the tears can't be stopped when you cut it