No matter what meatballs you make, which two ingredients must be put in?

Meatballs are a common dish in our home, sometimes we go out to buy, we can also make them at home, note that meat filling and cooking wine are a must.

The practice of meatballs. <>

Squeezing meatballs is a technical job, and squeezing them around is not round. So practice more.

We chose the ingredients: minced pork. Ginger shallots, Sichuan pepper powder, starch, five-spice powder, soy sauce, salt, eggs.

The first step is to prepare these materials.

Step 2: minced ginger, minced garlic, chopped green onion, and egg. These are put in the minced meat. Step 3: Add soy sauce, starch, salt, and pepper. You can also put some sesame oil.

Step 4: Stir well, stirring in one direction. Step 5: Bring water to a boil in a pot. The sixth step is to squeeze out the meatballs with the tiger's mouth.

Step 7: Put the squeezed meatballs in a pot and cook on high heat for six minutes. Eighth, take it out and drain the water. <>

Step 9, put water, soy sauce, five-spice powder, cooking wine in the pot, step 10, add the meatballs after boiling, cook for a while, and then add starch to thicken. Finally, sprinkle with chopped green onions and you're ready to go.

Note that when squeezing the balls, if they are sticky, you can stick a little water to them, and then squeeze the balls. <>

Preparation of meatballs: Prepare ingredients, pork, fungus. Carrots, eggs, cornstarch, chopped green onions, minced ginger, salt, pepper.

The first step is to peel the carrots. In the second step, chop the carrots into minced pieces. The third step is to combine pork, fungus, carrots. Pour the egg whites into a bowl.

Step 4: Add a little flour, salt, minced ginger, pepper, chopped green onion and start stirring in one direction. Stir until well combined. The fifth step is to put oil on your hands and knead the minced meat into pieces. Place the meatballs on a plate.

Step 6, boil water in a pot and steam for 10 minutes to get out of the pot, whether it is meatballs or meatloaf, many children like to eat it very much. And carrots have a lot of nutrients, especially carotene, the main ** of vitamin A in the diet is added to meatballs, which is very helpful for children's nutrition.

Pepper and salt are a must. Because if you don't have salt to make meatballs, they won't taste good, and pepper is used to remove the smell, so you have to put them.

Egg liquid and baking soda, egg liquid will taste extraordinarily fragrant, and it is easy to form and not easy to spread, baking soda can make it fluffy and crispy, two essential things for croquettes.

These two ingredients are eggs and baking soda, eggs make the meatballs softer and easier to form, and soda makes the meatballs taste better.

There are many ways to make meatballs, and there are relatively simple versions and more difficult versions of meatballs, depending on what kind of meatballs you like to eat, and the methods are also very different. Here's a relatively simple way to make meatballs, and the seasoning it requires is also relatively simple.

1. Simple production of pork balls.

In most cases, we use pork to make meatballs, select a few pieces of fresh and good pork, then chop them to make a filling, shake the pork until it is quite elastic, and add some seasonings. It is also relatively simple to add seasoning to the simple pork meatballs, just prepare some salt, some green onions, and a little soy sauce. This is a simple way to make meatballs, so the meatballs can basically meet the needs of elasticity and taste more chewy.

Two- and three-color meatballs.

If you want to cook meatballs for children, sometimes the food will be a little more colorful to arouse the children's interest. Therefore, someone has developed the method of three-color meatballs, which requires more seasonings. In addition to the most basic ingredients, pork, salt, monosodium glutamate, cooking wine, starch, green onions, ginger, garlic, eggs, spinach juice, and so on need to be prepared.

Spinach juice can be used to make the finished meat filling green, and egg white can be used to make the finished meat filling white, and the color of the meat filling itself is red. So we came up with the need for three colors of minced meat.

3. The production of pork balls.

Many people don't know how to dig pork balls into round ones one by one when making pork balls for the first time. The way to do it purely by hand is to use our index finger and thumb to dig out the round pork balls by letting them dig through our index finger and thumb. In addition, there are also some spoons and spoons on the market that can dig the pork filling directly into a circle, so that you can make your favorite pork balls.

When we take the pork balls to cook the soup, we can add some greens, coriander, and fungus to increase the umami of the soup.

Salt is needed, and food without salt is always dry. You need water, you need water to make the meatballs a little smoother.

I think I need salt, chicken essence, cooking wine, ginger, garlic, etc., because these are the seasonings I usually use to make meatballs.

Croquettes are a home-cooked delicacy, the key is divided into meatballs and vegetarian meatballs, there are pork balls, shrimp balls, lotus root balls, radish balls, etc., there are many varieties, but the most common or raw pork balls, I want to come to everyone have eaten, in our hometown, every New Year's situation, every family will fry a lot of raw pork balls, become an indispensable delicacy on the dinner table, in our family, but among the relatives, it is also the best fried meatballs of grandma, crispy on the outside and tender on the inside, oily but not greasy, very delicious.

Grandma's croquettes but there are tricks, don't think that croquettes are simple, and it is not a simple technical job to make, whether it is in food or cooking methods, there are strict standards for all morning Changyin, so I also learned a hand from grandma, which will share the method of croquettes with everyone, grandma's croquettes' tricks: grasp these 5 tricks, and wrap you into fried meatballs that are crispy on the outside and tender on the inside.

Prepare food in advance: 500 grams of raw pork, 2 pieces of water tofu, 1 tablespoon of chicken essence powder, 1 piece of ginger, ginger powder, green onions, salt, light soy sauce, white pepper, tapioca starch, rice wine, 1 egg white, appropriate oil.

To fry into delicious meatballs, the selection of materials is very important, and the ratio of lean pork and fat meat is 7:3 to select, and it is not good to be too fat or thin. Then clean the selected raw pork, and then chop it into minced meat foam, but it does not have to be too fine, it will lose its malleability, continue to put the water tofu into the water, soak for 30min, remove the bean flavor and bleach.

Put the chopped raw pork into the basin, add egg white, ginger foam, light soy sauce, edible salt, rice wine, white pepper, egg white and other condiments, stir well in one direction, at this time, chop the water tofu and put it into the yarn bag to squeeze unnecessary water, which is also to make the water tofu more delicate and taste stronger.

Put the minced water tofu into the meat foam, sprinkle some green onions, stir evenly with chopsticks clockwise until it is sticky, and then mix the meat foam in the Lu Hall into small balls, here you need to pay attention to it, wrap the balls in a layer of egg liquid, and then roll on a layer of dry starch, so that you can fry them in the pan to make the meatballs more crispy.

Pour a little more oil into the pot, when the temperature is 6 hot, put the meatballs one by one, turn on the Chinese fire, until the meatballs are slightly formed, and then change the soup spoon to gently promote the meatballs to make them evenly proportioned when heated, until the surface of the meatballs is fried to light yellow.

To carry out the second frying, it should be noted here that if the second frying is carried out, it needs to be popular, the oil content of the meatballs is controlled dry, and then put them in the pan until the surface of the meatballs is fried until golden brown, so that the fried meatballs can be crispy on the outside and tender on the inside.

The secret of wanting to make the meatballs crispy is that the oil temperature should not be too high, too high the meatballs will not be crispy, they will be very old and excited, and they are black, in addition to the commonly used seasonings, they need to be added to the five-spice powder, thirteen spices, salt, chicken essence, monosodium glutamate, and oil.

It can be fried, be sure to pay attention to the ratio of fat and lean meat, according to the ratio of 7:3, the taste of this is better to be vertical, you can add some chili peppers to it, add some 13 spices.

If you need to fry it, you must pay attention to the choice of meat, and you need to wrap some flour on the outside to make it taste better.

The seasonings generally used to make meatballs are: oil, soy sauce, sugar, vinegar, starch, chicken essence, green onion, garlic, etc.

The common preparation of meatballs is:

Ingredients: Appropriate amount of pork belly, oil, soy sauce, sugar, vinegar, starch, chicken essence, green onion, garlic sprouts, etc.

Steps: 1. Take a bowl, add an appropriate amount of water, add an appropriate amount of starch, soy sauce, sugar, vinegar, and chicken essence and stir evenly to form a sauce.

2. Finely chop the green onion and garlic sprouts.

3. Heat oil in a pot, pass the meatballs through the oil, remove and drain the oil.

4. Leave the bottom Luchang oil in the pot, add the chopped green onion and fry the base town to be fragrant.

5. Pour in the prepared sauce and bring to a boil over low heat until thick.

6. Pour in the oiled balls to beat the skin.

7. Stir-fry gently, add chopped garlic and stir-fry evenly.

Ingredients: minced pork.

500g excipients, sugar, appropriate amount of salt.

Appropriate amount of green onions. Appropriate amount of five-spice powder.

Eggs in moderation. 1 piece of flour.

Starch in moderation. Seasoning for luncheon meat to taste.

Appropriate amount of minced ginger. Appropriate steps.

1.Add an appropriate amount of water to the pork filling, stir well, and then add five-spice powder.

2.Add a spoonful of minced ginger.

3.Finely chop the green onions, add them to the minced meat and stir.

4.Add a spoonful of salt.

5.Add a tablespoon of sugar.

6.Add an appropriate amount of chicken bouillon.

7.Add an appropriate amount of luncheon meat seasoning, stir in one direction with chopsticks, and pout the meat filling with chopsticks and beat it in a basin.

8.After beating all the minced meat, add an egg and continue to stir 9Add an appropriate amount of flour and stir again.

10.Add the cornstarch and continue to stir.

11.Stir the minced meat until it is strong.

12.Add cold water to the pot and squeeze the meatballs out of the tiger's mouth.

13.Put the meatballs in cold water with a spoon and bring the water to a boil over low heat while squeezing it.

14.When all the meatballs are squeezed, turn on the heat again, do not turn it with a spatula, and after the meatballs are cooked, then push with a spoon to prevent it from sticking to the bottom of the pan and skim off the foam.

15.When the meatballs are on the surface, cook for another minute, remove and drain the water Tip 1, add the meat filling and water in stages. Be sure to add a little starch so that the meatballs are smooth and tender.

2. And every time you add seasoning, stir hard, which makes the meatballs very q.

3. Be sure to pot under cold water. Never hot water, otherwise meat.