How to make meatballs delicious, how to make meatballs?

Hello, the preparation of meatballs is as follows:

Raw materials and processing methods:

1. Cut the chicken into small pieces and blanch them with boiling water;

2. Separate the fat and thin pork legs, chop the lean meat, and cut the fat into pomegranate grains.

3. Crush or knot some of the green onion and ginger, and cut some into foam.

Method: 1. Put oil in the pot, stir-fry the chicken pieces, add cooking wine, soy sauce, sugar, green onion and ginger in turn, put water over the chicken pieces, and change to low heat after boiling;

2. Add an appropriate amount of water to the minced meat foam in batches, then put in eggs, starch (as little as possible), chicken essence and long traces of Baike's long petal Xun holding demons, salt, blending oil, green onion and ginger foam, and stir in one direction;

4. Take another pot, put in about a pound of oil, wait for the oil temperature to come up, turn down the heat, and fry the meatballs in turn until golden brown;

5. Put the fried meatballs into another pot where the chicken is boiling and simmer for about an hour;

6. Put green cabbage leaves on the plate, put in the roasted meatballs, and serve!

Meat balls are generally beef balls and pork balls are more common, and the common cooking methods for meat balls are boiled and fried, and meatballs are also called balls, symbolizes reunion, so during the New Year's holidays, many places have the custom of eating meatballs, common meatballs are vegetable balls, meatballs, to say that the most satisfying must beMeatballs, whether fried, boiled, steamed, stewed, or shabu-shabu, are particularly delicious. Ingredients: 500 grams of pork, 100 grams of Sichuan pepper water, 20 grams of minced ginger, 30 grams of minced green onions, 2 egg whites, 100 grams of bone broth or water, 2 grams of pepper, 8 grams of salt, 2 grams of chicken broth powder, 10 grams of starch, 20 grams of green garlic, 1 tablespoon of soy sauce, 2 tablespoons of aged vinegar, 20 grams of sesame oil.

Method Steps:1Peel the pork leg meat, choose a pound of fat and thin seven leg meat, slice it and change it into diced meat with a knife.

2.Chop the diced pork with a thin knife, chop it into the size of a soybean grain, take one-third of the coarsely chopped meat and put it aside, and smash two-thirds of the meat into a meat puree with the back of a knife. The smashed meat puree tastes better than the minced meat chopped with a knife.

3.The final product is minced meat and diced meat, which makes it taste richer.

4.Smash for 2 minutes and continue to add the minced ginger, and continue to smash the minced green onion.

5.About 5 minutes until the meat filling is glued and sticky, you can put it in a basin to taste, first add 100 grams of pepper water and 100 grams of clear soup to the meat filling.

6.Stir until the meat filling and water are combined, and add two egg whites, which can increase the crispy texture of the meatballs.

7.After stirring, pour in the prepared one-third of the diced meat, add 2 grams of pepper, 8 grams of salt, and 2 grams of chicken powder.

8.Finally, add 10 grams of starch, the starch effect can increase the smooth and tender taste, and then use chopsticks to quickly stir in one direction until the meat filling is strong, and finally the meat filling is very viscous and sticks to the chopsticks will not fall off.

9.Start boiling the meatballs, heat the broth in the pot but do not bring to a boil, the water temperature is 70 degrees, then squeeze out the meatballs with the tiger's mouth and put them in a spoon and put them in the pot. (The water temperature of 70 degrees can solidify the protein and not lose moisture easily, so that the meatballs will be more tender).

10.After all the squeezing is finished, the low heat slowly reaches 90 degrees and then blanchs for 5 10 minutes, remove the foam in the pot, and the water should never be boiled to keep it at about 90.

11.Blanching the meatballs in hot water instead of cooking them is the key to smoothness, and cooking them until they float up and are ready to go.

12.At this time, the meatballs are actually semi-finished products, and if you want to eat them on a plate, you can pair them with other dishes and other condiments.

13.When eating, steam the meatballs and discharge the rice cooker to steam, after steaming, add a little salt and a little soy sauce to the plate, two spoons of aged vinegar and a spoonful of sesame oil, and then pour boiling water and pour in the meatballs, a delicious, crispy, fragrant and non-greasy meatballs are ready.

Tips:1The main purpose of boiling meatballs at a temperature of 70 degrees is to blanch the meatballs, not to cook them, which is the key to tenderness.

The water temperature allows the protein to solidify and not lose moisture easily.

3.The starch effect can increase the smooth and tender taste, and the egg white can increase the crisp texture of the meatballs.

Answer: 1. Ingredients needed to make fried meatballs:

500g pork, 1 egg, half a lotus root, 2 green onions, 2 slices of ginger, 1 tablespoon light soy sauce, 2 tablespoons of salt, 1 tablespoon of starch.

Second, the practice of fried meatballs:

1. Wash the pork.

2. Chop the pork into minced meat.

3. Put a tablespoon of starch into the meat filling, beat in 1 egg, pour in water, and beat evenly.

4. Chop the lotus root.

5. Finely chop the green onion.

6. Finely chop the ginger.

7. Pour a piece of minced green onion, ginger and chopped lotus root into the meat filling, add salt, pour in light soy sauce, and mix well.

8. Take a small piece of filling and knead it into meat balls.

9. Pour oil into a non-stick pan, and put in the meatballs at a temperature of 6.

10. Fry the meatballs until golden brown and remove the oil.

11. Finally, put the fried meatballs on a plate.

Meatballs are a dish, the main ingredient is pork (with a little fatty meat), and the auxiliary ingredients are eggs, fritters, green onions, ginger, corn starch, salt, light soy sauce, dark soy sauce, and cooking wine.

Ingredients: 500 grams of pork.

1 egg.

2 lotus roots, half sections, green onions.

2 slices of ginger and 1 tablespoon of light soy sauce.

1 gram of salt 1 tablespoon starch.

Preparation of meatballs.

1. Pork is three fat and seven lean, chopped into minced meat. A hard-working person like me directly asked the store to twist it for me and bring it back.

2. Put a large spoon of starch, 1 egg, and a little water into the meat filling, and stir until the arm is almost wasted.

3. Half of the lotus root, ruthlessly chopped (water chestnuts can also be planted, also called horseshoe instead).

4. Finely chop the green onion and ginger, chop the lotus root, pour a piece into the meat filling, add an appropriate amount of salt, a little light soy sauce, and mix well.

5. Take a small piece and knead it into a round ball I like to make small snacks because it is cooked faster If you want to make braised lion head, knead it a little bigger.

6. Maxim is non-stick in a pan, put more oil, the oil temperature is 6 into the heat, carefully put in the meatballs, let it fry slowly, don't rush to move it, and then turn it when it is set

7. Fry until golden brown and remove from the oil.

8. The freshly fried meatballs cool down a little and the shell is crispy and fragrant.

The steamed meatballs retain their original flavor, salty, fragrant and delicious, and after steaming, they don't taste greasy. Simple. Steam.

Salty and fresh. Twenty minutes.

Ingredients. Appropriate amount of ground pork.

Quail eggs to taste.

Accessories. Salt to taste.

A spoonful of cooking wine. Cornstarch to taste.

Light soy sauce to taste. 1 spoonful of oyster sauce.

Shallots to taste. Ginger to taste.

Steps to prepare steamed pork balls.

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1.Mince the pork hind leg.

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2.The quail eggs are boiled and shelled, cooking wine, light soy sauce, starch, salt, and ginger are added to the pork filling and stirred well until the meat filling absorbs enough water.

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3.After stirring the minced meat, scoop an appropriate amount of minced meat with a spoon and put it in the palm of your hand, and wrap the quail egg ball in the middle to form a circle.

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4.Place them on a plate in turn.

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5.Boil the water in a steamer and steam on high heat for 10 minutes.

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6.Corn starch is mixed with an appropriate amount of water to make water starch.

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7.Pour the soup of steamed pork balls into a pot, add light soy sauce, oil and water starch, and bring to a boil until the soup is thick.

8.Pour the soup over the meatballs, sprinkle with an appropriate amount of chopped green onions, and the simple and delicious steamed meatballs are ready.

My hometown is in Sheyang, Yancheng, no, to be precise, it should be a small village in Sheyang, Yancheng. In a small village like ours, although there are no special customs and no well-known Chinese food, the meatballs and steamed buns of the peasant family also have a unique charm. Unlike previous years, this year I went to university and had an early holiday, so I had the opportunity to watch my grandparents make meatballs and steamed buns.

I would also like to take this opportunity to share it with you.

Meatballs, also known as dumplings in rural dialect, are made of glutinous rice, minced meat, eggs, green onions, peanuts and ginger as ingredients, mixed with starch and spicy fresh (add seasonings according to personal appetite), and then knead into a round ball shape and then put it in the oil pot, and it can be out of the pot in a few minutes. It should be noted that the meatballs that have been fried for the first time cannot be eaten, because the first time it is only for solidification, and the inside may not be cooked. If you want to eat it at the time, you can flatten the meatballs, put them in a pot, and eat them after a while.

There are many ways to eat meatballs, such as using a microwave oven to add wild stupid pie heat, the meatballs turned out are fragrant and crispy, you can also steam for a few minutes and then dip them in soy sauce to eat, we like to eat this at banquets there, and the taste is also good, of course, meatballs can also be used in soup, together with vegetables or meat, the taste is also very delicious.

The symbolic meaning of the meat balls is very simple, that is, reunion and reunion.

Prepare the meatballs, put them in a pan of oil, and "flat" the meatballs.

Steamed buns are a very common delicacy. Different places have different tastes. In some places, both stuffed buns and unstuffed buns are called steamed buns.

Making steamed buns is divided into two parts, the bun wrapper and the bun filling.

First of all, the bun skin, flour and water are kneaded into a dough and then fermented, after the fermentation is over, take an appropriate amount of dough and press it into a round cake shape. It is important to note that in order to prevent the bun skin from sticking to the table, we usually sprinkle a layer of flour on the table.

Then there is the stuffing of steamed buns, some people like to eat mutton buns or green vegetable buns, and our people generally eat radish meat buns and horse tooth vegetable meat buns. Some people who live in the city may not have heard of horse tooth, which is a wild vegetable that can also be eaten cooked and served cold. The process of filling the buns is very similar to making meatballs, but there is no need to add starch, and as for the seasoning, the individual can see his or her appetite.

We generally like the original flavor and no seasonings. In order to save time, we usually knead the stuffing of the buns into balls in advance so that they can be wrapped. Therefore, the bun wrappers and the Songhe stuffing should be prepared in advance.

After wrapping the buns, put them in a steamer and steam them for a while. Steamed buns are edible, but it should be noted that we will separate the freshly released buns to prevent them from sticking together.

And the meaning of the bun is also very similar to the meatball, the family gets together and sits around.

Bun skin, steamed buns stuffed with horse tooth cabbage, in and out of the cage.

This is what I want to share, meatballs and buns, which may be very ordinary, but for farmers, they have a different meaning.

The meat balls taste delicious, and they are not easy to spread without firewood:

First of all, it is best to chop the minced meat yourself, and the meatballs will taste more fragrant in this way.

Secondly, it is to process minced meat, use minced chives, minced ginger, cooking wine, salt, eggs, a little sugar, you can also add light soy sauce, and stir well with minced meat.

Finally, just whip the minced meat vigorously, make the minced meat stronger, and whip it in one direction.

Kelp meatball soup.

1. Soak the kelp and wash it and cut it into small pieces; Meatballs: Add minced chives, minced ginger, salt, eggs, and cooking wine to whip vigorously.

2. Boil hot water or broth and put the meatballs into it one by one, and when you see the meatballs float up, you can put the kelp in it. Finally, add a pinch of salt to taste.

Enoki mushroom meatball soup.

1. Take a small handful of enoki mushrooms, cut off the roots, tear them apart, wash and drain the water. Preparation of meatballs: Add minced chives, minced ginger, salt, chicken eggs, and cooking wine to beat vigorously.

2. Put the enoki mushrooms in the hot pan and stir-fry them to soften, then pour in hot water, put the meatballs into them one by one, and see the meatballs float up. Season with salt and sprinkle with chopped chives in a bowl.

Lettuce meatball soup.

1. 1 lettuce, wash and drain. Prepare the ingredients for the meatballs: add minced chives, minced ginger, salt, eggs, and cooking wine to whisk vigorously.

2. Boil hot water, add oil and salt to taste. Then put the meatballs in and cook, add the lettuce and blanch for a few seconds.

Oyster mushroom meatball soup.

1. A few oyster mushrooms, tear them apart, wash them and drain the water. Prepare the ingredients for the meatballs: add minced chives, minced ginger, salt, eggs, cooking wine and a little light soy sauce and whip vigorously.

2. Boil hot water to season with oil and salt, add meatballs to cook, and then add oyster mushrooms to cook thoroughly. Put it in a bowl and sprinkle with green onions.

Preparation and recipe of meatballs:

Ingredients: one pound of pork.

Excipients: 1 egg, 10 grams of cooking wine, 3 grams of light soy sauce, 2 grams of salt, a small handful of starch, and a green onion.

Steps. 1. Cut the green onion and ginger into a bowl, put an appropriate amount of Sichuan pepper, add hot water (preferably boiling water, so as to stimulate the nutrients in the ginger and green onion), cover the lid and soak for 15 minutes;

Steps. 2. Then filter out the impurities in the soaked green onion and ginger water (the water will be slightly yellow at this time), add starch, and stir into a thin batter without pimples (such as the best consistency of lubricating liquid);

Steps. 3. Add an appropriate amount of salt to the meat filling (chop it into minced meat in advance, the more crushed the better), grab it with your hands until it is viscous (be sure to stir it in one direction), and then put it in the refrigerator for half an hour (the purpose of putting it in the refrigerator is to use the low temperature of the refrigerator to let the minced meat quickly absorb water);

Steps. Fourth, then add starch water, eggs, light soy sauce, cooking wine, and salt to continue stirring (salt oak liang is the soul of making meatballs, whether it can be elastic in the later stage, whether it can be strong in the later stage depends on salt, so the salt taste can not be light), stir until the minced meat is strong and put it next to it for later use;

Steps. 5. Finally, boil the water, when the water is not boiling (about 80 degrees at this time), grasp the meat filling with your hands, and squeeze out a meatball from the tiger's mouth (squeeze the meatballs with your left hand, put the extruded meatballs into the pot with your right hand, and so on), after the meatballs are put in, then boil over high heat, and simmer for about ten minutes on low heat to take them out (if the taste is salty, you can soak them in water for a while).