What is the best part of meat to use for pork meatballs?

The meat in the front clip is more tender.

Ingredients: 3 servings.

Pork (fat and lean) 350 grams.

Half a steamed bun. Accessories.

2 tablespoons of fresh soy sauce in June.

2 tablespoons of oyster sauce. Refined salt to taste.

1/2 teaspoon of ground white pepper.

Yellow sprinkle 1 scoop. 2 eggs.

A pinch of sugar. 1 piece of ginger.

2 scoops starch. Step 1: How to prepare pork balls.

Wash and chop into minced meat.

Step 2: Preparation of pork meatballs**.

Add the seasoning and stir well.

Step 3: Homemade pork meatballs.

Place an egg and stir in one direction.

Step 4: Simple preparation of pork meatballs.

Absorb in put another egg and continue to stir.

Step 5: How to eat pork balls.

Add minced ginger and whip.

Step 6: How to make pork meatballs.

Finely chop the steamed buns. Step 7: How to fry pork meatballs.

Put in the minced meat.

Step 8: How to cook pork meatballs.

Mix well and put in the starch.

Step 9: How to stew pork meatballs.

Mix well and let for 30 minutes to taste.

Step 10: How to stir-fry pork meatballs.

Relax the oil in the pot, burn the balls under the heat, fry them until they are slightly yellow, and remove them. Then burn the oil to 819 into heat, fry it again, fast in and out of the pan.

Finished product drawing. Cooking skills.

Make meatballs and put steamed buns with good taste and not greasy.

Meatballs do this, do not need to be fried, do not put a drop of oil, tender and fragrant, the method is very simple.

Meatballs, loved by men, women and children, are fragrant and tender, crispy in the mouth, the top quality of pork dishes, as big as a teacup, meatballs are refreshing and springy, and the taste is soft. Such meatballs are so delicious, they are not fried or fried, they are not greasy no matter how you eat them, and your favorite meatball method is delicious and healthy without frying!

Do you know which part of the pork meat is the best? It's not too late to know.

Meatballs with foreleg meat.

You can choose "front leg meat" because the meat quality of the front leg meat is relatively tender. The proportion of meat needs to be made according to the fat 4 and lean 6, which will have the effect of fat but not greasy, thin but not firewood. If you want the meatballs to taste better and not greasy, you can add some "water chestnut" or "pear" to the meatballs, which can not only increase the taste of the meatballs, but also reduce the greasy taste of the meatballs.

If you have a meat grinder at home, you can put it in the meat grinder and stir it to save time and trouble. If you really don't have one, use a knife to cut slowly. Puree the meat, then add the horseshoe and add an egg to stir together. Eggs can act as fluffy.

Precautions. 1. To season, you only need to add salt, a little pepper, and a little light soy sauce. It is mainly colored with light soy sauce and flavored with pepper. There is no need to put cooking wine, because the meatballs will change their flavor if they are put in cooking wine.

2. If the coagulation of meatballs is stronger, we need to add a little cornstarch (that is, potato starch) to increase the gluten. The cornstarch should not be too much, just an appropriate amount, as long as it is not thin with your hands, it can be squeezed into meatballs. (Generally, 50 grams of cornstarch are put on a pound of meat filling).

It is best to use the pork foreleg meat to make meatballs. Here's a look at the classification of pork:

Foreleg meat: also known as sandwich meat, located in the upper part of the foreleg, half peiqing hui fat and half lean, with many old tendons and strong ability to absorb water, suitable for stuffing and meatballs. There is a row of ribs in this area, called small ribs, which is suitable for sweet and sour pork ribs or soup.

There are 10 types of pork depending on the part it is in. Different parts of pork vary greatly in terms of fat content and taste, making them suitable for different cooking methods.

Tenderloin: It is a strip of lean meat under the backbone that is connected to a large rib. The meat has no gluten in it and is the most tender part of the pork. It has a lot of water content, low fat content, and small muscle fibers, so it is suitable for cooking methods such as frying, boiling, stir-frying, and exploding.

Rump meat: Located on the top of the rump, it is lean and tender, and can be used as a substitute for tenderloin when cooked.

Sitting buttocks: Located above the hind legs, below the buttocks tip. It is all lean meat, but the meat is older and the fiber is longer, so it is generally used when making white cut meat or back to the pot. Answer.

Pork belly: It is the meat of the elbow bone of the rib part, which is sandwiched by a layer of fat meat and a layer of lean meat, and is suitable for braised meat, white stew and steamed pork.

Front row meat: also known as upper brain meat, it is a piece of meat on the back close to the neck, lean meat and fat, the meat is more tender, suitable for making rice noodle meat and stewed meat.

Dried milk meat: in the abdomen below the ribs, there are many connective tissues, all of which are bubble-shaped, and the meat quality is poor, generally made of bacon or refined lard, and can also be burned, stewed or used to make crispy meat.

Marble meat: located on the hind legs, all are lean meat, the meat is delicate, the tendons are few, the muscle fibers are short, suitable for stir-frying, stir-frying, frying, etc.

Hoof: Located in the lower part of the front and rear legs, the hind hooves are better than the front hooves, and can be braised and stewed.

Neck meat: also known as blood neck, groove head meat, in the front of the front leg and the pig's head is connected, is the knife edge part of the pig slaughter, there is a lot of dirty blood, the meat color is red, fat and thin are not distinguished, the meat quality is poor, generally used to make stuffing and barbecued pork.

Hello everyone, I am a ramen men, I have been engaged in the beef noodle industry in Lanyuan for many years, and I have rich experience in the production of various gourmet snacks, when making meatballs, we should choose which part of the pork meat, my answer is: it is best to choose the front leg meat.

When making meatballs, the meat we choose is best to be medium-rare and three fat, and the lean part is best to choose the front leg meat, because the taste of the front leg meat is stronger, and when we prepare the meat filling, why do we add the right amount of fat on the stool, there are two main reasons:

The first is that fatty meat can increase the flavor of the finished meatballs.

The second is: when we stir the meat filling, the meat filling is easier to "glue", and the meatballs made with such meat filling are not easy to spread after cooking.

In addition, if we can't buy the front leg meat, we can also replace it with other parts of lean meat, such as tenderloin, in short, the choice of lean meat part is not so heavy hail stupid, the taste of meatballs is good, and the production method has a lot to do with it, one of the most important links is to stir the meat filling, the process of stirring the meat filling is actually the process of giving the meatballs strength, and the taste of the meatballs has a lot to do with this operation.

In addition, the taste of meatballs also has a lot to do with the water we add, and when preparing the meat filling, it is best to replace the water to be added with the same amount of ice cubes, because the low temperature can make the meat firmer.

30 grams of tapioca flour, 5 grams of corn starch, 2 grams of white pepper, 5 grams of chicken broth powder, 5 grams of chicken essence, 12 grams of salt, 10 grams of light soy sauce, 5 grams of sesame oil, grams of baking powder, baking soda, 260 grams of ice cubes.

Finally, I would like to remind you that if you want to make pork balls and want to save trouble, you can directly use the pork belly to grind the meat into a meat filling, and it is best to choose the fat and thin pork belly, not the kind of fat and lean ratio is not uniform, which will affect the taste of the meatballs.

Ingredients: 423g of lean pork filling, 30g of egg white

Excipients: appropriate amount of oil, 4g of salt, 2g of chicken essence, 5ml of cooking wine, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of ginger powder, appropriate amount of black pepper, appropriate amount of green onion, appropriate amount of garlic, 5g starch.

Preparation of pork meatballs.

1. Set aside the minced meat.

2. Add salt, chicken essence, cooking wine, light soy sauce, oyster sauce, ginger powder, freshly ground black pepper and mix well.

3. Put the green onion and garlic into clean water and soak it into green onion and ginger water.

4. Pour the soaked green onion and ginger into the meat filling.

5. The little helper came out, it was an electric whisk, and he used the stirring rod to stir the dough and beat it all the time.

6. Finally, add an egg white.

7. Add two spoonfuls of starch.

8. Whip until you feel strong.

9. Boil a pot of water and keep it unboiled.

10. Be served with a small bowl of cold water.

11. Squeeze out the meatballs with the tiger's mouth. Never.

12. Dip a spoon in cold water and transfer the meatballs into the pot.

13. After the meatballs slowly float in the pot, they are cooked.

14. Done.

1. Add the marinated meat to the minced pork, beat clockwise until the gum rises.

2. Peel the white radish, rub it into shreds with a silk grater, put a small amount of salt and marinate for 10 minutes, and then squeeze out the water.

3. Roll the minced meat into balls by hand for later use.

4. Wrap the shredded radish with the water squeezed out of the acorn, and set aside the balls.

5. Bring the water to a boil in the steamer and put in the meatballs.

6. Steam over medium heat for 30 minutes and then take out.

7. Finely chopped green onion and red pepper for later use.

8. Pour out the soup of steamed meatballs and set aside.

9. Put a little oil in the pot, fry the minced chili peppers and chopped green onions, pour in the meatball soup, add salt to taste, and boil.

Pour in the water starch to thicken and pour it on the steamed Mengshen meatballs.