How do you process uncooked meatballs?

Broken meatballs can not be eaten.

Uncooked meatballs can be boiled or steamed in a hot pot.

It should be possible, so don't worry too much, this thing still depends on your own performance.

If you don't have cooked meatballs, put them in a pot and boil them for a while, and then make soup, stew, or roast them, which can be very delicious.

Preparation of meatballs.

Spicy fragrant pot. Ingredients: all kinds of meatballs, potato chips, lotus root slices, enoki mushrooms, shiitake mushroom slices, lettuce slices, wide flour (you can also add thin slices of various meats, this can be adjusted according to personal preference), cooking oil, spicy hot pot base, bean paste, dried chili pepper, Sichuan pepper, green onion segments, garlic, salt, sugar, oyster sauce, light soy sauce, dark soy sauce.

Method:1Cook the meat and meatballs in water (add some cooking wine and ginger slices to the pot if there is meat), change the pot of water and add a little oil and salt to blanch the vegetables.

2.Pour oil into the pot and heat it, first fry the garlic, put a spoonful of bean paste, fry the red oil over medium heat, turn on the heat and stir-fry the chili pepper and green onion segments, add a small piece of hot pot base, add an appropriate amount of oyster sauce and light soy sauce and salt (you can leave it out, many other seasonings have a salty taste), a little sugar, put the cooked vegetables in and fry well, out of the pot, add a large handful of coriander and it is done.

Continue to cook, hot pot, spicy fragrant pot.

Uncooked meatballs, then boil water and put in and cook for another ten minutes. It's ready to eat.

Meatballs are a common practice at home, and I cook soup with meatballs and spinach at home. For me, the advantage of this dish is that it is a combination of meat and vegetables, because most of the meatballs are fried in oil, and compared with other dishes, the meatballs are relatively greasy.

Sogou asked. There is also because meatballs are always fried products, if you don't match it with meat dishes, it will be easier to get hot if you eat too much, and the reason why you choose spinach with it is because the trace elements in spinach are higher than other vegetables in life. The following is the key content, the difficulty of this dish is how to deal with spinach, the normal way is to cook it directly with meatballs, but it should be noted that spinach contains slight toxicity.

Sogou asked. The correct way to do this is to blanch the spinach in boiling water first, then scoop it up and blanch it in cold water for 10 to 20 minutes. The advantage of this treatment is that the first is that the spinach can be detoxified, and the second is that the spinach will look very crystal clear and the color is very attractive.

After the spinach is processed like this, add an appropriate amount of water to the pot, and the meatballs are in a pot under cold water, and then while waiting for the water to boil, you can prepare some chopped green onions and ginger during this time period.

Sogou asked. When the water is boiling, remove the ginger slices from the pot. After another 2 to 3 minutes, add a few drops of balsamic vinegar to the pan. Then spread the spinach evenly at the bottom of the bowl, then you can remove the meatballs from the pan, pour the soup, and finally sprinkle with chopped green onions immediately.

Uncooked meatballs can be made into meatball tofu soup, meatballs and vegetable soup, Sixi meatballs, fried meatballs, and meatballs, all of which are delicious.

Keep cooking, what else can you do?

If it is used for consumption, it can be used to make soup, shabu-shabu, or stew.

If you want to make it, you can choose a pound of lean meat or pork belly, puree it with a meat grinder, add 3 grams of pepper, 3 grams of thirteen spices, 3 grams of ginger powder, a spoonful of dark soy sauce to color, a little cooking wine, salt and monosodium glutamate to taste. Appropriate amount of starch (increase the amount according to the situation), one raw egg.

Stir in one direction until the meat filling is strong. It can be marinated for a while.

Boil the water, boil the water, grab a handful of meat filling with your hands, squeeze out the dough and put it into the pot, you can also use a soup spoon. The meatballs can be scooped up when they are shaped and discolored. Let it cool and freeze it.

It can also be fried in hot oil, and it can be shaped by frying it at a temperature of 7 into oil for 2 minutes, and it can be removed to control the oil.

Boiled pork balls in detail:

Ingredients: 1000 grams of pork belly, 20 grams of green onion and ginger, 2 eggs, 20 grams of corn starch, 5 grams of salt, 15 grams of light soy sauce, 3 grams of pepper, 5 grams of thirteen spices, 3 grams of dark soy sauce.

In the first step, we first choose to buy fat and thin pork belly, and then clean the pork belly with water. Use a knife to chop the pork belly into a fine meat filling, and if you have a meat grinder at home, you can use a meat grinder to grind the pork belly into a fine meat filling, which is more convenient.

The second step is to prepare a little green onion and ginger, change the knife to cut the minced green onion, and set aside the minced ginger. Put the minced meat filling into a basin, add a little chopped green onion and ginger, salt, pepper, light soy sauce, thirteen spices, dark soy sauce, and stir the seasoning with chopsticks and the meat filling.

In the third step, two more eggs are added to the meat filling, and then an appropriate amount of water is poured into batches, stirring the meat filling while adding water, until the meat filling is stirred to stickiness, then add an appropriate amount of cornstarch, stir evenly and beat the meat filling hard, so that the pork balls are not only smooth but also elastic. The fourth step is to put the mixed meat filling in the refrigerator and refrigerate it for about an hour, then take out the refrigerated meat filling and start squeezing the meat filling into evenly sized meatballs by hand.

Step 5: Pour an appropriate amount of water into the pot, boil the water over high heat until the water is slightly boiling, and then put the squeezed pork balls into the pot for cooking. Keep the meatballs over medium-low heat for about 5 minutes. Once all the meatballs in the pot are boiled and floating, remove the cooked meatballs into a bowl.

Don't throw away the soup for the meatballs in the pot, put some greens and cook them, then add a little salt to taste, and put the soup in a bowl with the greens and serve.

Three tips for making pork meatballs::

Tip 1, if you want pork balls to taste fragrant and not greasy, it is best to use pork belly, fat and lean meat mixed together, and the pork balls made are smooth, delicious and not greasy.

Technique 2: After stirring the meat filling and seasoning evenly, you should repeatedly beat the meat filling with your hands, so that the meat filling will be firmer, and the pork balls will not fall apart when cooked.

Tip 3: Remember to put the adjusted meat filling in the refrigerator for about an hour, so that the meat filling and cornstarch can give full effect, and the finished meatballs will not be boiled.

Cooked pork can also be made into meatballs, the cooked pork is crushed, and then an egg white is put on the ingredients, and then a little starch is added, so that it can be made, meatballs, are very delicious.

Cooked pork cannot be made into meatballs because cooked meat cannot be made into meatballs without stickiness.

Cooked pork is eaten, and you can't make meatballs, because he doesn't have that stickiness.

Cooked pork is not suitable for meatballs, because the cooked pork tissue is relatively loose, and the taste of meatballs is not good.

Normally, meatballs are made with raw pork minced and made, and cooked pork may not be chopped enough when making meatballs, and the meatballs don't taste good enough and the taste is not good enough, so pork balls should be made with raw pork as much as possible.

To make meatballs, you need to fry them in oil, and the protein of the cooked pork has broken down, so that the nutrition is greatly reduced, and the taste is not good.

Bless Livzon meat, can you still play left and right, no, it can only be a whole thing.

Okay, okay, please, okay, okay, if you're not there, what do you want me to do, I know, I always knew that it wouldn't be separated, unless you choose to go away, hey my girl, we are thousands of meters away, and we don't see the same horizon every morning, I hope I have clairvoyance to see Every scenery you sleep sweetly and encounter is swollen.

How to preserve the meatballs:

Clean up the meatball packaging, and if there is no packaging, you can put it in the crisper box; When the packaged meatballs are placed in the freezer compartment of the refrigerator, be careful to maintain a temperature of -18 in the refrigerator.

The meatballs should be cooked and cooled to room temperature when stored in the refrigerator, the storage time should not be long, it is best to soak the original soup and refrigerate, in order not to freeze as the degree, the time please try not to exceed three days as well. Although it will not taste bad for a week if it freezes, the nutrients in it may be lost. Additional Information:

Precautions for the preservation of meatballs:

The wrapped meatballs should not be stacked, which will cause adhesion of the epidermis and can be isolated with starch. But a better option is to put it in the freezer compartment of the refrigerator (ice layer).

Pork with fatty meat turns into lard and is contained in the meatballs when steamed at high temperatures, and because of the slippery nature of taro, the oil and water inside do not leak out, and the inside is filled with flavor by high temperature. So it doesn't feel greasy at all.

However, because pork belly may not always be turned into fat, replacing fatty meat with lean meat and cooking oil can avoid the aversion of picky eaters to fatty meat.

Meatballs are made by grinding meat from a meat grinder and then making meat filling, and then rolling it into a round shape to make meatballs for consumption. Not only does this taste great, but the meat is even more flavorful. The frozen meatballs purchased outside may not be fresh enough, so many people will make their own fresh meatballs at home, but if the amount is relatively large, we need to preserve them.

There will be several ways to save the freshly made meatballs, just like they are freshly made, which is very convenient and simple

We can put it in a bowl or plate and then put it in a plastic bag, and then put it in the refrigerator freezer, but we need to pay attention to the meatballs can not be made for too long, only suitable for short-term storage, otherwise it will be easy to deteriorate for too long.

Method 2: We can steam the fresh meatballs and dry them in the shade, if it is in summer, it can be stored at room temperature for about 3 days, and in winter, it can be stored for a longer time. Or we can let it cool after steaming and then vacuumize it so that it can be stored for a longer period of time and the flavor is better preserved.

Method 3: We can also clean up the meatball packaging, and if there is no packaging, we can put it in the crisper box. Then we can put the packaged meatballs in the refrigerator freezer, if the meatballs have been left for a while, please try not to exceed three days, you can heat the meatballs and then store them.

The above is the specific solution of how to preserve the freshly made meatballs, I believe that through the introduction and understanding of the above content, you can quickly learn how to preserve the freshly made meatballs.

If it is frozen, it can generally be stored for about three months. You can also look at the expiration date.

If it is a cooked meatball, it is best not to take more than a week.

These need to avoid contact with too much air (put in a bag, seal).

1. Pour the meat filling into the fresh-keeping bag, gently press the meat into a cake shape with your hands, and squeeze the excess air out of the fresh-keeping bag at the same time, in order to preserve the umami of the meat filling. 2. Seal the fresh-keeping bag, which is mainly to prevent the smell of the minced meat. 3. Take out a chopstick and press it on the meat filling, so that the meat filling is divided into several small pieces.

4. Put the pressed minced meat pieces in the refrigerator and freeze them. You can take it out when you eat it, and you can break the meat pieces with an easy break.

How to preserve minced meat: There are two secrets to preserving minced meat, one is "less" and the other is "thin". It is best to store the minced meat in small quantities with multiple plastic bags each time, and if the whole piece is put into one large bag, it is bound to be used up next time.

Repeated freezing and thawing can easily cause nutrients to be lost and no longer fresh. Wrap a small packet of minced meat in a plastic bag each time, thin it slightly and put it in the freezer to freeze. Pressed into a pie-shaped meat filling will be much easier to thaw than a ball-shaped meat filling, and the thawing speed will naturally be faster.

Tips for defrosting:

Whether it's minced meat or other frozen foods, there are techniques when defrosting. Some people will soak whole packets of frozen food in water to speed up the thawing process. In fact, it is easy for bacteria to grow, which is very unhealthy.

The best way to defrost is to put the food in the freezer half a day or overnight in the refrigerator and let it thaw naturally when the temperature difference is small. If you can't prepare for so much time in advance, you can put it in a cool and ventilated place to thaw naturally, and don't soak in water. And it is best to eat the thawed food at one time, and do not freeze and thaw it repeatedly.

Method 1: Air-dry and store.

First of all, put the prepared meatballs in a pot and steam them, let them cool and then dry them in a cool and ventilated place. In this way, it can be stored for a period of time, 3 days in summer and half a month in winter.

Method 2: Cryopreservation.

Alternatively, the meatballs can be steamed and completely cooled, then packed in a plastic bag and stored in the refrigerator. Meatballs can be stored at minus 18 degrees Celsius for up to about a year.

It should be noted that the meatballs must be completely cooled before sealing them in a fresh-keeping bag, otherwise the meatballs will freeze after being put in the refrigerator, which will easily affect the taste of eating.

Method 3: Keep it in plastic wrap.

You can also wrap raw handmade meatballs directly in plastic wrap, preferably one ball at a time, and then put them in the freezer for preservation. It should be noted that it is best to keep a little distance between the meatballs.