How long do you have to cook meatballs to cook, and how long do you cook meatballs to cook?

Materials. Pork plum meat.

500 grams. Egg.

1 pc. Cooking wine, salt, chicken essence, oyster sauce, light soy sauce, starch.

Amount. Preparation of pork meatball soup.

500g of plum blossom meat is ground into a meat puree, and an egg is added.

Add a small amount of chicken bouillon.

Add 2 teaspoons of starch.

Add 1 tablespoon of oyster sauce. (If you don't have friends, you can leave it alone.)

Add 1 tablespoon light soy sauce and 1 tablespoon cooking wine. (I forgot to add cooking wine) 2 teaspoons of salt. (Adjust the dosage according to saltiness).

Stir clockwise or counterclockwise to combine.

Add 2 tablespoons of warm water and stir again. Repeat 3 times.

Mix the pureed meat.

Put the meat puree in your hand and squeeze out the meatballs in the tiger's mouth.

Put water in the pot and heat it, cut a few slices of ginger, put some peppercorns, change the heat, boil the meatballs and put them in the pot, after the meatballs are all boiled, turn on the high heat, wait for the meatballs to float up, skim the floating powder, put in salt and pepper, pour in sesame oil, cut some chopped coriander and put it in a bowl, and a bowl of pork ball soup can be served.

Cook the meatballs for 10 minutes after boiling. When cooking meatballs, you can lift the lid to see if the meatballs are floating on the water, floating on them proves that they are cooked, and the meatballs will change color after cooking. When making meatballs, try to choose pork belly, because pork belly is fat and thin meat, and the taste of the meatballs made is better, fat and thin.

Related introductionsMeatballs generally refer to meatballs, meatballs generally refer to spherical food made of chopped meat, usually wrapped in a thin crust and the meat filling is cooked by steaming, wrapped in a thin skin, better locking in the nutrition and delicacy of the meat, making the meat more tender and delicious. Meatballs are available all over the country, and the preparation varies. In Taiwan, it is known as Gong Maru.

There are different ways to make meatballs all over the world, such as Western countries.

Some types of meatballs are mixed with bread crumbs, onions, spices or eggs. The meatballs were originally Ningde Jiaocheng.

It is a food that the people must eat during the New Year, and its status is equivalent to dumplings in the north.

Later, due to the spring breeze of reform and opening up, just like dumpling restaurants everywhere, meatball stalls can also be seen everywhere in the streets and alleys. With the increase in the flow of people such as going out to work and studying, because there are no other special snacks in Ningde Jiaocheng, meatballs have become a way for people to miss their hometown.

Cook the rice balls for 7-10 minutes.

1. Fresh glutinous rice balls can be boiled for about 7 minutes, and it is almost good to see the glutinous rice balls floating.

2. The cooking time of quick-frozen glutinous rice balls is relatively long, about 10 minutes.

When the dry powder is put into hot water, the outer layer quickly absorbs the hot water and expands, and the water can no longer enter the inside, so the inside is still raw. Instead, it should be put in cold water first, so that the glutinous rice balls are full of cold water, and then put them in boiling water, so that they can be heated evenly.

Here are some tips for cooking glutinous rice balls:

Pinch gently, before the rice balls are put into the pot, the rice balls should be slightly pinched with clean hands, so that there are slight cracks on the outer skin, so that the rice balls are cooked inside and out after being cooked in the pot, will not be sandwiched, and are soft and delicious.

Under boiling water, after the water boils, slowly put the glutinous rice balls into the pot, and at the same time, gently push them away with a spoon, stirring slightly in the same direction, so that they rotate a few times and do not stick to the pan.

Cook slowly, boil for a while, and after the glutinous rice balls float, quickly switch to low heat and slow cooking, otherwise the glutinous rice balls will continue to roll in the pot, and the cooked glutinous rice balls will not taste good when cooked on the outside and raw on the inside.

Light cold water, in the process of boiling the rice balls, each time the pot is boiled, an appropriate amount of cold water should be added at the same time, so that the rice balls in the pot can be kept in a state of rolling rather than rolling. After boiling the pot two or three times, cook it for a while before it can be eaten.

Change the water frequently, and after the boiling water in the pot has been boiled two or three times in a row, the water should be changed in time. Because the glutinous soup in the pot has become thick and greasy at this time, if you continue to use it, not only will the glutinous rice balls cook slowly, but also it is easy to get raw.

Cook in time, the glutinous rice flour of raw rice balls has more water content, if the glutinous rice balls are put for a long time after the rice balls are done, there will be deterioration phenomenon, and the raw rice balls are frozen and then cooked, and often boiled to break the skin, affecting the appearance.

If the cooked glutinous rice balls cannot be eaten for a while, they should be removed from the pot in time, and placed in clean cold boiled water, and then removed and put into a plate after cooling.

About 7 minutes. According to legend, tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) arose a novel food, that is, black sesame seeds, lard to make the filling, add a little sugar, the outside with glutinous rice flour to form a round, after cooking, taste sweet and soft glutinous, the aftertaste is endless.

At the same time, the tangyuan symbolizes a happy family reunion, and eating the tangyuan also means a happy family and reunion in the new year, so it is a must-have food for the Lantern Festival on the 15th day of the first lunar month.

Nutritive value. The sweet dumplings themselves already have a sweet taste, so the soup does not need to be sweetened to reduce calorie intake; If it is a small rice ball without filling, the soup can be replaced with sugar osmanthus, sweet wine, flower tea, longan red date soup, longan ginger soup, the latter can have the effect of tonifying the body and dispelling cold; When cooking salty glutinous rice balls, you can put some vegetables to increase fiber.

In the face of hot and fragrant rice balls, you can't help but want to take a big bite, young and old must pay special attention, remember to eat rice balls slowly, small bites, and avoid choking the rice balls in your throat or trachea. Due to the high amount of "sugar" in glutinous rice balls, plus the "high fat" and "high calorie" content of sesame seeds, fresh meat and peanuts, it must be eaten in small amounts, not too much at one time.

Glutinous rice balls are generally boiled in an underwater pot and can be cooked in 7 minutes, of course, the cooking time will vary slightly depending on the size.

When the water is boiled, stir it with a colander to form a vortex, and enter the Lantern Festival one by one, and stir it a few times after it is finished, so as to avoid sticking.

Cook on high heat for about 7 minutes, the Lantern Festival will basically float to it, the volume will become larger, and it will be basically cooked, stir and stir, and cook for 10 minutes at most.

The glutinous rice balls need to be put in a pot with hot water and take about 10 to 15 minutes to cook. Generally, there are prompts on the packaging bag of glutinous rice balls, and you can follow the prompts on the package. The glutinous rice balls should not be boiled for too long, otherwise the glutinous rice balls will crack and the skin will break.

The method of boiling glutinous rice balls is very simple, you only need to put an appropriate amount of water in the pot, boil the water in the pot over high heat, and then put in the glutinous rice balls. In the process of boiling the rice balls, stir them with a spoon to avoid sticking to the pan. When the rice balls float, continue to add cold water, repeat twice, and wait until the rice balls are completely floating, and then you can get out of the pot.

If you want to make the rice balls taste better, you can put an appropriate amount of goji berries or brown sugar in the pot before cooking the rice balls. Wait for the water to boil, and then put the glutinous rice balls inside. No matter what type of glutinous rice balls, as long as the glutinous rice balls float up in the pot, they are basically cooked, and the other thing is to see whether the periphery of the glutinous rice balls is transparent.

1. Bring the water to a boil first, then put down the frozen glutinous rice balls and then change the heat to low, and do not let the water boil.

2. If you see that the water is boiling, add some cold water appropriately, gently push the glutinous rice balls and do not stir them too hard, the glutinous rice balls will break if you stir them hard, and cook them until they float on the water surface and you can eat them.

3. The frozen glutinous rice balls will not melt quickly after being taken out of the refrigerator, if there is ice on the glutinous rice balls, it is recommended to properly melt them first, otherwise the cooked glutinous rice balls will not taste good.

4. It is best to use a stainless steel pot, first connect the appropriate water and heat it on the fire, wait until the water will boil, slowly slide the rice balls down the edge of the pot, and then use a spoon to slowly stir along the edge of the pot, do not push the rice balls, because the rice balls may be pushed down.

There are many kinds of glutinous rice balls, the larger ones take a little longer, and the smaller ones take a little longer, so when the glutinous rice balls float to the surface, cook them for a while and they will be cooked!

The glutinous rice balls are boiled until they float to the surface of the water, and they become big and fat and cooked.

There should be a way to use the glutinous rice balls on the outer packaging, and it should also be written how long they will be cooked, and it should generally be cooked until the glutinous rice balls are floating.

The easiest way to judge the maturity of glutinous rice balls, dumplings, noodles, etc. is to see if they are floating on the water, and floating on the surface of the water means that they are ripe.

First, bring the water to a boil and pour the rice balls into the pot, and the rice balls will float and cook.

The meatballs are cooked for a different time depending on the size and the amount of fire

1. If it is similar to the size of rice balls, after boiling, it needs to be boiled on high heat for about 10-15 minutes.

2. If it is a meatball similar to Sixi meatballs and braised lion's head, you need to cook it on high heat for about 25-30 minutes after boiling.

3. If it is like a beef ball like a hotel, the fire is strong enough for 11 minutes, and the taste is not good when it is cooked.

4. If it is a frozen meatball, boil the pot under water, use a word spatula, to the edge of the pot to the bottom of the pot, slowly shovel through it, so that the entire frozen meatballs in the pot do not stick to the bottom of the pot after the activity, and then wait for the water to boil, until the meatballs float on the water, because it is a frozen meatball, use warm fire to boil, boil evenly for 5 minutes, until the frozen meatballs are too red, and the meat is cooked. Cook quickly on high heat, it is easy to boil the frozen meatballs into a round shape, and the time is shortened to cook the outside and raw inside. If you boil freshly wrapped and freshly made meatballs, you can cook them for a shorter time.

Criteria for judging:Stick the chopsticks into the balls and see if the filling is ripe.

Ordinary meatballs are boiled until the meatballs float up.