Meatballs are always easy to fall apart when they are ready, what should be added to remedy them?

Meatballs are always easy to fall apart when they are ready, what should be added to remedy them? Pork belly, ginger slices, shallots.

White pepper, salt, rice wine, raw eggs.

Wash and chop the pork belly (don't buy it at the supermarket for convenience, the pork belly minced by a blender will lose its malleability.)

It doesn't taste very good). Wash the ginger slices and shallots and cut them into minced pieces. Mix the ginger foam and garlic in the meat foam, then add white pepper, salt, and rice wine, and mix with water (mix in one direction).

Later, an egg is beaten into it to increase the cohesion of the internal structure of the meatballs.

Mix the dumpling filling, raw egg, green onion segments, ginger foam, light soy sauce, sesame oil.

Five-spice powder, Sichuan pepper noodles, starch powder, oil consumption, mix well in one direction, and mix until the dumpling filling is strong. Add the fried chicken powder and mix againHold the meatballs with your hands, and press the upper force back and forth with both hands.

Boil oil in a pan and fry the meatballs until they are formed, without heat, otherwise they will not be soft. Scoop up the fried meatballs and set them aside, and freeze them if they can't be eaten and eat them anytime, anywhere. Prepare a pot of bone broth, then add ginger slices, star anise, bring to a boil, add meatballs, and simmer over low heat.

Simmer for 40 minutes and add a pinch of salt.

First of all, we have to clean the raw pork that we bought from the mall. Raw pork is not the same as pork bones and pork bones, and there is no need for water, but if you want to make a delicious meatball soup, you must add another process. This is the process of marinating, where we chop the raw pork, cut it into minced meat and put it on a small plate.

In addition, we are going to add white rice vinegar to the bowl.

Ginger slices and rice wine, after being fully mixed with chopsticks, marinate for 10 minutes, if you have more time, you can marinate for 15 to 20 minutes, so that the minced meat will be more flavorful.

The use of marinating can also get the blood and water out of the meat. You can find this by looking closely at the blood in the small plate, so we have to throw away the blood in the small plate and wash the minced meat in cold water to ensure that the blood in the meat can be better removed and the smell of the meat can be removed!

Prepare a slightly larger basin and put the minced meat in the basin, in addition, we will add two eggs to the basin and add the appropriate amount of tapioca starch.

Then, mix it with chopsticks, mix it for a minute or two, set it aside and let it sit for 10 minutes. After 10 minutes, add vegetable oil to the pot and handle the meat by hand.

The meatballs made by kneading them into meat balls and adding vegetable oil are very "firm", and generally speaking, they will never be boiled.

After the seasoning of the meatballs is ready, use a layer of clear oil to lock in the water, which will make it very elastic and tasteful.

It should be added with a little yeast powder, then coated with a thick layer of flour on the outside and then fried in the pan.

This requires a little starch to be added, so that it can be remedied, and it is not easy to spread out, and the taste is particularly good.

400 grams of beef leg meat, 50 grams of pork fat, a small spoon of garlic crisp (chop the garlic and fry it over low heat until fragrant), 80 grams of crushed ice, 50 grams of sweet potato starch, 10 grams of salt, 5 grams of fish sauce, 15 grams of caster sugar, a little white pepper, 1 teaspoon of sesame oil. Chop the knife with the back of the knife in reverse, so that the meat is sticky and not easy to disperse. After chopping, add the seasoning, starch, and water, and stir in one direction.

Why do some people make beef meatballs that are easy to fall apart after being put into the pot? In fact, the beef balls will be scattered when they are put into the pot, and the most important thing is the workmanship problem. Put the beef in the basin and take an egg to leave the egg white and egg yolk without it, put an appropriate amount of starch into a little water, keep stirring in one direction, the viscous stirring can be, put in other seasonings, green onions, ginger, salt, etc., needless to say, the beef balls that come out of this way are elastic and do not fall apart.

It is boiled with light meatballs, in addition to the seasoning, the family added lotus root powder, which is not easy to disperse and is more elastic than adding egg whites (if you don't use other sticky powder, as for how much to put depends on how good the ingredients you buy, add little by little while stirring and rhyme, the viscosity of the meat is not enough, or the starch is not released.) The minced meat should be put with an appropriate amount of cornstarch, eggs, and an appropriate amount of sesame oil, and after the condiments are placed, it should be stirred in one direction until it is strong, and the meat aroma will come out, and the toughness and viscosity of the meat will also be there, so that the croquettes will not fall apart.

First the meat filling is beaten to strengthen the water, then add eggs, flour, corn starch to beat evenly can not be too thin, and finally add some vegetable oil, seasoning garlic, salt, monosodium glutamate, chicken essence, pepper noodles, pepper, thirteen spices, ginger water, do not put green onions, green onions love to be black when fried, affecting the quality of steamed bread residue. Generally, a pound of meat should be put about two taels of starch, an egg, and an appropriate amount of steamed bread residue. Then add the minced green onion and ginger and various seasonings and start to whip vigorously, to follow one direction, stir quickly, when you feel that the stirring is laborious and sticky, you can fry it.

The fish is added too little, and the meatballs need some fish to increase the cohesiveness so that they will not fall apart when they are fried.

Meatballs are a delicacy that we usually eat when eating hot pot or drinking meatball soup, we will also make our own meatballs at home to eat, but we always do scattered, to say why meatballs are easy to disperse, because it may be that the meat is not delicate enough or the fascia is not clean, it is easy to disperse, if you want not to scatter, you must hammer the meat to a very delicate appearance The impurities should also be cleaned, and then made into meatballs and boiled will not be scattered.

It may be that you pour less oil when making the filling, which will lead to this phenomenon.

It may be because you add too much water when making meatballs, and if you add too much water, it will easily fall apart.

It should be that the meat is not chopped into a meat puree, and a certain amount of starch needs to be added, and the proportion of starch must be grasped so that it will not fall apart.

Because you don't pinch the meatballs tightly when making the meatballs, because when you are adjusting the filling, the dumpling filling is relatively dry.

It may be that the starch and egg white are not added to the meat filling, so it is loose and unformed, so the meatballs are not delicious.

It may be that the stickiness of the meatballs is not good, and the meat is not firm and delicate enough, you can add some starch to mix, and then don't put too much water when cooking.

If you don't put enough starch in the pot, you can't cook it in a pot without hot water, and if you grind the meat too much (for example, with a machine), it's better to use a hand-cranked meat grinder, and you can put ice cubes on the bottom when grinding.

Meatballs are a delicacy that we usually eat when eating hot pot or drinking meatball soup, we will also make our own meatballs at home to eat, but we always do scattered, to say why meatballs are easy to disperse, because it may be that the meat is not delicate enough or the fascia is not clean, it is easy to disperse, if you want not to scatter, you must hammer the meat to a very delicate appearance The impurities should also be cleaned, and then made into meatballs and boiled will not be scattered.

It's because you don't add enough starch to get it out, and you can put more starch in the minced meat so that it doesn't.

If the meatballs you make fall apart as soon as you cook them, you must have put a certain seasoning in them, which will cause them to fall apart, so you should still refer to the recipe.

It may not be stirred in one direction, but when preparing the meat filling, it must be stirred in one direction, so that the meat filling can become particularly firm and not loose.

It may be due to the imbalance of your meat filling, or it may be because you are not kneading the porcelain at all when you pinch the meatballs.

This is because you put too much fat in the meatballs, which causes the meatballs to be very oily, so they are easy to fall apart. There is also a possibility that you don't put enough starch, resulting in the meatballs falling apart no matter how you pinch them.

Meatballs are a delicacy that we usually eat when eating hot pot or drinking meatball soup, we will also make our own meatballs at home to eat, but we always do scattered, to say why meatballs are easy to disperse, because it may be that the meat is not delicate enough or the fascia is not clean, it is easy to disperse, if you want not to scatter, you must hammer the meat to a very delicate appearance The impurities should also be cleaned, and then made into meatballs and boiled will not be scattered.

The meatballs will fall apart because there may be no flour added to the meat filling, so they can't be firm together, you can add a little flour to the meat filling, so that they won't fall apart

That's because we didn't put eggs in when we made them, and we didn't put in the substance that would bind them together.

Maybe the eggs are small, so the meatballs are particularly easy to scatter, or maybe the water is less and doesn't play a sticky role, and it may not be so strong, so it will be scattered.

The reason why he always scatters is that when he kneaded the balls, he didn't have too much flour on them, so he couldn't solidify them, and then put them in the oil pan and they would fall apart.

There is too much fat in pork, and it is too greasy to clench into a ball;

The starch is put in too little and does not form a clump;

There is no force when holding the dough, which causes it to spread out when it is heated.

Because the ingredients are not right, you can add some starch when making meatballs, which will be sticky.

This usually happens because you put too much flour or don't add an egg to the minced meat.

Because no substances are added during the production process, it is easy to fall apart when cooking.

Because you didn't choose the right meat when you chose meat, there was too much fat and it was too greasy, so you couldn't get together.

400 grams of beef leg meat, 50 grams of pork fat, a spoonful of garlic crisp (chop the garlic and fry it over low heat) 80 grams of ice cubes, 50 grams of sweet potato powder, 10 grams of salt, 5 grams of fish sauce, 15 grams of sugar, a small amount of black pepper, 1 spoon of sesame oil.

Chop the knife with a flower knife instead, so that the meat is sticky and not easy to disperse. After chopping, add the seasoning, tapioca starch, water, and stir in one direction. Bring the water to a boil, turn off the heat, put all the meatballs in and bring them to a boil over low heat, and then stir gently so that they will not spread easily, I look forward to helping you.

Why do the beef meatballs made by someone fall apart so easily after being put into the pot? In fact, beef tendon balls will disperse this problem when they are put into the pot, the most critical or quality problem, generally well-made beef balls are difficult to be boiled or fried or stewed until they fall apart after being put into the pot.

Put the beef and mutton in the basin to take a raw egg with egg white, egg yolk is not needed, put an appropriate amount of tapioca starch into a small amount of cold water, stir continuously in a direction, stir it thickly, put in other seasonings, ginger, garlic, salt, etc., don't say, the beef tendon balls made in that way are malleable and do not disperse.

It is boiled with light pork meatballs, in addition to the seasoning, relatives add lotus root powder, boiled is not easy to disperse and is more malleable with adding egg white (if you don't use other sticky powder, for how much to see how good the raw materials you buy, add little by little while stirring rhyme, the viscosity of the meat is insufficient, or there is no conversion powder.)

The minced meat should be put an appropriate amount of water starch, raw eggs, and an appropriate amount of sesame oil, and after the seasoning is placed, it should be stirred in a direction to the supremacy force, the aroma of the meat will go out, and the toughness and viscosity of the meat will also be there, so that it will not be easy to disperse the vegetarian meatballs.

First the dumpling filling is strong in the sea, and then add raw eggs, wheat flour, corn flour can not be too thin, and finally add a little cooking oil, seasoning garlic, salt, chicken essence monosodium glutamate, pepper powder, white pepper powder, thirteen spices, ginger water, no green onions, green onions love to turn black when fried, harming the color of the bun residue. Generally, a pound of meat needs to put two taels of tapioca starch, an egg, and an appropriate amount of steamed bun residue.

Then put in the ginger and garlic and a variety of condiments and gradually stir the force, to follow a direction, stir quickly, when you feel that the stirring is laborious, thick, you can cook.

This is because the meatballs are not cohesive, and you can put some egg liquid in the meatballs, so that it can have a good effect and this will not happen.

It may be that the minced meat is not done well. It may be that I didn't learn the relevant skills during the production process, so after the production is completed. That's why that's the case.

It's because your meat has too much fat, and there is too little starch in it, so you don't use your strength when holding the meatballs, so the fried meatballs often fall apart.

First of all, we prepare some pork belly, and the meat balls made of pork belly should be more tender, because we also need to put some fatty meat in it, so we are also very good in choosing pork belly to make meat balls.

First, clean the pork belly.

When we make the meatballs, we first clean the pork belly, then put it in a meat grinder, mix it into a puree, and then add the green onions, peanuts and ginger. Light soy sauce, and some seasoning such as oyster sauce and cooking wine, then add a few eggs and stir it well.

2. Prepare some more starch.

When we make meatballs, starch is also essential, because starch can make meatballs together, so that he will not delete them in the pot, we add some starch, put it in the meat filling and stir evenly, and then when making meatballs, after the meatballs are reunited, put them in the pot, and the meatballs will not be scattered.

3. If you make your own meatballs, you must have less starch.

Therefore, when we make meatballs, we must also put the starch in proportion, so that the meatballs will not fall apart.

Usually we can make meatballs we can also make some of our favorites, the taste can also put some side dishes, for example, you can also put some mushrooms, carrots, so out of the meatballs is also very good, when we make meatballs, when the meatballs are in the pot, do not stir, if you use a spoon to stir, the meatballs will also be scattered, you must wait until the meatballs are formed before taking out the meatballs.

Therefore, making meatballs is also about mastering certain skills, and we can also try to do it many times in life, and it is easy to succeed if we do more, and we will no longer make loose meatballs, so if you have friends who like to eat, you can try to do it at home, which is relatively simple.