How do you make meatballs with the best taste? How to adjust the minced meat?

First of all, you should chop the pork, then add salt, monosodium glutamate, cooking wine, light soy sauce, dark soy sauce, green onion, ginger and garlic, and then add sesame oil, it is too delicious.

When making meatballs, the meat filling should first choose three points of fat and seven points of lean, which will be more delicious, and it also needs to add an appropriate amount of water; First mince the pork filling, then add ginger and green onions to the pork filling, add salt and soy sauce, and stir well.

You can choose to add some chicken essence and sesame oil to it. In addition, I suggest that you should choose the hind leg meat of the pig to make meatballs. Some salt should be added to mix the filling.

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).

Prepare fresh minced pork belly and chop it into meat filling, add egg white, salt and monosodium glutamate, stir well, and fry it in the oil pan, it can be done, tender and delicious.

When making meatballs, put two eggs in them and stir them together to make the fried meatballs very delicious.

You need to select eight points of lean and two points of fat meat and chop it into stuffing, then make it into balls, heat the oil in the pot, and fry it.

1. Wash and cut the big meat you bought, cut the green onion and ginger into pieces, and put it in a meat grinder to puree the meat, and it will take less than half a minute. Add salt, cooking wine, light soy sauce, dark soy sauce, sugar, Sichuan pepper powder, sesame oil, monosodium glutamate, and stir well.

2. Add a little starch and stir well with the meat filling. Grease the plate, form the meat dumplings into balls by hand, put them on a plate, and then put them in the refrigerator freezer for 10 minutes for later use.

3. Prepare a shiitake mushroom with a little coriander. Shred the shiitake mushrooms and chop the coriander. Put water in the pot and bring to a boil, (if there are a lot of meatballs, start to put in the meatballs when the water does not boil.)

Put in the slightly quick-frozen meatballs, add shredded mushrooms, sea rice, tung dough salt, pepper, boil for a few minutes, put in monosodium glutamate or chicken essence before cooking, garnish with some chopped coriander, pour in a little sesame oil, and it's good.

4. The simple, refreshing and refreshing orange water balls soup is done!

Dear, hello, I am glad to answer the wide code for you: the key to making meatballs is to choose good meat, generally choose the ratio of lean meat to fatty meat is 3:1, so that meatballs taste better.

Then there is the issue of seasonings, which can be added according to personal taste, such as salt, pepper, soy sauce, green onions, ginger and garlic. Finally, after mixing the meat and seasonings, knead them into small balls by hand and cook them in boiling water. If you want to be more delicious, you can carefully add ginger, green onion and other seasonings when cooking to increase the flavor.

1. It's delicious, you can do it.

2. Put the beef in a blender and add salt to stir. Stir until the minced meat adds egg white, ginger and garlic, ice cubes, and ice water mixed with corn starch, add it in 3 times, and then stir constantly.

3. Stir the meat vigorously for at least 15 minutes.

5. Put the meatballs in a pot under cold water and when there are a lot of bubbles in the water.

6. Quickly put in the meatballs and bring to a boil.

7. Cut the green onion and ginger.

8. When all the meatballs float up, add some green onions and shredded ginger and cook for 10 minutes.

9. After cooking, put a little salt in the soup, put the remaining chopped green onions, and remove the foam from the soup.

10. The meatballs are fleshy and elastic.

11. If you want to eat hot pot, you can scoop it up after boiling for 5 minutes, put it in ice water, cool it and put it in the refrigerator.

12. It is also very delicious to dip in chili powder, which is more delicious than the Chaoshan beef pot outside, and it is not fishy.

13. The pork meatballs made in the same way are also very juicy after frying.

14. Let the branches and lands be fried like eggs.

15. Pork is juicier than beef.

Hello, meatball meat filling method: you need meat filling, green onion, ginger, pepper, and ingredients.

1. Prepare some green onion and ginger, cut the green onion and ginger into shreds, put it into a bowl after cutting, then add a little peppercorn, pour in 200 ml of warm water, and then grab it with your hands, and grab the taste of the green onion and ginger to it. Soak for ten minutes. Infiltration.

2. Prepare a piece of fresh pork, slice and shred and chop into minced meat. It is best to use the meat of the front leg. The meatballs made from the front leg meat will taste better.

3. Stir the meat filling into a large bowl, first add 100ml of green onion and ginger water, then add a spoonful of salt, a spoonful of chicken essence, a spoonful of Sichuan pepper powder, and finally beat in a hen egg, and then grab and mix evenly.

4. After grasping well, let's stir vigorously in one direction to stir the meat filling until it is strong. Stir until the meat is filled, and absorb all the green onion and ginger water.

5. Then add 100ml of green onion and ginger water again, continue to stir well in one direction again, so that the meat filling can fully absorb the juice, and stir the meat filling until it is more viscous and has a brushed state.

6. Then add an appropriate amount of starch in batches, a pound of meat filling, let's add about 20 grams of starch to him, stir well, and then add the remaining starch, and continue to stir the meat filling in one direction until it is drawn.

7. At this time, we stir and beat at the same time, if we want to make the meatballs that are bent out of the burying and shouting are delicious, elastic and not loose, this step is very critical, and the whole process takes about three to four minutes.

8. Finally, after stirring the meat filling, you can easily squeeze out a ball by hand, and the meat filling is ready.

Ingredients: 500 grams of pork plum residual liquid cavity flower meat; 1 egg; Cooking wine, salt, chicken essence, oyster sauce, light soy sauce, starch to taste.

Preparation of meatball filling.

Ground the plum meat into a meat puree, add an egg, and add a small amount of chicken essence.

2. Add 2 teaspoons of starch.

3. Add 1 large tablespoon of oyster sauce.

4. Add 1 tablespoon light soy sauce and 1 tablespoon vertical cooking wine.

A teaspoon of salt. <>

6. Stir clockwise or counterclockwise. Add 2 tablespoons of warm water and stir again. Repeat 3 times.

7. Chop a piece of green onion and mix with the meat puree.

8. After mixing thoroughly, lift the meat puree and drop it in a bowl.