How to make pork meatballs

There are many ways to make meatballs, including Huaiyang lion's head in the south, sweet and sour meatballs and slippery meatballs in the north, with different flavors and strengths. No matter how big the difference between the meatballs of the south and the north, but there is a surprisingly similar place, that is, a good meatballs must be the standard is not scattered, not old, not firewood.

So how do you make meatballs that are smooth and tender?

The process of making meatballs is the most delicate, if there is a slight step wrong will lead to the taste of the meatballs. First of all, the meat should be selected from the tender parts.

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For example: pork thigh meat, meat should be fat and thin with the second mixing of minced meat is also a certain point of view, minced meat to absorb enough water taste will become more tender, and then add eggs + starch mixing to make the minced meat between the viscous, so that the meatballs will not be scattered in the pot to produce the meatballs taste tender and smooth, elastic teeth, the detailed method of production is shared below.

The ingredients that need to be prepared are: pork, garlic, ginger, scallions, pepper, cornstarch, five-spice powder, soy sauce, sesame oil, salt, and 1 egg.

The first: choose meat

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If you want to do a good job of meatballs, in the selection of meat is a very important part. Neither can you choose is pure meat lean meat, and certainly not completely fat fat meat. Instead, you should choose three parts fat and seven parts lean pork. Because only lean meat and fat meat together to make the meatballs can be more flavorful when eating.

The second: chopping meat

After choosing a good meat, you have to start chopping meat. And chopping meat, but also need to pay attention to the tricks and techniques. In the chopping of meat must not use the machine to chop meat, but need to choose to use a kitchen knife to manually chop meat.

Because this manually chopped meat will be more chewy, when eaten will also be more refreshing popping teeth, than the machine made meatballs taste much better.

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The third: and filling

Bought the pork with a knife chopped after the bowl ready, this time to start and filling. This is the last step, but also the most important one. After the preparation of the onion cleaned and cut into chopped scallions, garlic is peeled and cut into minced.

First put in a bowl, add a relatively moderate amount of water to soak for about ten minutes. Do not directly into the meat mixture, to let the onion and garlic become onion and garlic water, and then slowly added to the meat mixture. This will effectively deodorize and increase the tenderness of the meatballs.

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And here it should be noted that when the onion and garlic water is poured into the meat mixture, it should not be poured in all at once, but should be poured in slowly along the perimeter of the bowl, and it should be poured while stirring with chopsticks. This way the water can be completely absorbed by the meat.

Fourth: Cooking meatballs

Water boiled to a little hot, you can under the balls, the balls into the pot, do not rush to turn, wait for the soup pot to continue to cook, to the meatballs completely browned, all floating on the surface of the water, throw a few bok choy, drizzle a few drops of sesame oil, a little bit of cooking, can be served out of the bowl.

The water used to cook the meatballs should not be too hot, generally about 80 degrees can be, that is, the water surface is just bubbling when the meatballs.

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Tips:

1, the minced meat does not need too much starch added when mixing, as long as you can appear viscous can be, starch more will also affect the tenderness of the meatballs and the degree of elasticity. The purpose of adding starch is to bind the minced meat together, and the minced meat will not be easily separated when it goes into the pot.

2, the addition of ginger and onion water need to be added in several times, so that the minced meat will be better and completely absorbed, so that the texture of the meatballs produced will be more tender.

But add the water can not be too much a catty of minced meat to add about 100g of water can be, too much water will also make the minced meat is difficult to produce viscous, so that the next pot to cook when a boil will also be scattered.

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3, in the mixing of minced meat should be stirred in one direction, do not irregular mixing, because irregular mixing will make the minced meat in the water discharge, should be stirred in one direction will be better flavor, so that the production of meatballs will achieve the desired taste.

4, stirred the minced meat should be immediately put into a pot of hot water to soak until set, so that the meatballs will maintain the taste. If the minced meat is left for too long, the water in the minced meat will be easier to drain out which will affect the tenderness of the meatballs.

5, minced meat in the pot to cook stereotypes, the pot of boiling water can not appear to roll, maintain a constant temperature soak stereotypes can be, because the roll is more likely to cook the meatballs scattered, meatballs stereotypes and then cooked can be.