Hakka meatball formula

Among Hakka meatballs, Wuhua in Meizhou is the most authentic, and its main feature is the refreshing Q-bomb. The meatballs bought outside are basically semi-manual, and two kinds of machinery, a meat cutter and a blender (meatball machine), will be used. The following introduces the semi-manual method of Meizhou Wuhua Hakka meatballs.

The ingredients for making meatballs are: lean meat, starch, ice, salt and monosodium glutamate (chicken essence). There is nothing else about these materials, but the skill lies in the selection of materials and the production process. It is best to choose pork rump lean meat, and it is best to slaughter it within three hours. Q pellets can't be made from meat that has been frozen for too long or frozen, and starch can be ordinary. The function of ice cubes is to cool the meat stuffing in the meatball machine, otherwise the high temperature generated by the high-speed operation of the machine will directly lead to the caking of the meat stuffing, and the subsequent meatballs cannot be kneaded into meatballs.

Next, the specific production process is introduced.

1, 5 kg lean meat, cut into pieces with a meat cutter, and pour into a blender.

2. Add100g starch, about 500g.

ice cake

3. Add 80 grams of salt and a little chicken essence.

4. Start the blender, stir for about 30 seconds, and then take out the pulp.

5. Pinch out the spherical balls by hand and put them into water at 60 ~ 70 degrees for setting.

6. After the meatballs are formed, take them out and put them in a pot and cook them on low heat.

The above is the process of making meatballs. Because of the need for meat cutters and meatballs machines, ordinary families generally do not have this condition and can only use manual methods. The disadvantage of manual method is that the meat stuffing made by hand is not so delicate and the temperature control is not good, so the elasticity of meatballs made by machine is worse than that made by machine.