Fresh pork is sticky, meatballs are very easy to shape, and the taste and taste are better. The success or failure of pork balls mainly depends on the freshness of meat and the chemical fiber of meat. The traditional practice is to use raw pork (or beef and mutton with a little fat pork), and adding a little fat pork can improve the taste.
2. It is recommended to cut the meat with a hand knife. The blender is broken, and secondly.
3. Salt should be added first, and then chopped or mashed to improve viscosity. Salt can bring out the viscosity of meat, and only when the viscosity is high can meatballs be formed.
4. Glutinous rice flour is more sticky than custard powder.
5. Add white meat oatmeal powder, and the taste is delicate and smooth. Adding plain oatmeal can improve the viscosity and smoothness of meat foam, which is a killer. White meat can make the taste smoother, and the length-width ratio of oatmeal is rough and smooth, which can make the meat more compact and tender. If you want to be healthier, you can skip white meat, especially oatmeal. .
6. Add a small amount of water (about 1 tablespoon) and add it twice. ) Stir hard and the meat foam will stir up.
7, neither ice nor coke, this is the trick to make pork balls delicious. It is best to put the meat foam in the refrigerator 1 hour or more before taking it down and stirring it. To put it bluntly, it is neither too cold nor too hot. It is the secret to make pork balls delicious.
8. the meat foam should be rolled up. Please spend as much time and energy as possible to scroll it. After rolling, pork balls taste more brittle and malleable.
9. Pork balls should be squeezed by hand. Shrimp balls squeezed by hand will be more solid and energetic.
Lean meat pill practice:
Ingredients: 200g lean meat, egg white 1, 3g laver, 20g shredded mustard, 6g dried shrimps, 5g vanilla, proper amount of oil, salt, white pepper, monosodium glutamate and soy sauce.
Wash raw pork and chop it into minced meat.
2. Add 1 egg white, 1 g salt, 1 g monosodium glutamate and white pepper into the meat foam, stir in the same direction until stirring is effective, and marinate for 10 minute.
3. Prepare other seasonings while curing pork.
4. Boil a proper amount of water, add a proper amount of oil, knead the meat foam into meatballs, and scrape it into the pot with a spoon.
5. After all the meatballs are cooked, cover them and simmer for three minutes.
6. Wash laver and dried shrimps with cold water, put them in a pot, cook for a while, add shredded mustard, add appropriate amount of salt, monosodium glutamate and soy sauce, and then turn off the fire.