How to make meatballs (How to make meatballs Pork meatballs Video)

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List of contents for this article:

• 1、How to make dozens of meatballs
• 2、The practice of Henan white meatballs
• 3、Authentic practice and ratio of Weifang big-head meatballs
• 4、The easiest way to make your own meatballs
• 5、Let the delicious food burst in your mouth! A complete collection of meatballs that you can't eat enough
• 6、Practice and recipe for homemade meatballs

How to make dozens of meatballs

1. Meat meatballs Tomato meatballs Ingredients: minced pork, eggs, tomatoes, onions and ginger, lettuce, starch, salt, monosodium glutamate. Practice: Add eggs, salt, and starch to the minced meat and beat hard, rub into meatballs, cook and remove. Saute green onions and ginger until fragrant, add boiled meatball soup. After boiling, add meatballs, tomatoes, and vegetable leaves to thicken and season. Ingredients: pork tendon meat, eggs, balsamic vinegar, soy sauce, white sugar, onions and ginger.

2. The following is an overview of the practices of twenty vegetarian meatballs. Due to space limitations, several typical practices and variants are provided here: Celery leaf vegetarian meatballs Practice: Wash the celery leaves and chop them, add flour, eggs, salt, and five-spice powder. Mix well, turn off the heat and fry until golden brown. Method of carrot meatballs: Shred carrots and chop them, also add flour, eggs, salt, and five-spice powder to mix well, and fry until cooked.

3. The following are the recipes for twenty vegetarian meatballs. Here are several basic recipes and changes to meet different taste needs: Basic carrot meatballs Materials: carrot, flour, eggs, salt, five-spice powder. Practice: Chop carrots, add flour, eggs, salt and five-spice powder, mix well, and fry. Celery leaf meatballs Ingredients: celery leaves, flour, eggs, salt, five-spice powder.

The practice of Henan white meatballs

The method of making Henan white meatballs is as follows: Use lean meat, 2 kilograms of chicken breast, 4 ounces of eggs, 5 ounces of starch, 3 ounces of pepper powder, a little pepper powder, a little salt, an appropriate amount of MSG, a spoon of sesame oil, a little coriander, and one production step Prepare the meat paste: Chop the lean meat, chicken breast meat and onion and ginger together, and then squeeze into onion and ginger meat paste.

Practice: Chop lean meat chicken, onion and ginger together and squeeze into onion and ginger meat paste. Add the meat paste to all the ingredients and add appropriate amount of water, and stir in one direction in an enlarged bucket. When stirring until it is strong, stop. Add water to the pan. When there are many white bubbles on the bottom of the pan, grab the meat filling with your left hand, squeeze it out with your index finger and thumb, and use a round spoon to quickly cut into the pan with your right hand. After squeezing all the meat filling, add a fire to the pan and bring to a boil. Stop fire when all the meatballs float.

The method of making Henan white meatballs is as follows: Prepare ingredients: -2 kilograms of lean meat-4 kilograms of chicken breast-5 eggs-3 kilograms of starch-a little pepper powder-a moderate amount of salt-a spoon of MSG-a little sesame oil-A piece of coriander Make meat paste: -Chop lean meat, chicken breast, and onion and ginger together, and then squeeze into onion and ginger meat paste. Stir the meat paste: -Add the meat paste to all the ingredients, and then add appropriate amount of water.

1. Mix the minced fish or minced chicken to taste well. 2. Quickly stir in one direction, add water while stirring (about two taels of water for one pound of meat, and one egg white). 3. Add raw flour and stir for a while, then add sesame oil. 4. Use a small spoon to dig up some of the prepared fish or chicken paste and place it in cold water. If it can appear suspended, it means that you have made it successfully.

We can add a lot of pork belly when making white meatballs, or add more tapioca starch when making them at home. They will be very delicious. Moreover, after making them at home, we can put them in a wok or immediately put them in the pan and fry them with cooking oil. The taste is very fragrant.

Authentic practice and ratio of Weifang big-head meatballs

1. Add starch and steamed buns: Sprinkle the starch on the meat filling, then add the broken dry steamed buns, and continue to stir until all the ingredients are fully blended.

2. The method of making Weifang authentic big-head meatballs is as follows: Ingredients: pork stuffing, 2 kilograms of eggs, 4 sweet potato starch, 250 grams of pepper, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of meat: Add chopped onions to the pork stuffing, chopped ginger, soy sauce and appropriate amount of salt. Then gradually add the soaked pepper water, add sweet potato starch at the same time, and chop it together to make the meat filling strong.

3. Ingredients: 2 kilograms of pork stuffing, 4 eggs, 250 grams of sweet potato starch, appropriate amount of pepper, ginger, onions, soy sauce, and salt.

4. The production method of Weifang authentic big-head meatballs is as follows: Prepare the main ingredients and auxiliary ingredients: 2 kilograms of pork stuffing, and you need to choose fat and lean pork to ensure that the taste of the meatballs is neither too dry nor too greasy; 4 eggs (among which the egg white is used for meat filling and 1 egg yolk is reserved for spare use), which is used to increase the viscosity and tenderness of the meat filling; 250 grams of sweet potato starch can make the meatballs firmer and elastic.

The easiest way to make your own meatballs

1. Make meatballs and add water to the cooking pan to boil, and turn to low heat. Squeeze the chicken mashed into meatballs with your hands and place them in the pan. Cook until the meatballs float, cook for another 2 - 3 minutes and remove them. If you want the surface of the meatballs to be crispy, you can put the cooked meatballs into a preheated oven (heat to 180℃, bake for 10 - 15 minutes). For example, shredded rosemary (3 - 5 grams) and shredded thyme (3 - 5 grams) give the meatballs a unique flavor of Western spices.

2. Ingredients for homemade fish meatballs: 1 herring, 1 egg, appropriate amount of ginger and onions, appropriate amount of starch, and appropriate amount of salt. Practice: Wash the herring, cut off the fish and remove the skin. Wash the spring onions and put the fish meat, ginger and spring onions into a meat grinder and mashed into a paste. Remove the ground meat paste, add starch, salt, and egg white, stir vigorously in one direction, adding three tablespoons of water in three times during this period.

3. Take appropriate amount of meat paste and knead it into a table tennis ball size meatballs, evenly wrap it with the soaked glutinous rice, and gently press to make the glutinous rice fit together.

4. The method of making homemade meatballs is as follows: ingredients prepare 500 grams of minced meat, 2 eggs, 4 grams of green onions, 1 chicken essence, 1 gram of salt, 2 grams of ginger, 3 slices of pepper powder, 1 gram of steamed bun (need to be kneaded into steamed bun flowers) Starch 10 grams (can be increased or decreased according to the situation) Thirteen incense 1 gram Production steps Processing steamed bun Tear off the skin on both sides of the steamed bun, and knead the rest into finely divided steamed bun flowers (similar to the texture of bread bran). If the steamed buns are dry, you can dry them in advance or heat them slightly in the microwave and crush them.

Let the delicious food burst in your mouth! A complete collection of meatballs that you can't eat enough

1. Like "Shark balls have fresh eyebrows off, horse fish balls are as smooth as Dove, the fish balls bite open and burst into pulp""Chaozhou fish balls, take a bite, and the Q will fly! The delicious aroma bursts on the tip of the tongue."Through vivid words, the delicacy of fish balls is vividly displayed. Cultural stem type: Combine regional cultural characteristics to increase the interest of copywriting.

2. Pour oil into the pan and cook until the oil temperature is 40% hot. Add the pumpkin meatballs and fry them over low heat. Then shake the pan back and forth a few times to prevent the meatballs from getting stuck in the pan. 1 After the meatballs are fried until they are set, turn the heat to medium to medium heat and start frying the meatballs. After the meatballs are fried until they are swollen, use a colander to stir the meatballs in one direction, and then keep pressing down to prevent the meatballs from bursting.

3. The weather is getting colder and colder. The most difficult thing every day is to get up. It's okay to have heating in the north, but we don't have heating in the south, so getting up depends on courage. Fortunately, today is a Saturday off and I can sleep for 2 more hours. This weather is suitable for eating fried meatballs at home. The kidney beans were soaked last night. Today, I made a kidney bean glutinous rice meatball to eat. It is sweet and crispy, and I will never forget it once.

Practice and recipe for homemade meatballs

1. No additives are needed to make chewy pork meatballs. You only need to add tapioca flour to the ingredients and beat the meat paste a few times before making meatballs, and you can make it springy and refreshing, and it is very delicious.

2. The following are the methods and recipes of several common and delicious homemade meatballs: Classic pork meatballs (1) The main ingredient is 500 grams of pork hind legs (the ratio of fat to lean is 3:7 is preferred, so that the taste will not be too firewood and not too greasy). Cut the pork into thin slices, then into thin threads, and finally into small diced meat, so that the minced meat will be more chewy.

3. Remove the meatballs: Remove the cooked meatballs and soak them in cold water to make the meatballs firmer and more elastic. Then remove and drain the water and enjoy.

4. Tips Adding egg liquid to the meat filling can make the meat filling more sticky and difficult to disperse, while improving the taste. The meat filling should be made of pork belly that is 3 percent fat and 7 percent lean to ensure that the taste of the meatballs is tender, smooth and non-stale. The water before the meatballs are put into the pot should not boil to avoid the meatballs falling apart as soon as they are put into the pot. Wait until all the meatballs are put into the pot and shaped, then turn to high heat and cook.

5. To sum up, although the making method of Boshan meatballs is simple, it also requires certain skill and patience.