Introduction: New Year to do meatballs, keep in mind the 7 tips, balls refreshing teeth, each full of elasticity, super fragrant!
It is almost the New Year, I believe that these days everyone is committed to doing New Year goods. Every waxing month, my family also likes to prepare new year goods in advance. When it comes to New Year goods, in fact, my family is more enthusiastic about making their own hands, such as meatballs. Every year in the waxing moon, my family will buy fresh pork in advance and make a pot of meatballs. After the meatballs are ready, put them in the freezing room, wait until Chinese New Year's Eve night or during the Spring Festival, take them out to eat when you want to eat, homemade balls, zero additives, safe and hygienic.
I believe that many people love to eat meatballs, but in general, everyone will go to the market or supermarket to buy more. It is still the epidemic period, many frozen foods have been found to be positive for new crown, so for meatballs, for the sake of health, it is recommended to do it at home. Make your own meatballs, eat with confidence, love to eat how much do not have to worry about additives will endanger health. The most successful meatballs should be a refreshing and juicy ball, throwing the balls on the ground like a ping-pong ball, bouncing around. Meatballs that can achieve this taste do not have to taste the taste, just look at the taste has been slightly better.
To make balls that are refreshing and juicy and not fishy, you only need to keep in mind the 7 tips.
Tip 1: Choose fresh pork tenderloin
Today, I will take pork balls as an example to share with you the practice of pork balls. To make meatballs that are crisp and bouncy, it is crucial to choose the ingredients. If the ingredients are well chosen, that is the beginning of success. So make pork balls and choose fresh tenderloin whenever possible. Fresh tenderloin, stretchy. And if you covet cheap and choose chilled meat, then the taste of the balls made is very poor, which is greatly discounted. Fresh tenderloin, smooth and unchained, is the most suitable for making pork balls.
Tip 2: Pound the tenderloin with your hand
Everyone should know why Chaoshan beef balls are so elastic and refreshing, that is because Chaoshan beef balls are beaten by hand. Many people are afraid of trouble, thinking of beating pork by hand, it is a special headache, so simply throw the pork into the blender, press the button to automatically stir the meat paste. If you beat it by hand, you have to beat it for 1-2 hours, and the sore meatballs in your arm are not ready. If you want to eat elastic pork balls, believe me, don't be afraid of trouble, patiently beat the pork into a meat paste, when you eat the meatballs that you have made very successful, you will find that the tiredness is also worth it!
Tip 3: The more delicate the pork is pounded, the better, after the meat paste hammer is beaten, stir in the same direction to make the meat puree strong
After beating the tenderloin into a puree, add pepper and salt to the minced meat and stir in the same direction. Stir vigorously for 20 minutes, so that all the meat puree is energized, then the meatballs made must be refreshing.
Tip 4: Add a little "Mandarin Duck Oil" to the minced meat
After stirring the meat puree vigorously, add a little "Mandarin duck oil" to the meat puree. Mandarin duck oil is a mixture of vegetable oil and animal oil. It can be a combination of lard and peanut oil. Generally speaking, 500 grams of meat puree, only need to add 10 grams of Mandarin duck oil. Adding Mandarin duck oil to the meat paste can make the meat filling easier to glue, as long as the meat paste is out of the glue, then the meatballs are elastic.
Tip 5: Replace flour, starch, and sweet potato flour with horseshoe flour
Many people add some flour, flour or sweet potato flour when making meatballs. What kind of powder is the best? Many people will definitely think of it as sweet potato flour. Its practical horseshoe powder will be better instead of the usual powder. I don't know if you have ever eaten horseshoe cake or mille-feuille cake? Q bullets like horseshoe cake and mille-feuille cake are particularly elastic, and they are actually made of horseshoe powder. So we can learn from the "flexibility" of horseshoe cake or horseshoe powder, and add a little horseshoe powder to the meat paste, so that the meatballs are full of elasticity, both refreshing and elastic.
Tip 6: Pour a small amount of ice water into the meat puree several times
When pork is beaten by hand, the pork will heat up after a long time of pounding, and once the meat puree is hot, it will affect the taste. At this time, we should add a small amount of ice water to the meat puree and divide it into several times. Ice water can cool the minced meat, but also can add water to the meat paste, after all, the meat is exposed to the air for too long, the water will be easily "evaporated". Adding ice water to the minced meat can keep the meatballs "tender", and the meatballs are tender and juicy, thus full of elasticity.
Tip 7: Set the pot in warm water
After the meat puree is squeezed into meatballs, it needs to be put into 60 degrees of warm water and blanched until it is set.
After the balls are ready, they can be sealed with a plastic bag, put into the refrigerator for preservation, and taken out at any time to thaw when you want to eat, whether it is used to cook soup, brush hot pot, steam or braised, how delicious to do.
New Year to make meatballs, buy fresh ingredients at home can be done, 0 add, just need to keep in mind the above 7 tips, make the balls are refreshing and elastic, elastic, more delicious than the purchase.
#红红火火过大年 #