<h1 class="pgc-h-arrow-right" data-track="1" > the balls, easy to scatter in the pot, the chef teaches you 3 skills, the balls are full and juicy, not loose</h1>
Soon it is the Mid-Autumn Festival, although there are still more than ten days, but the time passes really fast, are you also looking forward to the arrival of the Mid-Autumn Festival? Every year in the Mid-Autumn Festival, our family always has to come to a few waves of guests, this year is no exception, these two days have been in contact, just look forward to the festival.
During the festival, of course, there is a large table of dishes, every time people are entertained, our family table, chicken, duck and fish meat is complete. So I'm also very happy to be able to eat a variety of foods and enjoy them. Every time there is a festival, my mother's balls can always be put on the table, after eating, eat a few balls, and then take a bite of soup, it is really enjoyable.
Speaking of pills, many people should be able to imagine the picture, does it feel very simple? But in practice, this is not the case, the balls are easy to disperse when they are put into the pot, what is the reason for this? Today Chef teaches you 3 tricks, the balls are full and juicy, not loose and loose.
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Ingredients: pork, winter melon, green vegetables, green onion and ginger, egg whites, salt, chicken essence, pepper, soy sauce, cooking wine, starch, sesame oil
1, first of all, we prepare a piece of pork, must be 3 fat 7 lean, our family has tried many times, this proportion of the balls made of the best.
2: Wash the pork, then grind it with a meat grinder, then take it out and put it in a bowl for later. Here's some green onion and ginger, which are also ground in a meat grinder and mixed with the pork. Next, we need to draw water, add the right amount of water to the minced meat, and whisk it to the top.
3: Start seasoning, add the right amount of soy sauce, cooking wine, pepper, and then the right amount of starch, and finally beat an egg white, continue to stir, thoroughly whipped, until the meat is viscous.
4, then we will pinch the meat stuffing out of the ball, on the board constantly beating, so that the meat filling is more powerful.
5: Boil water into the pot below, and after the water boils, we turn it to the minimum heat, and then prepare the balls. Squeeze the balls into them one by one, don't stir them in a hurry, but stir them after they are set. Next, bring the balls to a boil over high heat, add the winter melon and green vegetables, cook for a while, and finally season with salt and chicken essence.
Cooking Tips:
If you want to keep the balls from scattering, you need to remember 3 tips, the first trick is that the balls must be whisked hard and beaten until they are viscous, the second trick is to stir the meat filling, which needs to be placed on the board for a while to be more vigorous and not loose, and the third trick is that the balls must be under the minimum fire, and after they are not formed, do not stir.