Do you always loosen meatballs? Don't bounce your teeth? Teach you to solve it easily!
I believe that many friends have encountered these troubles when making pork meatballs: either the meatballs will be scattered when they are in the pot, and they will be a mess; Either the texture is too soft and fluffy, and it is completely inelastic.
There are several key points in making pork meatballs, as long as you master these, the meatballs can be elastic and not easy to disperse, and the tendons are chewy! Today, I will introduce you to a simple and easy-to-learn pork meatball recipe to help you succeed at one time and never have to worry about meatballs again!
How to make pork meatballs with chewy teeth
- Choose the right pork: When making pork meatballs, it is recommended to choose the tip of the pork. This part has an even ratio of fat and lean, which is suitable for making meatballs with a tender taste.
Remove fat and fascia
- Frozen cuts of meat: Freeze the processed pieces of pork in the refrigerator for two hours, or overnight, to make the meat firmer and the meatballs more elastic.
Cut into chunks and put in a meat grinder for later use
- Whipping the minced meat: Whipping is key to determining the taste of the meatballs, remember to add a few ice cubes and whip them together to make the meat firmer and firmer. At the same time, stir clockwise for about 5 minutes until the mincing is brushed.
Put the minced garlic, ginger, and 4 ice cubes in the meat grinder, and start beating. Generally, in about 30 seconds, the meat will be beaten into minced meat.
- Add tapioca flour: Tapioca flour is the secret weapon to ensure the Q bomb of the meatballs, and stirring well after adding an appropriate amount can significantly improve the texture of the meatballs.
Add salt and chicken essence to taste and whip once. Then add the tapioca flour you just made, pour it into a meat grinder, and continue to whip.
Stir clockwise, about 5 minutes. The mincing begins to "gluten" and becomes a little stringy. This step is the key to making the balls elastic.
Features of pork meatballs
- Elastic teeth: This pork ball is made with frozen pieces of meat and an appropriate amount of tapioca flour to ensure the elasticity of the meatballs, and they can still maintain their elasticity and taste after cooking.
- Fresh and tender taste: the ratio of fat and lean is just right, the entrance is smooth and tender, with both meat aroma and elasticity, suitable for the elderly and children.
- Not easy to spread: Use frozen meat pieces and the correct stirring method so that the meatballs will remain intact when cooked in the pot and will not fall apart easily.
- Easy to make: The method is easy to learn, no complicated steps or skills are required, and even kitchen beginners can easily get started.
What aspects need to be paid attention to during the production process
- Meat filling processing: The proportion of fat and lean meat is very important, choose the meat with moderate fat and leanness, do not use whole lean meat, and avoid making the meatballs too dry.
- Whipping time: Whipping time directly affects the elasticity of the meatballs, don't be lazy, stirring until the meat filling is stringy.
When the water temperature is about 80°C, then grab a handful of minced meat with your hands and squeeze out the meatballs with the tiger's mouth. Then gently scoop it down with a spoon and put it in the pot.
Reduce the heat to medium, bring to a boil, then turn off the heat and simmer for another 2 minutes. This way the meatballs are fully cooked!
- Water temperature control: The water temperature should not be too high when the meatballs are put into the pot, and it is best to keep it at about 80°C to avoid the meatballs from spreading quickly in the high temperature.
After the meatballs are cooked, take them out and put them in cold water for a while. About a minute or two. Divide into plastic bags and freeze in the refrigerator. Eat and take.
Highlights and tips in the making
- Add ice cubes – Adding ice cubes to the minced meat will not only keep the meat tender, but will also make the meatballs more chewy.
- The wonderful use of tapioca flour - the right amount of tapioca flour can not only make the balls Q elastic, but also increase the cohesion of the balls and prevent them from boiling.
Recommend a classic pork ball soup and how to make it
This soup is light and delicious, and with the elasticity of pork meatballs, it is perfect for autumn and winter. The sweetness of radish and the aroma of meat are perfectly combined, and when you take a sip of soup, your lips and teeth will be fragrant.
- Refreshing soup: The sweetness of white radish and the strong aroma of pork meatballs are perfectly combined, and the soup is delicious, light and not greasy.
- Nutritious: Pork meatballs are rich in protein, and with white radish, they have the effect of moistening the lungs and relieving cough, which is very suitable for autumn and winter tonic.
- Easy to make: No complicated steps are required, so even novices can easily master and quickly complete a delicious meal.
Material:
- Pork meatballs: to taste White radish: 1 root, thinly sliced Ginger slices: 3-4 slices Finely chopped green onions: appropriate amount Salt: appropriate amount Essence of chicken: a little sesame oil: a few drops
Method:
- 1. Add water to a pot and bring to a boil, add ginger slices and cook until fragrant.
- 2. Add the sliced white radish and cook until transparent and soft.
- 3. Then add the pork meatballs prepared in advance and cook until the meatballs are completely floating and cooked through.
- 4. Add an appropriate amount of salt and chicken essence to taste, and finally add a few drops of sesame oil, sprinkle with chopped green onions.
It is not difficult to make pork meatballs with chewy teeth, as long as you master these tips, the meatballs will not only look good, but also taste delicious and attractive. Paired with a bowl of fragrant radish and pork ball soup, it is warm and healing. Are you already intrigued? Hurry up.