Hello everyone, my first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for everyone's reference!
In fact, in our hometown of Zhoukou this boundary, the probability of drinking soup is really not high, in addition to the peppery soup, a variety of porridge is a lot, but only this raw ball soup, it seems to have been favored, when it is cold to a bowl, steaming to eat is really comfortable; when it is hot, you can also drink, the light soup water can hardly see the oil flowers, but with green onions, coriander, the umami taste, from the bones to the outside.
Bouncing tender balls, floating in the water, a mouthful of strength has elasticity, a kung fu can eat a large bowl. However, this ball that floats into the water, in the end how to do it, in fact, there is only one skill, the meat filling is fully whipped into a ball, this step must be manually operated, the machine is no way to replace. Below, I will explain to you in detail the specific methods.
【Raw Balls】
1. A dish allows you to understand the way that balls have elasticity. To make raw balls, you can use fish, lean pork, chicken breast, and the preparation method is the same. Here we use chicken breast, more low fat, do not worry about long meat, first chop the meat into broken wood, and then use the back of the knife to chop into meat paste.
2. Put the minced meat puree into the basin, add salt, chicken powder, pepper, cooking wine, add a little water, stir quickly, use the stirring friction to tear the protein, so that the meat puree can better absorb water and spices.
3. Add water again and continue to whip to allow the puree to absorb enough water so that the taste will be more smooth and tender.
4. Then add a little starch, starch can fill the fiber gap, lock the water in the meat paste, this stirring process to last 5 minutes, to use the single 20 years of hand work. Finally, add an egg white and stir again to stir vigorously, a process that lasts for another 5 minutes.
5. The purpose of such repeated stirring is mainly to sizing the meat puree, so as to achieve a strong and elastic taste. The beaten meat puree is very delicate, and the specific gravity will become lighter, which is why the balls float when they enter the water.
6. Prepare half a tomato, cut into slices and put them in a pot, cut two corianders, add a spoonful of salt and a spoonful of chicken powder to set aside.
7. After the meat filling is good, let's try the effect. Boil water in the pot, turn off the heat after the water boils, hold the meat filling in your hand, squeeze out the balls with the tiger's mouth, dig into the pot with a spoon, if the balls stick to the spoon, dip the spoon in the water. The balls that are successful in stirring are floating in the water, see if they are very successful, the unsuccessful balls will not float in the water, and the balls will float after a while in the water, which can only be regarded as barely passing. The balls that do not float are because the strength is not enough, the stirring time is too short, and the speed is too slow.
8. After the balls are cooked, turn on the heat, cook for about 2 minutes after the water is boiled, and the balls are cooked. Scoop out the balls, pour them into the pot where the tomatoes were just prepared, drizzle a small spoonful of sesame oil, and the delicious raw ball soup is ready.
Well, the elastic raw balls are ready, like friends quickly try it, see if the balls you make float in the water.
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