First of all, in the selection of materials, the choice of meat stuffing should not be too fat, because there is too much fat in fat, which is not suitable for sticking when mixing meat stuffing. Just choose two points fat and eight points thin. It's best to chop the meat by hand, so it's easier to stir it up.
3. Add egg white and a small amount of starch when mixing the meat stuffing, both of which can play the role of bonding, and at the same time, egg white can keep the moisture in the meat stuffing and make the meat more tender and smooth.
4. When mixing the meat stuffing, you must stir in one direction, and don't change the direction at will. One moment it's timely, and the other moment it's crispy.
5. Buy fresh meat. Fresh meat has good elasticity.
6. It is more flexible to chop your own meat.
7. Meat and egg whites are more elastic and chewy.
8. Meat should be stirred in one direction.
9. Refrigerate for one hour and put it in hot water at 70-80 degrees.
10, be sure to break it hard.
1 1, minced meat is best chopped by hand. The minced meat twisted by the machine has a granular texture, and the minced meat is easy to work hard.
12 The meat stuffing tastes good. Beat it in one direction until the seasoning juice is completely absorbed by the meat, and the meat stuffing becomes sticky, and the stirring obviously feels resistance. You can also play, and the ball will be more elastic.
13, less starch.
14, turn off the fire with water, grab the meat stuffing and squeeze the meatballs out of the tiger's mouth, gently put them into the water, turn on a small fire after eating all the meatballs, then adjust the fire, skim off the floating foam and cook them for later use.
Finally, chop the fat and lean meat according to the proportion of notoginseng, add onion ginger, salt, monosodium glutamate, cooking wine, pepper, water starch and whole egg, mix well, stir in one direction until it is thick, add a little warm water, add water after it is thick, stir repeatedly until half of the meat is added, and put it in the refrigerator for half an hour. When the water temperature is 70℃ or 80℃, you can soak the meatballs and cook them.