Ingredients: chicken breast 500g, water 140g, garlic 15g, white pepper 5g, salt 10g, cooking wine 10g, sugar 10g, sweet potato starch 35g and baking soda 65438+. Refrigerate in the refrigerator until the meat is slightly frozen (note 1: when the meat is cooled, the temperature of the meat paste is not easy to rise during the beating process, and the meat does not rebound when it becomes firewood). Many people watch other people's videos, but this step is omitted, and you are not allowed to watch the second step: in the cooking machine, add garlic and water, break it into garlic water (if there is no cooking machine, you can chop it into fine paste with a knife), and then add sugar. Stir the white pepper evenly and put it in the refrigerator for more than 30 minutes (Note: the purpose of putting ice water is also to prevent the chicken from getting hot when crushed by a high-speed blender). Step 3: First, put the frozen chicken breast into a high-speed mixer, turn on the beating function of the high-speed mixer, and it can be beaten into a paste in about 30 seconds, then add salt and baking soda and continue to stir evenly.
Step 4: Continue stirring. Add the mixed starch water prepared in the second step for three times in cold storage, add the second powder water after each stirring, and continue stirring for 2 minutes until it becomes fine meat paste (this step is also critical, the meat needs to be stirred and absorbed, and the second water is equivalent to making the meat firm). Finally, the meat sauce is stirred like this, and the meatballs made are very smooth. (Note: This step is crucial, the meat paste is not delicate, and the surface of the meatballs made is rough. Step 5: pour half a pot of water into the pot, adjust the water to 70 degrees and turn to low heat, and start squeezing meatballs. Grab the meat paste with your left hand and squeeze the meatballs in the tiger's mouth. Then use a small spoon to dig into the water, just one spoon at a time, and then dip it in some water to continue digging, so that the surface of meatballs will be smoother. Note: Before picking up the meatballs, dip a little water on the spoon so that the meatballs won't stick to the spoon. Step 6: Then turn on a small fire until the chicken breast meatballs float, and control the water at about 85 degrees during the cooking process. Never boil the water, the chicken breast will be cooked in about 5 minutes. (Note: Remember not to boil the water, because meatballs will turn into firewood and lose their physique.
If you can't eat it all at once, dry it, pack it in fresh-keeping bags or vacuum compression bags and put it in the refrigerator for freezing. You can eat whenever you want. It's wrong to make hot pot. Do it yourself, and your family can rest assured. My working lunch tip: 1, be sure to beat the meat finely, the finer the better. 2. Ice water, sweet potato starch and Xiao Su are the keys to meatballs. Sweet potato starch can also be replaced by cassava flour. I am good at home cooking, making soup, dessert and baking. I cook for my family and share healthy food. I will bring you food recipes every day.