1. How long does it take to make meatballs?

Generally, the water is boiled for 5 minutes (or the meatballs will change color after being cooked and will all float to the surface).

Meatballs, that is, meatballs with meat, are usually cooked with meat stuffing wrapped in a thin leather bag. Wrapped in thin leather bags, they can better lock the nutrition and delicacy of meat and make it more tender and delicious.

2, the practice of beef balls

Beef balls are made by wrapping fresh beef legs with meat, removing tendons, cutting into pieces, placing them on a big case board, hammering beef ham from top to bottom with two special square hammers (weighing about 3kg), adding a small amount of snow powder (edible alkali), refined salt, refined fish sauce and monosodium glutamate, hammering for 65,438+05 min, and then filling into a big bowl (big basin).

Then twist the pulp by hand and make a fist to control the pill from squeezing out of the ring between thumb and forefinger.

3, the practice of pork balls

It takes a lot of meat to make meatballs, so you must choose the meat sandwich, which is the part where the pig's front leg connects with the pig's body. After selecting the meat, chop it by hand according to the fat-thin ratio of about 3: 1. In the process of chopping, you can add a proper amount of water according to the tenderness of the meat, and it must be less.

After chopping, add a little salt and a few drops of soy sauce (fresh, better and more appetizing). Beat an egg, add chopped green onion and Jiang Mo (chopped green onion and Jiang Mo will do), and a little pepper noodles (this is very important). Stir by hand to mix well.

Pinch the ball. Wash your hands (or wear sanitary gloves, but the gloves may not be very good), stir the meat again, then make a meatball the size of an egg with your left hand, clench your fist, and the index finger becomes tighter and tighter, so that a ball will appear.

Nutritional value of pork balls

1, pork tastes sweet and flat. It can nourish yin, moisten dryness and replenish blood.

2. Fat meat mainly contains fat, and contains a small amount of protein, phosphorus, calcium and iron. Lean meat mainly contains protein, fat, vitamin B 1, B2, phosphorus, calcium and iron. And the latter is more than fat.

3. It has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness.

4. Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.

5. Drinking pork soup can urgently make up for irritability, dry cough, constipation and dystocia caused by insufficient body fluid.

Tips: If you buy enough pork, you must be careful not to pick it at will. If pork is not fresh, it will have a certain impact on your health. Therefore, when eating pork, you should choose fresh pork according to the above methods, which will be healthier for your health.

Can pregnant women eat beef balls?

Pregnant women can eat beef in moderation, which is good for their health. Many pregnant women are obsessed with this problem because the older generation has a superstitious saying that pregnant women eat beef and their babies will become very black. Some people even say that pregnant women eat beef, and the baby born may not be able to talk and have thick body hair. This makes pregnant mothers very confused. Is beef still edible?

In fact, these old people's statements have no scientific basis. Pregnant women can eat beef, and the nutrition of beef is very beneficial to the body. As far as the nutritional value of beef is concerned, pregnant women who eat lean beef three or four times a week, 60 to100g each time, can not only prevent iron deficiency anemia, but also enhance the immunity of expectant mothers.

The demand of pregnant women for iron and zinc is 1.5 times that of ordinary people. Beef is rich in iron and zinc, and the iron content per100g of beef tendon is 3 mg, which is about 10% of the recommended amount of iron during pregnancy. The zinc content is 8.5 mg, which is about 77% of the recommended zinc content during pregnancy.

Therefore, it is better for pregnant women to eat beef to supplement iron and zinc than other foods. Beef also has the functions of invigorating spleen and stomach, replenishing qi and blood, and strengthening tendons and bones. Generally speaking, it is a nourishing product suitable for pregnant women.