The practice of steaming meatballs

Meatballs are a common dish on my table. Generally, radish balls, balls and tofu balls can be fried, steamed and cooked. The meatballs made by different methods will taste particularly good. I prefer to eat meatballs, especially steamed ones, which are full, juicy, tender and smooth, and healthier than fried ones, especially in summer.

The steamed meatballs retain their original flavor and taste more salty and delicious. When making meatballs, many people will have finished meatballs, which are easy to loosen and cause unformed conditions. Don't worry, I will share with you some tips that need attention, learn to make meatballs, and have experience when making meatballs at home in the future. No matter what kind of meatballs, you can use these tips. Next, we study together.

The practice of steaming meatballs:

Spare ingredients: 500 grams of pork stuffing, appropriate amount of chives, a few slices of ginger, 2 tablespoons of soy sauce, corn starch 1 tablespoon, ginger powder 1 tablespoon, 2 tablespoons of cooked oil, 2 tablespoons of clear water, 2 tablespoons of yellow rice wine and sesame oil 1 tablespoon;

Production process: step 1, add yellow wine into the meat stuffing by hand, stir evenly, and add a little water several times;

The second step, pay attention to each addition, you need to wait until the water is completely absorbed before continuing the follow-up, add ginger powder and soy sauce, and stir in one direction;

Thirdly, finally, adding salt, cooked oil, chopped green onion and sesame oil, uniformly stirring, and refrigerating in a refrigerator for a while;

Step 4, after the meat stuffing is taken out of the refrigerator, take a proper amount of meat stuffing with a spoon and put it in the palm of your hand, rub it round, and pat it on the palm of your hand several times with a spoon to make it round and firm;

Step 5, put the dough on the plate, pay attention to the gap, and put 2 pieces of ginger and 2 spoonfuls of cold water;

Step 6, add water to the pot. After the water is boiled, put it in a dish with meatballs, cover the pot and steam for 10 minutes.

Step 7, after the time is almost up, take out the ginger slices, put them into a clean small bowl, add 1 teaspoon starch, and add water to stir into water starch;

Step eight, pour the soup of steamed meatballs into the pot, add starch water, cook until it is thick, pour it on the meatballs and sprinkle with chopped green onion.

Cooking tip: 1, when preparing meat stuffing, add a proper amount of water and stir vigorously, the taste will not dry, and add some cooked oil, the taste will be more tender and smooth. The specific steaming time needs to be flexibly mastered according to the size of the meatballs you make. When steaming meatballs, master a trick, that is, blow the meatballs with a spoon and pat them to make them more compact.

2, summer meatballs should be eaten like this. The steamed meatballs are full and juicy, and the meat is tender and smooth. My family eats it three times a week. The key is that they are delicious and do not get angry. I'm not afraid if I eat too much. The last thickening step can make the meatballs wrap the soup, which has a better taste and must not be omitted. I highly recommend that you learn to do it.

If you think this practice of meatballs is not bad, please collect them and learn to make them, or share them with more people to learn!

Learn more

1.3 million reading

search

The practice of steaming bowls in southern Fujian

How to make steamed pork balls

How long does it usually take to steam meatballs?

Practice of steaming pills in Zhangzhou

How long does the quick-frozen meatballs steam?

A complete set of methods for steaming small meatballs