First of all, after egg protein is combined with animal meat protein, the gelation between protein will enhance the cohesiveness of meatballs, making them easier to shape and look smoother.
Secondly, lecithin in egg yolk is a natural amphoteric substance, which has both hydrophilic and lipophilic groups, so that meat can combine more water molecules, improve the water-holding ability of meatballs, and taste delicate and smooth.
Thirdly, eggs contain 12 vitamins and rich lecithin, which can make meatballs more comprehensive in nutrition.
7 tips:
1. Grass carp is generally selected for fish red, and 500 grams of pork can be matched with 100 grams of fish red.
2. Try to choose pork with 7 points thin and 3 points fat. If the elderly like to eat fat, they can use 6 points to lose weight and 4 points to gain weight.
3. The meat processing method will be more powerful and taste longer than the meat grinder.
4. Fish balls and meatballs need to be added with appropriate amount of water to make meatballs more tender. 500 grams of pork needs about 150 grams of water.
5. You need to add salt when mixing meatballs, which will make the meatballs taste stronger. If the stirred meatballs stick to your hands and don't fall off, it proves that the salt is in place.
6. First add the egg whites and stir the meatballs. After stirring evenly, add a proper amount of starch to the meatballs to make them tender and not loose.
7. The most taboo for making meatballs or fish balls is to stir clockwise for a while and counterclockwise for a while. You must stir them in one direction, or the meatballs will fall apart.
Pork pill method
food
Pork stuffing 500g, salt, onion, spiced powder, eggs, flour, starch, lunch meat seasoning and ginger.
step
1, pork stuffing with appropriate amount of water, stir well, add spiced powder, and add a spoonful of ginger.
2. Chop the green onions and stir them in the meat.
3, add a spoonful of salt, add a spoonful of sugar, add the right amount of chicken essence.
4. Add a proper amount of lunch meat seasoning, stir in one direction with chopsticks, roll up the meat stuffing with chopsticks and beat it in the basin.
5. After all the meat is beaten, add an egg and continue stirring.
6. Add appropriate amount of flour and stir. Add corn starch and continue stirring.
7. Continue to stir the meat stuffing to make it thicker.
8. Add cold water to the pot and squeeze the meatballs out of the tiger's mouth.
9. Put the meatballs in cold water with a spoon, and when the meatballs are crowded, bring the water to a boil.
10, after all the meatballs are squeezed, turn on the fire and don't turn it over with a shovel. After the meatballs are cooked and shaped, push them with a spoon to prevent them from sticking to the bottom of the pot and skim off the floating foam.
1 1. When all the meatballs surface, cook for another minute, take them out and drain.