Basic meatballs(ji chu rou wan zi )

Basic meatballs

Introduction:

"Always keep meatballs at home, and bring out a bowl of soup in 10 minutes. Meatballs are easy to make. They are good at making soup and cooking. It's very convenient to make some meatballs at one time and store them in the refrigerator. It's the first choice for preparing meals in busy times. The basic meatballs only add the necessary salt, ginger and starch, in order to "omnipotent" adapt to the needs of different dishes - if you want to make a bowl of green vegetable meatball soup, you can directly use the basic meatballs; if you want to stew in soy sauce, you can fry in the next pot, add soy sauce and spices. Many people suggest using pork as the material and think meatballs taste better. But I often choose leg meat which is fat 2 and lean 8. For one thing, the taste of meatballs made with leg meat is not significantly different from that of pork with streaky pork. For another thing, the fat ratio of leg meat is smaller than that of pork with streaky pork. You know, even the net lean pork has higher fat content than chicken, duck and fish. From the perspective of health, my selection is more appropriate (the data of fat content per 100g lean meat: 28.8g lean pork, 13.6g lean sheep, 1.2g chicken, 7.5G duck, and most fish are less than 5g). Some meatballs are made with green onions. I once watched a program for making meat stuffing. The chef specially emphasized that the industry (professional chefs) used to put green onions at the end of the day. I have also tried to put scallion into meatballs, but after the meatball soup is cooked, the effect of scallion does not seem to be reflected. If it is to remove the fishy smell of meat, enough ginger can play a role. Therefore, to make meatball soup, it's better to sprinkle a handful of scallions directly in the soup than to add scallions in meatballs. It's not only a visual ornament, but also a full play of the role of scallions. "

Production steps:

Step 1: the raw materials are as shown in the picture

Step 2: add salt and ginger to the minced meat, stir vigorously in one direction, and stand still for 10 minutes

Step 3: turn the starch into water, add the meat and stir

Step 4: stir the meat in one direction (either clockwise or counterclockwise) until the white tendons come out

Step 5: take out the first compartment of the freezer

Step 6: lay a layer of preservative film on the drawer and prepare to store meatballs.

Step 7: dig half a scoop of minced meat with a spoon and put it on your palm

Step 8: use the interaction of spoon and palm to dig for another angle

Step 9: repeat several times and finish a meatball quickly

Step 10: put the meatballs on the grill in turn, keep some space to avoid adhesion

Step 11: put the grill back in the refrigerator and pre freeze for 2 hours

Step 12: take out the pre frozen meatballs, pack them in food bags, put them back in the refrigerator for freezing, and then you can use them as you like

Materials required:

Pork leg: moderate amount (8 fat and 2 lean)

Salt: right amount

Ginger: right amount

Starch: right amount

Note: 1. The more finely chopped ginger, the better. The amount of ginger is based on the fact that there is no obvious smell of ginger in the meat stuffing, but it can absolutely suppress the fishy smell of meat. 2. The amount of salt is a little more than that in cooking. It tastes a little salty, otherwise the meat will be light when making soup. 3. Adding cooking wine in the meat stuffing can also remove the fishy smell, and it has the effect of freshening.

Production difficulty: simple

Process: fresh

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ji Chu Rou Wan Zi