|about 500 grams|
|About 3 grams|
|About 5 grams.|
The chef will show you how to make “meatballs” in a homemade recipe that is both tasty and delicious.
First we prepare a large piece of pork, about 500 grams.
Take the skin off the meat and cut it into thin slices.
And then chop it up for later.
Students, the best choice of pork is 1:1 fat
This way the deep-fried meatballs taste balanced and not greasy
After the meat is chopped, put it in a bowl and start marinating next.
Add a generous amount of table salt to the pot (about 3 grams)
Add some wine to taste (about 5 grams)
Then mix well and wrestle in one direction.
The purpose of this step is to allow the meat to absorb the spices and wrestle out the gelatin.
Pound the puree until it becomes sticky.
Then prepare the right amount of ginger and onion finely chopped
After the ginger and onion are chopped, place them in a bowl.
Add some water and scratch vigorously for 1 minute to get out the ginger and onion water.
This step doesn’t add the ginger and shallots directly to the puree
It’s because the ginger and onion will fry in the pan.
Add a spoonful of pepper to the pot (about 1.5 grams)
Then pour the treated ginger and onion water into the pot
Continue to stir the puree until all the water is absorbed.
Students should remember not to mix all the ingredients together.
Every procedure is arranged in the most scientific way.
A dish that lacks depth is soulless.
Add 1 egg after stirring to combine
Then add some cornstarch and whisk to combine.
The cornstarch thickening is slightly less effective
But it’s better for meatballs than potato starch.
After stirring, the next step is to start making
First we heat the pan.
Once the pan is hot, add the wide oil
Then heat the oil to 60 percent hot (about 180 degrees)
When the oil is heated at 60 percent, squeeze the prepared meat mixture into the pan in turn.
Students remember that the temperature of the oil used to fry the dumplings must not fall below 180 degrees.
Otherwise, the balls will fall apart automatically or multiple balls will stick together.
Once the balls are in the pan, fry them until cooked through and set aside
When meatballs are cooked through, remove from heat and increase oil temperature to 190 degrees Celsius.
Then re-fry the balls in the pan again for 30 seconds.
The goal of this step is to tighten and crisp up the surface of the meatballs.
Just pull out the meatballs after 30 seconds.
The crispy meatballs on the outside and the inside are ready.
1. This dish can be served as a finished dish, or as a semi-finished product.
2. You can add ingredients to braise it or make soup.
3. deep-fried more than a few times to ensure that the outside is crispy and tender inside.
The meatball technique summary is complete!