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The home practice of meatballs is simple.

Ingredients: right amount of minced meat, 1 egg, salt, ginger powder, soy sauce, chili noodles, flour. Chop up fresh meat. Add the right amount of salt, ginger powder, soy sauce and chili noodles. Put in the right amount of flour and an egg. Stir well and rub your hands with oil to form small balls. Put oil in the pan and deep-fry the meatballs over low heat. Fried meatballs can be kept for a little longer, and you can make meatball soup and noodles at any time, which is convenient, fast and delicious.

Beat the meat stuffing with chopsticks in one direction until the meat stuffing is elastic (the key to the delicious balls is whether you put enough effort into stirring) put the meat stuffing into the palm of your hand, hold it into the shape of a fist, and squeeze the meatballs out of the mouth of the tiger. Put it on a plate and steam it in a steamer for 20 minutes.

Shiitake mushroom meatballs: peel fresh shiitake mushrooms, cut them into mashed mushrooms and mix with pork stuffing. Add salt, chicken essence, chopped spring onion and ginger and starch and knead until gelatinized. Then put the meat stuffing into small balls and blanch the water in a boiling water pan. Ham meatballs: cut cooked ham into small pieces, mix with pork stuffing, add minced ginger, garlic, salt and other seasonings, stir with chopsticks until gelatinized. Make it into a small ball and steam it in a steamer over high heat for 5-7 minutes.

The practice is as follows: ingredients: pork, eggs, onions, white, ginger, extremely delicious (light soy sauce), cooking wine, white pepper, oil consumption, salt. The front elbow meat bought by the market, eight points lean meat two points fat meat, ground into meat stuffing, or you say to the butcher, what to do, fat or thin. Green onion and ginger ready, onion white chopped, ginger with a grinder, half.

The practice of meatballs

Beat the meat stuffing with chopsticks in one direction until the meat stuffing is elastic (the key to the delicious balls is whether you put enough effort into stirring) put the meat stuffing into the palm of your hand, hold it into the shape of a fist, and squeeze the meatballs out of the mouth of the tiger. Put it on a plate and steam it in a steamer for 20 minutes.

The practice is as follows: ingredients: pork, eggs, onions, white, ginger, extremely delicious (light soy sauce), cooking wine, white pepper, oil consumption, salt. The front elbow meat bought by the market, eight points lean meat two points fat meat, ground into meat stuffing, or you say to the butcher, what to do, fat or thin. Green onion and ginger ready, onion white chopped, ginger with a grinder, half.

The method of making meatballs is as follows: material preparation: 250 grams of pork tenderloin, 5 grams of sugar, 5 grams of salt, 10 grams of cassava starch, 80 grams of ice water, garlic crisp and so on. The tenderloin is first mashed with a wall-breaking machine. Add the remaining dry ingredients. Add ice water. Quickly stir the pork with chopsticks. If it doesn't feel good enough, you can put it in the freezer for three hours and then take it out. This is the reason why the so-called stirring is not cold enough.

Homemade meatballs?

1. Cut up onions and garlic. Mix minced pork, eggs, breadcrumbs, onions, garlic, salt and black pepper and stir well. Knead the mixture into meatballs. Pour the right amount of olive oil into the pan and heat to medium heat. Put the meatballs in the pan and fry until golden brown on both sides. Remove the meatballs and put them on a kitchen paper towel to drain the excess oil.

2. Pour half a bowl of water, put two tablespoons of starch, prepare a small spoon, set aside, need to use a small spoon to dig the meat into the oil pan, each time the spoon is dug, you need to put it into the starch water bowl, so as to prevent the spoon from sticking to the meat paste. Pour in the salad oil and heat. When the oil is seven minutes hot, turn to medium heat and quickly spoon the meatballs into the oil pan one by one.

3. Pour the right amount of oil into the pan, heat until 60% hot, turn to medium heat, rub the meat into balls with your hands, and deep-fry it in the pan. When the ball floats, turn it with chopsticks and keep it heated evenly, so that it can be fried inside and outside, and it won't burn. Remove and drain the oil after the balls are yellowish, raise the temperature of the oil to 80% hot, pour in the balls and re-fry for 20 seconds, remove after the color is golden, and the fried meatballs are ready.

4. Lentinus edodes meatballs fresh Lentinus edodes pedicel, cut into mashed shiitake mushrooms with a knife, mix well with pork stuffing. Add salt, chicken essence, chopped spring onion and ginger and starch and knead until gelatinized. Put the meat stuffing into small balls by hand and blanch the water in a boiling water pan. Ham meatballs cut cooked ham into small pieces, mix with pork stuffing, add minced ginger, garlic, salt and other seasonings, stir with chopsticks until gelatinized.

5. The method of making meatballs is as follows: material preparation: 250 grams of pork tenderloin, 5 grams of sugar, 5 grams of salt, 10 grams of cassava starch, 80 grams of ice water, garlic crisp and so on. The tenderloin is first mashed with a wall-breaking machine. Add the remaining dry ingredients. Add ice water. Quickly stir the pork with chopsticks. If it doesn't feel good enough, you can put it in the freezer for three hours and then take it out. This is the reason why the so-called stirring is not cold enough.

6. Meatballs: prepare minced meat, spring onions, ginger, garlic, salt, chicken essence, cooking wine, light soy sauce, starch, eggs, sesame oil, water and other ingredients. Put the minced meat into a bowl, add onion, ginger and garlic, salt, chicken essence, cooking wine, light soy sauce, starch, eggs, sesame oil, water, stir well in one direction. Refrigerate the minced meat in the refrigerator for about 15 minutes. Take out the minced meat and rub it with your hands into even-sized meatballs.

The method of making meatballs

Materials: prepare one jin of minced meat, one steamed bread, wild mountain fungus, ginger, onions, eggs, salt, monosodium glutamate, cooking wine, cornflour. First, cut up the ginger, spring onions and set aside. Add the minced meat to the ginger and chopped onions. And then continue to chop it into mud with a knife. Soak the steamed bread in water. Wait for the steamed bread to absorb all the moisture.

Take out the minced pork, knead it into a ball, flatten it with the palm of your hand, and refrigerate for 10 minutes again. 4. Boil the meatballs in boiling water, remove and drain. Tip: 1, stir the minced pork hard so that the meatballs are chewy. 2. Put the meatballs in the refrigerator to make the flavor more intense. Boil the water to boil the meatballs so that they can be cooked.

The method of making large meatballs: cut pork and beef into small minced meat, add chopped spring onions and ginger, salt, chicken essence, cooking wine, light soy sauce, starch and egg liquid, and marinate for 15 minutes. Rub the pickled meat into evenly sized meatballs. Blanch the meatballs in boiling water and remove them. Pour the right amount of oil into the pan, add chopped spring onion and ginger and saute until fragrant. Add ketchup, salt, sugar and water and bring to the boil.

Home-made meatballs is a simple and delicious dish, and the method of making it is also very simple. The following is a homemade meatball recipe of no less than 300words: ingredients:-500g minced pork-1 onion-3 cloves of garlic-1 ginger-2 tbsp light soy sauce-1 tbsp cooking wine-1 tbsp sesame oil-2 tbsp corn starch-step: put 500g minced pork in a large bowl.

Beat the eggs, add the chopped onions, starch, water, salt and chicken essence to the pork stuffing and stir with chopsticks in one direction until the meat stuffing is elastic (the key to the delicious balls is whether enough effort is made when stirring) put the meat stuffing into the palm of your hand, hold it into a fist, then squeeze the meatballs out of the tiger's mouth; put on a plate and steam in a steamer for 20 minutes.

How to make meatballs

The first step is to chop the meat, chopping from one end to the other, then turn the bottom half with a knife and continue to chop. Put the chopped meat stuffing in a bowl and add egg white and soy sauce, cooking wine, salt and water starch to make the meatballs more elastic and chewy. Put on your gloves and grab them hard.

Ingredients: eggs, pork, ginger, garlic, chopped onions. Add the minced ginger, garlic, chopped onions and eggs to the minced meat. Add soy sauce, corn starch, salt, sesame oil and pepper. Mix it well and disturb it. Add water to the pot and bring to the boil. Squeeze out meatballs with the mouth of a tiger. Put all the extruded balls in the pot, then cook over high heat for about 6 minutes. Then fish it out and drain it.

Beat the eggs, add the chopped onions, starch, water, salt and chicken essence to the pork stuffing and stir with chopsticks in one direction until the meat stuffing is elastic (the key to the delicious balls is whether enough effort is made when stirring) put the meat stuffing into the palm of your hand, hold it into a fist, then squeeze the meatballs out of the tiger's mouth; put on a plate and steam in a steamer for 20 minutes.

Step 1 first prepare: 200g beef tenderloin, 1 piece of ginger, 1 section of scallions, 1 egg white, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 2 grams of pepper and 1 spoonful of edible oil. Step 2, first cut up the onion and ginger. Step 3 cut the beef into small pieces and put it into a blender cup and beat it into meat stuffing. Step 4 add minced spring onion and ginger, light soy sauce 1 tablespoon, cooking wine 1 tablespoon, salt half tablespoon.

Eight delicious meatballs in the school canteen

Beat the eggs, add the chopped onions, starch, water, salt and chicken essence to the pork stuffing and stir with chopsticks in one direction until the meat stuffing is elastic (the key to the delicious balls is whether enough effort is made when stirring) put the meat stuffing into the palm of your hand, hold it into a fist, then squeeze the meatballs out of the tiger's mouth; put on a plate and steam in a steamer for 20 minutes.

Braised meatballs: stew the meatballs with soy sauce, sugar, cooking wine, sliced ginger and onions until the meatballs taste red and bright. This kind of meatball tastes delicious and mellow. Tomato meatball soup: boil the meatballs in tomato soup and season with salt and pepper. This kind of meatball tastes fresh and tender, and the soup is sour and sweet. Fried meatballs: slice the meatballs and stir-fry them with vegetables. You can add soy sauce, chili sauce and other seasonings.

Wash and peel the lotus root, cut it into pieces, change the knife, cut it into long strips, and finally chop it into diced pieces. Put the diced lotus root and pork together, then add eggs, thirteen spices, edible salt, sesame oil, chopped onions to season, stir well and add a small amount of starch many times to increase the crisp taste. Deep-fry the balls in the pan when the oil temperature is 60%. Turn more to make sure the balls are heated evenly, and finally deep-fry until they float and golden brown.

To make meatballs, you have to choose fat front leg meat. We are doing it with a kilo of meat today. First wash the pork, then cut it into slices, and finally chop the pork into mashed meat.

Pour in the right amount of water, add the right amount of salt and chicken essence, bring to the boil and stir well. Slowly pour in the beaten egg whites, stir with chopsticks, wrap the egg whites on the meatballs, and turn off the heat until the juice thickens. After a little cooling, the meatballs will be ready. The meatballs made by this method are tender and delicious with a strong flavor. It can be served with staple food or put in noodle soup. It is very delicious.

Practice: beat the eggs, add egg liquid, chopped onions, starch, water, salt and chicken essence to the pork stuffing and mix well. Beat the meat stuffing with chopsticks in one direction until the meat stuffing is elastic (the key to delicious meatballs lies in whether you have done enough work when stirring: high frequency, long time, consistent direction, and sufficient strength). Put the meat stuffing into the palm of your hand and make a fist, then squeeze the meatballs out of the mouth of the tiger; put it on a plate and steam in a steamer for 20 minutes.