How to make meatballs with water

Shuichuan meatballs is a relatively famous dish. First, you need to prepare the meat filling and mix the seasonings in the meat filling. Then put it in the pot and add water. You can add some seasonings to the water. After the water boils, use your hands to squeeze the meat filling into the shape of meatballs and put them in the pot. This is the simplest way to make water-boiled meatballs. The biggest feature of water-boiled meatballs is that the meatballs taste particularly tender and the soup is also particularly delicious.

How to make meatballs with water

Materials

Ingredients: eggs, dried shrimp, dark soy sauce, pepper, chicken essence, sesame oil, cooking wine, starch

How to make boiled meatballs

1. Prepare meat filling, onion, ginger, cooking wine, salt, pepper, dark soy sauce, eggs, starch, dried shrimp, seaweed, chicken essence, and sesame oil.

2. Add chopped green onion, ginger, cooking wine, pepper, salt, dark soy sauce, egg white and starch to the meat filling and mix well.

3. Boil water in a pot, squeeze out the meatballs with your hands, and blanch them in the boiling water.

4. After the pot boils, skim off the foam.

5. Cook for 15 minutes until the meatballs float to the surface, add dried shrimp and seaweed, and season with chicken essence and sesame oil.

Method 2

Materials

Minced meat, onion, ginger, cooking wine, salt, pepper, dark soy sauce, eggs, starch, dried shrimp, seaweed, chicken essence, sesame oil

practice

1. Prepare meat filling, onion, ginger, cooking wine, salt, pepper, dark soy sauce, eggs, starch, dried shrimp, seaweed, chicken essence, sesame oil

2. Add chopped green onion, ginger, cooking wine, pepper, salt, dark soy sauce, egg white and starch to the meat filling and mix well.

3. Boil water in a pot, squeeze out the meatballs with your hands, and blanch them in the boiling water.

4. After the pot boils, skim off the foam.

5. Cook for 15 minutes until the meatballs float to the surface, add dried shrimp and seaweed, and season with chicken essence and sesame oil.

6. When serving, it is best to add some coriander.

Techniques and Methods

For boiled meatballs, you need to select and process meat suitable for making meatballs. It is best to use sandwich meat (the meat behind the neck), which is tender and has tendons and a strong ability to absorb water. Other parts are also acceptable, but lean meat is best. After washing, drain the water and chop it into meat paste so that it has better adhesion.

Be careful not to use too many ingredients. Ingredients such as onions and ginger should also be chopped, add appropriate amount of starch or eggs, and mix with water. To make it thicker, stir it in one direction with chopsticks. Control the heat. For example, in winter, you can put large pieces of cabbage leaves into the pot. Not only does it taste good, but it can also cushion the impact of boiling water on the meatballs. If you don't put cabbage leaves, it's best to blanch the meatballs when the water is half-boiling. Grab them with your hands or a spoon, and rinse them in cold water before putting them into the pot. If the water is already boiling, you can put the meatballs on the side of the pot to avoid them being dispersed.