What is the recipe for Shantou meatballs?

Shantou meatballs are a specialty food in Guangzhou. Many people like to eat Shantou meatballs, but they are not available at any time, so learning to make Shantou meatballs by yourself is the most convenient way. There are many things to pay attention to when making Shantou meatballs, and the method is also relatively complicated. The most important thing is to pay attention to the recipe selection of Shantou meatballs so as not to affect the taste of Shantou meatballs.

1. Method 1

Chop the ground beef and pork meat into small pieces with a kitchen knife and put them into a container. Add a little salt (not included in the amount) to break up the meat texture, then stir in the same direction until the meat becomes sticky. Adding onion and ginger water can remove the fishy smell, then add cornstarch, egg white and seasoning and stir evenly in the same direction. Beat the sticky minced meat to make it firm and chewy. Shape the meatballs into balls with your hands and using a spoon, place the meatballs into a pot of boiling water and cook over low heat. When the meatballs float to the surface of the water, you can pick them up.

2. Method 2

Add appropriate amount of water to the pork filling and mix well, then add five-spice powder and a spoonful of minced ginger. Chop the green onion into small pieces, add to the minced meat and stir. Add a spoonful of salt, a large spoonful of sugar, an appropriate amount of chicken essence, an appropriate amount of luncheon meat seasoning, stir with chopsticks in one direction, and use chopsticks to pick up the meat filling into a ball, beat it in a bowl, after all the meat filling is beaten, add an egg, continue stirring, add an appropriate amount of flour, stir again, add corn starch, continue stirring, and continue stirring the meat filling to make it firm. Add cold water to the pot, squeeze the meatballs out from the base of the thumb, and use a spoon to put the meatballs into the cold water. While squeezing, boil the water on low heat.

3. Method 3

First, grind the pork into minced meat using a meat grinder. Then pour the minced meat into a blender with cooling and add a tablespoon of high-elasticity and turn on the machine to mix. After stirring for ten minutes, add half a pound of salt (it is important to emphasize that adding salt will produce a chemical reaction, which can make the meat paste, which is initially thin, become more sticky. Therefore, once the salt is added, all the seasonings must be added in a short time to finish beating), four ounces of MSG and a handful of sesame seeds are enough! Then add half a pound of cornstarch and half a pound of starch, add ice water and mix into powder water, then add it into the meat paste and beat for one minute! The meat paste is now ready. Next, take out the boiling water at 40 to 50 degrees Celsius that has been prepared in advance. Hold the spoon in your right hand, and use your left hand to squeeze the meat paste out from the base of your thumb. Use a spoon with a smooth edge in your right hand to catch the squeezed round meat paste and use the spoon to push it into the water. After beating all the meat paste, put it on the stove and cook until it is 80% to 90% cooked. Finally, put the cooked meatballs into water to quickly cool down, then take them out and drain the water. In this way, 20 to 30 kilograms of fresh pork meatballs are done!