Hand-beaten mushroom meatballs
Overview
The recent meatball scandal has been a hot topic. It turns out that a small and simple meatball contains so many additives, and the food safety issues hidden everywhere cannot be underestimated. It’s not easy to eat meatballs with confidence, so I had to try making authentic hand-made mushroom meatballs. You can eat them with confidence and look at them with peace of mind.
Tags
Ingredients
Steps
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Hand-chopped fat and lean pork bought from the market, and mushrooms soaked in advance.
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I decided to put the minced meat into a blender and blend it into more minced meat.
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Add some ginger cubes, green onions, and shiitake mushrooms into a blender and blend.
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Stir the minced meat and shiitake mushrooms, add salt, cornstarch, cooking wine, etc. According to personal taste, if you like it to be light, add a little salt, if you like it to be strong, you can add more, and it will be more salty and fresh.
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Then there is the manual work. Mix the minced meat evenly and beat it repeatedly in the basin. The first time I made it, I beat it by hand for about 10 minutes, and then put it in the refrigerator for half an hour or an hour.
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After refrigerating the minced meat for an hour, put some oil on your hands to prevent the minced meat from sticking to your hands, and squeeze it into meatballs with a tiger's mouth.
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Prepare a pot of water, bring to a simmer over low heat, and put the freshly squeezed meatballs into the water with a spoon (I hold the spoon in my right hand, so I can't take pictures of this step).
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Bring to a boil over low heat and squeeze while cooking.
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Let the cooked meatballs cool and store them, or divide them into equal portions and freeze them in the refrigerator. Take them out to defrost before eating. You can make soup, braise them, steam them, etc.
