Clear Meatball Soup Recipe: Mastering 3 Techniques for Firm, Bite-Well Meatballs
Lead: Classic Chinese Clear Meatball Soup Recipe, Master 3 Techniques, Meatballs are Firm and Bite-Well, Very Delicious
Meatballs are one of the ingredients I often prepare in my home kitchen. After making meatballs, they can be put into the refrigerator for later use in soups or braised dishes. They are simple, convenient and fast, and people can also find that most meatballs are made by deep-frying. Although deep-fried meatballs are crispy and tender, eating too much is undoubtedly not healthy. In fact, meatballs can be steamed or boiled in water instead of being deep-fried. There is a special dish called Clear Meatball Soup in Shandong, which is made by steaming meat into meatballs and cooking them in the soup. The meatballs are Q-firm and delicious, I believe many people will want to learn to make Clear Meatball Soup, but truly wanting to make it successfully still requires techniques. If you master the methods, the meatballs will be particularly successful. Next time you want to eat, you don't need to go to restaurants, just make it yourself at home.
Clear Meatball Soup Recipe:
Ingredients:
450g pork belly (lean), 300g moss spinach, 1 piece of green onion, 1/2 tbsp peppercorns, 2 tbsp vegetable oil, 1 tsp sesame oil, salt, white pepper to taste;
Making Process:
First, place peppercorns in a bowl, add a little warm water and soak. Chop green onion and ginger separately into minced garlic, chop the pork into meat stuffing, put it in a bowl, add minced green onion and ginger, mix well, then pour a little of the water from soaking the peppercorns into it;
Second, after fully mixing, add white pepper, salt and cooking wine, mix evenly again, then whisk in an egg white until it becomes firm, the meat stuffing is mixed well and set aside for a short time to marinate;
Third, prepare moss spinach, wash it clean, put it into a pot with a little salt and vegetable oil, blanch it until it’s cooked, drain the water and set aside for later use, take out another pot, add green onions and ginger slices, bring to a boil when the bottom of the pot is slightly bubbling;
Fourth, use your hand to grab a handful of meat stuffing and squeeze it out from the tip of your thumb, directly into the pot, repeat until all the meat stuffing is finished, until the meatballs are cooked through;
Fifth, then put the prepared moss spinach into the pot, bring to a boil, then pour the meatballs and broth into a bowl, add a little sesame oil and salt to taste, and you can enjoy it.
Editor's Summary:Meatball soup is a very good choice for breakfast. It has soup, meat and vegetables, and it doesn’t need to be deep-fried, it’s simple and convenient to eat, and it’s healthy for both adults and children to eat. My family members like meatballs very much, so I never buy meatballs from the supermarket, I always make them myself. Whether it’s the making process or the ingredients, I feel very at ease. Eating homemade meatballs is healthy. If you master the methods of making meatballs, the meatballs will be Q-firm and delicious. If you think this method is good, you are welcome to collect it to learn, or share it with more people to learn!
Cooking Tips:
- The meat stuffing is best to be cut by hand, which will make the texture more Q-firm and delicious. If you don't want to spend too much effort, you can also use a food processor to make the meat stuffing. When making the meat stuffing, don't forget to add green onion, ginger, cooking wine and other seasonings to help remove the fishy smell and enhance the aroma;
- Adding egg white to the meat stuffing can have a good effect of bonding the loose stuffing together, so the meatballs made in this way won't be loose. Adding vegetable oil to the adjusted meat stuffing can prevent the moisture of the stuffing from drying out when eaten.
- When cooking meatballs, don’t directly drop them into boiling water. Wait until the water temperature reaches about 80 degrees, which is when the bottom of the pot is slightly bubbling. Then put in the meatballs to cook, so as not to be washed away by the boiling water.
Master these 3 techniques, the meatballs will be firm and not loose, and the taste will be particularly good. If you think this method is good, you are welcome to collect it to learn, or share it with more people to learn!
