How to make chicken meatballs tender
In the past 10 days, among the hot topics about food preparation on the Internet, "how to make tender chicken meatballs" has become the focus of many home cooks. Here's a guide that combines popular discussion with practical tips to help you make creamy chicken meatballs with ease.
1. Statistics on hot topics
| platform | Amount of discussion on related topics | Popular keywords |
|---|---|---|
| 12,500+ | Chicken Meatballs, Tender Secrets, Family Recipes | |
| Douyin | 8,300+ | Q-boiled chicken balls, quick dishes, low-fat delicacies |
| little red book | 5,600+ | Secrets of Buchai, food supplement preparation, healthy meals |
2. The key factors for tender chicken meatballs
Based on popular discussions across the Internet, the following five core points are summarized:
| Ranking | key factors | Specific instructions |
|---|---|---|
| 1 | Material selection ratio | Mix chicken breast and chicken legs 7:3 |
| 2 | moisture addition | Add 100ml ice water for every 500g of meat |
| 3 | Stirring direction | Stir in one direction for more than 15 minutes |
| 4 | Adding excipients | The ratio of starch to egg white is 1:2 |
| 5 | cooking method | Water temperature is controlled at around 80°C |
3. Detailed production steps
1. Material preparation (for 2 people)
| Main ingredients | Dosage |
|---|---|
| chicken breast | 350g |
| Chicken thigh | 150g |
| Excipients | Dosage |
| ice water | 100ml |
| corn starch | 20g |
| egg white | 1 |
2. Production process
①preprocessing stage: Remove the fascia from the chicken, cut into small pieces, and freeze in the refrigerator for 30 minutes until semi-hard.
②Stirring stage: Use a food processor to add ice water in three batches, blend for 30 seconds each time and then pause for 1 minute.
③seasoning stage: Add 3g of salt, 2g of sugar, and 1g of white pepper, and continue beating by hand in one direction for 10 minutes.
④Forming skills: Dip your palms in cold water and roll the balls to keep the surface smooth.
⑤cooking essentials: When the water is boiling, turn to low heat. Do not stir the meatballs after they are put into the pot. Cook for another 1 minute after they float.
4. Summary of popular techniques across the Internet
| Source of tips | unique approach | Number of likes |
|---|---|---|
| Douyin@food老王 | Add 5g edible baking soda | 15.2w |
| Xiaohongshu@baoma’s kitchen | Mix 10% shrimp to increase elasticity | 8.7w |
| Bilibili@Culinary Science | Use alkaline water with pH 8.5 | 6.3w |
5. Frequently Asked Questions
Q: Why do meatballs become hard after cooking?
A: The main reason is that the meat filling is not stirred enough or the water temperature is too high. It is recommended to use a thermometer to control the water temperature and stir until the meat filling sticks to the spoon and slowly slides off.
Q: Can it be frozen and stored in advance?
A: Yes. But please note: ① Cook until half-cooked ② Quick-freeze individually ③ Store for no more than 2 weeks ④ After thawing, it needs to be re-cooked with the original soup.
6. Nutritional matching suggestions
| Matching plan | Reasons for recommendation |
|---|---|
| Seaweed and egg drop soup | Supplement iodine and enhance umami taste |
| Cucumber salad | Refreshing and anti-greasy, balanced meal |
| Multigrain rice | Increase dietary fiber intake |
With the above methods and data analysis, you're sure to make chicken meatballs that are more tender than those at the restaurant. Remember the key points are: low temperature processing, sufficient stirring, and precise temperature control. Welcome to share your production experience after trying it!
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