How to make white meatballs
In the past 10 days, the discussion about home-cooked food has continued to rise across the Internet, especially simple and easy-to-learn traditional food that has attracted much attention. Among them, "white meatballs", as a classic home-cooked dish, have become a hot topic due to its delicate taste and rich nutrition. This article will give you a detailed introduction to the production method of white meatballs based on recent hot topics, and provide structured data for reference.
1. Basic introduction to white meatballs
White meatballs, also known as "Qingshui meatballs" or "meatballs", are a traditional delicacy made with pork as the main ingredient and a small amount of auxiliary ingredients. It is characterized by its white color and smooth texture, suitable for pairing with soup or eating alone. Recently on social platforms, many food bloggers have shared innovative ways to make white meatballs, triggering widespread discussions.
| Popular platforms | Related topic popularity | focus of discussion |
|---|---|---|
| Douyin | #白肉子tutorial 12 million+ views | How to make meatballs more elastic |
| little red book | "Zero Failure White Wanzi" note has 80,000+ likes | How to make low-fat white meatballs |
| #家客服competition 250 million views | Differences in how to make white meatballs between the north and the south |
2. Materials for making white meatballs
Organized based on recent popular recipes, the following is a list of ingredients needed to make white meatballs:
| Material category | Specific ingredients | Dosage reference |
|---|---|---|
| Main ingredients | Pork hind leg meat (fat to lean ratio 3:7) | 500g |
| Excipients | Egg white | 1 |
| Seasoning | Salt, white pepper, cooking wine | 5 grams each |
| Others | Starch, minced ginger, chopped green onion | Appropriate amount |
3. Detailed production steps
Based on recent popular video tutorials, the following production steps are summarized:
1.Prepare meat filling: Chop the pork into minced meat (recent popular tip: freeze for 30 minutes to make it easier to mince), add salt, pepper, and cooking wine and stir clockwise until gelatinous.
2.Prepare meat filling: Add egg white and starch in batches (recent hot discussion: corn starch is better than potato starch), and continue to stir until thick. Add minced ginger and chopped green onion and mix well.
3.Shaped meatballs: Dip your palms in water (popular tip: dip your hands in ice water to prevent them from sticking), squeeze the meat filling into balls with a diameter of 2-3 cm. Recently, a blogger recommended using an ice cream scoop to make it easier to shape.
4.Boiled meatballs: Boil the water in the pot until it is slightly boiling (about 80℃, recent emphasis is on avoiding boiling and damaging the shape), gently add the meatballs, and cook over low heat until they float (about 5 minutes).
5.Follow-up processing: After taking it out, you can put it in ice water (a popular method recently) to make the taste more elastic, or put it directly into the soup stock and eat it.
| steps | Key points | time control |
|---|---|---|
| mince meat | Delicate meat without fascia | 15-20 minutes |
| Stir | same direction clockwise | 10 minutes |
| Cook | Water temperature control 80-85℃ | 5-8 minutes |
4. Recent popular innovative practices
1.Low fat version: Use chicken breast instead of pork (50,000+ likes on Xiaohongshu), and add tofu to increase the smoothness and tenderness.
2.Colorful meatballs: Add spinach juice/carrot juice (popular video on Douyin) to make three-color meatballs.
3.steamed version: Switch to steaming method (hotly discussed on Weibo) to retain more nutrients.
5. Frequently Asked Questions
Based on recent questions from netizens:
| question | solution | heat index |
|---|---|---|
| The meatballs spread | Increase mixing time/add appropriate amount of starch | ★★★★★ |
| Tasty taste | Control cooking time/fatty meat ratio | ★★★★ |
| Dark color | Use ice water/reduce the amount of soy sauce | ★★★ |
6. Preservation and consumption suggestions
Recently, it has become popular to do more freezing and preservation (TikTok's "Meal Preparation for a Week" topic): cook until medium-rare and freeze, and it can be stored for 2 weeks. It can be directly cooked in soup or braised. Recently, "tomato and white meatball soup" has become a popular combination.
Through the above detailed steps and structured data, I believe you will be able to make perfect white meatballs comparable to those of food bloggers. Why not try some of the latest popular innovations to add new twists to traditional delicacies?
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