How to make black pepper meatballs to enhance the taste
The core of improving the taste of black pepper meatballs lies in selecting the right meat, processing the tenderness of the meat well, and wrapping the sauce well. You can start from the following four key steps, each of which can directly optimize the taste:
The core of improving the taste of black pepper meatballs lies in selecting the right meat, processing the tenderness of the meat well, and wrapping the sauce well. You can start from the following four key steps, each of which can directly optimize the taste:
1、 Meat selection and cutting: laying the foundation for "tenderness"
Priority should be given to selecting tender meat parts: beef tenderloin/pork tenderloin (without fascia and with fine fibers), followed by beef tenderloin (low-fat) or chicken breast (reduced fat version). Avoid selecting meat parts with tendons or excessive fat such as pork belly or beef brisket, as they may be difficult to chew or greasy.
Reverse texture cutting: When cutting meat, observe the texture of the meat (the direction of muscle fibers), and cut vertically below the texture (i.e. "top cutting"), which can cut off long fibers and avoid meat particles chewing and burning wood; The size of the meat should be controlled within 1.5-2cm square. If it is too small, it is easy to fry and crush, while if it is too large, it is difficult to cook internally.
2、 Marinating: making meat "juicy and non greasy"
Marination is the key to locking in moisture and tenderizing meat. Don't ignore three details:
Add a "water locking layer": When curing meat, in addition to soy sauce and cooking wine (to remove fishy smell), 1 tablespoon of starch and half a tablespoon of cooking oil must be added. Starch can form a protective film on the surface of meat, reducing water loss; Edible oil can prevent sticking to the pan during frying and make the meat smoother and more tender.
Targeted tenderization: If beef is used, an additional 1g of baking soda or half a tablespoon of tender meat powder can be added (the amount should not be too much, otherwise it will have a alkaline taste), or 1 tablespoon of beer/pineapple juice can be used as a substitute for some cooking wine (fruit acid/enzyme can soften fiber); If using chicken breast, add 1 tablespoon of water and grab until absorbed, avoiding dry wood.
Marination time: Meat can be marinated for 15-20 minutes, as prolonged time can cause the meat to become loose; After marinating, there is no need to clean, just put it directly into the pot.
3、 Cooking heat: avoid "too hard or undercooked"
Fry meat over medium heat and slow fry: Heat the pan and cool the oil (slightly more oil, enough to cover the bottom of the meat pieces). After the oil is hot, add the meat pieces and do not flip them yet. Fry for 1-2 minutes until the bottom is slightly yellow and firm, then gently flip them over to ensure that each side is slightly charred on the surface (Maillard reaction can enhance the aroma), but the interior still maintains tenderness (beef is cooked to 7 degrees, pork is fully cooked and can be served).
Don't rush for flavor when stir frying ingredients: Onion, colored pepper and other ingredients can be stir fried over medium low heat for 1 minute (semi cooked state), avoiding softening and draining water, otherwise it will dilute the sauce and affect the crisp taste; When frying garlic until fragrant, use low heat to prevent it from burning and becoming bitter.
Use "high heat fast wrapping" for juice collection: After pouring in the sauce, turn on high heat and quickly stir fry the meat and ingredients, allowing the sauce to quickly thicken at high temperature and evenly wrap on the surface of each meat (avoiding slow cooking over low heat, which may cause the meat to absorb juice and become dry); When pouring water on starch, pour and stir at the same time. The sauce should be thick enough to hang on the meat without dripping.
4、 Sauce adjustment: enhance the "flavor wrapping sensation"
The thickness and flavor of the sauce directly affect the taste. Here are two tips:
Enhance the flavor of black pepper: In addition to using finished black pepper sauce, an additional spoonful of freshly ground black pepper flakes (more fragrant than pre packaged) can be added when stir frying ingredients. Stir fry on low heat for 10 seconds to taste, then pour in the sauce; If you like a slightly spicy taste, you can add a little bit of millet chili or chili powder.
Avoid "too salty or too thin": If soy sauce or oyster sauce is used in the sauce, the amount of salt should be reduced; If the sauce is too thin, you can add water starch (starch: water=1:2), but it should be added in small amounts multiple times to avoid adding too much at once and causing the sauce to clump; If it is too salty, you can add 1 tablespoon of water or a little white sugar to neutralize it.
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