What should be paid attention to when making this dish: Spring Bamboo Shoots, Mountain Delicacies, T
Taiwanese Meatballs is a home-made dish that combines the freshness and tenderness of spring bamboo shoots, the fresh fragrance of mountain bamboo shoots and the soft and glutinous taste of Taiwanese Meatballs. When making, it needs to take into account the characteristics of ingredients, taste balance and cooking details. The following issues need to be paid attention to. It is broken down accord
Taiwanese Meatballs is a home-made dish that combines the freshness and tenderness of spring bamboo shoots, the fresh fragrance of mountain bamboo shoots and the soft and glutinous taste of Taiwanese Meatballs. When making, it needs to take into account the characteristics of ingredients, taste balance and cooking details. The following issues need to be paid attention to. It is broken down according to the five dimensions of "food processing - meat filling deployment - mountain bamboo matching - cooking key - flavor optimization":
1、 Food preparation: solving the core problems of "astringency of spring bamboo shoots" and "mixed flavors of mountain delicacies"
The basis of this dish is the original taste of the ingredients, and inadequate preparation can directly affect the taste and safety. Special attention should be paid to the processing of spring bamboo shoots and mountain delicacies:
1. Spring bamboo shoots: It is necessary to remove astringency and avoid numbness
Spring bamboo shoots contain a lot of oxalic acid and tannic acid, which can cause astringency when consumed directly and may also affect calcium absorption. The processing steps cannot be omitted:
Peel off the hard shell of fresh spring bamboo shoots, remove the old roots (the harder part 1-2 centimeters near the bottom), and cut them into thin slices or small cubes;
Put cold water into a pot, add 1 tablespoon of salt (or 1 slice of ginger, 1 section of scallion), bring to a boil on high heat, then turn to low heat and simmer for 5-8 minutes. Remove and soak in cold water for 10 minutes (water can be changed in the middle), drain and set aside;
If bagged spring bamboo shoots (ready to eat) are used, it is also recommended to rinse them with warm water 1-2 times to reduce the possible residual salt or preservatives during processing.
2. Shan Zhen: Remove impurities and extract freshness to avoid the "earthy smell"
Commonly used mountain delicacies (such as shiitake mushrooms, black fungus, shiitake mushrooms, bamboo fungus, chicken fir, etc.) need to be processed according to their types:
Dried mountain delicacies (such as dried shiitake mushrooms and dried fungus): Soak them in warm water (30-40 ℃) in advance (avoid using boiling water, which can damage the umami substances), rinse them repeatedly 2-3 times after soaking, and remove the sediment in the folds; The stem of the shiitake mushroom is relatively hard and needs to be removed (it can be kept for boiling), cut into small cubes or minced pieces;
Fresh mountain delicacies (such as fresh shiitake mushrooms and shiitake mushrooms): After washing, use kitchen paper to absorb the surface moisture and avoid leaving water after cutting; Bamboo fungus needs to cut off the net like part and roots, leaving only the stem. After soaking, blanch in boiling water for 10 seconds to remove the "net like fishy smell";
After cutting all the mountain delicacies, it is recommended to stir fry them with a little hot oil (without adding salt) to enhance their freshness. After cooling, add the meat filling to avoid direct mixing and resulting in a bland flavor.
2、 Meat filling preparation: Ensure "soft and sticky", balance fat and thinness with stickiness
The core of the taste of Taiwanese Meatballs is "elastic, soft and not loose, delicious and not greasy". The ratio of fat to lean, the amount of water added and the proportion of adhesive should be controlled in the preparation of meat fillings:
1. Meat to fat to lean ratio: A fat to lean ratio of 3:7 or 2:8 is better
It is recommended to use pork forelimb meat (with alternating fat and lean, less fascia), or pair it with a small amount of pork belly (to increase oiliness), avoiding using lean meat (easy to burn) and fatty meat (easy to greasy); If you pursue low fat, you can replace 1/3 of the meat filling with chicken breast (add 1 tablespoon of lard or cooking oil, avoid dry wood).
2. Seasoning and Adhesive: Adding "water/seasoning water" is key to avoid looseness
Add basic seasoning (salt, light soy sauce, a little oyster sauce, white pepper) to the meat filling first, stir in one direction until "gelatinous" (to make the protein sticky);
Add onion and ginger water (or Shanzhen bubble hair water, filter out impurities) in 2-3 times, add 1-2 tablespoons (about 20 ml) each time, and stir until the water is completely absorbed (add water to make Taiwanese Meatballs more elastic);
Add adhesive: Mix 500g of meat filling with 1 egg (to increase tenderness), 2-3 tablespoons of starch (corn starch/potato starch, avoid using flour, easy to harden), or 1 tablespoon of softened glutinous rice (to increase softness), stir evenly, and let it stand for 10 minutes (to let the meat filling "rise" and make it easier to form).
3. Integration of spring bamboo shoots and meat filling: control the proportion to avoid "overwhelming guests"
Too much diced spring bamboo shoots will lead to loose Taiwanese Meatballs. Too little diced spring bamboo shoots will not taste fresh. Recommended proportion: 500g meat stuffing+150-200g diced spring bamboo shoots (about 1/3). After mixing with meat stuffing and chopped mountain delicacies, you can take a small amount of diced spring bamboo shoots and knead them into small balls, boil them in the pot for a taste test, adjust the salt and flavor (such as adding a little chicken essence or chicken juice).
3、 Cooking key: "not dispersing when formed" and "not fishy when tasted"
The cooking method of Taiwanese Meatballs is mostly "boiling, steaming and stewing". Attention should be paid to molding techniques and temperature control to avoid boiling or aging:
1. Squeeze Taiwanese Meatballs: light manipulation, uniform size
Wipe a little edible oil on the palm (anti sticking), take a proper amount of meat filling (about the size of a table tennis ball), and beat the Taiwanese Meatballs with both hands alternately for 2-3 times (expel air to make the meatball more compact) to form a smooth circle;
If you are worried about forming, you can first knead the meat filling into a round shape, place it in your palm, and gently pinch the edges with your thumb and index finger to ensure there are no cracks (cracks can cause water to enter and loosen during cooking).
2. Boiling/steaming heat: "Put warm water in the pot" to prevent scattering, "simmer slowly over low heat" to enhance flavor
Boil Taiwanese Meatballs: add cold or warm water (the water temperature is not more than 60 ℃, avoid boiling in the pan, the outer layer solidifies rapidly, and the inner part is not cooked), put Taiwanese Meatballs in the pan, heat them on low heat until the water surface slightly boils (avoid the fire rolling, and disperse Taiwanese Meatballs), boil them for 5-6 minutes until Taiwanese Meatballs rise, and fish them out for standby (stew or stew them later);
Steamed meatballs: put Taiwanese Meatballs in a steamer, pad with spring bamboo shoots or mushrooms (anti stick and fragrant) at the bottom, and steam them over medium heat for 8-10 minutes after boiling (adjust the size according to the size, and steam about 50g Taiwanese Meatballs for 8 minutes to avoid the meat becoming stale after steaming too long).
Stewed/stewed: Add spring bamboo shoots to preserve the crispy and tender taste
If you want to make "Stewed Meat Balls with Bamboo Shoots and Bamboo Shoots", you need to pay attention to the adding time of the bamboo shoots: after the Taiwanese Meatballs are boiled/steamed, they are put into the pot and stewed with bamboo shoots (such as mushrooms and agaric), stock (or water). After the big fire is boiled, turn to the low fire to stew for 10-15 minutes, so as to prevent the bamboo shoots from being stewed too long early and becoming soft, rotten and brittle.
4、 Flavor and taste optimization: avoid being "bland" or "overly salty"
The core flavor of this dish is "freshness", which needs to be enhanced through details to create a sense of depth while avoiding imbalanced seasoning:
1. Use "fresh" flavor enhancement and reduce the use of heavy ingredients
Shan Zhen itself has a delicious taste. You can use it to soak in water (filtered) instead of some water, or add 1 tablespoon of chicken juice and a little minced ham (chopped and mixed with meat filling to increase saltiness). Avoid using too much soy sauce (which can easily mask the natural taste of spring bamboo shoots and Shan Zhen).
Control salt content and balance "meat filling" and "soup"
When seasoning meat filling, it is not advisable to use too much salt (soup will be added during subsequent stewing, and salt is easily concentrated). It is recommended to use one-third less salt than usual when stir frying; If soy sauce or oyster sauce is added during stewing, the amount of salt should be reduced to avoid overall saltiness.
2. Gourd thickening technique: thin thicken, non stick texture
To make "stewed Taiwanese Meatballs", thin the sauce (starch+cold water mixed into water starch, ratio 1:2), pour it into the pot and gently push it, so that the soup can be evenly wrapped on the meatballs and spring bamboo shoots, avoiding thick sauce, resulting in a sticky taste and covering the freshness and tenderness of the ingredients.
5、 Taboos and details: avoid "gastrointestinal discomfort" and "food waste"
1. Gastrointestinal friendly: Spring bamboo shoots need to be cooked thoroughly to avoid "difficult digestion of coarse fiber"
Spring bamboo shoots have a high content of crude fiber. Before eating, the elderly, children or people with weak intestines and stomach should ensure that the spring bamboo shoots are thoroughly boiled (the blanching time can be extended to 10 minutes), and the Taiwanese Meatballs should be made as small as possible (3-4 cm in diameter) to facilitate chewing and digestion.
2. Food utilization: Don't waste mountain delicacies soaked in water
The soaking water of dried shiitake mushrooms and dried fungus (filtered out of sediment) contains rich umami substances, which can be used to mix meat filling and stew soup. It is fresher than using water directly, avoiding wasting nutrients and flavor.
3. Avoid "cross flavors": there should not be too many types of mountain treasures
It is recommended to choose 2-3 kinds of mountain delicacies (such as mushrooms+fungus, or mushrooms+bamboo fungus). Too many kinds of mountain delicacies will lead to mixed flavor, which will cover the original flavor of spring bamboo shoots and Taiwanese Meatballs. It is better to "highlight the main flavor of a mountain delicacy" (such as the rich flavor of mushrooms and the delicate fragrance of bamboo fungus).
As long as the four core points of "eliminating the astringency of spring bamboo shoots, improving the meat stuffing, improving the freshness of mountain delicacies, and moderate heat" are well controlled, the Taiwanese Meatballs can be made into a soft and glutinous spring bamboo shoots, crisp and tender spring bamboo shoots, and delicious Taiwanese Meatballs. Both as a home dish and a banquet dish, it can give consideration to the taste and nutrition.
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