What are the cooking methods for the dish of black pepper meatballs
The core cooking method for black pepper meatballs is mainly fast frying, which is suitable for different ingredients and taste requirements. It has also evolved into methods such as pan frying, jelly frying, deep frying, and stir frying. The ingredients are mostly beef tenderloin and pork tenderloin, and low-fat versions can also be made with chicken breast. Below is a detailed breakdown of mains
The core cooking method for black pepper meatballs is mainly fast frying, which is suitable for different ingredients and taste requirements. It has also evolved into methods such as pan frying, jelly frying, deep frying, and stir frying. The ingredients are mostly beef tenderloin and pork tenderloin, and low-fat versions can also be made with chicken breast. Below is a detailed breakdown of mainstream methods, each with strong practicality:
Four mainstream cooking methods for black pepper meatballs (with key techniques attached)
1、 Quick stir fry (most commonly used, fresh, fragrant, tender and smooth, home style choice)
This is the basic recipe for black pepper meatballs, with the core being "marinated meat with sauce and stir fried over high heat". The taste is tender but not dry, and the aroma of black pepper is prominent.
Preparation of ingredients: Cut the meat into 0.8-1cm square pieces, use 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch, and a little cooking oil to mix and marinate for 10 minutes (lock the sauce to prevent sticking); You can choose onions, green and red peppers, and shiitake mushrooms as side dishes (to enhance fragrance and relieve greasiness).
Mix black pepper sauce: 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce (colored), 2 tablespoons of crushed black pepper (freshly ground to make it more fragrant), half a tablespoon of white sugar, 3 tablespoons of water, and a little starch. Stir well and set aside (the amount of black pepper can be adjusted according to taste).
Cooking steps: Heat up the wok and cool down the oil. Heat the meat at 60% of the oil temperature and stir fry quickly until the surface changes color (about 1 minute, do not stir fry for too long). Remove and set aside; Stir fry minced garlic and onion with bottom oil until fragrant, add side dishes and stir fry until they are completely cooked. Pour back the minced meat and stir fry for 10 seconds. Drizzle the prepared black pepper sauce and reduce heat until the sauce thickens and covers the minced meat. Remove from the pot and sprinkle a little chopped black pepper.
Key points: Use high heat throughout the process, stir fry quickly without delay, and avoid aging of the meat particles; The sauce should be adjusted in advance to reduce the frying time.
2、 Fried and baked black pepper meatballs (with a rich roasted aroma, crispy on the outside and tender on the inside)
Suitable for people who enjoy a crispy and fragrant taste, fry first and then bake to allow the black pepper flavor to penetrate into the meat, without the need for too many side dishes, highlighting the aroma of the meat itself.
Difference in cured meat: When marinating meat, add less starch (1 tablespoon is sufficient), add a little salt and black pepper, mix well, let it stand for 15 minutes (more flavorful), and pat a thin layer of dry powder on the surface (to prevent frying and increase the burning aroma).
Cooking steps: Add a small amount of oil to a flat bottomed pan, heat up the meat at 50% oil temperature, spread it flat on the bottom of the pan, and fry slowly over low heat until all sides are golden brown and fragrant (about 1.5 minutes per side), then remove and control the oil; Leave bottom oil in the pot, saut é minced garlic and black pepper until fragrant, drizzle with 1 tablespoon soy sauce, half a tablespoon oyster sauce, and a little water. Pour in the minced meat, cover the pot, and bake on low heat for 1 minute (let the meat absorb the sauce). Open the lid and heat over high heat to drain the soup.
Key points: Do not flip the meat frequently when frying, and flip it over after it has set; The baking time is short, avoiding meat waste. It is suitable to use plum blossom meat with slightly more oil, which has a smoother taste.
3、 Jelly black pepper meatballs (Cantonese flavor, full of pot aroma)
Baked with clay pot jelly, the aroma is forced by high temperature, with a "jelly" sound, and the meat is firm and flavorful. It is perfect for eating in cold weather.
Preparation: Meat chunks marinated and stir fried with soy sauce, cooking wine, starch, and cooking oil; Heat the clay pot in advance (make sure it is fully cooked to prevent sticking and produce fragrance), brush a layer of oil on the bottom, and lay ginger slices, scallions, and shredded onions on the bottom.
Cooking steps: Stir fry the minced meat in hot oil until it is 70% cooked, then remove; Place minced meat on top of vegetables in a clay pot, drizzle with the prepared black pepper sauce (soy sauce+oyster sauce+black pepper+a little water, no starch added), cover with a lid, bake on high heat for 3-4 minutes, hear the "jelly" sound, open the lid and stir fry evenly, sprinkle with chopped green onions.
Key points: The clay pot must be preheated properly; Do not open the lid during baking, maintain high temperature to lock the fragrance; Add less water to the sauce and rely on the moisture of the ingredients to create a fresh flavor.
4、 Fried and stir fried black pepper meatballs (crispy and refreshing, satisfying)
The outer layer is crispy and the inner layer is tender and smooth. The black pepper sauce is wrapped around the crispy shell, and the taste is rich in layers. It is suitable for making wine dishes or satisfying snacks.
Marinate meat with batter: Marinate the meat pieces with salt, cooking wine, and a little black pepper for 10 minutes, add starch and egg white (1:1 ratio) and mix well. Coat each piece of meat with batter (not too thick, thin batter is more crispy).
Deep frying and shaping: Heat the oil to 60% hot, fry the minced meat until golden brown and crispy (about 2 minutes), then remove and control the oil; Raise the oil temperature to 80% hot, fry again for 10 seconds (more crispy without softening), remove and set aside.
Stir fry and sauce: Heat the wok with less oil, saut é garlic and black pepper until fragrant, drizzle with black pepper sauce (light soy sauce+oyster sauce+white sugar+a little water, no starch added), simmer until thick, pour in fried meat pellets, quickly stir fry until the sauce is full, then remove from the wok.
Key points: Double frying is the key to crispness; Stir fry quickly to avoid crispy shells becoming soft; The sauce needs to be thick in order to hold onto the meat particles.
Additional adaptation measures (targeted adjustments)
Low fat version (chicken breast): Cut the chicken breast into small pieces, add a little lemon juice to remove the fishy smell when marinating, choose quick stir frying or pan frying as the cooking method, add less oil, add more vegetables as side dishes, reduce sugar and oyster sauce in the sauce, refreshing but not greasy.
Lazy version (air fryer): After marinating the meat, spray a little oil on the surface, bake at 180 ℃ for 10 minutes in an air fryer, flip over halfway, and pour in ready-made black pepper sauce and mix well. No need to open fire, simple and convenient.
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