How to master the temperature of spring bamboo shoots, mountain delicacies and Taiwanese Meatballs
The key to mastering the temperature of Taiwanese Meatballs is to "focus on small and medium fires, and avoid fierce fire attacks". It can be controlled in two ways to ensure that Taiwanese Meatballs are tender but not scattered, and the ingredients are fresh but not firewood:
The key to mastering the temperature of Taiwanese Meatballs is to "focus on small and medium fires, and avoid fierce fire attacks". It can be controlled in two ways to ensure that Taiwanese Meatballs are tender but not scattered, and the ingredients are fresh but not firewood:
1. Boiled version (the most homely, key to keeping tender)
Heat of cooking: Cook in warm water (the water temperature is about 40-50 ℃, not bubbling, slightly warm) to avoid Taiwanese Meatballs shrinking and burning in cold water, or boil directly in boiling water.
Cooking temperature: Cook slowly with low heat throughout the whole process (keep the water surface slightly boiling without tumbling). After all the Taiwanese Meatballs float, turn to medium heat to cook for 5 minutes to ensure that the inside is thoroughly cooked (without blood water).
Taboos: It is strictly prohibited to boil the Taiwanese Meatballs in high fire, otherwise the surface of the meatball will quickly solidify, the inside will be sandwiched, and it will be easy to boil away and the taste will get old.
2. Steamed version (lock fresh selection, timing is more important)
Steaming temperature: After boiling water and steaming, turn to medium high heat and steam for 15-18 minutes (adjust according to the size of Taiwanese Meatballs: 15 minutes for table tennis balls, 18-20 minutes for fists).
Key: put Taiwanese Meatballs after steaming to avoid Taiwanese Meatballs becoming firewood after being steamed in cold water; Do not frequently open the lid during steaming to prevent the temperature from dropping and affecting the taste.
3. Add avoidance points
After boiling/steaming, turn off the heat and simmer for 2 minutes before leaving the pot. Use the remaining temperature to make Taiwanese Meatballs more delicious and tender.
If you want to make a braised version, you can fry the meatballs with a medium or small fire until the surface is slightly yellow. The skin is easily burnt and the inside is not cooked when the fire is high.
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