Is it better to add flour or starch to pork balls? Why add starch to pork balls?

We all know that there are many ways to eat pork. Many people will make pork into meatballs. There are many ways to make pork meatballs. Different methods will have different ingredients and flavors. So is it better to add flour or starch to pork meatballs? Let's take a closer look!

Is it better to add flour or starch to pork balls?

Starch should be added when making pork meatball soup or pork meatballs for hot pot.

The pork meatballs I have eaten since childhood seem to have no flour added, but starch. The meatballs with starch will be tender and smooth, while the meatballs with flour will be rough and not tender. If it is fried vegetarian meatballs, flour is mainly added. If you like a crispier taste, you can add some starch in moderation.

When making fried meatballs, both starch and flour are added. Starch helps the meatballs to stick together, and flour makes the skin crispier when fried. The two complement each other and are indispensable.

Why is starch added to pork meatballs?

1. If you add flour, some of it will dissolve in the soup, making it cloudy and ugly.

2. Adding starch can make the meat more clumpy and the meatballs better looking.

3. Adding starch can make the meat more tender, chewy and delicious.

The weather is clear and cool now, so it is recommended not to fry the meatballs. It would be better to cook them in soup. You can also add some shepherd's purse or yam to the filling, which not only enriches the taste but also promotes the production of body fluids and benefits the lungs, making it suitable for the dry autumn.

How to make delicious pork meatballs

Ingredients: pork, yam, ginger, shallot, starch, eggs

Condiments: salt, sugar, cooking wine, soy sauce, pepper, sesame oil

Step 1: Peel and wash the yam, cut into small pieces, put into the steamer and steam over high heat.

Step 2: Choose a piece of pork hindquarters that is 30% fat and 70% lean, peel it, rinse it, drain it, and chop it into minced meat. Peel and mince the ginger, and mince the scallions. Put the minced meat and chopped scallions and ginger into a container, add appropriate amounts of salt, sugar, cooking wine, soy sauce, and pepper, and mix well.

Step 3: Take out the steamed yam, crush it into paste with a spatula, pour the minced meat into the yam paste after it cools down, beat in the eggs, add appropriate amount of starch and sesame oil, stir in one direction to make the meat filling firm.

Step 4: Boil more water in the pot. When bubbles start to appear on the edge of the pot, grab the filling in your hand and squeeze out the meatballs with your thumb and index finger. Put them into the pot and cook over medium-low heat until the meatballs float. Add some vegetables and seasonings you like.