肉圆子怎么做才不散

必须要控制好水温，有很多人等到水烧开了以后才把肉丸子放进去煮，这样是不正确的，肉丸子一下子温度太高就有可能会让肉丸子很容易散开，一般在温度达到三四十度左右的时候就可以把肉丸子放进锅里面了，让肉丸子慢慢的适应温度。
用料
主料：肉馅500克
辅料：蒜2瓣，姜1块，小葱1根，胡椒粉1/2小勺，玉米淀粉6茶匙，五香粉1/2茶匙，酱油4茶匙，香油1小勺，盐适量，鸡蛋1个
1、准备原料
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2、将姜沫、蒜沫、葱花、鸡蛋加入肉沫里
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3、再加入酱油、玉米淀粉、盐、香油、胡椒粉
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4、搅拌均匀
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5、锅内加入适量清水烧开
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6、用虎口挤出肉丸子
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7、将丸子全部放锅内，开大火煮6分钟左右
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8、捞出沥干水分备用
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9、锅内加入适量清水、酱油、五香粉、料酒，烧沸后加入丸子
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10、稍煮片刻后加入水淀粉勾芡，最后撒上葱花即可出锅
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11、成品
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放淀粉、放鸡蛋（一斤肉馅放鸡蛋一个）、放调料、搅上劲，这些都知道了，下面最重要的就是开水小火下锅，让搅上劲的肉馅，立即遇热凝固，对不对？
边汆丸子边注意火，不要大开锅，等所有的馅都汆完了，再开大火，一开锅就关火。
如果丸子汤里还有别的菜料，可以这时把熟丸子先捞出，煮别的菜，待别的菜料煮熟了，再把丸子放回去，就好。
总之，汆丸子一开锅就熟，不能久煮。
至于口感劲道否，就是搅馅的功夫了。

必须要控制好水温，有很多人等到水烧开了以后才把肉丸子放进去煮，这样是不正确的，肉丸子一下子温度太高就有可能会让肉丸子很容易散开，一般在温度达到三四十度左右的时候就可以把肉丸子放进锅里面了，让肉丸子慢慢的适应温度。放淀粉、放鸡蛋（一斤肉馅放鸡蛋一个）、放调料、搅上劲，这些都知道了，下面最重要的就是开水小火下锅，让搅上劲的肉馅，立即遇热凝固，对不对？
边汆丸子边注意火，不要大开锅，等所有的馅都汆完了，再开大火，一开锅就关火。

做肉丸的关键，是配好料后（生姜、盐、料酒、白糖、胡椒粉、味精、一--二鸡蛋等），放在容器中，向一个方向搅拌，一直到打上劲为止，用油炸和生氽，如果是生氽，在水烧到六十度时，就可以下肉丸了，不要搅动，等丸子漂上来就可以了。

将肉里面要加的佐料都加好了和，就直接加淀粉【干的】然后搅拌均匀，以开水下锅，拌肉时加入鸡蛋搅拌会增加口感