Second, the formula of auxiliary materials

According to 50 kg of fish, take 1 kg of salt, 3 kg of starch, 0.5 kg of sugar, 0.075 kg of monosodium glutamate, and appropriate amount of ginger juice, the water content is generally 50-60% of the fish weight.

Third, the main points of operation

1. Material selection: 1.25 ~ 2.5 kg corrugated fish with thick meat and high freshness is selected.

2. Scraping meat: cut and clean the fish, from the tail to the neck, remove the internal organs, remove the spine, remove the two pieces of meat on the back, and then scrape the fish. When operating, you need to scrape along the fiber line, and the inclination angle of the knife is 45 degrees, so that the fish can be scraped into thin slices. Float the scraped fish in clean water to remove blood tendons and turbid impurities, so that the fish will turn white early, and then filter the water with clean new gauze.

3. Chop: put the fish flat on the chopping board and chop it rhythmically in sequence with double knives until the fish turns slightly white and sticky to the touch, but pay attention to chop it thoroughly, so that all the fish will turn into mud. This process can also be operated by a meat grinder, but the processed fish balls taste bad.

4. Stirring: Put the fish sauce into a container, first add about 70% clear water, and the total amount of water is about 1.7 times that of fish. Spread the fish paste with bamboo chopsticks, add auxiliary materials and stir vigorously to make the surimi protein look transparent.

5. Squeeze pills: clean the iron pot mouth, fill it with clear water, and prepare a spoon with smooth edge. Hold the minced fish with your left hand and squeeze it out of the tiger's mouth into round particles. Catch it with the spoon in your right hand and put it in a clear water pot. The action should be clean and neat. Fish balls should be round in shape and high in gloss. The extruded fish balls should be soaked in clear water for about half an hour, which can prevent them from sticking together when cooking.

6. Boil (or fry): Boil (or fry) the negative pill with strong fire. If the heat is not strong, the fish balls will only be raw and will not taste good after a long time. When cooking, you should also prevent the water from boiling too much to avoid breaking the fish balls. After the fish balls are cooked thoroughly, they can be taken out of the pot, and then they become finished products.

note:

1. Fish that make fish balls must be fresh. The success or failure of fish balls mainly depends on the freshness of fish and the fiber of fish meat.

2. Grasp the proportion of fish, salt and water. Too little salt and water, fish floss is not sticky, and soup is easy to be turbid. On the contrary, fish balls are easy to harden and sink but not float.

3. Add dry starch and stir to make the fish balls tough and elastic. If they are stirred with water starch, they are soft and tender, and their elasticity is slightly poor.

Homemade shrimp ball video

/n/2006-03-28/20 1 19 1975

Practice of Fresh Mushroom Shrimp Pill Soup

Raw materials:

230 grams of shrimp, 40 grams of fat, a can of straw mushroom (canned) and 6 shallots (cut into 3 cm long sections).

Seasoning:

(a) a spoonful of salt, monosodium glutamate, pepper, sesame oil, egg white and starch;

(2) One tablespoon of refined salt, one tablespoon of Shaoxing wine, two tablespoons of monosodium glutamate, three cups of water and an appropriate amount of sesame oil.

Exercise:

1. Remove intestinal mud from shrimp, wash, drain, chop into mud, add fat and seasoning (a), mix well, and make shrimp balls with a spoon. [Gourmet China]

2. Pour the seasoning (b) into a deep dish and stir well. Cover with fire for 9 minutes until it boils.

3. Add shrimp balls, straw mushrooms and chopped green onion, mix well, cover with fire for 4 minutes, take out the shrimp balls when they float, and sprinkle with sesame oil.

How to make meatballs

Suggestions or solutions:

Tell you a few ways, the secret of making meatballs: you can only put salt and a little monosodium glutamate, a little ginger and yellow wine, but you can't put soy sauce and sugar, otherwise it will be easy to paste. Flour and raw flour have different expansibility and toughness, and raw flour tastes greasy. When making meatballs, too much egg white is not good, which will increase the hardness and elasticity of meatballs.

1\ meatball eggplant pot .....

Ingredients: 3 pieces of eggplant.

Ground meat 3 Liang

3 tablespoons white powder water

Proper sesame oil

Salt 1/2 teaspoons

Sugar 1/2 teaspoons

Rice wine 1 spoon

Soy sauce 1 and 1/2 tsps.

A little pepper

2 tablespoons chopped green onion

Broth 1/2 cups

1 and 1/2 tablespoons soy sauce.

Sugar 1/2 teaspoons

Vinegar 1/2 teaspoons

A little rice wine

Sauté ed spices: 1 tbsp minced garlic.

Jiang Mo 1 tablespoon

A little operation of shredded red pepper: (1) Add ground meat into the marinade and mix well, then pick up the ground meat and beat it gently, and add 4 ~ 5 tablespoons of water to increase its elasticity. Stir well, dig into balls with a spoon, sprinkle a little white powder on the balls, put them in a seven-point hot oil pan until golden, and then take them out.

(2) Cut the eggplant into 3 cm long hob blocks, put them in the oil pan and take them out for later use.

(3) Leave a little oil in the crude oil pot, add the fragrant spices to stir fry, then add eggplant, seasoning and meatballs, stew for 1 min, thicken with white powder, then move to another casserole or clay pot, pour sesame oil, add chopped green onion and stew for 1 min.

2\ Tofu balls

Preparation time: 10 minute

Cooking time: 20 minutes

Features:

Tofu balls made of tofu and several ingredients have become an irresistible temptation after absorbing delicious soup.

Materials:

Beidoufu 200g

Lean pork100g

Eight prawns

50 grams of onion

200 grams of lettuce

Shredded onion and minced garlic.

Appropriate amount of starch, mushroom essence, salt and cooking wine.

Exercise:

1. Mud tofu, put it in a bowl for later use. Peel prawns, remove shrimp lines, peel into shrimps, mix with chicken essence and scallion, chop into minced meat, add bean curd paste, starch, Lentinus edodes essence, salt and cooking wine, and stir well to make bean curd stuffing.

2. Heat oil in the pan, knead the mixed tofu stuffing into a ball and fry it in the oil pan.

3. Heat a wok, saute shredded chives and minced garlic, and add a proper amount of soy sauce and mushrooms to make soup.

4. Put the fried tofu balls on shredded lettuce, pour a proper amount of soup on the balls and decorate with a little minced garlic.

Tips:

1. It is best to use old tofu, and it is best not to use south tofu with more water.

2. The shredded vegetables under the tofu balls can be selected according to your own preferences.

3. Tofu should be crushed, minced meat should be chopped and stirred until it is thick, so that the meatballs made are smooth and beautiful.

3\ Three-color meatball raw materials: 300g lean pork, 5 eggs 1.5. Auxiliary materials include spinach juice 15g, red rice flour 6g, refined salt 5g, monosodium glutamate 1g, cooking wine 5g, starch 45g, onion and Jiang Shui 30g, and fresh soup 50g. The production process is 1. Chop the pork into mud, divide it evenly into 3 parts and put it in a bowl. 2. Add monascus powder, refined salt, onion Jiang Shui, half an egg, 60g fresh soup and water starch into 1 serving minced meat, and stir to make red minced meat. 3. Add spinach juice, refined salt, half an egg, 60 grams of fresh soup and a little water starch to 1 serving minced meat, and stir into green minced meat. 4. Add egg white, refined salt, onion Jiang Shui, fresh soup 60g and water starch into another 1 serving of minced meat, and stir to make white minced meat. 5. Squeeze the above three kinds of meat stuffing into small balls, put them in a warm pot, and take them out after cooking. 6. Put the wok on fire, add the remaining fresh soup, add three-color meatballs, add refined salt, monosodium glutamate and cooking wine, boil, and thicken with water starch.