Taste: salty. Technology: Preparation of beef balls. Ingredients: 500g of beef (hind legs).
Accessories: fat 10g.
Seasoning: dried shrimp 10g, sand tea sauce 10g, pepper 1g, monosodium glutamate 3g, coriander 10g, sesame oil 5g, wheat flour 5g, fish sauce1g.
Characteristics of beef balls: fine production, rosy color, softness and elasticity, delicious and fragrant. Teach you how to make beef balls, how to make beef balls 1. Meatball material: beef legs are wrapped with tendons, beaten into meat paste, added with flour and good fish sauce, beaten for 15 minutes, shrimp chopped, fat pork cut into pieces, added together, and pushed.
2. Plastic cooking: squeeze the meat sauce into balls, put the beef balls and warm water into the pot, cook until it is 80% cooked, and take it out.
3. Seasoning: put the original soup and beef balls into the pot, add monosodium glutamate, sesame oil, pepper and coriander after boiling, then remove from the fire, pour into a bowl, and serve with sand tea sauce.
Features Fish balls are light and white, smooth, tender and refreshing, especially suitable for the elderly.
A live carp (weighing about1000g). 50g of pork fat, water-soaked vermicelli100g, 25g of cooked cabbage, sliced cooked ham15g, 25g of egg white, and water-soaked mushrooms10g. Shaoxing wine 25g, onion 15g, ginger 10g, salt 3.5g, starch 25g, monosodium glutamate 2g, sesame oil 15g and chicken soup 500g.
The carp will be cleaned during the production process. Chop off the head and tail, take clean fish, wash it, chop it with pig fat, put it in a bowl, add Shaoxing wine, onion and ginger juice, egg white, chicken soup and salt, then add chopped vermicelli and dried starch and make it into paste. Wash the fish head and tail, put them in a pot, add refined salt, Shaoxing wine and onion ginger, and steam them in a cage. Put the pot on the fire, put in cold water, squeeze the fish paste into balls in the shape of big longan, put them in the water pot, and when the water boils, take out the fish balls when they are cooked. Put the cooked lard on the fire, add onion and ginger, stir-fry until fragrant, take it out, add chicken soup, pour fish balls, Chinese cabbage, ham slices and mushroom slices, and add Shaoxing wine and refined salt. Monosodium glutamate, thicken after boiling, pour sesame oil. "Put it in a long waist plate and decorate the steamed fish heads at both ends of the plate.
2 "Braised fish balls"
Featured fish balls are a favorite daily food in Guangdong. Generally, freshwater fish is used as the main material, and the fish is crushed and made into pills. Fish balls can be boiled, steamed, fried, fried and fried.
225g of minced shad meat, 20g of soaked fungus with sausage 1 strip, 50g of vermicelli, 20g of chicken soup100g, 20g of lettuce soaked in oil, 50g of raw flour180g, 5g of sesame oil, 5g of refined salt and pepper, and chopped parsley.
In the production process, shrimp, sausage, Nostoc flagelliforme, coriander, onion and fish are evenly stirred; Heat the chicken soup in a pot, squeeze the fish into fish balls, put them into the soup, and take them out after cooking; Put vermicelli and lettuce into the soup pot, then add seasonings such as soy sauce and cook slightly, and arrange fish balls on it;
Thicken the starch in another pot and pour it on the fish balls.
3. The key technology of making fish balls:
Speaking of fish balls, everyone is familiar. The preparation method is as follows: after cleaning the fish, remove the skin and bone spurs of the fish, remove the red fish, then rinse it with clear water slightly, then beat it on the chopping board with the back of a knife until the fish is loose, then cut it into paste with a blade, then add the cold soup and onion ginger juice in stages, then stir it into paste by hand in one direction, add the refined salt, then stir it into a very viscous paste continuously, and then add the already stirred egg white in stages. At this time, you can squeeze the fish fillet into balls the size of lychee, put it in a cold water pot and heat it until the edge of the pot bubbles but does not boil. Keep it for a certain time until the balls are cooked, take them out and float in cold water.
There are naturally many reasons for the success of fish balls. Sometimes, although we operate as usual, we always fail to achieve the expected results. The reason is that most of them fail to grasp the technical key in production. To this end, the author will introduce some experiences in making fish balls as follows for your reference.
First, the choice of fish.
To make fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish. Because of different fish species, the contents of myosin and actin in muscle tissue are different, and the fibers contained in them are also different from those in connective tissue, so different fish meat has certain influence on the quality of fish balls. Fish balls are generally made of fish with high protein and low fat. The high fat content of fish will reduce the elasticity of fish balls, because fat will hinder the formation of protein molecular network structure. Secondly, the freshness of fish will also affect the quality of fish balls. Fresh fish will not undergo protein degeneration, so it is a prerequisite for making fish balls. On the contrary, if the fish exceeds its autolysis period, the quality of fish balls will be affected.
Second, how to improve the color of finished products
To make milky white fish balls with bright colors, we should start with two details: the rinsing of fish and how to punch holes. Rinsing fish can remove blood stains, impurities and hemoglobin from muscles. However, it should be noted that fish cannot be bleached for a long time, which will harden the fish, make it difficult to turn into velvet and reduce its viscosity.
The beating mode of raw materials has a great influence on the color of fish balls. Generally, the raw materials should be beaten by the method of light before heavy, and it is forbidden to rush for success from the beginning and use too much force. In this way, the fish particles are not only difficult to knot, but also bring up impurities such as sawdust on the anvil. In addition, it should be noted that you can't use your hands when flipping in the middle of punching. At the same time, you should grasp the rhythm and shorten the punching time, which is beneficial to the color and texture of surimi.
Third, the influence of auxiliary materials on fish balls
There is a saying in Sichuan cuisine that "one water, two salts, three eggs, four oils and five starches", which shows that we attach importance to the addition of auxiliary materials for making naan. Water can dilute surimi, and surimi can be strongly solvated, so that a large number of water molecules are arranged around it. Because the arrangement of water molecules is directional, and because of the effect of electric charge, the stirring must be in one direction, otherwise it will destroy the arrangement of water molecules and the fish will spit water.
The amount of salt used to make fish balls is very important. Fundamentally speaking, making fish balls takes advantage of protein's characteristics of salt solubility and heat setting. The amount of salt is too small, the amount of myosin and actin dissolved is not much, the viscosity of the formed sol is not strong, and the net-forming force is weak; Excessive salt will dehydrate the fish balls to a certain extent, reduce the water-holding capacity of the fish balls, cause denaturation, destroy the protein character, reduce the elasticity of the fish balls and affect the taste.
You need to add the right amount of egg white and oil to make fish balls. Egg white has the characteristics of strong edible ability and good coagulation effect. The purpose of adding egg white is to increase cementation and maintain the elasticity and tenderness of fish balls. The purpose of oiling is to increase the delicate and tender taste of fish balls and make them white. However, it should be noted that neither egg white nor oil can be added too much. Because egg white is expansive, if it is added too much, the surface of fish balls will not be smooth when heated, which will affect the appearance of fish balls; Too much oil will easily make the fish balls honeycomb and produce a rough and greasy taste.
Starch is a binder and thickener. Adding starch to fish balls will enhance their water absorption and increase the plasticity of fish balls, which is beneficial to molding. But the amount of starch should be moderate, too little, and the viscosity of fish balls is not enough; If you eat too much, the fish balls will become hard, not white in color and have poor buoyancy.
Fourthly, the heating and heating of fish balls.
Heating will solidify the fish protein until the fish balls are cooked. However, it is necessary to master the cooking time of fish balls. The method is as follows: raw fish balls should be put into a cold water pot and then moved to the fire mouth. With the increase of the water temperature in the pot, the elasticity of the fish balls will be enhanced until the water in the pot bubbles at the edge of the pot, and the fish balls will be cooked after turning down the heat to keep the water temperature for about half an hour. However, it should be noted that if the water temperature is lower than 60℃, the fish balls will denature, lose their viscosity, and the finished product structure will be loose, or even scattered and shapeless; If the water temperature exceeds 100℃, the fish balls will be fibrous again, which will affect the taste. The ideal heating temperature of fish balls should be controlled between 80 ~ 90℃ for half an hour.
In short, if you want to make fish balls well, you must ensure that six ingredients (water, salt, oil, eggs, powder and flavor) are not needed. The fillets are white, moist, tender, smooth and free of impurities; When cooking, you can make high-quality fish balls by mastering the heat.
4. Method of making fish balls:
I. Process flow
Choose materials (fresh silver carp, bighead carp, etc.). )-washing-picking meat, rinsing, dewatering, fine filtering, chopping-seasoning-shaping, boiling (or frying), cooling and packaging (or direct selling).
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 silver carp and bighead carp with thick meat and high freshness are 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 feels sticky. Be careful to chop them 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. Stir: put the fish paste into a container, first add about 70% clear water, the total amount of water is 0.7 times of 65438+ fish, spread the fish paste with bamboo chopsticks, then add auxiliary materials, and after stirring vigorously, the surimi protein is 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 are soaked in clean water for about half an hour to prevent sticking during 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. The fish balls are cooked and taken out of the pot, which is the finished product.
1 Dongjiang beef balls
Materials:
Fresh beef (500g), refined salt (40g), seasoning powder (4g), clear water (100g) and water chestnut powder (30g).
Method:
1. Slice fresh beef, beat it with a small round hammer, mix well with clear water, refined salt and water chestnut, and beat it into beef glue.
2. Rub the beef glue into meatballs by hand, put it into a pot, add clear water, soak it with slow fire (the water is clear, and the meatballs are not slippery), pick it up, stew it, and fry it until Xian Yi.
note:
First, the beef must be fresh, otherwise there will be no gum, and it will easily come out without rotting, and the beef balls made will not be smooth.
Second, beef balls should be cooked with slow fire. Beef balls will become very hard if they are cooked with high fire.
2 "bean curd meatball vermicelli pot (Figure)
1 oil, tofu, water, salt, pepper, pepper, long cooking, small fire.
Add meatballs (mine is cooked, I bought canned meatballs, of course, it is best to make them myself), and finally add the soaked fans.
Ok, remember, vermicelli can't be cooked for too long, it tastes terrible.
3 "Steamed meatballs with lemon and vegetables"
Composition:
2 cups of fresh chicken soup, 1/2 cups of fresh peas, 2 teaspoons of olive oil, 1 box (5.66 ounces) of steamed meatballs, 1/2 cups of chopped carrots, 3/4 cups of purple diced onion, zucchini and diced tomatoes, each 1.5 cups, 3.
Exercise:
1. Put chicken soup and peas in a skillet, add 5 teaspoons of olive oil and bring to a boil. Add zucchini and carrots, turn off the heat, cover and stew for 5 minutes.
2. In a non-stick pan, add 2 teaspoons of olive oil and heat. Add onion and stir-fry for about 3 minutes until slightly yellow. Add zucchini and fry for 2 minutes. Turn off the heat when the zucchini skin is tender.
3. fork the steamed meatballs and put them in a boiling pot. Add the remaining olive oil and ingredients and garnish with roasted almonds and lemon slices.
4 "Danish meatballs"
Raw materials:
Minced meat (half pig and half cow) 500g flour 1 00ml milk or cold broth 200ml eggs 1 lard or vegetable oil 30g onion1salt 2 teaspoons pepper 1/4 teaspoons.
Food Matching: Hot potato salad, yogurt potato salad.
Exercise:
1. Chop the onion, put it in a large pot with other raw materials, and stir vigorously for 3~5 minutes until the meat is even and firm.
2. Put the mixed meat stuffing in the refrigerator (4℃) for at least 15 minutes. The longer the better.
3. Heat the pan, oil it, and use a large spoon to make the meat stuffing into large balls with a diameter of about 4 cm (if the meat stuffing sticks to the spoon, first soak the spoon in hot oil to prevent sticking). Put one into the pot and pour hot oil on the surface. After the meatballs are full, turn down the heat and fry for 4~5 minutes. Turn the meatballs over and fry them for 1 min at the same time, and drain the oil.
How to eat:
Each plate contains 2~3 meatballs, with 3~4 spoonfuls of hot potato salad or yogurt potato salad. Eat with a knife and fork.
Features:
This dish is soft and delicious. This is a typical Danish cuisine. It has a long history and still enjoys a high reputation. It is the most common main course at home.
Note: The quantity of this recipe is 4 copies.
Five "three-color meatballs"
Raw materials:
300 grams of lean meat, two eggs, spinach juice 15 grams, 5 grams of refined salt, 50 grams of monosodium glutamate, 5 grams of cooking wine, 45 grams of starch, 30 grams of onion Jiang Shui and 500 grams of fresh soup.
manufacturing process
1. Chop the pork into mud, evenly divide it into 3 parts and put it in a bowl.
2. Add refined salt, onion Jiang Shui, 1 egg, 60g fresh soup and starch to 1 serving minced meat.
Mix a little and turn it into red meat.
3. Add spinach juice, refined salt, 1 egg, 60g fresh soup and water lake to 1 serving minced meat.
Mix a little powder and turn it into green meat stuffing.
4. Add egg white, salt, onion Jiang Shui, 60g fresh soup and water starch into another 1 serving of minced meat.
Stir well and mix in the white 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 the fire, add the remaining fresh soup, add the three-color meatballs and add the refined salt.
Boil monosodium glutamate and cooking wine and thicken with starch.
6 "Meatballs Burning Yuhuan (Figure)
Raw materials:
50g lean meat, old pumpkin 150g, ginger 10g, onion 10g, peanut oil 30g, salt 10g, monosodium glutamate 8g, wet powder 10g, sugar 5g and clear soup 50g.
Production process:
1. Chop lean meat into mud and make meatballs. Cut off 1/3 the golden melon, dig out the melon sac, blanch it thoroughly with boiling water, put it in a plate, slice the ginger and cut the chives into sections.
2. Put oil in the pan, add meatballs when the oil temperature is 130 degrees, and fry until golden brown.
3. Leave the oil in the pot, put down the ginger slices and meatballs, stir fry, add clear soup, salt, monosodium glutamate and sugar, burn thoroughly, add the onion, and thicken with wet raw powder.
7 "homemade meatballs"
Homemade meatballs are a traditional dish in Huai 'an, Jiangsu Province. They are made of pork belly, yam and glutinous rice flour, and then fried. The finished dishes are golden in color, crisp outside and tender inside, and delicious, which are deeply loved by people.
Raw materials:
Pork belly 500g (fat and thin), yam 200g, glutinous rice flour 30g, egg 1, ginger10g, onion 30g, salt, pepper, cooking wine, monosodium glutamate, dried starch, salad oil1500g (about.
Method:
1. Wash pork belly and chop it into minced meat with ginger and onion (or grind it into minced meat with a blender); Peel and wash yam, and cut into pieces.
2. Put the pork belly in a pot, add salt, pepper, cooking wine, monosodium glutamate, dried starch and eggs, stir in one direction, then add broken yam, glutinous rice flour and a little water, and continue stirring to get the yam meat.
3. Put the wok on fire, inject salad oil and burn it to 60% to 70% heat. Squeeze the minced yam into balls with a size of 3.5% and put them in the wok. At the same time, reduce the fire and fry for 3 ~ 5 minutes before changing the fire. When the meatballs are golden yellow and crisp in appearance, take them out and put them in a plate with lettuce leaves.
8 "tomato meatballs (Figure)
Raw materials:
Pork belly, egg, Chinese cabbage, onion, ginger, salt, chicken essence, pepper, edible oil, water starch, soup stock.
Exercise:
1. Slice pork belly into minced meat, blanch tomatoes with hot water, peel and cut into pieces, wash onions and ginger, cut onions into sections, and cut ginger into sections;
2. Add minced meat into egg liquid, salt, water starch and clear water, stir uniformly in one direction to form stuffing and squeeze into meatballs, pour into boiling water and take them out for later use;
3. set fire to the pot and drain the oil. When the oil is hot, add onion and ginger slices and stir-fry until fragrant. Pour in stock, pick out onion and ginger slices, add meatballs, salt, pepper, chicken essence and Chinese cabbage, thicken with water starch, and put tomato pieces into the pot.
Features: red, white and green, meatballs are tender, fragrant and delicious.
Tips every day:
Tomato contains protein, fat, sugar, vitamins A, B 1, B2, E, nicotinic acid, carotene, vitamin D, minerals, calcium, phosphorus, iron, potassium, zinc, trace elements and free amino acids. Eating regularly can prevent scurvy, protect blood vessels and prevent hypertension. Tomatoes are sweet and sour, and have the effects of promoting fluid production, quenching thirst, stimulating appetite, calming the liver, lowering blood pressure and clearing away heat.
9 "beef ball soup (Figure)
Materials:
Fresh beef leg wrapped meat 1.5kg, fat pork 150g, monosodium glutamate 150g, super fish sauce 150g, raw flour 100g, dried shrimp 100g, sand tea sauce 50g and pepper 0.
Method:
(1) beef and ham are deboned with a knife, cut into large pieces, put on a big wooden chopping board, and use two special stainless steel hammer knives (each weighing about 1.5 kg) to beat the beef into a pulp (the action should be rapid and even, and it should be mastered for about 20 minutes), and then add half of the raw flour, fish sauce and monosodium glutamate first.
(2) Hold the beef sauce in the palm of your hand with your left hand, squeeze the meatballs out of the arc seam between your thumb and forefinger with your clenched fist, and dig them out of the hand seam with a spoon with your right hand, and then put them into a basin filled with 70℃ warm water. After this process is completed, cook the meatballs with low fire for about 10 minutes (note that the water can't be boiled, otherwise it will affect the smoothness of the beef balls), and then scoop up the beef balls with a colander.
(3) When eating, use the original soup and beef balls to boil in a pot, add sesame oil and pepper, and add coriander when serving. Serve with sand tea sauce.
Features:
The surface of meatballs is smooth, soft, crisp, elastic, delicious and fragrant.
10 "the practice of waxberry balls"
Features:
Looks like bayberry, crisp outside and tender inside, sweet and sour.
raw material
300g of shrimp sauce, 75g of fat sauce, 35g of minced ham, 20g of yellow wine, 35g of salt10g, 35g of tomato sauce and sugar, 20g of wet raw flour, 750g of refined oil, 25g of soup, a little chopped green onion and ginger juice.
manufacturing process
1. Add ginger juice, chopped green onion, yellow wine, salt and wet raw powder into the shrimp and fat meat.
2, pot fire, put the oil to 50% heat, squeeze the shrimp sauce into bayberry-shaped balls, roll on the ham and fry in the oil pan, drain the oil.
3, the pot is on fire, leave a little oil, add tomato sauce, sugar, soup, stir fry, add bayberry shrimp balls, thicken the wet raw powder, and stir well.
1 1 "Sangu meatball soup"
Materials:
Minced pork, Pleurotus ostreatus, white mushroom, Flammulina velutipes, Jiang Mo, an egg, white powder, white pepper, salt and onion.
Steps:
1. Add Jiang Mo, an egg, white powder, salt, white pepper and a little water into the minced meat and stir well.
2. Boil a pot of water, push the minced meat into a ball with a spoon and cook it in the pot until it floats.
3. Cook another pot of water, add shredded ginger and salt, add oyster mushrooms and white mushrooms and cook for 5 minutes.
4. Add meatballs and Flammulina velutipes, cook for another 5 minutes, turn off the fire and add onions.
12 braised pork pill pot
Materials:
Plum meat 1 kg, shrimp 3 Liang, ginger 1 teaspoon, garlic 1 spoon, lettuce 1, onion and garlic each 1.
Exercise:
1. Wash pork, dry it and chop it into minced meat. Take 1/4 teaspoon of salt, 1 teaspoon of soy sauce, sugar, corn flour and wine, 2 tablespoons of water, a little pepper and 1 tablespoon of oil, and marinate for 20 minutes.
2. Wash the shrimps and grind them into minced meat. Put them in minced meat with ginger and onion. Acid them into jelly by hand, rub them into balls and roll them on raw flour.
Step 3 wash lettuce.
4. Boil the oil in a half wok, put down the meatballs and fry until golden brown. Pick up and drain the oil side by side.
5. Put 2 tablespoons of oil in the casserole, stir-fry shallots and garlic, put down the meatballs and stir-fry for a while, add water, Zanjiu and 65,438+0 teaspoons of white wine, 2 teaspoons of oyster sauce, 65,438+0 teaspoons of soy sauce, 65,438+0 teaspoons of sugar, half a teaspoon of sesame oil and a little pepper, add water and boil for 8 to 65,438+00 minutes until the water comes.
13 "meatball chili soup"
Pork, beef or mutton can be used as stuffing. Add cooking wine, pepper powder, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (never add more) and mix well. Flooding for half an hour or 10 minute.
Soak auricularia auricula and daylily, wash and tear into small pieces and strips.
Add shredded pepper, peanuts and boiled water to a boiling pot until peanuts are 80% ripe, squeeze the meat stuffing into meatballs by hand, put them in the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and add day lily. After about 8- 10 minutes, the meatballs are cooked, with round vermicelli and fungus.
Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce.
When the soup in the pot is sticky, you can beat the eggs into it, or add the crushed tender tofu.
This soup is very comfortable to drink in winter. There can also be different soup bases, such as pig bones, cattle bones and sheep bones, and Chinese medicines such as Lycium barbarum can also be added.
14 tomato meatballs
Materials:
250g minced meat, 250g tomatoes, fresh vegetables 150g, eggs 1, onions, ginger slices, salt, pepper, chicken powder and water starch.
Exercise:
1, put the meat stuffing into a bowl, add eggs, starch, chicken powder, salt and a little water, and stir vigorously to form a thick paste; Selective vegetable washing; Blanch tomatoes in boiling water, peel and cut into pieces.
2. Put the water into the pot and bring it to a boil. Switch to low fire. Break the meat into meatballs by the bowl with a spoonful of water. Put them in the pot when cooking. Cook the meatballs with low fire and take them out for later use.
3. Put the wok on a big fire, put the oil to 50% heat, add the onion and ginger to stir-fry until fragrant, add the soup (about 250 ml) that just boiled the meatballs, take out the onion and ginger, add the meatballs, chicken powder, salt, pepper and vegetables to boil, thicken the water and starch, and add the tomato pieces to push evenly.
Dawn:
The meat stuffing should be stirred vigorously in one direction; Don't use too much fire when making meatballs, or they will crack easily. This dish is red, white and green, and it is delicious in summer.
15 Jade meatballs
raw material
500g of lean pork, protein100g, 60g of dried raw flour and 300g of vegetables. Salt, seasoning powder, pepper, wet raw powder, sesame oil, peanut oil, etc., the soup is light.
manufacturing process
1. Cut the lean meat into pieces, put it in a basin and rinse it with water for 30 minutes, pick up the pieces, suck up the water, chop them into pieces with a knife, chop them with the back of a knife into jelly, put them in a basin, add protein, dry flour, refined salt, seasoning powder, pepper, sesame oil and peanut oil, and stir until jelly.
2. Draw minced meat into meatballs, put them in a wok to boil, soak them with slow fire, scoop them up with a colander, and filter out the water.
3. Heat the wok with oil, stir-fry the vegetables until cooked, take out the wok and serve.
4. Add oil to the wok again, add meatballs and light soup, add refined salt, seasoning powder, pepper powder and wet raw powder to thicken, add sesame oil and tail oil, mix well, and spread the meatballs with juice on the dish.
Yes, in addition to cleaning the fascia and smashing the mud, you must also fully glue it.
16 mushroom meatball porridge
raw material
1 cup of rice, 50 pieces of pork stuffing, 5 pieces of salt, 5 pieces of white pepper and 5 pieces of starch, 10 piece of sauerkraut powder, 2 pieces of small mushrooms, 1/2 pieces of carrots, 1 piece of ginger, and appropriate amount of coriander (the unit is not specified as grams).
The eating habits of different families are really different. There is no unity between this one who prefers oil and salt and that one who likes vinegar. However, as long as a bowl of exquisite porridge is carefully cooked, it is fragrant and convenient to eat. I believe that no one can resist the delicious food made with heart.
In fact, cooking porridge requires patience, and even drinking porridge requires trouble. The porridge has just arrived. It's hot and smells delicious. I can't eat it. If you leave it for a while, it is suitable for cold and hot, but there is also a layer of skin on it. Rice and rice are stuck together, and the whole bowl is paste when a spoonful goes down. It is not good to drink cold porridge, and it is easy to cool the stomach. When drinking hot porridge, you should concentrate on it and stir it with a spoon while sending it to your mouth. So drinking porridge is not an easy task. But only by drinking seriously can you afford people who cook porridge seriously.
Making meatballs is a very delicate job. Add starch and a little water to the pork stuffing and stir it into a paste. Season with salt and pepper and put it in a small bowl. First, use a small spoon to make it back into a ball, and then bounce it into boiling water. As soon as the meatballs surface, they are cooked. When they are taken out, they can get a pot of fresh soup, which can be eaten with noodles or directly. The remaining salt can be removed from mustard by soaking. Soak mushrooms in soft diced carrots.
Jiang Si should be more prepared. You can guess why the word ginger is written as beauty ginger just by looking at it. It's yellow and tender, and it looks delicate and fresh when it is cut into filaments by skillful hands, which reminds people of the charming and lovely graceful beauty. Would you like to eat?
When the meal is ready, you can officially start cooking porridge. First of all, you should choose a slightly larger clay pot. After filling with water, the space from 1/4 to 1/3 can be reserved to prevent the porridge from overflowing when rolling. After the water is boiled, stir and boil-the rice will sink to the bottom and stick to the pot when the temperature is low. Until the rice will automatically roll in the water. At this time, you can put all the ingredients in: add meatballs, shredded ginger, shredded cabbage, mushrooms, carrots and everything else, cook for ten minutes, and finally sprinkle with a little coriander powder.
Savor carefully, the porridge is fragrant and tender, and the bottom of the porridge is fragrant and smooth.
skill
Beef balls made of beef stuffing are also delicious to cook in this porridge. If you like, you can try scraping the fish into velvet and beating the fish balls with starch. Or simply don't bother to "three pills together" and mumble, how can you get a new word?
17 multicolored meatball soup
material
A catty of minced meat, an egg white, a little salt, three spoonfuls of shredded carrots, three spoonfuls of shredded mushrooms, three spoonfuls of shredded eggs, a little salt, a little sesame oil, a spoonful of cooking wine and a spoonful of celery.
The way of doing things
1. Mix pork, egg white and salt, and then squeeze into balls. The balls are covered with shredded carrots, shredded mushrooms and shredded eggs. Then put it on an oiled plate, cover it with plastic film and cook it with "high" electricity for three minutes.
2. Take a large pot, add the required clear water or broth, cook with "high" power for 10 minute, add meatballs, cook for 3 minutes, and finally add salt, sesame oil, cooking wine and celery powder to taste.
18 green tea meatballs
Raw materials:
250g minced pork, 20g green tea, 2.5g refined salt, monosodium glutamate 1g, and a proper amount of clear soup.
Method:
1. First put minced meat into a large bowl, add refined salt and monosodium glutamate, and stir vigorously with chopsticks, adding water while stirring. When stirring into paste, make 20 balls with a small spoon, put them in a boiling pot, remove them and put them in a soup plate.
2. Put the green tea into a teacup and pour it into 90 boiling water for later use.
3. Put the pot on the fire, add the clear soup, boil it, add the soaked green tea soup to boil, put it in the soup plate, and add some green tea leaves at the same time.
Features: this dish is delicious and refreshing, and the soup is clear and green. It is one of the cooking methods of home-cooked tea.
19 "parsley meatballs"
Materials:
300g pork belly, celery 1 root, less salt, half a spoonful of monosodium glutamate, sugar 1 spoon, soy sauce 1 spoon, sesame oil and wine, half a spoonful of pepper, appropriate amount of coriander and 6 onions.
Operation:
1. Chop celery and onion.
2. Add celery powder and chopped green onion into minced meat, add refined salt, half a spoonful of monosodium glutamate, 65,438+0 tablespoons of white sugar, 65,438+0 tablespoons of soy sauce, sesame oil and wine, and fully stir to make oval balls, which can make about 30 balls. Arrange in a container, cover with microwave film, and heat with coriander for 4 minutes and 30 seconds.
20 "Golden Ball Meatballs (Figure)
Materials:
400 grams of non-melted pork; Onion 1 tablespoon; Half a teaspoon of garlic; L eggs; L tablespoons of wine; Half a teaspoon of salt; Soy sauce 1 tablespoon; Sesame oil 1 tablespoon; 2 tablespoons beef powder; 2 tablespoons flour; Pearl balls (1 1): half a cup of glutinous rice; Water 100 ml; Golden meatball (1 1): 1 egg; A little salt; Egg yolk1; 3 tablespoons water
Decorative materials:
Fried peas120g; A little sesame oil; Appropriate amount of salt and pepper
Exercise:
Mix all the ingredients evenly and use a teaspoon to make a uniform meat nine;
(1) Pearl meatballs 1 1:
1. Soak glutinous rice in clear water for 3 hours, take it out and drain it;
2. After rolling the glutinous rice into meatballs, put it in a container filled with half a glass of water, cover it, heat it with microwave "high" for 3.5-4.5 minutes, and observe the adjustment time of its color, taste and maturity;
(2) 1 1 golden ball:
1. Mix eggs, yolk and salt evenly;
2. Burn the egg liquid into a thin egg skin with a hot pot and cut it into filaments;
3. After the meatballs are shredded, cover the container with a little water and heat them in the microwave oven "high" for 3.5-4.5 minutes.