Pork balls; Clean fresh three-lean and seven-lean pork, remove tendons, chop into minced meat, add salt and soy sauce, stir in one direction, stir evenly, add water and starch, add water twice (250G meat with 100 water), then stir evenly, add onion and ginger sesame oil, and stir evenly to form meatballs. Boil clear water from the fire, then make meatballs into water, boil them with fire, then cook them with low heat, add ingredients and seasonings and take them out of the pot.

Soft fried meatballs; 150g fresh pork is washed, fasciated and chopped into minced meat. Add onion, ginger, salt, monosodium glutamate and sesame oil into a bowl and stir into twelve balls. Steamed, wrapped in egg powder paste, and gently fried. Add pepper and salt to eat together.

Yipin meatballs; Cut 100g clean pork into diced chopsticks, add salt, monosodium glutamate, egg white, water starch, minced onion and ginger, sesame oil and cooking wine, stir vigorously, add diced cooked ham, diced mushroom, diced water chestnut and diced green beans, and stir evenly to form balls. Make a big meatball, fry it in an oil pan until both sides are silvery red, take it out and put it in a bowl, then add clear soup, soy sauce, cooking wine and salt to steam until it is cooked. Pour the soup of steamed meatballs into a clean bowl, hook it with wet starch into the running water, buckle the meatballs into the soup plate, and pour it out with running water.

Fried Toona balls; 200 grams of pork, chopped into powder and Toona sinensis powder, eggs, 8 grams of soy sauce, and salt 2. 5 grams, sesame oil and wet starch (40 grams) are evenly mixed to form meatballs. Make the meatballs into raw meatballs, fry them in oil with low fire until golden brown, remove the oil control, and add pepper and salt.

Stewed lion's head; 50 grams of shrimps were washed and chopped, mixed with pork paste (400 grams), cooking wine, salt, monosodium glutamate and minced onion and ginger, and mixed with clear soup and egg white to make six balls. After the meatballs are oiled, put the clear soup in and stew for 20 minutes, then boil the Chinese cabbage, vermicelli, monosodium glutamate and pepper noodles to find a good mouth.

Green fish balls; 200 grams of fresh fish (all kinds of fresh fish are ok), chopped into fine mud, added with soup, egg white, refined salt and edible oil, stirred evenly, made into meatballs, boiled with soup, added with ingredients (auricularia auricula, green vegetables and magnolia slices), boiled, skimmed off the floating foam, added with soy sauce, cooking wine, refined salt and monosodium glutamate, mixed well, poured with sesame oil, and discharged. )

Clean the chicken balls; Wash the chicken breast and make it into minced meat, add salt, monosodium glutamate, appropriate amount of pig fat, onion and ginger juice, cooking wine, starch (3% of chicken essence), egg white (100g each) and appropriate amount of pepper water, stir evenly to make meatballs, then make the materials into blanks, put them in a pot to boil, skim off the foam, find the ingredients, and sprinkle with pepper noodles.

Qing mutton balls; Mutton (400g) was washed and peeled into fine mud, then salt, monosodium glutamate, onion ginger juice, pepper water (appropriate amount) and pepper were added, and stirred evenly, and then pulverized twice, and then egg white (4 pieces) and starch (10g) were added and stirred evenly to form meatballs. Boil the finished meatballs in the soup to remove the foam. When the meatballs are floating and cooked, put them in a soup bowl, sprinkle with sesame oil and sprinkle with green heads.

Crispy fried mutton balls; Wash mutton (200g), remove fascia, chop it into mutton paste, put it in a bowl, add dry starch (10g), refined salt, monosodium glutamate, pepper and sesame oil, stir well, and make meatballs. Make balls and steam them in a drawer. Add 5g of dry starch, flour and oil to the egg mixture, and stir evenly to form a crisp paste. Dip the steamed meatballs into paste, fry them in oil twice, take out the oil, add pepper and salt and serve.

Fried tofu balls

Fried tofu is also called fried tofu bubble. Fried meatballs are vegetarian meatballs, which are fried by mixing vermicelli, shredded radish, bean flour and flour. When it is sold, it is cooked in a pot with fried tofu, and spices such as pepper, aniseed and cinnamon are added to the pot. When eating, put it in a bowl and add coriander, spicy oil, sesame sauce and so on.

Processing and production of fish balls

Fish balls are the most common products in surimi products. Because the raw materials have low requirements for fish species selection, the production technology and technical equipment are relatively simple, with high nutritional value and low price, it has become a hot-selling product. Not only aquatic products processing enterprises can produce, but also families can produce.

1, process flow:

Material selection → raw material treatment → fish meat → minced meat → ingredients → crushing → rounding → boiling and frying.

2. Process operation flow:

Material selection: all kinds of low-value small miscellaneous fish are used as raw materials, which are fresh and tasteless. In order to make the finished product white in color, good in taste and elastic, it is best to choose some small yellow croaker or sea eel. Remove the head and viscera of the above raw fish, wash and control the water for later use.

Picking fish: take the cleaned raw fish out of the fish with a meat picker. In order to increase the utilization rate of raw materials, it can generally be used for 2 ~ 3 times, based on the principle of not mixing fishbones. Twist the fish and a small amount of pork in the ingredients twice with a meat grinder. Pay attention to removing small pieces of fish skin and tendons.

Formula:

Formula of boiled fish balls (based on 100 kg): fish 80 kg, pork 6 kg, refined starch 10 kg, refined salt 2.5 kg, monosodium glutamate 0. 1 kg, chopped green onion 1 kg, liquor 0.5 kg, and appropriate amount of water.

Formula of fried fish balls (based on 100kg): fish 80kg, pork 4kg, refined starch 10kg, refined salt 2.5kg, monosodium glutamate 0. 1kg, chopped green onion 1kg, Jiang Mo 1kg.

Making minced fish: move the minced fish into a masher, add various seasonings and water (or crushed ice) to the formula one by one, and mash for 25 minutes until the minced fish becomes a sticky paste.

Making fish balls: Make raw fish pulp into fish balls with a diameter of about 1cm by hand or machine, and put them in boiling water or oil pan at about 200℃. You can eat. Can also be cooked again to make fish balls or canned fish balls with various tastes.

References:

/ifm/tech/show.asp？ n _ dic _ id = & ampnew _ type2 = 6 & ampn_tec_id=250 12

People like to eat meatballs soaked in water, but because they are illegal, they often disperse as soon as they are put into the pot. Pay attention to the following three points.

1. Choose materials and process meat suitable for making meatballs. It is best to use sandwich meat (the meat behind the neck meat), which is old and strong and has strong water absorption ability. Other components may also be used. Try to make lean meat. After washing, drain the water and chop it into paste, which has great adhesion.

2. Don't use too many ingredients. For example, onions and ginger should also be chopped. Add appropriate amount of starch or eggs and mix with water. To be properly thick, stir evenly in one direction with chopsticks.

3. master the heat. For example, in winter, you can put large pieces of cabbage leaves into the pot, which not only tastes good, but also buffers the impact of boiling water on Jiuzi. For example, when cooking Jiuzi without cabbage leaves, it is best to grab it by hand or scoop it with a spoon, and rinse it with cold water before cooking. For example, when the water is boiling, you can put small balls beside the pot to avoid breaking up.

Wan meatball

Ingredients: three kinds of fat and seven kinds of lean meat.

Accessories: onion, ginger, coriander and fungus.

Seasoning: salt, monosodium glutamate, pepper, starch cooking wine.

Production process: (1) chop the pork of Panax notoginseng into minced meat, add onion, ginger, cooking wine, monosodium glutamate and salt, stir well and glue.

(2) Boil boiling water in the pot, squeeze minced meat into meatballs by hand and put them into the pot, paying attention to the uniform size.

(3) After the balls in the pot float and mature, add fungus, monosodium glutamate, salt and pepper to taste and sprinkle with coriander powder.

References:

/question /2578544.html