Soft fried meatballs; Clean fresh pork150g, remove fascia, chop into minced meat, add minced onion and ginger salt, monosodium glutamate and sesame oil, stir and beat into twelve balls, steam them, wrap them in egg powder paste, fry them in warm oil until they are white, and serve with pepper and salt on the plate.
Yipin meatballs; Cut100g clean pork into diced chopsticks, add salt, monosodium glutamate, egg white, water starch, minced onion and ginger, sesame oil and cooking wine, stir vigorously, then add diced cooked ham, diced fragrant diced diced water chestnut and green beans, and stir evenly to form meatballs. 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 it. Pour the soup of steamed meatballs into a clean bowl, hook it with wet starch into running water, buckle the meatballs into the soup plate and pour it with running water.
Fried Toona balls; 200 grams of pork, chopped into powder and Toona sinensis powder, eggs, 8 grams of soy sauce, salt 2. 5 grams, sesame oil and wet starch (40 grams) are evenly mixed to form meatballs. The meatballs are made into raw pellets, fried in oil with slow fire until golden brown, taken out to control the oil, and served with pepper and salt.
Stewed lion's head; 50 grams of shrimps are washed and chopped, with pork paste (400 grams), cooking wine, salt, monosodium glutamate, minced onion and ginger, stirred vigorously, with clear soup and egg white, and six pieces of meatballs are made. After the meatballs are oiled, the clear soup is put inside and stewed for 20 minutes, and then the Chinese cabbage, vermicelli, monosodium glutamate and pepper noodles are boiled to find a good mouth.
Green fish balls; 200 grams of fresh fish (all kinds of fresh fish will do), chop into fine mud, add soup, add egg white, refined salt and cooking oil, stir well, make meatballs into meatballs, add soup to boil, add ingredients (auricularia auricula, green vegetables and magnolia slices), then boil and skim off the floating foam, add soy sauce, cooking wine, refined salt and monosodium glutamate, mix well, pour into sesame oil, take out of the pot and put into the fish basin. )
Clean chicken balls; Wash and clean the chicken breast to make minced meat, add salt, monosodium glutamate, appropriate amount of pig fat, onion and ginger juice, cooking wine, starch (3% of chicken), egg white (one hundred grams each) and appropriate amount of pepper water, stir well to make meatballs, and then make the materials into blanks, boil them in a pot, remove the foam, find the ingredients and sprinkle with pepper noodles.
Clear mutton balls; Mutton (400g) is washed, the fascia is removed to form fine mud, and then added with refined salt, monosodium glutamate, onion ginger juice, pepper water (appropriate amount) and pepper, and stirred well, and then powdered twice, and then added with egg white (4 pieces) and starch (10g) and stirred well to form meatballs. Boil the finished meatballs in the soup to remove the foam. When the meatballs are all floating and cooked, put them into the soup bowl, pour sesame oil and sprinkle the green head.
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 into meatballs. Make into small balls and steam them in a drawer. Add 5 grams of dry starch, flour and oil to the egg liquid, and beat evenly into a crispy paste. Dip the steamed meatballs into paste, fry them twice in oil, remove the oil and serve with pepper and salt.
Fried tofu balls
Fried tofu is also called fried tofu bubble. Fried meatballs are vegetarian meatballs, which are made by mixing vermicelli, shredded radish, bean flour and dough powder and frying them. When it is sold, it is cooked together with fried tofu in a pot, 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, etc.
Processing and making of fish balls
Fish balls are the most common products in surimi products. Because the raw materials have low requirements for the selection of fish species, the production technology and technical equipment are relatively simple, and the nutritional value is high and the price is low, it has become a hot-selling product. Not only aquatic products processing enterprises can produce, but also families can produce.
1, process flow:
Selection and selection of raw materials → raw material treatment → fish meat taking → minced meat → ingredients → crushing → rounding → boiling and frying.
2, process operation process:
Material selection: all kinds of low-value small miscellaneous fish are used as raw materials, which are required to be fresh and odorless. 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 of the above raw fish, remove the internal organs, wash and control the moisture for later use.
Fish picking: use a meat picker to take the cleaned raw fish from the fish. 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 fishbone. Twist the fish and a small amount of pork in the ingredients twice with a meat grinder. Attention should be paid to removing small pieces of fish skin and tendons.
Formula:
Formula of boiled fish balls (based on 1 00kg): 80kg of fish, 6kg of pork, 2.5kg of refined starch10kg, 2.5kg of refined salt, 0. 1 kg of monosodium glutamate, 0.5kg of chopped green onion1kg of white wine and a proper amount of clear water.
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Wan meatball
Ingredients: Three Fats and Seven Lean Meat
Accessories: onion, ginger, coriander and fungus
Seasoning: salt, monosodium glutamate, pepper and 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 the minced meat into meatballs by hand and put them into the pot, paying attention to the uniform size.
(3) When the balls in the pot float and mature, add fungus, monosodium glutamate, salt and pepper to taste, and sprinkle coriander powder.