Meatballs

Make pork meatballs; choose fresh pork that is fat and lean, wash and remove tendons, chop into minced meat, add salt and soy sauce, stir in one direction, stir well and stir well, Add water starch, add water in two batches (250G meat add 100 water), stir vigorously, add green onion, ginger and sesame oil, mix well, and form into ball material. Bring the water to a boil, remove from the heat, then form the meatball ingredients into meatballs, add them to the water, bring to a boil over low heat, then cook over low heat, add ingredients and seasonings, and serve.

Soft fried meatballs; wash 150 grams of fresh pork, remove the fascia and chop into minced meat. Add onion, ginger, salt, MSG and sesame oil. Beat in a bowl until twelve meatballs are steamed and wrapped in egg powder. Warm and fry until white. Serve with pepper and salt on the plate.

First-grade meatballs; cut 100 grams of clean pork into chopstick dices, add salt, monosodium glutamate, egg white, water starch, minced onion and ginger, sesame oil, cooking wine, stir well and add cooked ham dices, xianggu dices, and water chestnuts Stir the diced green beans evenly into meatballs. Make a large first-class meatball and fry in a pan until both sides turn silvery red. Take it out and put it in a bowl. Add clear soup, soy sauce, cooking wine and salt and steam until cooked. Pour the soup from the steamed meatballs into a clean bowl and use wet starch to make it runny. Put the meatballs into the soup plate and pour the water over them.

Fried toon meatballs; 200g of pork, chopped into minced toon and toon, eggs, 8g of soy sauce, 2.5g of salt, sesame oil, wet starch (40g), stir evenly and stir well to form the ball ingredients, add Stir the meatballs into raw meatballs, add oil and fry over slow fire until golden brown, remove and control the oil, and serve with pepper and salt.

Stewed lion head; remove 50 grams of shrimps, wash and chop into pieces, add minced pork (400 grams), cooking wine, salt, MSG, green onion and ginger, stir well, add clear soup, egg white, and form into balls Ingredients for six portions, form into balls and fry them with oil. Add clear soup and stew the meatballs for 20 minutes. Boil the cabbage segments, vermicelli noodles, MSG and pepper noodles until you get a good bite.

Green boiled fish meatballs; fresh fish meat 200 grams (all kinds of fresh fish are acceptable), chop into fine puree, add soup and let it boil, add egg white, refined salt, cooking oil, stir well, stir well, turn the ball ingredients into ball balls, add the soup and bring to a boil, add the ingredients (fungus , green vegetables, magnolia slices, then bring to a boil, skim off the foam, add soy sauce, alcohol, salt and MSG, adjust well, pour in sesame oil, take out the pot and put into the fish bowl)

Place the chicken meatballs; wash and carve the chicken breasts. Make pureed puree, add salt, MSG, appropriate amount of pig fat, green onion and ginger juice, cooking wine, starch (3% of chicken), egg white (one hundred grams each), appropriate amount of pepper water, stir well and stir vigorously to make meatballs. The ingredients are made into a dough, put it in a pot, bring it to a boil, remove the foam, add the ingredients, find a good opening and sprinkle with the paste of pepper noodles.

Qingbo mutton meatballs; wash the mutton (400g), remove fascia and make a fine puree. Add refined salt, monosodium glutamate, green onion and ginger juice, pepper water (appropriate amount), pepper, stir well, and stir vigorously. Add the egg whites (4 pieces) and starch (10 grams) to the powder twice, stir well and stir well to form a meatball material. Put the meatballs into the soup, boil them and remove the foam. When the meatballs are fully floated and cooked, put them into a soup bowl, pour sesame oil and sprinkle with green tofu.

Crispy fried mutton meatballs; wash the mutton (200g), remove the fascia and chop into mutton puree. Add dry starch (10g), refined salt, monosodium glutamate, pepper, sesame oil, and stir in a bowl. Stir evenly to form ball ingredients. Make into small meatballs 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 batter. Dip the steamed meatballs into the batter, add oil and fry twice, drain and serve on a plate with pepper and salt.

Fried tofu balls

Fried tofu is also called fried tofu puffs. Fried balls are a kind of vegetarian meatballs, which are mixed with vermicelli, shredded radish, bean noodles, dough balls, etc. Exploded. When sold, it is cooked together with fried tofu in a pot, and seasonings such as peppercorns, aniseed, and cinnamon are added to the pot. When eating, put it into a bowl and add coriander, chili oil, sesame sauce, etc.

Processing of fish balls

Fish balls are the most common product among surimi products. Because the raw materials do not require high selection of fish species, the production process and technical equipment are relatively simple, and the nutritional value is high and the price is low, it has become a hot seller. Not only can seafood processing companies produce it, but families can also make it.

1. Process flow:

Selection and selection of raw materials → Raw material processing → Fish meat collection → Minced meat → Ingredients → Beating → Round → Boiling and frying

Material selection: Use various low-value small fish 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 use part of small yellow croaker or conger eel. Remove the head from the above-mentioned raw fish, remove the internal organs, wash and remove the water and set aside.

Fish meat harvesting: Use a meat harvesting machine to harvest fish meat from the washed raw fish. In order to increase the utilization rate of raw materials, it can generally be used 2 to 3 times, on the principle of not mixing in fish bones. Grind the fish and a small amount of pork in the ingredients twice with a meat grinder. Pay attention to remove small pieces of fish skin and tendons.

Recipe:

Boiled fish ball recipe (based on 100 kilograms): 80 kilograms of fish, 6 kilograms of pork, 10 kilograms of refined starch, 2.5 kilograms of refined salt, 0.1 kilogram of MSG, onions Add 1 kg of liquor, 0.5 kg of liquor and appropriate amount of water.

Fried fish ball recipe (based on 100 kg): 80 kg fish, 4 kg pork, 10 kg refined starch, 2.5 kg refined salt, 0.1 kg MSG, 1 kg minced green onion, 1 kg minced ginger, rice wine 1.5 kg, appropriate amount of water.

Preparing surimi: Move the minced fish meat into the crushing machine, add various seasonings and water (or crushed ice cubes) in the formula, add them one by one, and crush for 25 minutes. The surimi becomes a sticky paste.

Making fish balls: Make raw surimi paste into fish balls with a diameter of about 1 cm by hand or machine, and put them into boiling water or into an oil pan at about 200℃. Ready to eat. It can also be cooked again to make fish balls of various flavors or canned fish balls.

Reference materials: /ifm/tech/show.asp?n_dic_id=&new_type2=6&n_tec_id=25012

People like to eat water-boiled meatballs, but due to improper methods, they often just put them in the pot. After that, you should pay attention to the following three points when making meatballs.

1． When selecting and processing meat suitable for making meatballs, it is best to use sandwich meat (the meat behind the neck meat), which is old and sinewy and has a strong ability to absorb water. Other parts can also be used, and it should be lean meat as much as possible. After washing, drain off the water and chop into puree, so that the adhesion is strong.

2． The ingredients used should not be too many. Ingredients such as onions and ginger should also be minced, add an appropriate amount of starch or eggs, and mix well with water. To make it thicker, use chopsticks to stir it in one direction.

3. To control 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. If you do not put cabbage leaves, it is best to boil Jiuzi when the water seems to be boiling but not boiling. , grab it with your hands or scoop it out with a spoon, and rinse it in cold water before putting it in the pot. If the water is boiling, you can put the meatballs on the side of the pot to avoid being scattered.

Plain meatballs

Ingredients: three fat and seven lean meats

Accessories: onion, ginger, coriander, fungus

Seasoning: salt, MSG, pepper Flour starch cooking wine

Production process: (1) Chop Panax notoginseng pork into puree, add onion, ginger, cooking wine, monosodium glutamate, and salt and stir evenly to form glue.

(2) Boil water in a pot, squeeze the minced meat into meatballs with your hands and put them into the pot, making sure they are even in size.

(3) When the meatballs in the pot float and mature, add fungus, monosodium glutamate, salt and pepper to taste, and sprinkle with chopped coriander.