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.

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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.

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20 13-09-24 14:52 enthusiastic users

Ingredients: minced meat, minced onion and ginger, salt, chicken essence, cooking wine, egg white, starch and vegetables. Several practices: 1. Put minced meat into a container, add salt, chicken essence, cooking wine and minced onion and ginger, stir clockwise while adding water until minced meat is full of water, and finally add an egg white and a little starch, and stir evenly for later use. 2. Boil the water in the pot, turn to low heat, dig the meat stuffing with a small spoon and pat it back and forth between the palm of your hand and the spoon into balls, add boiling water along the edge of the pot, cook on low heat until all the meat balls float, add chopped vegetables, add salt and monosodium glutamate to taste, and add some oyster sauce to the oyster sauce at home, which will be more delicious. Finally, a little drop of sesame oil can be served.

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Report | 20 13-09-24 14:46 Enthusiastic users can answer as soon as possible.

Ingredients: lean meat stuffing, Chinese cabbage, coriander and vermicelli. Ingredients: salt, chopped green onion, Jiang Mo, cooking wine, monosodium glutamate, starch and sesame oil. Practice: 1. Prepare lean meat stuffing, add salt, chopped green onion, Jiang Mo, cooking wine, monosodium glutamate, starch and sesame oil-stir well for later use. Second, prepare Chinese cabbage and shred it for later use. Third, the fire 1, cold water, turn on a small fire, and make meatballs while boiling water. Dad always makes a small ball of meat with a spoon, which can be made into balls; 2. After the water is boiled, add cabbage and vermicelli (vermicelli is below, I forgot to take a picture); 3. Cook for about 2-3 minutes, and the cabbage begins to soften. Add a little salt, sesame oil and coriander-out of the pot! Tips: 1, buy pure lean meat and chop the stuffing yourself when you go home. Most things bought in supermarkets are mixed with gluten, which affects the taste. 2. Chop chopped green onion and Jiang Mo, so that you won't feel the seasoning when eating. Dad's trick is to chop it with the back of a knife at about the same time, so it's okay. 3, shredded cabbage with cabbage tips, that is, green leaves, taste and taste are ideal. 4, the salt in the soup should be less, and a little lighter can better reflect the delicious taste of soup and meatballs. 5. You can add vermicelli or vermicelli according to your preference. The time to join depends on different kinds, and it is ok when it is cooked.