Soak some mushrooms and drain them.

Ingredients: onion, ginger, fragrant leaves, red pepper, cooking wine, sugar, chicken essence, soy sauce and salt.

Heat the oil in a wok, then add the chicken pieces and stir-fry until they turn white. Stir-fry the onion, ginger, fragrant leaves and dried peppers together to give a fragrance.

Add cooking wine, sugar, chicken essence, soy sauce and salt, stir-fry and add some boiling water, whichever is not chicken nuggets.

When the chicken pieces in the pot are boiled, simmer over medium heat 10 minute, then add mushrooms and stew for another 30 minutes until the soup is dry. braised pork ribs

Exercise 1:

Raw ribs or small ribs?

Ingredients: ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate and boiled water.

working methods

1, put a proper amount of vegetable oil in the pot, heat it, add the ginger and onion, and then stir-fry the ribs in the pot.

2. After the meat turns white, add soy sauce, cooking wine and sugar, and then add the boiled water that just drowned the ribs.

3. After the fire rolls down, simmer for about 20 minutes.

4. After seeing that the ribs have been burnt, add salt appropriately according to the amount of salt, and then change the fire to collect the juice.

5. The last delicious braised pork ribs is ready.

If someone likes sweet and sour pork ribs, they can add vinegar and more sugar.

Exercise 2:

Raw ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).

working methods

1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, remove them and wash them for later use. Slice the ginger, wash the onion, remove the head and tie it into a knot (about 3 pieces)

2. Pour the oil into the pot. When the oil is still cold, add the white sugar (a little more, about one sugar, 2.5 or 3 oils) and stir the sugar slowly over low heat.

3. When the sugar water starts to turn brown and red foam begins to appear, immediately pour the ribs into the pot and stir well, then add the ginger slices, pepper and spices.

4. Stir-fry the fragrance, pour in a little cooking wine and soy sauce to color, add water, add salt and onion,

5. After the fire boils, turn to low heat and slowly soften the ribs, then clip off the onions and spices in the pot.

6, the fire juice, when the soup becomes thick, add monosodium glutamate to eat.

Exercise 3

Raw ribs, carrots (can be changed into potatoes according to personal taste), mushrooms, green onions, ginger, star anise and dried tangerine peel.

working methods

1, boil the water, put the ribs in boiling water 1 min, and pour off the blood;

2, put a small amount of oil in the pot, burn to smoke, add ginger and onion to stir fry, and then add ribs to stir fry for a while;

3. Add water, and when the water boils, add star anise, dried tangerine peel, carrot and mushroom;

4. Add seasonings (Shaoxing wine, salt, sugar, soy sauce) and cook for 20-30 minutes;

5. Add chicken essence and starch water to thicken for 5 minutes before serving.

Exercise 4

Accessories: soy sauce 200g, refined salt 10g, cooking wine 8g, onion 30g, ginger 5g, aniseed 5g, water starch 80g, vegetable oil 2kg (the actual dosage is 250g).

prepare

1, onion cut into sections; Sliced ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and take out.

2. Put the ribs in the pot, add water (based on the overflow of ribs), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, which are delicious. Boil them on high fire and simmer them on low fire until the ribs are rotten.

It is characterized by delicious and salty taste, crispy ribs and golden red color.

After starch is hung on the key ribs, it should be fried with high fire, burned several times and boiled several times before the ribs can be fried well.

Exercise 5

Raw ribs, onion, ginger, light soy sauce, light soy sauce (a little), fresh soy sauce (a little), 4 tbsps of Shaoxing wine, more than ten slices of pepper, one star anise, a little thirteen spices or five-spice powder, 0-2 tbsps of 65438+ rock sugar, and a proper amount of salt.

working methods

1. Chop the ribs, add the base oil to the wok base, stir-fry the ribs until they crack, take out the clean meat oil and put it in the pressure cooker, add the minced onion and ginger (beaten), light soy sauce, light soy sauce (omitted), 4 spoons of Shaoxing wine, more than ten slices of pepper, one star anise, thirteen spices or five-spice powder.

2. stir-fry sugar. This is the key step to affect the color of marinated products. Brush the wok with a little base oil. Without oil heating, directly add 1-3 tablespoons of white sugar, stir-fry over low heat until saccharified and brown. If you continue to stir fry, the sugar liquid will turn into brown-red foam (don't worry, it's not over yet! ), continue to stir fry. After a while, you will see more bubbles, lighter colors and attractive golden red, and then stir fry sugar. Then you can add water to boil and add it to the ribs. I just pour the fried sugar on the ribs in the pressure cooker.

3. Add water to the pressure cooker, no need to drain more water. Just put one knuckle into the cooker, close the lid and fire. After 10- 12 minutes, the pressure valve hisses and turns to low heat.

4. After the pressure cooker is turned off, the pressure of the cold water flushing valve recedes, the onion, ginger, pepper and star anise are fished out, and the chicken essence is added to open the lid and collect the juice. If there is no pressure cooker, boil for a while, drain more water and turn on the fire, and there will be only one pier left in the electric furnace.

pay attention to

Stir the fried sugar with low heat, or the sugar will be burnt before it turns red. People who often eat pot-stewed vegetables and find it troublesome to stir-fry sugar can also stir-fry more sugar and boil it with water at a time, just put some at a time. Rock sugar is also put in to make the finished product redder and brighter.

Exercise 6

Raw vegetables, ribs, ginger slices, cooking wine, fennel, sugar, soy sauce, chopped green onion, chicken essence, starch.

working methods

1, wash the vegetables first, there are many pesticides, and then soak them for a while after washing.

2. Then wash the ribs you bought.

3. Boil the water, add the ribs and ginger slices, and put the cooking wine after the water is boiled. After the ribs change color, drain the water from the pot.

4. Soak the vegetables for 20 minutes, stir-fry them first, and don't put too much salt.

5. Wash the pan, put oil after hot pan, and put more oil. Put ginger slices and fennel after the hot pot (you can also put dried pepper and pepper, etc. ).

6, ribs in the pot, fried, this process takes about ten minutes, depending on the heat, fried yellow, burnt but not burnt.

Pay attention to the order: put sugar (need more), salt (don't need more), cooking wine (a little more, if you don't want to put water, put half a catty of cooking wine and soy sauce.

Put some broth. If it's not clear, boiling water is better than cold water. Usually when I cook chicken at home, I will keep the soup, put it in a coke bottle and put it in the refrigerator when it is cold.

In fact, it is ok to collect juice from a big fire and burn it slowly with a small fire. If you want to put starch, don't boil the water too dry, then put the starch (remember to put the starch in the bowl in advance and add water to stir. After precipitation, pour water and change it, and it will be clean. ) thin, while stirring, add some chopped green onion and chicken essence (you can even put a dozen eggs if you like, or in the previous step, add broth after the ribs are fried, and you can put mushrooms and winter bamboo shoots as you like)

7. Put it on the dish after cooking.

Exercise 7

Prepare cooking wine, sugar, salt, shredded onion, ginger, peanut oil, fragrant leaves, chicken essence, meat and eggs, and appropriate amount of ribs.

step

1. Boil a proper amount of water, pour in the ribs, and drain the blood in the ribs;

2. Add peanut oil, heat it, add ginger slices, stir fry a few times, pour in ribs and stir fry, add half a bottle of cooking wine until it changes color, and then add some soy sauce and sugar to boil.

3, add a small amount of water, add fragrant leaves, meat and eggs, turn to low heat and simmer. After 20 minutes (that is, the ribs are soft), open a big fire, dry the water, add salt (according to personal hobbies), monosodium glutamate and shredded onion, and you can go out of the pot.

The taste and color are fresh and tender.

Finally, you can add vinegar, that is, sweet and sour pork ribs.

Exercise 8

Raw ribs, onion, ginger, spices (star anise, fennel, cinnamon, tsaoko, clove, etc. ), pepper, salt, monosodium glutamate, soy sauce, sugar and cooking wine.

manufacture

1, pork ribs, ginger slices, onion slices.

2. Pour the oil in a pan, add white sugar (soup: oil = 1: 3) to the cold oil, stir-fry the sugar slowly, and stir-fry the ribs evenly when the sugar water turns red and bubbles.

3. Add ginger slices, pepper and spices, stir-fry until fragrant, then pour in soy sauce and color the cooking wine.

4. Add water and salt, and simmer until the ribs are rotten and soft. Collect juice on the fire, order monosodium glutamate, and take out the pot.

Exercise 9

The main ingredient ribs 1.5 kg or so.

About 20 dried peppers; Zanthoxylum bungeanum: a small handful, about 30-40 capsules; Ginger: a big piece; Garlic: 6 or 7 petals; Onion:1; Salt and monosodium glutamate; sugar

1, blanch the ribs first, and pick them up.

2. Add a little oil after the pot is hot, wait a moment, add dried pepper, pepper, ginger, garlic and sugar, stir-fry for about 2 minutes, then add ribs and green onions and continue to stir-fry. You can also add a little rice wine (personally, you can also add white wine).

3. Wait until the ribs change color (about 2 minutes), add boiling water, the water just doesn't pass the ribs or is a little less, and boil over high fire. After the water is boiled, simmer it until it is cooked (it took me 40 minutes).

4. Add the right amount of monosodium glutamate, stir fry, turn off the fire, and simmer for 5 minutes. Braised pork belly 1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only length and width are considered);

2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;

3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);

4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.

Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

the second type

Braised pork is a home-cooked dish. Different places, different people have different practices. When I first came, I presented you with a braised pork.

When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all.

Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Secondly, it will increase the flavor of meat (personal experience)

Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock candy is the best, and sugar is ok, at least 1 tablespoon. (I put 2 tablespoons.) Don't be afraid to put too much, the meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.

After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, cease fire and take it out.

The third kind

Cut the white meat into pieces of suitable size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )

Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce.

Put a little oil in the wok, add sugar and stir-fry until it is brown.

To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! )

According to personal preference, you can also put some dried peppers in and fry them together. The color can be brighter and the taste will be richer.

You can add water when the color is good, and then wait for the water to boil ~ ~ ~

After the water boils, just simmer on a small fire! My personal experience is two hours.

When there is not much water left, put salt and collect juice on fire!

The practice of braised pork

There are many ways to braise pork. The key is to boil all the oil in the fat. The color of sugar is also important.

1. Cut the pork belly into mahjong-sized squares and cook in a pot for more than ten minutes. Then wash the meat with cold water.

2. Put a little oil in the wok, put a cup of white sugar (a small cup for drinking tea in the restaurant), wait for the sugar to melt slowly, and pour it into the cup.

Stir at a constant speed until the sugar melts and bubbles. Pour the meat into the pot and stir-fry until the sugar is evenly hung on the meat. This step is called coloring.

3. Drain the wok. It is advisable to have two fingers without meat. Put four onions in the pot and cut into sections; A few slices of ginger; Two tsaoko; Octagonal eight

; The ratio of salt, sugar and monosodium glutamate is 2: 3: 2; If the color is not enough, add a little soy sauce to color it.

4. Turn on the high fire, turn the pot to medium heat and cook for at least 40 minutes until the meat is soft (if you are not sure, use your hands).

Just pinch it).

Precautions:

1. After all the ingredients are put into the pot, the soup should taste a little salty.

Don't burn too much, just let the soup boil a little. Otherwise, the water will evaporate quickly, and the meat will be salty before the soup is made. Cooked meat

The longer it takes, the softer it tastes.

This braised pork, the most important thing is to choose meat. Meat needs pork belly. Suzhou and Shanghai are called "pork ribs", which is actually boneless pork ribs. Pork ribs should be carefully selected and fattened. Good pork ribs can be sandwiched with nearly ten layers, which is also called "sandwich meat". The quality is almost poor, only four or five layers are sandwiched; Almost, a layer of skin, a layer of fat, a layer of lean meat, all gone. No matter how bad the meat is, we should pay attention to it, depending on whether there is more fat or lean meat. If you have more lean meat, you can force it. On the other hand, you must not choose. The ten-story ribs mentioned above are more expensive than the big ribs and the tenderloin. And unless you know the stall owner and agree to keep it for you the next day, you must hurry; Everyone loves this kind of good thing. It is said that a pig has only two good ribs, which add up to just one bowl. Pork belly is actually the most nutritious meat in pigs. West Renye Fang likes it so much that on August 12 last year, Mexico imposed a tariff of 10% on the pork belly of the United States, because the export volume was too large. Some people say that the use of butt-pointed meat is just "sauce meat", not braised meat in the true sense.

Don't buy too little meat, two to three kilograms is better. If there are few people, we can't "reduce in proportion". If you cook this dish with half a catty of meat, I'm sure you'll never make it well. If people can't eat it all at once, they can actually take it out and put it in the refrigerator for quick freezing, and then eat it in a few days.

Wash the meat and cut it into tiles the size of mahjong tiles. Don't cut the meat too small. If it is too small, it will shrink and be fragile, and it will no longer be attractive. After cutting, immerse it in cold water and put half a cup of cooking wine in the water. Soaking in water can clear the blood of capillaries; Adding wine to water can easily absorb meat fiber and remove the fishy smell of meat. Don't soak the meat too much. If you soak it too much, the umami will be gone. Generally, it can be soaked for about 15 minutes.

Braised pork is a dish, and water is the most particular. Put the water away at once, don't burn it dry, add some more water. Some books say to add small bowls and small bowls. I have tried, and the effect is definitely not as good as my cooking method. Even if you really need to add water, remember to add boiling water, remember, remember. We need to find a big pot, wash the meat again and put it in. Water should submerge the meat and rise more than two inches.

Some people, when cooking braised pork, fry it first. My good wife often says that this is a poor family's cooking method. When the meat is fried, it doesn't shrink but it's not brittle, the oil doesn't go away, and the meat is hard. You can eat a few pieces less. Some restaurants do the same, because it takes a short time and looks good, but when it comes to eating, it's not flattering.

The braised pork I want to talk about is pure, there are no formalities that should not be done, and there is no seasoning that will cause "ambiguous braised pork".

Add water to the pot, light the fire, turn the fire to the maximum, add cooking wine and half a spoonful of vinegar to the water. Putting vinegar can make the meat fluffy and easier to burn crisp; My good woman put dried hawthorn, which has better effect and stronger fragrance, but it is not easy to get.

After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurity is boiled blood, which is called "hair" by Shanghainese. This is a unique word in Shanghai dialect. No one knows how to write it, only that it should be pronounced "feeling". To remove these impurities, there is also a special word in Shanghai dialect called "Fapi", which means to sink the impurities with a spoon. It is not easy to "break the law", and those impurities will stick to the spoon. You need to prepare a small bowl of cold water in advance, and soak the spoon in cold water every time you sink. The "Fa" should be "uncovered" several times, and the stickiness of the pot side should also be removed.

Cook for about half an hour with high fire, or with low fire. The size of the fire is based on the fact that the water surface does not boil, which is called "simmering". Well, it will take at least an hour. The longer it takes, the better it tastes. Braised pork, don't burn it in a hurry, what you want is this slow kung fu. You should have a look at it from time to time, or the soup will dry up. Of course, it is not necessarily a bad thing that the soup is dry. In the south street of Taicang, there used to be a chef named Ned, who cooked braised pork until the soup was dry and fat and thin were separated. As a result, he accidentally invented Taicang floss.

Meat should be cooked with chopsticks, then put in an iron pot and cooked with the lid open. Soy sauce will be put at this time. If soy sauce is put too early, the meat will not be crisp when it touches salt, and it will be put too late. Only the outer layer of meat is dyed and cannot be tasted. As for the fire, it is a little bigger than when it was just "simmered", but it doesn't need to be too big, because the meat is rotten now, and if the fire is too big, it will boil the meat.

Soy sauce should be dark in color, but not too salty. Cantonese cuisine is divided into soy sauce and soy sauce. Soy sauce is actually from caramelization, which is what we want. The light soy sauce is light and salty and cannot be used. In fact, you can use Shanghai soy sauce to make Suhai cuisine. There is a "Seagull Extra Thick Soy Sauce", which is good.

If you cook for another half an hour, the water in the pot will be almost the same. At this time, we will put sugar. Sugar, dare to put it, willing to put it. The dosage of sugar is about one or two sugars per catty of meat, and it is best to use rock sugar as sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to making this dish. Rock sugar is big, so break it in advance.

When putting sugar, turn on a big fire. After adding sugar, the soup will gradually thicken, so you can gently turn the meat pieces. If you are afraid that you are not good at it and you are worried about broken meat, you can sink the soup with a spoon and pour it down. After the sugar is put in, the soup will soon be dry. Don't leave. If the fragrance is really attractive, you can first dip a little soup to relieve your appetite. When the soup becomes thicker and more shiny, the dish will be cooked, and the soup need not be cooked too dry. Bibimbap braised pork soup is the best in the world.

This is authentic Soviet-style braised pork, except wine, vinegar, soy sauce and sugar, there is no other seasoning, which means it is original. Some restaurants fry first, then add ginger, fennel, soy sauce, and then add sugar. When the starch is tired, sprinkle with chopped green onion. This kind of braised pork can be cooked in fifteen minutes, but eating one piece will turn off your appetite, which is really a great shame for braised pork. And this braised pork will definitely make you thirsty and upset your stomach; Advise everyone not to try. Materials for making meat cakes: main ingredients: four liang of lean pork. Ingredients: two dollars for cucumber and two dollars for winter bamboo shoots. Seasoning: sesame oil, starch.

Twenty-two, five points for vegetarian dishes, five points for soy sauce, three points for vinegar, two points for sugar, one yuan for Shaoxing wine, and a little for refined salt, onion, ginger and garlic. The characteristics of meat cake: crisp outside and tender inside, delicious. Skimming method: (1) First cut the meat into thin slices with a thickness of two and a half, then cut it into oblique sections with a width of five and eight, feed it with Shaoxing wine and refined salt for a while, and then mix it with starch and sesame oil to make a paste. (2) Add Shaoxing wine, sesame oil, white sugar, vinegar, vegetarian dishes, soy sauce and starch into a small bowl and marinate it into juice. (3) The sauce in the spoon widens the oil. When it is heated to seven layers, the meat pieces are fried in the spoon until golden and crisp, and then taken out. (4) Leave less bottom oil in a large spoon. Stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, add the fried meat pieces, then pour the marinade into the spoon, turn it over a few times, drop sesame oil from the spoon and put it on the plate.

A mass of food

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, add water and starch, add water twice (250G meat with 100 water), then add onion and ginger sesame oil, and stir well 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 off 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 cook again to make fish balls or can fish balls with various tastes.

References:

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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. Beef jerky [features crispy, dark brown meat color and celery green.

Ingredients 1: 400g lean beef, 60g celery bud, 30g green garlic douban Chili sauce, 6g shredded ginger Chili powder, salt and monosodium glutamate 1 g, 4 g soy sauce 10, 4 g vinegar, 5 g pepper, 8 g sugar, 70g cooking wine 15 g vegetable oil.

Method (1): The beef was stripped of fascia, sliced, and cut into 5-6 cm long filaments. Remove the roots, tendons and leaves from celery buds, wash and cut into inches (too thick split); Chop the watercress Chili sauce into fine mud.

(2) Put the wok on a high fire, pour in the vegetable oil, when it is 60% hot, let the shredded beef stir-fry a few times quickly, add salt, stir-fry until it is crisp and the meat is jujube red, then add the human watercress Chili sauce and Chili powder and stir-fry. Then add sugar, cooking wine, soy sauce and monosodium glutamate in turn, stir-fry evenly, then add celery, green garlic and shredded ginger, stir-fry a few times, pour out some vinegar and sprinkle with pepper. When weaving wonderful shredded pork, use high fire first, and then use medium fire to make the water come out, but don't weave shredded pork into paste.