Introduction of meatballs outside the burnt, flavorful, soft and crispy to eat, outside the seasoning, boiled taste timeless.

Materials

Main ingredient: 200 grams of bean curd in Tai'an. The first is the first time I've ever seen a woman with a baby in her arms. 25 grams of sweet syrup, 10 grams of minced ginger, 10 grams of minced green onion, 10 grams of minced soy sauce skillet, 10 grams of minced cilantro, 5 grams of refined salt.

Practice

1. tofu into the cage steamed 15 minutes out, drain the water, with a knife face pressed into the mud, put into a large bowl, add eggs, seaweed, sweet noodle sauce, sauce ginger buds end, end of green onion, soy sauce Kohlrabi end, end of cilantro, refined salt, pepper into a filling, squeezed into a diameter of 3.5 centimeters of the nine, rolled in dry starch, into eighty percent of the heat (about 200 ℃) frying pan for 1 1 2 minutes to fish out.

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2. Wait until the oil temperature to ninety percent hot (about 225 ℃), and then put the balls into the oil, deep-fried until golden brown out of the plate. Outside with pepper salt or sweet and sour sauce on the table to eat.

The secret of making pills

First, the selection of materials

In order to ensure the quality of the pills dishes, the selection of materials is very important. Fish should choose fresh, high meat rate, absorbent varieties, such as fish, fish, fish, toothpick, rock carp, etc.; shrimp should choose white shrimp, or fresh shrimp meat; animal lean meat should choose no sinewy meat, fat meat should choose thick fat meat without blood stains; eggs, vegetables, and some other raw materials must be fresh.

Two, primary processing

1, the primary processing of fish: is the fish treatment after the net, from the back of the fish spine into the knife, from the head to the tail to take down two pieces of intact net fish, and then with the skin flat on the pier, the back of the knife in the first row of fish chopping, and then the tip of the knife gently scrape down the fish along the line of fish meat. Note: Scrape to show the blood tendons until, and then carefully chopped. When chopping, the knife should be light, and chop as fine as possible, chop until the fish meat turns white when sticky.

2, net lean pork, net chicken breast, net shrimp and mutton primary processing: in the processing of these meats, to take the method of coarse cutting fine chopping. When the muscle fibers of such meat is destroyed, the contained protein will be released, thus forming a viscous strong sol, this sol is most likely to absorb water. But some meatball dishes do not need to be too delicate initial processing, such as the production of fried meatballs, four happy meatballs, Yangzhou lion's head, etc., too fine instead of the taste is not good.

3, for some muscle fiber thick and meat older raw materials, such as beef, through careful chopping made of meatball dishes, not only tender, and due to the production of chopped muscle fibers, expanding the surface of the heat, but also shorten the cooking time.

4, green vegetables and vegetarian meatballs chopping, do not need to be so complex, just according to the characteristics of the dishes into the dish, will be chopped evenly on it.

5, there are a number of raw materials for the production of meatball dishes, but do not need to chop, such as yams, potatoes, tofu, etc., only need to be cooked and then pressed into the mud with a knife.

Three, the balls of semi-finished products - mud

Mud: that is, velvet mud? It can be divided into soft mud, hard mud and coarse mud three. The following are three kinds of mud modulation techniques.

1, soft mud sub-modulation

Soft mud sub-superfluous technology requires high. Pulp before and after the mud is very different. After sizing the mud was milky white, sticky and delicate texture, and the mud on the sizing than the mud on the sizing of the mud is much more expansive. For example, 200 grams of fish paste can be extruded into more than 40 balls, which are smaller than a ping-pong ball. Here is the mystery in the mixing sizing. In the mixing of sizing, should make the mud in one direction for mechanical movement, which is forced to mud draught. Because the arrangement of water molecules is directional, so the mixing should also be in one direction, can not be stirred back and forth or stirring stop and go, it must be done in one fell swoop.

Scientific addition of water, salt, oil and egg white is the key to ensuring the quality of soft clay. You must decide how much water to use based on the quality of the roe and the standard of the dish. Take 500 grams of fish mud roe as an example, the general draught is around 400 grams. Of course this is not absolute, it also depends on the species of fish and the temperature and how well the fish is chopped. And the addition of salt needs to work with the water. My experience is that mixing water and salt for sizing is a more scientific method of mixing and sizing. Salt and water mixing and sizing can be gradual from the surface to the inside, and along with the amount of water consumption of the mud seeds to set the pulp molding. Generally speaking, the amount of salt used per 500 grams of mud can be between 3 and 4 grams. When the mudzi is fully whisked, then add the beaten egg foam paste and white oil and stir well.

The main reason for adding the egg foam paste is to take advantage of the nature of the egg white to denature into a solid when heated, to consciously increase the viscosity of the mud, and to make the mud white and fluffy. In addition, the final addition of white oil can make the meatballs soft and tender in the mouth, and has the effect of increasing the flavor.

2, hard mud modulation

Hard mud, that is, usually used for frying, deep-frying, roasted, braised meatballs dishes of raw materials for the initial processing, its initial processing method is different from the soft mud. Because the hard mud produced by the pill dishes with dry crispy, burnt outside and tender inside and other characteristics, so in the modulation of hard mud, do not mix too much water. If you mix too much water, frying will be puffed up, but away from the oil to cool and then shrink back to soft. Hard mudzi in the proportion of fat and lean meat should be moderate, do not put no fat. Because the fat meat in the deep-frying process can make the meatballs fluffy and has the effect of increasing the flavor.

The above method is also applicable to beef, chicken and other hard mudzi production, but to fish and shrimp as raw materials for the hard mudzi, the production method is slightly different.

First of all, in order to avoid the pill mouth dead, fish and shrimp hard mud can be added to the appropriate amount of egg whites and bread crumbs, because this can play a role in the pill puffed up and shaped. Secondly, because the fish and shrimp hard mud do not need too much water, so the amount of starch must be mastered accurately. Because of the strong water absorption of starch, such as adding too much starch, the balls will form a hard shell after heating the outside, while the inside will become sticky, which will affect the texture of the balls. Of course, adding less starch is not good, that will make the balls loose out of shape, losing the flavor.

3, the thick mud of the modulation

The thick mud of the more common in the pill dishes, but also a better modulation. Coarse mud is generally from seasonal vegetables chopped into a filling, and then add flour, tofu, vermicelli, and seasoning modification. Dumplings made from the thick mash can be prepared either as a stand-alone dish or in combination with other dishes, such as deep-fried cabbage dumplings, radish dumplings, and tofu dumplings with vermicelli and bean curd. They can be combined with other ingredients to form a dish, or braised, or roasted, or fried, applicable to a wide range. Here to emphasize is that the coarse mud chopping chopping need not be chopped too fine, water can not be too much.

Four, the formation of pills

Make pills whether the kind of cooking method, you should first use your hands to form. Some people will not use their hands to squeeze the balls, and the use of spoons, or hand pull, so that the production of pills of different sizes, shapes, not to mention the beautiful, and the surface is not smooth. In fact, there is nothing too difficult to make pills by hand. Simple method is: with the left hand to grab a handful of churned mud, the mud from the forefinger and thumb between the squeeze out. Squeeze the hand strength not to use dead, to have both false strength and solid strength. And the index finger is bent, the thumb slides back and forth to make the balls smooth, of course, the other three fingers should also be coordinated to let the mud out, and take advantage of the situation with a hand spoon to scoop out the mud into a pot of slightly boiling water or frying pan.

However, not all balls are squeezed out by hand, such as Yangzhou lion's head, which is made by the dough technique. In other words, you use your right and left hands to ball up the clay balls, making them round and smooth and shaping them. In addition, the balls can also be squeezed into an oval shape, orange petal shape, jade pendant shape and so on.

Five, cooking balls of fire and color grasp

Cooking balls, the use of heating methods, but often used only boil and fried two. The first thing you need to know is that you have to be able to get the best out of your car, and you need to be able to get the best out of your car, and you need to be able to get the best out of your car. The best way to do this is to use the water to boil the fishballs, for example, and then use the water to boil the fishballs. If you use a cold water pot to boil fishballs, the internal and external temperatures of the balls into the pot are balanced, and when heated, the water and nutrients inside the fishballs will move outward, and because the water is gradually heated, the pressure of the heat outside the fishballs inside the taste and dissolved in the water so that the fishballs lose their fresh taste. However, the use of boiling water pot into the fishballs also can not, due to the tender fishballs, can not withstand the impact of boiling water, will affect the formation of fishballs. From the nutritional point of view, the purpose of heating is to make the fishballs mature, nutritional denaturation decomposition, which is conducive to human absorption. When the fishballs are placed in the pot, they will immediately shrink when they are heated, and the internal nutrients will not be easily lost to the soup. When boiling fishballs, the pot if boiling phenomenon, you should add a little cold water in time, so that the water can not boil, to be all under the fishballs and after the surface, and then put it out into cold water, can be used for cooking dishes. The first thing that you need to do is to make sure that you have a good understanding of what you are doing and how you are going to do it.

The main point of the deep frying process is to get the temperature of the frying pan right, and also to pay attention to the color of the oil used for frying and the color of the balls themselves. The fire and color of the meatball dishes need to be consciously controlled by the chef. Such as Ba fish processed into balls, the color of the finished dish can be changed by changing the cooking method to make it change.

Marbles dish although there is a lot of variation, but once mastered the production of its mystery, you can learn by example, to create more and better marbles dishes.