Pork blanch balls; choose fat three lean seven fresh pork washed and de-tendon chopped into minced meat with salt, soy sauce, stirring in one direction, stirring well after the power, plus water starch, water in two parts (250G meat plus 100 water), and then stirred vigorously to add onion and ginger froth and sesame oil stirred into the meatballs material. Boil water off the fire and then made of meatball material into the water, on the fire to boil to a slight fire to cook plus ingredients seasoning out of the pot.
Soft fried meatballs; 150 grams of fresh pork cleaned and removed sinew chopped into minced meat with minced onion and ginger salt, monosodium glutamate, sesame oil in a bowl and stirred vigorously into twelve meatballs steamed and wrapped in egg powder batter into warm oil and deep-fried into white both can be, on the plate with peppercorns salt on the table.
A product pills; 100 grams of net pork cut into chopsticks diced, add salt, monosodium glutamate, egg white, water starch, onion and ginger, sesame oil, cooking wine, stirring vigorously and then add cooked ham diced, fragrant nuns diced, hoofed diced, green peas and stirred evenly into the pills material. Make a large pint of meatballs in a frying pan and fry until both sides are silver-red, then put them in a bowl and add broth, soy sauce, cooking wine, salt and steam them in a drawer. Steamed pills of soup decant into a clean bowl with wet starch hook into the flow of water owed to the pills buckle into the soup plate, pouring water owed to both.
Fried toon meatballs; 200 grams of pork, chopped into minced and toon minced eggs, soy sauce 8 grams, salt 2. 5 grams, sesame oil, wet starch (40 grams) stirred into the pill material, the pill material into the pill raw billet under the oil over a slow fire to deep-fry cooked to a golden brown fish out of the oil control, with pepper salt on the table.
Stewed lion's head; 50 grams of shrimp to remove the mud line washed and chopped particles, plus pork puree (400 grams), cooking wine, salt, monosodium glutamate (MSG), onion and ginger, stirring vigorously, plus broth, egg white, into the pills material six, into the pills over the oil, over the broth put the pills stewed for 20 minutes after the cabbage segments, vermicelli, monosodium glutamate (MSG), pepper to boil to find a good mouth can be
blanch the fish meatballs; 200 grams of fresh fish (all kinds of fresh fish can be), chopped into pills, and put into pills, and put into pills, and put into pills. (all kinds of fresh fish can be), chopped into a fine puree, add soup slack open, add egg white, refined salt, cooking oil, stirring evenly stirred on the strength of the pill material into the pill billet, into the soup boiled, under the ingredients (fungus, bok choy, slices of yucca, and then boil skimmed froth to add soy sauce, cooking wine, refined salt, monosodium glutamate, and adjusted the mouth drizzled into the sesame oil out of the pan into the fish bowl.)
Blanch chicken meatballs; chicken breast meat washed and picked made into velvet, add salt, monosodium glutamate, pork fat, onion and ginger juice, cooking wine, starch (3% of the chicken), egg white (one hundred grams of a), peppercorns and water appropriate amount of stirring stirred to make pills material, the material is made into billet in the pot to boil to remove the froth under the ingredients to find a good mouth and sprinkle with paste and pepper on the surface can be.
Blanch lamb meatballs; lamb (400 grams) cleaned and removed fascia into a fine mud, add salt, monosodium glutamate, onion and ginger juice, pepper water (appropriate), pepper, stirring, stirring and then powdered twice to add egg whites (4), cornstarch (10 grams) stirring into balls material. into the ball billet into the soup to boil foam until the ball all floating cooked, served in the soup bowl can be, drizzled with sesame oil, sprinkled with green head.
Crisp fried mutton meatballs; mutton (200 grams) clean, remove the sinews chopped into mutton puree in a bowl and add dry starch (10 grams), refined salt, monosodium glutamate, pepper, sesame oil, stirring well on the strength of the material into the meatballs. Made into small balls billet steamed on the drawer. Add 5g of dry starch, flour and oil to the egg mixture and whisk well to make a crunchy paste. Steam the good pills dipped in the paste, under the oil excessively twice fried, fish out of the drained oil on a plate with pepper salt on the table.
Fried tofu balls
Fried tofu is also known as fried tofu bubble, fried balls is a vegetarian balls, with vermicelli, shredded radish, soybean noodles, dough powder, etc., mixed, deep-fried and become. It is sold with fried tofu together and boiled in a pot with peppercorns, daikon, cinnamon and other spices. When served, it is served in a bowl with cilantro, spicy oil and sesame sauce.
Processing of fish balls
Fish balls are the most common products in surimi products. Because of the raw materials for the selection of fish species does not require high, the production process and technical equipment is relatively simple, and high nutritional value, low price, and thus become a hot commodity. Not only aquatic processing enterprises can produce, and the family can also be made.
1, process:
Raw material selection and selection → raw material processing → fish meat to take → stranded → ingredients → ring rout → round → boiled and deep-fried
2, process:
Selection of materials: a variety of low-value small fish as raw materials, fresh and no peculiar smell. In order to make the finished product white color, good taste, elasticity, it is best to use part of the small yellowtail or moray eel. The above raw material fish head, pick out the viscera, wash and control the water to be used.
Take fish meat: with the meat picker will be cleaned raw material fish to take fish meat. In order to increase the utilization of raw materials, generally available 2 to 3 times, in order not to mix with the principle of fish spines. The fish and ingredients in a small amount of pork with a meat grinder twice. Care should be taken to remove small pieces of fish skin and tendons.
Recipe:
Water-boiled fish ball recipe (to 100 kilograms): 80 kilograms of fish, 6 kilograms of pork, 10 kilograms of refined starch, 2.5 kilograms of refined salt, 0.1 kilograms of monosodium glutamate (MSG), 1 kilogram of finely chopped green onion, 0.5 kilograms of white wine, and the right amount of water.
Fried fish ball recipe (to 100 kilograms): 80 kilograms of fish, 4 kilograms of pork, 10 kilograms of refined starch, 2.5 kilograms of refined salt, monosodium glutamate (MSG) 0.1 kilograms of minced green onion 1 kilograms, 1 kilograms of minced ginger, 1.5 kilograms of yellow wine, the right amount of water.
Making minced fish: move the stranded fish to the ring machine, add a variety of seasonings in the formula, water (or crushed ice), to be added one by one, ring 25 minutes, until the minced fish is sticky sauce.
Making fish balls: make the raw surimi sauce into fish rounds with a diameter of about 1 cm by hand or by machine, and put them into boiling water or into a frying pan at about 200 degrees Celsius. Ready to eat. It can also be cooked again to make various flavors of fish balls or made into canned fish balls.
References:
Water blanching balls people like to eat! But due to the law, often into the pot on the loose, blanch pills should pay attention to the following three points.
1. selection and processing of meat suitable for making meatballs, it is best to use the sandwich meat (neck meat behind the meat), the quality of the old tendons, the ability to absorb water is strong, other parts of the body can also be, try to be lean meat. After washing and draining the water, chopped into puree, so that the adhesion is large.
2. The ingredients used should not be too many ingredients such as green onions, ginger should also be chopped and chopped, into the appropriate amount of starch or egg, water. To be properly thicker and thicker, use chopsticks to stir in one direction.
3. mastering the fire such as in winter, available large pieces of cabbage leaves into the pot, not only good taste, but also buffer the impact of boiling water on the nine, such as not put cabbage leaves, blanch nine best in the water seems to open non-opening, with a hand grasp or scoop with a spoon, before the pot in the cold water shabu, such as the water has been boiled, you can be in the pot at the edge of the pills so as not to wash away.
Blanch meatballs
Main ingredient: three fat seven lean meat
Supplement: onion, ginger, cilantro, fungus
Seasoning: salt, seasoning, pepper, starch and wine
Production process: (1) will be the three seven pork chopped into a puree with onion, ginger, wine, monosodium glutamate, salt mixing well to start the glue.
(2) pot of boiling water, the puree will be hand-squeezed for meatballs into the pot, pay attention to the size of the uniform.
(3) to be the pot of meatballs floating mature, down into the fungus, monosodium glutamate, salt, pepper to taste, sprinkle parsley can be.