First, the practice of tomato balls
Materials:
1, three-part fat and seven-part lean pork powder.
2. An egg.
3. Half a catty of tomatoes.
4. Two onions.
5, a small piece of ginger.
6. Lettuce (any green leafy vegetable will do) is three or two.
7. Half a spoonful of starch.
8. Appropriate amounts of salt and monosodium glutamate.
Exercise:
1. Add eggs, salt, starch (leave about a spoonful of water starch) and half a spoonful of water to the minced meat.
2. Stir in the same direction.
3. Peel tomatoes, remove seeds and slice them; Wash the leaves; Cut onion into sections; Slice ginger.
4. Boil the water in the pot and then turn to low heat. Cook the minced meat in the pot one by one and remove it for later use.
5, put the oil in the pot and burn it to 40% heat, stir fry the onion and ginger slices.
6. Add about three or two dumplings and boil. After about one minute, remove the minced onion and ginger.
7. Cook meatballs.
8. Add salt, vegetable leaves and tomatoes to boil, and then add monosodium glutamate.
9, thicken, shovel evenly out of the pot.
Second, the practice of vinegar balls
Ingredients: trotters tendon, ginger, leek, eggs,
Seasoning: salt, chicken essence, cooking wine, sesame oil, corn flour, sugar, soy sauce and balsamic vinegar.
Exercise:
1. Wash and chop pig's trotters; Chop ginger and onion.
2. Add salt, chicken essence and cooking wine to the meat stuffing, mix well, then add water several times and stir in one direction until the meat paddle has enough water and the meat is sticky.
3. The second step is to add egg white, a little cornflour and sesame oil and mix well.
4, take the pot of hot oil, when it is 70% hot, change it to a small fire; Take a spoon in your right hand, take a proper amount of meat stuffing, pat the meat stuffing back and forth with the spoon and the palm of your left hand until the meat stuffing is tough and becomes a ball, then fry until golden brown, and drain.
5. Repeat the above actions until the meat is used up.
6. Take the pan again, add a little oil, add onion and ginger until fragrant, add meatballs, add soy sauce, stir-fry white sugar and balsamic vinegar evenly, thicken with wet starch, and then pour the oil out of the pan until the seasoning is completely attached to the meatballs.
Third, make vegetarian meatballs.
Ingredients: flour and tofu.
Accessories: eggs, coriander, carrots.
Seasoning: salt, cooking oil.
Manufacturing steps: 1. Chop the tofu for later use.
2, carrots are shredded for use.
3. Cut the coriander into 1 cm long sections for later use.
4. Take a clean sea bowl and pour in tofu, shredded carrots and shredded coriander.
5. Beat in an egg, season with salt, and mix all the ingredients evenly.
6. Gradually add the right amount of flour until all the materials are thick enough to be extruded into balls.
7. Make oil in the pot. When it is 60% hot, squeeze the ingredients into balls and fry them into golden brown one by one. PS: 1, flour should be added bit by bit to avoid affecting the taste of the finished product.
2. Because vegetables such as coriander and carrot will come out after seasoning, with the help of eggs, don't add water after adding flour.
3. If you like, you can also add vegetables such as white radish to the raw materials to make the nutrition more abundant.
Fourth, the practice of fried radish balls
≮ 500g of fresh radish, 250g of skinless pork, 5g of refined salt, 2g of soy sauce, 2g of Shaoxing wine, 75g of flour, 5g of minced onion and ginger, 500g of cooked lard (about100g), 2g of salt and pepper and 2g of monosodium glutamate.
≮ Food practices ≯ 1. Wash radish, peel it, cut it into hob pieces, blanch it in boiling water pot until it is 70% mature, take it out and squeeze it out, cut it into powder with a knife and put it in a big bowl. 2. Wash and chop the pork and put it in the radish bowl. Then add Shaoxing wine, refined salt, monosodium glutamate, flour and a little water, and stir into stuffing.
3, the pot is on fire, scoop in cooked lard and burn it to 60% heat. Knead the stuffing into small balls by hand, put them into the pot one by one, fry them until they are light yellow and have shells, pick them up and put them on a plate, sprinkle with pepper and salt.
Don't cook the radish too badly, chop it carefully and drain it. Radish meatballs can be preserved for several days at room temperature, and can be boiled, burned and made into soup. They are delicious.
Five, the practice of pearl ball material:
Egg yolk, minced meat (salt, sugar, ginger, chicken essence, soy sauce), glutinous rice.
Practice: 1. Soak glutinous rice for 3 hours;
2. Add seasoning into minced meat and stir;
3. Egg yolk is wrapped in minced meat and covered with glutinous rice;
4. Steam for 25 minutes.
Six, pearl ball raw materials:
Glutinous rice 100g pork stuffing 200g mushrooms, 5 carrots 1 eggs 1 (egg white only) 20g chopped green onion, Jiang Mo 20g sesame oil, 2 tablespoons (30ml) cooking wine 1 tablespoon (15ml) soy sauce, 2 tablespoons (30ml) salt/kloc.
Exercise:
1) Wash the glutinous rice 5 hours in advance, soak it, take it out and drain it for later use. Soak mushrooms in warm water at 40℃, then wash and chop them.
2) Wash the onion and ginger and cut into powder. Peel carrots, wash and cut into pieces. Put the meat stuffing into a bowl, add minced onion and ginger, sesame oil, soy sauce, salt and chicken essence, stir well, and marinate for 15 minutes. Then add egg white, mushroom powder and carrot powder, and stir the garland in the same direction with chopsticks.
3) Knead the meat stuffing into small balls by hand, put them into glutinous rice and roll them with a layer of rice, and gently press the surface by hand to make a part of glutinous rice press into the meat stuffing.
4) Put the prepared pearl balls into a steamer or plate, and steam over high fire for 10 minute.
Tip: according to your own preferences, change glutinous rice into purple rice to make it, which is the legendary black pearl meatball.
Because glutinous rice is white, in order to ensure the good-looking color after steaming, don't use soy sauce when mixing meat stuffing, just use soy sauce.
Before steaming, put a layer of vegetable leaves on the steamer or plate. After steaming, it will not stick to the plate, it is easier to take, and it has the smell of vegetables.
This pearl ball can be eaten directly or dipped in sauce. It is said that steamed fish sauce and sesame oil make good juice. )
Seven, the practice of pearl ball
Materials:
1, half a catty of minced meat. 2, glutinous rice, soaked in water for more than five hours. 3, two or two, cut into fine particles. 4. An egg. 5. More than ten pea tips. 6, a tablespoon of starch. 7. Appropriate amounts of salt and monosodium glutamate.
Exercise:
1. Enlarge the minced meat into a bowl, and add water chestnut, salt, monosodium glutamate, water starch (keep about two spoonfuls for later use) and eggs.
2. Stir in one direction.
3. Make balls with palms and cover them with glutinous rice.
4. After everything is done, put it in a boiling water steamer and steam for about 20 minutes.
5. Add about half a catty of soup to the pot (if there is no soup, you can use water and lard). After boiling, add salt and monosodium glutamate, thicken and shovel the pea tips evenly.
6. Take a pot and pour it on the meatballs.
Eight, fish-flavored meatballs
Materials for making fish-flavored meatballs: main ingredients: pork (peeled and semi-fat), vegetable oil, garlic, onion, ginger, refined salt, soy sauce and eggs.
1. Chop pork and mix well.
2. Cook the vegetable oil for four times, and the meat will be squeezed out from the "tiger's mouth" of the hand, and then fry it in boiling oil with a spoon until golden;
3. When the vegetable oil is cooked, first add ginger and soup to boil, add fried meatballs to low heat, drain the soup, add pea sprouts, monosodium glutamate and chopped green onion, thicken and then cook.
Nine, four methods of happy party balls
Four Joy Meetballs's production materials: Ingredients: 300g of pork fat and lean meat, 50g of cotyledons, 60g of soy sauce, 750g of broth, 50g of wet starch, 3 onions, pepper oil10g, 50g of water-soaked magnolia tablets, 50g of refined salt12g, and Shaoxing wine10g. Four ways to have a happy party:
1. Preparation: Cut the lean pork into 4 mm square dices; Peel Tilia amurensis, slice it with Magnolia officinalis, cut it into 3 mm square dices, and blanch it with boiling water; Split the scallion and cut it into 6 cm sections. Put diced meat, diced radish, Flos Magnoliae, minced onion and ginger, 15g soy sauce, 5g refined salt and 5g Shaoxing wine into a bowl, stir well, and make into 4 large balls by hand; Put 35g egg white, salt and wet starch into another bowl, and stir into egg paste for later use.
2. Cooking: Put the frying spoon in medium heat, add white oil and heat it to 50%. Dip the balls in the egg paste one by one and add oil. When they are fried to medium maturity, take them out with a colander. Enlarge the bottom of casserole with scallion, put meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim off floating foam, move to low heat and stew until the soup is half, take out scallion and ginger, and take out meatballs and put them in a soup plate. Pour the original soup of stewed meatballs into a spoon, boil it, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well and pour it on the meatballs.
X. the practice of pork liver meatballs
Raw materials: pork liver 15g, bread flour 15g, onion 15g, egg liquid 15g, tomato 15g, salad oil 15g, a little tomato sauce and 8g starch.
Practice: 1. Wash the pork liver and chop it into mud. Chop the onion and put it in a bowl. Add bread flour, egg liquid and starch and mix well to make stuffing.
2. Set fire to the wok, put oil on the fire, squeeze the liver mud stuffing into balls and fry in the pot.
3. Stir-fry chopped tomatoes and ketchup in a pot until they are semi-mushy, and pour them on meatballs to serve.
4, pay attention to chop the pork liver, otherwise it will not be made into meatballs.
XI。 The practice of dry frying meatballs
Ingredients: 250g lean minced pork, a little yellow sauce, soy sauce 1 g, 2g chopped green onion, 2g Jiang Mo, egg 1 g, water starch100g, 2g salt, cooking wine10g, 50g clear oil (the actual consumption is about 50g.
Practice: (1) Add minced onion and ginger, cooking wine, egg liquid, salt, soy sauce, yellow sauce and water starch into minced meat and stir well. Stir-fry the pepper and roll it into salt and pepper.
(2) Put oil in the pot and heat it to 60% heat. Squeeze minced meat into small meatballs with even heads, fry them in a pot until golden brown, and then take them out. Slap the meatballs loosely with a spoon, and fry them in the pot for a few times until they are crispy. When serving, bring a salty and pepper plate to dip in.
Twelve, the practice of pumpkin balls
Ingredients: pumpkin 500g, flour 50g, sugar 50g, vinegar 50g, starch10g, salt 250g, oil 250g (actual dosage 50g).
Practice: 1. Wash pumpkin, peel, cut into pieces, steam in a cage, drain water, add flour, sugar and salt, and knead into dough.
2. Put the oil in the wok, heat it to 70%, squeeze the pumpkin into balls the size of quail eggs by hand, fry them in a hot oil pan until golden brown, and take them out.
3. Leave about 10g base oil at the bottom of the pot, put 10g clear water, add white sugar and a little salt, thicken, pour in balsamic vinegar, pour in meatballs, stir fry slightly, and then take out the pot.
Thirteen, the production of frost ball
Ingredients: 200g of fat.
Seasoning: egg white 30g, starch (pea) 75g, lard (refined) 50g, sugar 150g, salt 3g.
The characteristics of frosted meatballs: crisp and sweet, and the color is like frost.
How to freeze meatballs:
1. Chop the fat meat into mud, then add salt, egg white and starch and mix well.
2. Put the pot on the fire, add oil and heat it to 70%. Squeeze the prepared meat sauce into balls with a diameter of 2 cm, put them in the pot one by one, and take them out when they are fried to golden brown.
3. Leave a little base oil in the pot, then add sugar, add a little boiled pulp, then add the fried meatballs, turn the pulp, and finally pour the meatballs into white sugar and roll them full of sugar.
Tips for making frozen meatballs:
Because of the frying process, it is necessary to prepare 1000 grams of lard.
XIV. Glass Ball
Ingredients: 200g pork (fat and thin).
Accessories: 50 grams of cherries,
Seasoning: 75g sugar, 60g egg, salt 10g, 5g onion, 5g ginger, 5g monosodium glutamate, 5g cooking wine, 5g starch (pea) and 50g vegetable oil.
Characteristics of glass meatballs:
This is a kind of beet suitable for cold food, which is crisp outside and tender inside. After cooling, the sugar-coated meatballs look like glazed ceramics and have a unique flavor.
The practice of glass meatballs:
1. Chop pork into stuffing, add a little onion, Jiang Mo, monosodium glutamate, yellow wine and salt, then beat in eggs, stir well, and then make into balls.
2. Roll the meatballs with a layer of dry starch. When the oil temperature is 70% hot, put the meatballs in the pot, fry them until they are light yellow, and then take them out. After the oil temperature rises, pour it into the oil pan and fry it repeatedly (the re-frying can achieve the effect of tender inside and crisp outside), and take it out when it is golden yellow.
3. Wash the wok, then add a little oil, pour the sugar to boil, and add a little water to saccharify it. Sugar water will bubble at first, and then the bubbles will gradually become smaller. When the color of the bubble becomes slightly Huang Shi, immediately pour the fried meatballs, let the sugar juice wrap the meatballs, and then take out the pot.
4. When taking out the pot, first pour the meatballs into a flat plate with a little oil, let them cool, then put the sugar pills into another plate, and finally enclose them with cherries.
Skills of making glass meatballs;
Because of the frying process, about 600 grams of vegetable oil should be prepared; Yellow wine is cooking wine.
XV. Drawing Ball
Ingredients: ribs (pork belly) 250g.
Accessories: red and green silk 5g,
Seasoning: sugar 100g, vegetable oil 50g, starch (pea) 50g, egg 30g, ginger 5g, scallion 5g and salt 2g.
Features of brushed meatballs:
Jujube red, sweet and crisp, is one of the simple ways to make meatballs at home.
Practice of spinning the ball:
1. Chop pork into fine mud, then mix with eggs, salt, onion, Jiang Mo and starch, and squeeze into balls.
2. Set the wok on fire, put the oil, and when it is 80% hot, put the meatballs in the oil pan and fry them. When they turn golden yellow, take them out to control the oil.
3. put a little water in the pot and add sugar to stir fry. When the silk comes out, put the meatballs in the pot and turn them over. Finally, add a little banana oil and green shredded pork.
Key points of making spun silk meatballs;
Because of the frying process, about 500 grams of vegetable oil should be prepared.
Sixteen, potato balls barbecue
The practice of potato balls: after the potatoes are steamed, mash them, add one third of sweet potato powder and knead them evenly, add salt to taste according to personal taste, and knead them into small balls for later use.
The practice of burning meat: cut the pork belly into small pieces and boil it moderately. Add oil to the pan and stir-fry the onion. Stir-fry for a while, add soy sauce and soy sauce (more unsalted soy sauce) to taste, and add water to stew together. After a while, add meatballs and cook together. You can close the pot after collecting the juice.
It is best to eat in a pot in winter.
Seventeen, tomato juice meatballs
Ingredients: pork tendon, tomato, ginger, leek, egg, coriander.
Seasoning: salt, chicken essence, cooking wine, sesame oil, raw flour, tomato sauce.
How to make tomato sauce meatballs;
Small meatball part: 1, pork trotters are washed and chopped; Chop ginger and onion. 2. Add salt, chicken essence and cooking wine to the meat stuffing, mix well, then add water several times and stir in one direction until the meat paddle has enough water and the meat is sticky. 3. Add egg white, a little cornflour and sesame oil in practice (2) and mix well. Pick up the pot and put the water in it. After the water boils, turn it to a small fire; Take a small spoon in your right hand, take a proper amount of meat stuffing, beat the meat stuffing back and forth into small balls with the small spoon and the palm of your left hand, and then put it into a boiling pot. 5. Repeat the above actions until the meat is used up. When meatballs float in the pot, they can be put in a colander for later use.
Cooking part: 1. Put the washed tomatoes in a boiling pot, scald them slightly, peel them and cut them into small pieces; Chop the coriander. 2. Add hot oil to the pot. When it is 70% hot, add tomatoes, then add tomato sauce and stir-fry red oil. 3. Method (2) Add a proper amount of boiling water, add the prepared meatballs, add salt and chicken essence, boil the water again, and change to medium heat for 20 minutes. 4. Add chopped parsley before cooking.
Key step: 1. When making meat stuffing, you must add water several times and stir it fully in one direction to ensure the tenderness of meatballs. 2. It is also important to beat the small meatballs back and forth with a small spoon. I feel more resilient than squeezing with a tiger's mouth. 3. When making tomato juice, you must first mix tomatoes and ketchup and stir-fry them in red oil.
Eighteen, green vegetable balls
Characteristics of green vegetable balls:
This dish is a combination of meat and vegetables. It is simple to make and delicious.
Materials for making green vegetable balls:
Ingredients: raw materials: 350g green vegetables, lean pork 100g. Seasoning: salt, sugar, soy sauce, monosodium glutamate and shallots.
The practice of green vegetable balls: primary processing: washing and chopping green vegetables; Chop shallots; Chop lean pork into minced meat, add a little salt, shallots and monosodium glutamate and mix well, then make about four balls.
Cooking method: first put the meatballs in a cage and steam them or put them in boiling water to cook them. Then add water to the pot to boil, add vegetables, add meatballs and their soup when boiling again, add soy sauce, sugar and salt in turn, roll a few times, and then add monosodium glutamate.
Cooking points: the vegetables in this dish can only be boiled in water, not fried (to avoid too much fat). Adding soy sauce and sugar only plays the role of seasoning, and the dosage should be small, as long as it is colored seasoning.
Nineteen, sweet and sour meatballs
Composition:
500g minced meat (pork, fish and beef).
Composition:
Salt 5g, oil 10g, egg white 1g, a little water starch, onion 10g, Jiang Mo, cooking wine and pepper.
Exercise:
1, minced meat is best chopped by yourself, and the meat chopped by yourself is more mellow and smooth than the meat cooked by the machine. Pork and beef should be stripped of the fascia of the meat, first cut into thin slices, then cut into silk, and then cut into diced meat, which is more likely to rot; It is best to carry the meat on the fish's back. First, remove the big bones of the fish and cut them into thin slices along the lines of the fish. It is better to scrape along the grain with the back of a knife, but it is not practical to operate at home. ) It is also chopped into minced meat.
2. For minced meat, add 2g of salt and stir. Salt is the key to making meatballs. Give some strength, then slowly add other ingredients and circle in one direction until you feel resistance. It takes about an hour.
3. Pinch minced meat with the palm of your hand and squeeze out a meatball in the tiger's mouth.
4. After the meatballs are extruded, pat the powder dry and fry it thoroughly in the pot. The oil temperature of the croquettes should not be too high. Feel the heat on the oil with your hands. If it's not very hot, put meatballs and fry them thoroughly over low heat.
The practice of sweet and sour meatballs:
Ingredients: croquettes, Lee Kum Kee sweet and spicy sauce.
Practice: Pour a little oil into the pot, stir-fry the Lee Kum Kee sweet and spicy sauce into the pot, add a little water to separate, pour the fried meatballs, simmer slowly, and see the consistency. If it is too thin, thicken them with water starch so that each meatball is covered with a thick layer of sweet and spicy juice.
Twenty, the practice of multicolored meatballs
Ingredients: green vegetables, carrots, tofu, Chinese cabbage, mushrooms, chopped green onion and an egg.
Exercise:
1。 Chop all the ingredients, add some salt and pepper, and then some water will come out. At this time, add proper amount of flour and mix well (without adding water).
2。 Make meatballs and fry them in a 70% hot oil pan (I'm not used to squeezing meatballs by hand, so I use chopsticks to clamp them directly, so please ignore the shape of meatballs)
Practice four happy party balls.
Production materials for four happy parties:
Ingredients: 300g of pork fat and lean meat, 50g of cotton peach, 60g of soy sauce, 750g of clear soup, 50g of wet starch, 3 onions, 50g of pepper oil10g, 50g of water-soaked magnolia slices, 2g of refined salt12g, Shaoxing wine10g, and 2 egg whites.
Teach you how to make a four-happiness ball, and how to make a four-happiness ball delicious.
1. Preparation: Cut the lean pork into 4 mm square dices; Peel Tilia amurensis, slice it with Magnolia officinalis, cut it into 3 mm square dices, and blanch it with boiling water; Split the scallion and cut it into 6 cm sections. Put diced meat, diced radish, Flos Magnoliae, minced onion and ginger, 15g soy sauce, 5g refined salt and 5g Shaoxing wine into a bowl, stir well, and make into 4 large balls by hand; Put 35g egg white, salt and wet starch into another bowl, and stir into egg paste for later use.
2. Cooking: Put the frying spoon in medium heat, add white oil and heat it to 50%. Dip the balls in the egg paste one by one and add oil. When they are fried to medium maturity, take them out with a colander. Enlarge the bottom of casserole with scallion, put meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim off floating foam, move to low heat and stew until the soup is half, take out scallion and ginger, and take out meatballs and put them in a soup plate. Pour the original soup of stewed meatballs into a spoon, boil it, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well and pour it on the meatballs.