Question 2: How to make meatballs?
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 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, ...
Question 3: How to make meatballs? Fold into 500 grams of minced meat, one steamed bread, one wild mushroom, one ginger, onion and egg, salt, monosodium glutamate, cooking wine and raw flour. 1. Chop ginger and onion for later use. 2. Add minced meat to ginger and chopped green onion. 3. continue to chop into mud with a knife. 4. Soak the steamed bread in water. 5. Wait for the steamed bread to absorb all the water. 6. Put the soaked water-absorbing steamed bread into minced meat and add salt, monosodium glutamate, cooking wine, raw flour and eggs. 7. Stir well. 8. Squeeze out the meat with your thumb and forefinger and make small meatballs with a spoon. 9. Finally, the meatballs and wild mushrooms are stewed, which is the bowl of meatballs below.
Question 4: How to make pork balls at home? Because the meatballs you eat in the restaurant do have tofu as ingredients.
As long as the materials are selected correctly and done properly. Will have the same taste.
Ingredients: pork stuffing, tofu, eggs
Ingredients: salt, sugar, pepper, minced onion and ginger, dried starch.
Making:
1. Put tofu, minced meat, eggs and various seasonings in a large bowl.
2. Wear disposable gloves and grasp the meat evenly with your hands.
3. Start the oil pan. When the oil temperature rises to 50%, squeeze the sauce meat into the pot by hand to form a ball, fry it until golden brown, and take it out.
4. When the oil temperature rises to 80% heat, put the meatballs into the pot again, fry them again and take them out.
Ingredients: pork stuffing, tofu, eggs
Ingredients: salt, sugar, pepper, minced onion and ginger, dried starch.
Making:
1. Put tofu, minced meat, eggs and various seasonings in a large bowl.
2. Wear disposable gloves and grasp the meat evenly with your hands.
3. Start the oil pan. When the oil temperature rises to 50%, squeeze the sauce meat into the pot by hand to form a ball, fry it until golden brown, and take it out.
4. When the oil temperature rises to 80% heat, put the meatballs into the pot again, fry them again and take them out.
Production key:
1, the meat stuffing should be three points fat and seven points thin.
2. It needs to be fried again to squeeze out the excess oil in the meatballs, so as to achieve the effect of crispy outside and tender inside.
Try it quickly. ...
Question 5: How to make meatballs? 1. Take pork belly (with a moderate proportion of fat and thin) and chop it into minced meat (chop it into seven parts and cut it into three parts to make it taste better).
2, ready to chopped green onion, Jiang Mo, pepper water (with boiling water to wash a few peppers, make the meat fishy, increase the meat flavor).
3. Take a large bowl, put the chopped green onion and Jiang Mo into the minced meat, add salt (you can add an egg to increase the taste of the Q-bomb and make the meat tender, or you can not add it), stir in one direction by hand to make the minced meat blend, and add pepper water several times in the process (a small amount for many times until the meat is smooth and no longer absorbs water).
4. After the minced meat is stirred, you can pat it up and down in the bowl to make it full of vitality until the meat feels elastic.
5, made into meatballs, small meatballs can be grabbed with minced meat, squeezed out with fists, and taken down with a spoon to shape; Large meatballs are made directly by hand.
6, the rest is the cooking method, steaming (suitable for large balls, such as steaming lion heads; And steamed "pearl balls" wrapped in glutinous rice)
Deep-fried (both large and small balls can be cooked, pay attention to the heat, large balls are not easy to be fried at one time, and need to be put into the oil pan twice (fried at different temperatures))
After frying, you can put it in the refrigerator to cook all kinds of dishes, such as sliding, frying and stewing;
Boiled (small balls are better, such as rice balls. )
Question 6: How to make meatballs? I'll tell you how to make meatballs myself. I hope it will help you:
Mix pork with other foods you like, and only add egg white (egg white plays a bonding role, fried meatballs are not easy to spread, and egg yolk can be kept for frying) and starch. Depending on your meat quantity, you can add 15% of steamed bread crumbs or bread crumbs (steamed bread or bread is kneaded into powder to make it fluffy and soft), followed by salt, monosodium glutamate (or chicken essence), appropriate amount of soy sauce and Jiang Mo. Then continue to stir until it is uniform and viscous.
Grab the stuffing with your left hand. After holding it, a meatball will naturally squeeze out between your thumb and forefinger, then dig it down with a round spoon and fry it in an oil pan. Fry until golden brown. Sure, you can try.
(It is best to choose boiled or fried meatballs. If you can't finish eating, you can put it in the refrigerator or make meatball soup. ) I make a lot of meatballs before the Spring Festival every year, which have high nutritional value. Besides, I make meatball soup with pepper, sesame oil and coriander at midnight. Suitable for autumn and winter.
Come on, communicate more!
Question 7: How to make boiled meatballs? 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 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): 80 kg of fish, 6 kg of pork, 0/0 kg of refined starch and 2 kg of refined salt. > & gt
Question 8: How to make meatballs Soft meatballs are authentic Chinese food and are called Zi Yuan in the south of China. Although meatball dishes are common, the production method has a deep mystery and various forms. Here is the secret of meatballs. You can simplify some practices according to local conditions and make delicious meatballs. If your meatballs are not well made, you can find out the reason by comparison. I believe your skills will be improved in the future.
First, material selection.
In order to ensure the quality of meatball dishes, material selection is very important. Fish should choose fresh, high meat yield and strong water absorption varieties, such as mullet, octopus, toothfish, rock carp, etc. Shrimp should choose white shrimp or fresh shrimp meat; The lean meat of livestock should be lean meat without fascia, and the fat meat should be thick and without blood spots; Some raw materials such as eggs and vegetables must be fresh.
Second, the preliminary processing
1. Primary processing of fish: after cleaning the fish, feed the knife from the back of the fish, take two clean fish from beginning to end, then lay the skin flat on the pier, cut the fish with the back of the knife, and then scrape the fish gently along the lines of the fish with the tip of the knife. Note: Scrape until blood tendons appear, and then chop them carefully. When chopping, the knife should be light, and the finer the chop, the better until the fish turns white and sticky.
2. Initial processing of clean lean meat, clean chicken breast, clean shrimp and mutton: When processing these meats, the method of coarse cutting and fine chopping should be adopted. When the muscle fiber of this kind of meat is destroyed, the protein contained in it will be released, thus forming a sticky sol, which is the easiest to absorb water. However, some meatball dishes do not need to be too delicate in the initial processing, such as making fried meatballs, four-happiness meatballs, Yangzhou lion head and so on. If they are too fine, they taste bad.
3. For some raw materials with coarse muscle fiber and old meat quality, such as beef, meatball dishes are carefully chopped, which not only makes the entrance tender and smooth, but also enlarges the heating surface and shortens the cooking time because the muscle fiber is chopped during making.
4. Cutting vegetables and vegetarian meatballs are not so complicated, just chop them evenly according to the characteristics of the dishes.
5, there are some raw materials for making meatballs, but they don't need to be chopped, such as yam, potatoes, tofu and so on. Just cook it first and then press it into mud with a knife.
Third, the semi-finished product of meatballs-mud
Mud: Mashed mud, which is a semi-finished product for making meatball dishes. It can be divided into soft clay, hard clay and coarse clay. Let's talk about three kinds of mud preparation techniques respectively.
1, modulation of soft clay
The sizing process of soft clay requires higher requirements. The mud before and after pulping is completely different. The slurry after sizing is milky white, sticky and fine in texture, and the slurry after sizing is much more expansive than the slurry without sizing. For example, 200 grams of fish sauce can squeeze out more than 40 balls smaller than table tennis. The secret here lies in mixing and sizing. When mixing and sizing, the mud should move in one direction mechanically, in order to force the mud to sink. Because the arrangement of water molecules is directional, it should also be in one direction when stirring. You must not stir back and forth or pause, but must do it in one go.
Adding water, salt, oil and egg white scientifically is the key to ensure the quality of soft clay. You must decide how much water to use according to the quality of the mud and the standard of the dishes. Take 500 grams of fish sauce as an example. Generally, the draft is about 400g. Of course, this is not absolute, but also depends on the type and temperature of the fish and the chopping of the fish. Salt needs to be combined with water. My experience is that water-salt mixed sizing is a more scientific mixed sizing method. The mixed sizing of salt and water can be carried out step by step from the surface to the inside, and the sizing can be formed with the water consumption of mud. Generally, the salt consumption per 500g mud can be between 3 and 4g. When the mud is fully stirred, add the beaten egg paste and white oil and stir well.
Adding egg-soaked paste is mainly to make use of the property that egg white is denatured into solid by heating, and consciously increase the viscosity of the mud, so that the mud becomes white and soft. In addition, adding white oil at last can make meatballs soft and tender, which has the function of enhancing fragrance.
2, the modulation of hard mud
Hard clay, that is, the primary processing raw material of meatballs usually used for frying, frying, burning and stewing, is different from soft clay. Because the meatballs made of hard mud are dry, fragrant and crisp, and the outside is burnt and the inside is tender, don't add too much water when making hard mud. If you mix too much water, it will swell when frying, but it will shrink and soften after cooling. The proportion of fat meat and lean meat in hard mud should be moderate, and the fat meat must not be put away. Because fat meat can soften meatballs and enhance flavor when frying.
The above method is also applicable to beef, chicken and other hard foods ...
Question 9: How to make homemade meatballs? Do you want to make beef meatballs or pork meatballs? These two practices are different.
The practice of 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.
The practice of beef balls:
Ingredients: fresh beef 5000 g dry starch 750 g salt 120 g chicken essence 50 g monosodium glutamate 50 g sugar 200 g edible powder 10 g pepper 25 g.
1. Wash beef, remove fascia, mince it with a meat grinder for three times, put it in a bowl, add refined salt, seasoning powder, monosodium glutamate, chicken essence, sugar and pepper, and beat until it is gelatinous. ?
2. Mix the dry starch with1200g water, then pour it into the beef bowl several times and stir it evenly, then pat it with your hands until it is sticky and elastic, cover it and put it in the refrigerator for one night. ?
3. Take out the frozen beef brisket, knead it into balls weighing about 15g by hand, and soak it in a clear water basin for 15 minutes. Heat the wok with water, add the soaked beef balls, cook them on low heat until they are cooked, then take them out, put them in a clear water basin to cool, and take them out to drain.
Technical points:
1, beef must be stripped of fascia and twisted with a blender for three times, because only in this way can the muscle tissue of beef be destroyed to the greatest extent, thus expanding the contact surface between protein and water in the muscle and increasing the water holding capacity. ?
2. Starch will absorb water, gelatinize and swell after being heated, and its viscosity will increase, which will enhance the strength of beef protein (beneficial to the formation of meatballs) and increase the elasticity of beef balls. However, it is also necessary to master the amount of starch here. If it is too small, the cohesiveness of the meatballs is insufficient, which affects the elasticity; Too many balls are easy to harden, with little buoyancy and uncomfortable entrance.
3. When beating beef, you must follow one direction, otherwise it is difficult for the beef stuffing to form gel. ?
4. The beef offal should be refrigerated in the refrigerator for at least 4 hours, so that the flour and seasonings have enough time to play their roles. ?
5. Before heating the beef balls, soak them in cold water to enhance their smoothness; When the beef balls are cooked, heat them slowly with a small fire; Soak in cold water after cooking to enhance elasticity.
If you want to make Chaozhou beef balls delicious, you can't chop and grind them with a meat grinder like ordinary meat stuffing, but you should pound the whole piece into mud with a blunt hammer. This method can make the minced meat keep longer muscle fibers, thus producing strong elasticity after granulation. This is also the difference between Chaozhou beef balls and all other meatballs.