Meat ball (zhen zhu wan zi )

Method of making pearl balls:

Raw materials for making pearl balls:

There are 320G lean pork, 80g fat pork, 50g water chestnut, 15g Haimi and 150g jiangmi.

Ingredients for making pearl balls:

Refined salt, monosodium glutamate, cooking wine, onion and ginger powder, wet starch.

Steps for making pearl balls:

(1) Chop the lean pork into fine antler, blanch the fat meat with boiling water and cut it into small dices the size of soybean, peel the water chestnut and cut it into small dices, put them in the same basin, add refined salt, seasoning, wine, monosodium glutamate, chopped green onion and ginger and wet starch, and stir well.

(2) Wash the rice in advance, soak it in warm water for about two hours, and drain it.

(3) Squeeze the minced meat into red bayberry sized meatballs (about 7-8 meats per 50g), roll them one by one in the glutinous rice, make the whole body covered with glutinous rice, and place them on the plate. There should be a certain gap around each meatball. Steam in the drawer for about 10 minutes, then take them out and put them neatly on the serving plate.

Characteristics of Pearl Balls:

The color is as white as jade, the meatballs are soft, waxy and fragrant, and the meat on the meatballs is erect

Attention should be paid to making pearl balls

After rolling glutinous rice balls, do not rub them with your hands to prevent the rice grains from falling into the meat stuffing and making the steamed rice grains stand up. To gently roll the glutinous rice balls on the plate, the taste of the ball filling should be slightly heavier.

Pearl powder harrow

synonym

Pearl ball generally refers to pearl powder rake

Pearl powder rake is a famous special sweet snack in Neijiang, Sichuan. It is crystal clear, soft, sweet and delicious.

Product introduction

Pearl powder rake is also called pearl circle and pearl ball. It's a kind of exquisite dessert that can be eaten from all over the world. However, the Pearl Balls in the north are more salty with various meat fillings. If you come to Neijiang in Sichuan, the pearl powder rake here gives you a sweet feeling. Wash the rice and glutinous rice. Some of them were soaked in clean water. However, after a while, the water can be drained and ground into fine powder. Put the rest into the cage drawer and steam it into rice until it is cooked and loose. Pour it on the panel and cool it through. Pour the rice flour into a pot of boiling water and stir to make a thin paste. In a earthen bowl, pour in the batter, dry rice flour, and at the same time, add water. Knead with hands to form a rice ball. Put a little cooked vegetable oil on your hands, rub the rice balls into long strips, pull them into small pieces, and then press them flat with your hands. Wrap a proper amount of bean paste sugar stuffing mixed with soybean powder, flour, brown sugar and lard, then seal it and press it into a winnowing cap shape, and it will basically take shape. Finally, stick some cooked glutinous rice on each powder harrow blank, and steam it in high heat. The steamed powder rake is crystal clear, soft and delicious. There are black sesame and brown sugar stuffing in it. The fragrance is very clear. You can't smell the saliva in your mouth. Coupled with the beautiful glutinous rice outside, it makes every crystal clear. Through bursts of heat, bite, soft skin sweet taste lingering in the mouth, fragrant and delicious. I just ate spicy Sichuan food. I use it for a change. Spicy and sweet complement each other.

Production method

Method 1

1. Wash all rice and glutinous rice (450g). Change water (submerged rice) to soak for 15 minutes, pour in bamboo sieve to drain water, pound (or grind) into fine powder; wash the remaining 150 grams of glutinous rice and steam it into rice in cage drawer. When steaming, steam and sprinkle water for three times, so that it can be cooked and loose. After steaming, pour it on the panel and cool it thoroughly. Divide it into three parts. Dye red rice, green rice and yellow rice with red, green and yellow pigment respectively.

2. Wash the soybeans, put them in the net and dry, stir fry them, pound (or grind) them into fine powder, stir fry the flour, and grind the brown sugar. Then mix the soybean powder, flour, brown sugar and lard to make the sugar filling.

3. Pour 100g of milled rice flour into a pot with 300g of boiling water to make a paste. Then pour the remaining 1.4kg rice flour into a earthen bowl, dig a hole in the middle, and put the paste into the pot. At the same time, add 150g of clean water and knead it into a rice ball.

4. Apply a little cooked vegetable oil on both hands, rub the rice balls into long strips, and then pull them into 30 small dosage forms. Each one is pressed flat by hand. Each one is wrapped with a proper amount of bean paste sugar stuffing and sealed, and then pressed into a bump cover shape to form a powder rake green body. Stick some red, green and yellow cooked glutinous rice on each powder rake green body, and cook it in high heat.

Method 2

1. Rice flour: pour the glutinous rice and rice into the bowl, wash them with clean water, soak them for four or five hours, and then rinse them with clean water. According to the standard of adding 1.2kg water per kilogram meter, grind the rice into pulp, pour the rice pulp into the cloth bag, tighten the mouth, squeeze the water with a heavy object, pour the wet powder into the bowl, first divide the 0.75kg wet powder into several small balls, steam them in the cage, and then mix them with the wet powder that has not been steamed.

2. Filling: sugar filling, meat filling two kinds. The method of making sugar stuffing is as follows: wash the jujube, remove the skin and core, chop it into mud, put it into a bowl and steam for about 1 hour, then add lard, Beiliu sugar and sweet scented osmanthus sugar in turn to make sugar stuffing. The method of making meat stuffing is as follows: mince the pork into mud; remove the stalks and chop the mushrooms. Then put them together, add monosodium glutamate and salt, mix well, then add soy sauce and water (about 100g) in turn, slowly mix until the water is absorbed by the meat paste, that is, meat filling.

3. Molding: knead the wet powder into strips, then pick several powders, knead them into wovens one by one, put on the stuffing, close the mouth (for example, sugar stuffing dumplings, some red silk should be stained on the top of the dumplings), and steam them over high heat (about 15 minutes).

Raw materials and characteristics

Raw material formula

Glutinous rice 600g, rice 400g, soybean 500g, pork 350g, Beiliu sugar 100g, jujube 150g, Shuifa mushroom 15g, osmanthus sugar 10g, refined salt 5g, vegetable oil, soy sauce 20g, lard 30g, MSG a little.

Product features

Crystal clear, beautiful shape, glutinous soft, sweet delicious, unique flavor.

Raw material production

Introduction of soy sauce

The raw materials of soy sauce are plant protein and starch. Vegetable protein is generally obtained from soybean cake after oil extraction or soybean meal after solvent extraction. Peanut cake and broad bean are also used as substitutes. In traditional production, soybean is the main raw material. Wheat and bran are widely used as starchy materials, while broken rice and corn are also used as substitutes. In traditional production, flour is the main raw material. The raw materials were steamed and cooled, and then the pure cultivated Aspergillus oryzae seeds were added to make soy sauce koji. The soy sauce koji was transferred to the fermentation tank and fermented with brine. After the soy sauce fermented grains were mature, the soy sauce was extracted by leaching method. In addition, the tyrosine in raw protein is oxidized to melanin and hydrolyzed to glucose by amylase, which reacts with amino acid to form melanin like protein, making soy sauce produce bright reddish brown. During fermentation, a series of extremely complex biochemical changes, such as taste, sweetness, acidity, wine aroma, ester aroma, are mixed with salty brine to form soy sauce with unique color, aroma and flavor.

Soy sauce making

① Cooling inoculation: the clinker is quickly cooled to 45 ℃ and inoculated with Aspergillus oryzae seeds. After pure expansion culture, the seeds of Aspergillus oryzae are 0.3-0.4% and mixed well.

② Thick layer ventilation koji making: the inoculated koji material is sent into the koji chamber. Intermittent ventilation first, then continuous ventilation. The koji making temperature should be controlled at 30-32 ℃ in the stage of spore germination, and the maximum temperature should not exceed 35 ℃ in the stage of mycelium growth. During this period, turning and shoveling should be carried out. In the early stage of sporulation, the enzyme production is the most vigorous, and the temperature of the product should be controlled at 30-32 ℃. The fermented koji was mixed with 12-13 ° be 'hot brine into the fermentation tank, and the temperature was 42-45 ℃ for about 20 days. The fermented grains were basically mature. Leaching and drenching the oil, heat the three oils left in the previous production to 85 ℃, and then put them into the mature fermented grains for soaking, so that the soy sauce is extremely dissolved in them, and then slowly release the raw soy sauce (head oil) from the lower part of the false bottom of the fermentation tank, and supplement the concentration and salt through the salt layer. Drenching is to separate soy sauce and sauce residue. Generally, the soy sauce is soaked for many times, then the first oil, the second oil and the third oil are drenched out in order, and then the soy sauce components are basically extracted by circulation. The post-treatment soy sauce was heated to 80-85 ℃ for disinfection, and then compounded (blending), clarified and inspected for quality.

Soybean production

Soybeans, green beans and black beans are collectively referred to as soybeans. It can be used not only for food, but also for frying oil. Because of its high nutritional value, it is known as the "king of beans", "meat in the field", "green milk" and so on. It is the most respected food among hundreds of natural foods by nutritionists. Soybean fermented products, including Douchi, Douzhi, soy sauce and various sufu, are made from soybean or soybean products inoculated with mold fermentation. After microbial action, soybean and its products eliminate the factors that inhibit nutrition, and produce a variety of substances with fragrance, because it is easier to be digested and absorbed by human body, and more importantly, it increases the content of vitamin B12.

Nutrients

Glutinous rice

Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1 and vitamin B2. Indica rice flour (dry and fine): rice flour contains protein, carbohydrate, vitamin B1, iron, phosphorus, potassium and other nutrients, which is easy to digest and absorb and has tonic effect.

soy sauce

When cooking, adding a certain amount of soy sauce can increase the flavor of food and make its color more beautiful, so as to enhance appetite. It is recommended to put soy sauce after cooking, so as to retain the effective amino acids and nutrients in soy sauce. Soy sauce utensils

Chinese PinYin : Zhen Zhu Wan Zi