Boiled meatballs(sheng cuan wan zi )

Method of uncooked meatballs:

Raw materials for uncooked meatballs:

Pork 400 grams, egg white 20 grams, water hair fungus 10 grams, spinach leaves 2.

Ingredients for making uncooked meatballs:

Onion powder, ginger powder, refined salt, cooking wine, monosodium glutamate, wet starch.

Processing steps of uncooked meatballs:

(1) Chop the pork into minced meat and put it in a bowl. First add about 50g of water. Stir it with chopsticks in one direction until the minced meat is sticky. Add egg white, onion, ginger, refined salt, cooking wine and starch. Stir until the meat is white and sticky.

(2) Rinse the Auricularia auricula and tear the big one into small pieces. Wash spinach leaves and cut into large pieces.

(3) Heat the frying pan, add 1000 grams of clear soup, cook until it is about to boil, squeeze the meat into red bayberry sized balls and put them into the pot one by one, and keep the clear soup in the pot as if it were not boiling. When the meat stuffing is all squeezed and the balls in the pot are all floating on the water, skim the floating foam with a colander, put in agaric and spinach leaves, add appropriate amount of refined salt, cooking wine and monosodium glutamate, and then put them out of the pot and put them in the soup bowl.

Characteristics of uncooked meatballs:

The color of the meatballs is tender, refreshing and not greasy. The soup is clear and delicious

When making uncooked meatballs:

Mince the stuffing of meatballs, and stir the stuffing with water, so that all the water can be eaten into the meat. In the process of boiling, the heat should be paid attention to. The water in the pot should not boil before squeezing the balls to prevent the balls from getting too old. The size of the meatballs should be 7-8 even meatballs per 50g. If a large number of large pot production, should take the method of batch out of the pot, that is, first squeeze a part of the pot, until it is floating, all in a basin, and then squeeze the second batch, the third batch, after the last squeeze will be pulled out of the ball all the pot, adjust the taste of the soup, after boiling up a pot out of the pot plate. Meatballs should be made of 70% lean meat and 30% fat meat

Raw meatballs

synonym

Uncooked meatballs generally refer to uncooked meatballs

Raw rice ball is a kind of Shandong cuisine. It is a delicious and nutritious delicacy after cooking with edible fungus, spinach and other nutritious food.

Cooking category

It is mainly used for small or processed pieces, silk, strips and meatballs. It is characterized by abundant and fresh soup and crisp and tender dishes.

raw material

200g pork, 1 egg white, 10g water fungus, 2 spinach leaves, 10g scallion

Refined salt 2G, cooking wine 10g, monosodium glutamate 1.5g, wet starch 5g, ginger 5g

Pork should be fat seven and lean three. Lean meat should choose the part with less fascia and more water

Cut and match

1. Chop the lean and fat pork into meat paste and put it into a bowl. First add 25g water to mix well, then add appropriate amount of water to stir along one direction until it is sticky. Then add egg white, scallion, ginger, 1g refined salt, 5g cooking wine and wet starch to stir until the meat turns white and the viscosity increases.

2. Rinse the Auricularia auricula and tear up the big one. Wash spinach leaves and cut into large pieces.

cook

Add about 1kg of clear meat soup to the pot. When it's 50% hot, squeeze the mashed meat into red bayberry sized balls and put them into the soup pot. In the process of cooking, the soup cannot boil. Remove the floating foam with a colander, add the fungus and spinach leaves, mix in the refined salt, cooking wine and monosodium glutamate, then bring to a boil and serve in a soup bowl.

Flavor characteristics

The soup is clear and delicious, the color of Meatballs is white, soft and tender, light and refreshing

nutritive value

Pork provides high quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. It's edible for most people. Adults need 80-100 grams a day. 50 grams per day for children.

The content of iron in Auricularia auricula is very rich, which is more than 7 times of that in pig liver. Therefore, eating Auricularia auricula often can nourish the blood and keep the face, make the skin ruddy and radiant, and prevent iron deficiency anemia. Auricularia auricula contains vitamin K, can reduce blood clots, prevent thrombosis and other diseases, has the role of prevention and treatment of atherosclerosis and coronary heart disease. The colloid in Auricularia auricula can absorb and concentrate the dust and impurities remaining in the human digestive system and discharge them out of the body, so as to play the role of clearing stomach and bowel. It also has a significant function in dissolving endogenous foreign bodies such as gallstones and kidney stones. It contains anti-tumor active substances, can enhance the body's immunity, often eat can prevent cancer.

Spinach is rich in vitamin C, carotene, protein, iron, calcium, phosphorus and other minerals.

remarks

You can also soak scallion and ginger into scallion and ginger water first, and then beat them in the balls.

Grasp the key

1. When chopping meat, don't use the back of the knife to smash it into mud. Be sure to use the blade to chop it carefully

2. You must add enough onion and ginger to the ball, otherwise the taste is not outstanding enough

3. The water must not boil when the balls are put in. After all the balls are put in, soak them in slightly boiling water before boiling

4. When seasoning the soup, the saltiness is a little lighter, because the part of saltiness inside the meatball will dissolve in the soup after soaking for a while.

Other practices

Materials used

Pork fillet 300g

Appropriate amount of water

Seasoning

1 tsp salt

1 / 2 tsp chicken essence

One green onion

Ginger 3 pieces

1 tsp sugar

1 / 2 tsp white pepper

1 egg white

The practice of making meatballs

Mince the meat and beat it with a meat hammer

Cut shallot into shreds and soak in water in advance

Add salt, chicken essence, sugar and white pepper to the minced meat and stir well

< I4. < / I first add 2 egg whites (I used 1.5 Jin of meat) and stir them until they are completely absorbed. Then drain the shredded ginger and add it to the minced meat by ginger water. Stir them in one direction each time until they are completely absorbed

Boil the water to a slight boil, turn down the heat, squeeze the balls one by one or pound them with a small spoon, and then put them into the pot

< I6. < / I after all the meatballs have been made, bring the water to a boil over a high fire. After the meatballs are ripe, take out the water and drain

Cooking skills

1. Lean meat should be used instead of fat or fascia, which will affect the taste. Pig hind leg meat, tenderloin and chicken breast can be used;

2. It's very important to draw water in the meat stuffing. We must stir as much water as possible and stir it up fully, so that the meatballs will taste delicious. It's an individual work;

3. The cooked meatballs can be refrigerated or frozen. Before eating, they can be taken out and warmed up. Then they can be boiled and heated with soup. They can also be flavored with water, salt, chicken essence, a little sesame oil and a lot of white pepper to get the lightest taste.

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Chinese PinYin : Sheng Cuan Wan Zi