Raw bran balls made from meat(rou niang sheng fu yuan )

Method of making raw bran round with meat

Raw materials for making raw bran balls from meat:

There are 600 grams of clean pork leg, 500 grams of raw gluten, 50 grams of soy sauce, 15 grams of refined salt, 30 grams of sugar, 70 grams of Shaojiu, 2 grams of monosodium glutamate, 10 grams of green onion powder and 2 grams of sesame oil.

The processing steps of raw bran balls made from meat are as follows:

(1) Chop the pork leg into minced meat, put it into a bowl, add minced green onion, 50g Shaojiu, soy sauce and sugar, and mix it into meat stuffing. Pull the raw gluten into long strips, cut it into 50 pieces, rub it into a round shape, soak it in water (warm water in cold days, cold water in hot days) for about 10 minutes, then take it out and pull it into a round thin skin with uniform thickness. Each piece is wrapped with 17 grams of meat stuffing. Put it away and make it into a round shape.

(2) Put the pot on a high heat, ladle in 1500 grams of clear water, bring to a boil, add refined salt, and then put in the bran and meatballs. Cook until the water bubbles at the edge of the pot, move to a low heat, and cook for another 5 minutes. Skim off the foam, add 20 grams of Shaojiu, monosodium glutamate, sesame oil, and serve in a large soup bowl.

Raw bran balls made from meat

It is a famous traditional dish in Guangdong Province. It is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; leg meat with more lean meat has relatively less cholesterol and fat, which is suitable for middle-aged and elderly people who are worried about obesity or arteriosclerosis.

Basic practice

Material Science

There are 600 grams of clean pork leg, 500 grams of raw gluten, 50 grams of soy sauce, 15 grams of refined salt, 30 grams of sugar, 70 grams of Shaojiu, 2 grams of monosodium glutamate, 10 grams of green onion powder and 2 grams of sesame oil.

technological process

(1) Chop the pork leg into minced meat, put it into a bowl, add minced green onion, 50g Shaojiu, soy sauce and sugar, and mix it into meat stuffing. Pull the raw gluten into long strips, cut it into 50 pieces, rub it into a round shape, soak it in water (warm water in cold days, cold water in hot days) for about 10 minutes, then take it out and pull it into a round thin skin with uniform thickness. Each piece is wrapped with 17 grams of meat stuffing. Put it away and make it into a round shape.

(2) Put the pot on a high heat, ladle in 1500 grams of clear water, bring to a boil, add refined salt, and then put in the bran and meatballs. Cook until the water bubbles at the edge of the pot, move to a low heat, and cook for another 5 minutes. Skim off the foam, add 20 grams of Shaojiu, monosodium glutamate, sesame oil, and serve in a large soup bowl.

Core tips

This paper introduces in detail the production method and its category, production technology, main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, the method of making raw bran round and various nutritional components, etc.

dietary nutrition

Pork leg meat: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; the leg meat with more lean meat has less cholesterol and fat, which is suitable for middle-aged and old people who are worried about obesity or arteriosclerosis.

Water gluten: the nutritional composition of gluten, especially the protein content, is higher than that of lean pork, chicken, eggs and most bean products. It belongs to high protein, low fat, low sugar and low calorie food. Gluten tastes sweet and cool, and has the effects of harmonizing, relieving heat, replenishing qi, stopping thirst, etc.

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Chinese PinYin : Rou Niang Sheng Fu Yuan