Balls of Tofu

PorkBoil the meat balls;Choose 30% fat and 70% lean fresh pork, wash it, remove the sinew, chop it into meat ，Soy Sauce, stir in one direction until well mixed and firm. Add water starch added in two portions (250g meat with 100g of water), stir again to firm up, then add scallions.Gingermince and sesame oil, mix well to make the meat ball mixture.Boil water, remove from heat, shape the meat mixture into balls and place them in the boiling water, cook with fire,Burn on Fireuntil boiling again, add ingredients and seasonings, then serve.

Crispy Fried Meat Balls;Fresh pork 150g washed, remove membrane, chop it into meat ，Monosodium Glutamate, sesame oil stirred in a bowl until firm to make twelve balls,Steamthem. Coat with egg batter and fry in warm oil till white, serve.Sichuan PepperSalt on the side.
One-Piece Meat Balls;100g net pork cut into chopstick-sized pieces, add salt, MSG, egg whites, water starch, scallion and ginger ， ，Hampieces, shiitake pieces, water chestnut pieces，Green Peasstirred until even, make meat ball mixture.Form one large meat ball in a hot pan till both sides are silver red, remove and place in a bowl with clear broth, soy sauce, alcohol, salt steamed. Remove the ball and its broth into a serving dish,Pour in a light sauce, serve.
Fried Sweet CicoryMeat Balls;Pork 200g chopped, mixed with sweet cicory ， 8 ， 2Grams, sesame oil, stir well to firm up into meat ball mixture. Form meat balls, fry in slow fire until golden yellow, drain and serve with Sichuan pepper salt.Clear DicedShrimp Balls;50g shrimp ， （400 ）， ， ， ， ， ， ， ， ， ， 20
Chinese Cabbageslices,Tofu Noodles, MSG, black pepper cooked and served.Clear Diced Fish Balls;Fresh fish meat 200g (any kind of fresh fish), minced, add broth to soften, mix with egg whites,Fine Salt
, cooking oil, stirred well until firm up into meat ball mixture. Form meat balls, boil in soup, down with ingredients ( ， ， )，Clear Diced；Chicken Meat Balls;Remove chicken breast meat, form into a paste, add salt, MSG, pork fat ( )， ， （ 3%） （ ），Clear DicedLamb Meat Balls;，400g lamb ， ， ， ， （ ），Black Pepper）
， ， （ ）， （10 ）Crispy FriedLamb Meat Balls;200g lamb ， ， （10 ）， ， ， ，
CrispyTofu Meat Balls;Mix tofu ， ，Coat the steamed balls with batter, fry in oil twice drained and serve with Sichuan pepper salt.FriedBean Curd；Tofu also called fried bean curd puffs, a type of vegetarian meat ball made from
Tapioca Starch, radish strips, mung bean flour, and other mixed and then deep-fried.；Sold together with the tofu in a pot with added Sichuan pepper, star anise, cloves etc.Garnish with coriander, chili oil and sesame sauce.Fish BallsProcess of making fish balls is one of the most common products among fish paste products. Due to low requirements for raw materials such as fish species, simple production techniques and equipment, high nutritional value, and low prices, they are highly popular. Both food processing companies and households can produce them.Process Flow:Selecting and sorting ingredients → Raw material treatment → Fish meat extraction → Meat grinding → Seasoning addition → Mash making → Forming balls → Boiling or frying
Process Steps:For clear white color, good taste, elasticity, use part of small yellow croaker or sea eel.Remove the head and guts, wash and drain water.
Extract fish meat with a machine. Use 2-3 times to avoid mixing bones.Chop washed raw materials into meatFish Skin, remove large pieces of skin, tendons.Formula:Water Boiled Fish Balls (100kg): fish meat 80kg, pork 6kg, refined starch 10kg, fine salt 2.5kg, MSG 0.1kg, chopped scallions 1kg, cooking wine 0.5kg.Oil Fried Fish Balls (100kg): fish meat 80kg, pork 4kg, refined starch 10kg, fine salt 2.5kg, MSG 0.1kg, chopped scallions 1kg, ginger1.5kg.Make fish paste by putting the ground meat in a grinder, add the ingredients in the formula, mix evenly until it becomes sticky sauceForm the paste into balls of about 1cm diameter and cook them in boiling water or fry them in oil at about 200℃. Can be further cooked to make various flavored fish balls or canned.Notes: For well-cooked meat balls, choose tenderloin (shoulder blade part) with more sinew, other parts are also acceptable as long as they are lean.Wash and drain water thoroughly, then chop into meatThe mixed ingredients should be thick enough. Mix well in one direction.

Control the heat: In winter, place large pieces of cabbage in boiling water to improve taste and buffer the impact on balls from boiling water; if no cabbage is used, boil until almost boiling and gently drop or spoon them into cold water before placing in hot water to prevent scattering.Processing and preparation of fish balls

Fish dumplings are the most common products in fish meat products.Due to the low requirements for selecting fish species, the production process and equipment technology are relatively simple. With high nutritional value, low price, they have become popular items.Not only can aquatic product processing companies produce them, but households can also make them.
1. Process flow:
Selection of raw materials and sorting → Raw material treatment → Fish meat extraction → Meat grinding → Mixing ingredients → Beating to form balls → Boiling or frying
2. Operational process:
Selection: Various low-value small miscellaneous fish as raw materials, fresh without any off-odor.To achieve a white color, good taste, and elasticity in the finished product, it is best to use some smallYellow croakeror sea eel.Remove heads from the above raw fish, remove internal organs, wash, drain water, and set aside for use.
Extraction of meat: Use a meat extraction machine to extract fish meat from washed raw fish.To increase the utilization rate of the raw materials, it is generally advisable to use 2-3 times, with no mixed bones as a principle.Mix the fish meat and a small amount of pork in the mixing bowl twice using a meat grinder.Note: Remove small piecesfish skinand fish tendons.
Formula:
Boiled Fish Balls formula (for 100 kg): 80 kg fish meat, 6 kg pork, 10 kg refined starch, 2.5 kg refined salt, 0.1 kg monosodium glutamate, 1 kg green onion paste, 0.5 kg white wine, appropriate amount of water.Oil
Fried Fish Balls formula (for 100 kg): 80 kg fish meat, 4 kg pork, 10 kg refined starch, 2.5 kg refined salt, 0.1 kg monosodium glutamate, 1 kg green onion paste, 1 kg ginger paste, 1.5 kg yellow wine, appropriate amount of water.Make fish paste: Transfer the minced fish meat to a beating machine and add all the flavoring ingredients and water (or crushed ice), gradually adding them, beat for 25 minutes until the fish paste reaches a sticky sauce-like state.Make Fish Balls: Form the raw fish paste into balls about 1 cm in diameter by hand or machine. Boil them in boiling water or fry them in an oil pot at about 200℃.
You can eat it now.
Or further cook to make various flavored fish balls, or prepare as canned fish balls.References: http://www.zgny.com.cn/ifm/tech/show.asp?People like to eat water-boiled balls. However, if done improperly, they often disintegrate when put into the pot. When boiling meat balls, note three points:1. Raw material selection The best choice for making meat balls is shoulder meat (the meat behind the neck), tough with tendons and strong water absorption ability; other parts are acceptable as long as they arelean meat.
Wash well and drain the water, then mince into meat paste to increase adhesion.n_dic_id=&new_type2=6&n_tec_id=25012

2. Do not use too many fillings Like scallions and ginger should also be finely chopped and minced, mixed with an appropriate amount of starch or eggs, and adjusted with water. Mix thoroughly in one direction.

3. Master the heat When it is winter, you can place large pieces of cabbage in the pot; not only does this enhance the flavor but also helps to buffer the impact of boiling water on the balls. Without cabbage, when boiling meat balls, add them when the water is almost but not quite boiling, using your hand or a spoon to lower them into the pot after dipping them in cold water. If the water has already boiled, drop the balls near the edge of the pot to avoid dispersal.Main ingredients for meatballs: Three parts fat and seven parts lean meatSupporting ingredients: Scallions, ginger, coriander, black fungusSeasonings: Salt, monosodium glutamate, pepper powder, starch, cooking wine

Preparation process:(1) Mince the three-sevenths pork into meat paste and add scallion, ginger, cooking wine, monosodium glutamate, salt, mix until it forms a gel.

(2) Boil water in a pot, form meat balls from the meat paste by hand, ensuring uniform size.

(3) When the meat balls float and are cooked, add black fungus, season with monosodium glutamate, salt, pepper powder, sprinkle coriander over it.

Main ingredients: 70% lean and 30% fat meat
Auxiliary ingredients: scallions, ginger, cilantro, black fungus
Seasonings: salt, monosodium glutamate, pepper powder, cornstarch, cooking wine
(1) Chop the seven-forty pork into meat paste, add scallions, ginger, cooking wine, MSG, and salt, mix well until it becomes sticky.
(2) Boil water in a pot, form the meat paste into meat balls with your hands, ensuring they are of uniform size, then put them in the pot.
(3) Once the meat balls float and are cooked, add black fungus, MSG, salt, pepper powder, season to taste, sprinkle cilantro on top before serving.
Reference: http://zhidao.baidu.com/question/2578544.html