Protein balls

How to make protein balls:

Raw materials for making protein balls:

Pork fat willow meat 300g, water hair fungus 100g, canned bamboo shoots 250g, chicken soup 500ml, pepper 5g, pepper noodles 2.5G, egg white 5g, MSG 3G, dry starch 15g, chicken soup 500g (actual consumption 50g), scallion 15g, sesame noodles 25g (baked), cooking wine 25g.

Steps for making protein balls:

1. Wash the pork loin and willow meat, remove the tendons, chop it into 80% fine, add 2 egg white, add chopped green onion, ginger and sesame flour, mix well, then chop it into very fine mud; cut the canned bamboo shoots into 4 cm long and 1 cm wide strips, soak them in boiling water, and rinse them in cold water; peel the green onion, wash and cut into sections; peel the ginger, wash and cut into pieces.

2. Take 3 egg white, add dry starch to make a thin paste, not too thick.

3. Add salt, monosodium glutamate and cooking wine to the mashed meat and stir well. Put very fine starch into the large plate, squeeze the meat into 40 balls, roll the starch into the plate, rub round, then press it into a flat circle with thin edge and thick middle, put it on the drawer with good drawer cloth, steam it with high fire, and take it out to cool.

4. Heat the frying pan, add the chicken oil. When the oil is hot, wrap the balls in the egg paste and put them in the pan

Characteristics of protein balls:

The color is white and tender, the soup is clear and fresh, easy to absorb.

Protein balls

Protein meatball is a delicious food, the main ingredient is pork fat and willow meat, the ingredients are water hair fungus, seasoning is dry starch, monosodium glutamate, etc. The dish is made by boiling and steaming the ingredients.

Raw materials

Pork fat willow meat 300g, water hair fungus 100g, canned bamboo shoots 250g, chicken soup 500ml, pepper 5g, pepper noodles 2.5G, egg white 5g, MSG 3G, dry starch 15g, chicken soup 500g (actual consumption 50g), scallion 15g, sesame noodles 25g (baked), cooking wine 25g.

Production process

1. Wash the pork loin and willow meat, remove the tendons, chop it into 80% fine, add 2 egg white, add chopped green onion, ginger and sesame flour, mix well, then chop it into very fine mud; cut the canned bamboo shoots into 4 cm long and 1 cm wide strips, soak them in boiling water, and then rinse in cold water; peel the green onion, wash and cut into sections; peel the ginger, wash and cut into pieces. 2. Take 3 egg white, add dry starch to make a thin paste, not too thick. 3. Add salt, monosodium glutamate and cooking wine to the mashed meat and stir well. Put the very fine starch into the large plate, squeeze the meat into 40 balls, roll the starch into the plate, rub round, then press it into a flat circle with thin edge and thick middle, put it on the drawer cloth, steam it with high fire, and take it out to cool. 4. Heat the frying pan, add the chicken oil. When the oil is hot, wrap the balls with egg paste and put them in (the oil should not be too hot, let alone fried and colored). Once the balls are fried, remove them. After controlling the oil, soak them in hot water and fry them one by one. 5. Put the egg white balls into a large bowl, add pieces of fungus, bamboo shoots, scallion, Chinese prickly ash, ginger, cooking wine, salt and chicken soup, steam them in a steamer until the bamboo shoots are rotten, remove the scallion, ginger and Chinese prickly ash, and turn them into another large bowl. 6. Steam pill soup, filter, bring to a boil, add sesame flour, mix well, put into the ball bowl, and serve.

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