Maruko daquan and its name

There is a complete list of all kinds of meatballs. When we eat hot pot, Guandong cooking or mala Tang, we often see many kinds of meatballs in the material area, each of which is delicious, but we don't know what it's called. Let's share a complete list of all kinds of meatballs.

Names of various balls 1

1, shrimp ball:

Shrimp balls are meatball products made of shrimp and fish. As the main raw material, with a certain amount of auxiliary materials, it goes through the processes of surimi processing, shrimp processing, mixing of main and auxiliary materials, molding and boiling, vacuum packaging, microwave sterilization, cold storage and so on.

2. Fish balls:

Fish balls, also known as "fish wrapped meat", are meatballs made of eel, shark or freshwater fish, mixed with sweet potato powder (starch), and then wrapped with lean pork or shrimp. They are one of the snacks with coastal characteristics.

3. Beef balls:

Shantou beef balls can be divided into beef balls and beef tendon balls. Beef balls are fresh and tender, and the taste is tender and smooth. Beef balls add some tender tendons to beef, and the taste is just a little chewy.

4. Pork balls:

Meatballs made of pork. Chinese medicine believes that pork is flat and sweet, and has the effects of moistening the stomach, promoting fluid production, tonifying the kidney and benefiting qi, and clearing away heat and toxic materials. It is mainly used for treating body fluids caused by fever, thirst, deficiency of kidney, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin and promoting diuresis, and quenching thirst.

5, pee cow pill:

Peeing Niuwan is a famous traditional dish with a long history. It originated from Songjiang, an ancient town in the south of the Yangtze River during Shunzhi period of Qing Dynasty. It was carefully developed by the Wang family through special technology and formula. Later, it was spread to Hong Kong by Wang's descendants and gradually became a famous food on Hong Kong Island.

Names of all kinds of meatballs 2

Shrimp balls. Shrimp balls, also known as "fish wrapped in meat", are chopped with squid, great white shark or fish, mixed with sweet potato powder (cassava starch) and wrapped in meatballs made of lean meat or shrimp, which is one of the special snacks in coastal areas.

Moreover, shrimp balls are traditional and delicious snacks that are often cooked in Fuzhou, Minnan, Guangzhou and Fuzhou, Jiangxi, Taiwan Province Province, China, and belong to Cantonese Restaurant or Fujian specialty.

Also known as "water pill", it was called "shrimp pill" in ancient times. Because it is delicious but not greasy, it can be used as a seasoning for snacks and soups, and it is an indispensable seafood in coastal areas.

Shrimp balls. Shrimp and fish are used as the main raw materials, and a certain amount of auxiliary materials (such as wheat flour, cassava starch, minced fish, vegetable oil, seasoning, edible salt, etc.) are added. ) is added, and the product is prepared through the processing of minced fish and shrimp paste, preparation and mixing of main and auxiliary materials, molding and boiling, vacuum packaging, microwave heating sterilization, freezing preservation and other processing technologies.

Pork balls. Pork balls are a special food made of lean pork, fat pork and other foods.

Niujin Pill Niujin Pill, also known as Hand-Beating Niujin Pill, is one of the famous traditional cuisines in Shantou City, Guangdong Province, which began with Chaozhou cuisine. Beef tendon pills, as the most famous and popular traditional food in Shantou and Chaoshan, Guangdong, can be used as snacks and banquet soup.

Cheese balls Cheese balls are a simple home-cooked dish. The main ingredients are silver cod pulp and cream cheese.

Slippery it is made of fresh cuttlefish, shrimp, fish and other mashed meat and put it on a plate. Slip into the pot with a spoon when eating. Fresh, smooth and delicious.

1. Meatballs: When you enter the hot pot restaurant, you will find many ingredients in the hot pot meatballs. According to different materials, the taste of meatballs is also very different. Meat hot pot balls are mainly meat products, mainly fish balls, shrimp balls, pork balls, beef balls and so on. It is very important to brand such meatballs in hot pot restaurants.

2. Vegetarian meatballs: In addition to meatballs, vegetarian hot pot meatballs are also loved by people. Their taste is light, without the greasy feeling of meatballs, and their mouths are vegetarian.

This kind of hot pot balls mainly include cheese balls, glutinous rice balls and purple potato balls. They have different tastes, some are sticky and not easy to bite off, and some are very fresh.

These are probably the two common hot pot meatballs. There are other meatballs, which taste the same and are very good. Shrimp is smooth and delicate, giving people a good enjoyment. Crab steak and tempura are another style, and both vegetarian and meat can give people a good experience.

1, beef balls

One of the more famous ones is called Peeing Niuwan. Be careful when eating.

2. Chicken balls

3. Pork balls

4. Fish balls

5. Shrimp balls

6. Vegetable balls

Mushroom ball

Coriander balls eat Chongqing hot pot, which is everyone's favorite hot pot balls.

Coriander pill

Yes, coriander balls are also the hot pot balls I must order when I eat Chongqing hot pot. Handmade, they ensure the freshness of the ingredients, refreshing taste and delicious meat. They are a very good dish and I think they are the best hot pot meatballs. I suggest you order a coriander ball next time you eat Chongqing hot pot and feel the pleasure of staying in your mouth.

Names of all kinds of meatballs 3

There are peeing beef balls, beef balls, tribute balls, fish balls, shrimp balls, cuttlefish balls and fish balls with sauce.

Crab balls, crab roe rolls, crab roe, cuttlefish sausage, five-flowered rolls, dragon and phoenix rolls, Beihai chicken wings, tempura,

Cod sticks, chicken crispy bones, Yan jiaozi, beef balls, beef balls, tribute balls, fish balls, shrimp balls,

Cuttlefish balls, fried fish balls, crab balls, crab roe rolls, crab roe, cuttlefish sausage, five-flowered rolls, dragon and phoenix rolls,

Beihai Chicken Wings, Tempura, Cod Slices, Chicken Crispy Bone, Yan jiaozi, Lobster Chops, Kissing Sausage, etc.

Mala Tang originated in Sichuan and Chongqing. It is a special snack of Han nationality, slightly different from maocai.

Mala Tang is a snack originated in Sichuan, and it is the most distinctive snack in Sichuan and Chongqing, which can best represent Sichuan flavor.

Mala Tang is the civilian destination of food. Vegetables and fish are carefully labeled and pushed into boiling soup, which is really going through fire and water. Without exquisite cooking techniques, they are mixed together by human beings, stained with each other's taste and can no longer be separated.

Making mala Tang is actually very simple. Vegetables and fish, whether vegetarian or irrelevant, are all labeled with thin labels, and it is really going through fire and water to push the high temperature at once.

There is no exquisite cooking technology, so it is roughly mixed together, stained with each other's taste, and can no longer be separated. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black and white;

Kings and princes, peddlers and pawns, various religions, all kinds of ways come together, slowly merge and penetrate each other, regardless of each other. You have me, I have you, and finally they all become hemp, spicy, fresh and cool. These irrelevant ingredients constitute a harmonious whole, which pours into the stomach, heart and memory of gourmets.

In Bashu area, where the climate is humid and foggy, boatmen and trackers who have been working for many years start stoves, set up crocks, use local materials, pull some wild vegetables, add spices such as pepper and pepper, and rinse them clean. It can not only satisfy the stomach, but also dispel cold and dampness.

Later, this custom of cooking and scalding food was followed, and later it developed into mala Tang, which we often see in the streets and alleys today.