Chaoshan beef tendon pill method
Ingredients: beef (fat and thin) (500g)
Accessories: starch (broad bean) (20g)
Seasoning: onion (30g) salt (3g) monosodium glutamate (3g) sugar (2g) pepper (1g) lard (refined) (5g).
manufacturing process
1. Put clear water, refined salt, monosodium glutamate, white sugar and wet starch into a basin and mix them into seasoning.
2. Put the beef without fascia on the chopping block, chop it into fine mud with a handful of iron and copper, and then chop it with a knife for about 5 minutes.
3. Chop beef, put it in a seasoning basin, stir until it is gelatinized, and squeeze it into balls, each weighing about 15g.
4. Immerse the extruded meatballs in a cold water basin.
5. Put the beef balls in a boiling water pot and bring them to a boil. Keep the water slightly boiling, not too hot.
6. 12 minutes, take out and soak in cold water 1 minute, and then soak in boiling water for about 5 minutes until cooked. Put it in the soup nest, add onion balls and sprinkle with pepper. Pour lard on it.
7. Heat the wok over medium heat, add 1500ml soup, pour it until it is slightly boiling, skim off the floating foam on the noodle soup, and gently pour it into the nest.
Technical points
1, beef must be stripped of fascia and twisted with a blender for three times, because only in this way can the muscle tissue of beef be destroyed to the greatest extent, thus expanding the contact surface between protein and water in the muscle and increasing the water holding capacity.
2. Starch will absorb water, gelatinize and swell after being heated, and its viscosity will increase, which will enhance the strength of beef protein (beneficial to the formation of meatballs) and increase the elasticity of beef balls. However, it is also necessary to master the amount of starch here. If it is too small, the cohesiveness of the meatballs is insufficient, which affects the elasticity; Too many balls are easy to harden, with little buoyancy and uncomfortable entrance.
3. When beating beef, you must follow one direction, otherwise it is difficult for the beef stuffing to form gel.
4. The beef offal should be refrigerated in the refrigerator for at least 4 hours, so that the flour and seasonings have enough time to play their roles.
5. Soak beef balls with cold water before heating, which can enhance their smoothness; When the beef balls are cooked, heat them slowly with a small fire; Soak in cold water after cooking to enhance elasticity.