Fried beef balls method 1 raw materials:
250g of beef, 7g of onion, 5g of ginger, half an egg, 3g of salt, 5ml of soy sauce, 7ml of cooking wine and a proper amount of dry starch.
Special color:
Beef balls with crispy outside and fragrant inside.
Exercise:
1. Chop beef into minced meat.
2, ginger, onion cut into the end for use.
3. Put the beef stuffing into a bowl, add salt, chopped green onion, Jiang Mo, half an egg and cooking wine, and vigorously stir the meat stuffing in one direction for 5 minutes.
4. Then add a proper amount of dry sediment.
5. Continue to stir for a few minutes to make the meat elastic.
6, hot pot, pour oil. When the oil temperature is 60% hot, change it to a small fire. Grasp the stirred meat stuffing with your hands and squeeze it slightly to make the meat stuffing squeeze out a small ball from the tiger's mouth.
7. Put a spoon in the oil pan and start frying meatballs.
8. When the meatballs are fried to golden brown, remove the surface with a colander and sprinkle with sesame seeds.
Tips:
1. When stirring beef stuffing, if it feels dry, you can add a little water and dry starch and keep stirring clockwise to make the stuffing elastic.
2. The meatballs are fried while being squeezed. In the frying process, the meatballs in the pot should be gently pushed with a spatula to make the surface color of the meatballs fry evenly.
3. Meat stuffing can be replaced with meat and mutton, depending on your preference.
Stir-fried beef balls 2 1, and prepare all the materials.
2. Put the beef stuffing into a larger basin for later use.
3. Cut ginger into sections for later use.
4. Put all seasonings into the meat stuffing.
5. Pour in sesame oil.
6. Add starch.
7. Stir evenly in one direction and stir hard.
8. Take a pot, pour in cooking oil and heat the oil.
9. Roll the meat into balls.
10, the oil is 70% hot, then add the meatballs, and the fire is not too big, so as not to scorch the surface of the meatballs, but the inside is not cooked. Deep-fried to full color.
1 1, all balls.
12, open one and look inside.
Fried beef balls 3 1. Chop beef into minced meat.
2. Cut ginger and onion into sections for later use.
3. Put the beef stuffing into a bowl, add salt, chopped green onion, Jiang Mo, half an egg and cooking wine, and vigorously stir the meat stuffing in one direction for 5 minutes.
4. Then add a proper amount of dry sediment.
5. Continue to stir for a few minutes to make the meat elastic.
6. Heat the wok and pour the oil. When the oil temperature is 60% hot, change it to low heat. Grasp the stirred meat stuffing with your hands and squeeze it slightly, so that the meat stuffing will squeeze out a small ball from the tiger's mouth.
7. Scoop into the oil pan and start frying meatballs.
8. When the meatballs are fried to golden brown, remove the surface with a colander and sprinkle with sesame seeds.
Stir-fried beef balls method 4 ingredients
Two Jin of tenderloin.
One kilogram of starch
A white radish
A moderate amount of fresh onions.
A little ginger
Spiced powder right amount
20 grams of edible oil
Two eggs
Methods/steps
First, wash the beef a little and put it in a bowl. This time I used tenderloin, which felt more fried, and then I took starch.
In this step, scrape the white radish into this filiform shape, and then put some onion segments, preferably ginger slices, which is the most refreshing.
Chop them one by one, push them together, put them in a big steel plate, and sprinkle the spiced powder and eggs on the upper edge.
Then stir it, melt the knot into a ball, and add the eggs from the previous step to make it brittle, otherwise it will be too hard.
Now pinch it and press it into an oval shape, not too loose, or it will melt easily. Just pinch it out in a basin.
Put them in oil one by one and cover them. Turn them with chopsticks. When they are all cooked in Huang's, you can pick them up and eat them. Don't wait too long, or they will become slightly bitter.
Finally, copy them out with a colander and you can enjoy them directly. If you can't use them at the same time, you can cook them later.