Two methods \x0d\x0d\ The first method is as follows: \ x0d \ Raw materials: Niu Lin 10 kg, fat meat 1 8 kg, fish sauce 1 kg, Chaozhou potato powder 6, shrimp 6, gold, silver and garlic 2, and sand tea sauce 2. \ x0d \ x0d \ handmade beef balls: beef 10 kg, salty sugar 3:3:7 kg, alkali water 1- 2 kg, edible powder 1 kg, raw powder 20 kg, water 20 kg and fat 5 kg. \x0d\ \x0d\ Production: Add alkaline water and edible powder to beef, marinate with 3kg of water for 3h, and then add the rest to make beef balls, dried tangerine peel, coriander and horseshoe. \x0d\ x0d \ Category II \ x0d \ Ingredients: fresh lean beef 5000g dry starch 750g refined salt 120g chicken essence 50g monosodium glutamate 50g sugar 200g edible powder 10g pepper 25g dried tangerine peel powder 7g. \x0d\\x0d\ Exercise: \x0d\ 1. Wash beef, remove fascia, mince it with a meat grinder for three times, put it in a bowl, add refined salt, edible powder, monosodium glutamate, chicken essence, sugar and pepper, and beat until gelatinous. \x0d\2。 Mix the dry starch with 1200g water, then pour it into the beef bowl several times and stir it evenly, then beat it by hand until it is sticky and elastic, cover it and put it in the refrigerator for one night. \x0d\3。 Take out the frozen beef brisket, add dried tangerine peel and mix well, then knead it into balls weighing about 15g by hand, and soak it in a clear water basin for 15min. Heat the wok with water, add the soaked beef balls, cook them on low heat until they are cooked, then take them out, put them in a clear water basin to cool, and take them out to drain. Processed beef balls can be used to make various dishes. \ x0d \ x0d \ Technical points: \x0d\ 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 retention capacity. \x0d\2。 Starch will absorb water, gelatinize and swell when 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. \x0d\3。 When you beat the brisket, you must have one direction, otherwise it is difficult for the beef stuffing to form jelly. \x0d\4。 The cooked beef offal should be refrigerated in the refrigerator for at least 4 hours, so that the food and seasoning can have enough time to play a role. \x0d\5。 Before heating beef balls, soak them in cold water to 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. \ x0d \ x0d \ I hope you are satisfied.