The first method is as follows:

Ingredients: Niu Lin 10 kg, fat 1 8 kg, fish sauce 1 kg, Chaozhou potato powder 6 kg, shrimp 6 kg, gold, silver and garlic 2 kg, sand tea sauce 2 kg, pepper and sesame oil. Appropriate method: cut beef and fat into small pieces, wash shrimp, chop, and pour all the raw materials into high speed.

Handmade beef balls: beef 10 Jin, salty sugar 3:3:7 Liang, alkaline water 1-2 Liang, edible powder 1 Liang, raw flour 20 Liang, horseshoe powder 20 Liang, raw oil 20 Liang, fat meat 5 Jin, water 7 Jin, soy sauce half a bowl, pepper, sesame oil.

Production: Add alkaline water and edible powder to beef, marinate in 3kg water for 3h, then add the rest and stir evenly to make beef balls, dried tangerine peel, coriander and horseshoe.

The second type

Ingredients: 5000g of fresh beef, 750g of dry starch, 20g of refined salt/kloc-0, 50g of chicken essence, 50g of monosodium glutamate, 200g of sugar, 20g of edible powder10g, 20g of pepper and 7g of dried tangerine peel.

Exercise:

1. Wash beef, remove fascia, mince it with a meat grinder for three times, put it in a bowl, add refined salt, seasoning powder, monosodium glutamate, chicken essence, sugar and pepper, and beat until it is gelatinous.

2. Mix the dry starch with1200g water, then pour it into the beef bowl several times and stir it evenly, then pat it with your hands until it is sticky and elastic, cover it and put it in the refrigerator for one night.

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.

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. Before the beef balls are heated, 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.

I hope you are satisfied.