Craft

Blanch Taste: savory

Main Ingredients

: Beef (fat and lean) (500 g)

Supplement

: Starch (broad beans) (20 g)

Seasoning

: Green onion (30 g) Salt (3 g) Monosodium glutamate (3 g) Sugar (2 g) Pepper (1g) Lard (refined) (5g)

Category Edit

Chaosiuzhou Cuisine

Smooth Beef Balls Edit

Making Process

1. Put water, refined salt, monosodium glutamate, sugar, and wet starch in a basin, and mix them into flavoring ingredients;

2. Put sinew-removed beef on a chopping board, and chop them into a fine puree with a pair of iron and copper pairs, and then chop them for about 5 minutes with a knife. chopped about 5 minutes;

3. chopped beef puree into the flavor pot mixing until gelatin, squeezed into balls, each weighing about 15 grams;

4. squeezed balls immersed in a basin of cold water;

5. put the beef meatballs into a pot of boiling water, with a small fire roll (blanch), the water should be kept on a slight boil, the fire should not be over-expansive;

6. 12 minutes to pick up the cold water soaked 1 minute, then put into boiling water, and then put into a cold water soak for 1 minute, and then put into the boiling water. minutes, and then put into boiling water to soak about 5 minutes until cooked, fish up, put into the soup nest, add green onion balls, sprinkle pepper. Drizzle with lard;

7. Heat a wok over medium heat, add 1500 ml of stock, bring to a light boil, skim off the foam and gently pour into the soup.

Tips

1. blanch beef meatballs, depending on the surface of the water, you can determine that the beef meatballs have been cooked;

2. mixing of beef stuffing should be stirred in the direction of one, you can also wrestle with force.

Beef ball ingredients: beef, starch, salt, monosodium glutamate, oil, sugar, pepper, celery, lettuce.

Pictures of Ingredients

Pictures of Ingredients (3 pics)

Chaoshan (Shantou) Beef Meatballs Ingredients: Beef (Beef Shank Wrapped in Beef Meat), Snow Powder, Fine Salt, Monosodium Glutamate, Fish Dew, White Sugar, Pepper, Sesame Oil, Tomato Paste/Salsa Sauce/Hot Pepper Sauce.

Chaoshan Beef Meatballs

Chaoshan Beef Meatballs

Ninghai Beef Meatballs Ingredients: Beef, Starch, Garlic, Pepper, Salt, Cooking Wine, Chicken Essence.

Spattered Beef Balls Ingredients: Beef (Lean Meat), Sesame Shrimp (Shrimp Gulp), Sugar, Salt, Monosodium Glutamate (MSG), Pepper, Broth, Old Wine.

Chaoshan Beef Balls

Chaoshan Beef Balls

Yulin Beef Balls Ingredients: tender yellow beef hind leg, cornstarch, salt, oil, water, pepper, a little soy sauce, turnip, soy sauce paste.

Beef Balls Ingredients: Beef shank wrapped meat, snow powder, refined salt, fish sauce, monosodium glutamate, diced white meat, moderate monosodium glutamate, sesame oil, pepper, diced celery, sriracha/chili sauce.

Longyan Beef Meatballs Ingredients: top quality beef, starch, salt water, MSG, oil.

Cantonese Beef Balls Ingredients: Beef, Starch, Yellow Wine, Water Chestnuts, Pericarp, Ginger, Salt, Soy Sauce, Water, Cilantro, Carrot.

Method of production Editor

Shantou (Chaoshan) beef meatball production

Choose fresh beef shank wrapped meat as material, remove the tendons and then cut into pieces, placed on a large cutting board, with a special square hammer knife two (weight 3 kg or so), up and down the non-stop force of beef shank meat into a meat paste, add a small amount of powdered snow, refined salt, top grade fish sauce and monosodium glutamate, and continue to hammer for another 15 minutes, followed by a large bowl. Contained in a large bowl, add minced square fish, white meat and monosodium glutamate, mix well, and vigorously stirring tart with your hands, until the meat paste sticking to your hands and do not fall off until then, and then twisting the meat paste with your hands, holding your fist to control the thumbs and forefingers from the ring in the extrusion of the pill, with a spoon and put into a pot of warm water, and then cook the pill on a slow fire for about 8 minutes, and then fish out the beef meatballs. Eat with the original soup and beef meatballs in the pot and cook until the first boil (boil the water can not be too boiling, otherwise the beef meatballs are not smooth), add the appropriate amount of monosodium glutamate, sesame oil, pepper and celery grain, with salsa or chili sauce to accompany food. [8]

Chaoshan Beef Meatballs

Chaoshan Beef Meatballs

Ninghai Beef Meatballs

Ninghai Beef Meatballs are made with a tedious process of taking the meat and removing the fat and sinews, and then chopping it up and pounding it into a mud in a stone mortar with a small amount of cornstarch, garlic, peppercorns, salt, rosemary, and other seasoning and mixing it well, and then finally making it into a meatball to be cooked in a pot to finalize the shape. To make 50 pounds of meatballs, 5 big men, it also takes 7 to 8 hours to complete.

Yulin beef meatballs production

1. First of all, select the fresh yellow cattle hind leg tender meat, pick off the meat tendons, cut into meat strips.

2. Then placed on a smooth green stone plate, with a hard wooden mallet to the meat strips whacked rotten, into a meat sauce, so that the gelatin.

3. Then add salt and oil and a small amount of alkaline water, the right amount of cornstarch and a little pepper, and whacking and mixing, whacking it into the "meat paste" shape.

And then hand grabbed the meat paste group force flinging in the tile, so many times, until the pulling away from the meat paste and suddenly let go, it can quickly and automatically shrink back to its original shape to the degree. The meatballs made in this way are crisp and elastic.

4. Then put the raw meatballs in a pot of boiling water to cook quickly, so that it sinks and then floats, and then into the frying pan to fry (cook) a little. Frying (cooking), see the meatball expansion, that is, to fish out.

5. Eat and then into the beautiful soup slightly cooked, with a little soy sauce, turnip and other spices, that is color, aroma and taste are good. In Yulin, there will be such meatballs with rice noodles, or add a little Yulin specialty "soy sauce cream", which is called "meat and egg noodles", eat more local flavor.

Pissing beef meatballs production

1, with the basalt iron bar two or so out of the force of the beef to brute force broken tendons, please hit more than 26,800;

2, then shelled shrimp and intestine. Into the juicer into the puree;

3, and then into the pot, add salt, monosodium glutamate, stock, pepper, old wine, sugar to taste. Cook the shrimp paste until half-cooked, then pour it out onto a metal plate and let it cool, then put it in the refrigerator to freeze;

4. After the beef is processed, scoop out a lychee-sized portion with a spoon;

5. Cut the frozen shrimp paste into squares of no more than 1.5 centimeters*1.5 centimeters, the size is optimal. The square carefully stuffed into the beef meatballs;

6, then cook a pot of bone broth, the beef meatballs into the boil through;

7, after the pot to add the rice noodles or noodles, do not add can be, just drink the soup to eat beef meatballs can be;

8, a good bowl of good taste of the burst of urine beef meatballs this is born!