Lean beef 100 kg, fat 1000 g, sesame oil 100 g, salt 200 g, monosodium glutamate 150 g, sugar 100 g, starch 100 g, and broth.

How to make it?

1, remove fascia from beef, soak it in blood, and put it in a crusher 18 minutes.

2. Add salt 200g, monosodium glutamate150g, sugar100g, starch100g, broth100g, pepper 20g, old wine 50g and gluten enhancer 60g. Uniformly mixing in a low-speed homogenizer to prepare beef slurry.

3. Crush the fat meat, add the special powder for mushrooms, onion, garlic, beef balls, sesame oil, stock and coagulant to make spherical beef balls with the size of 2 cm. Frozen hard in the refrigerator.

4. Pick up a ball of beef paste with a peeing beef ball forming machine, put a filling in the middle, and press it with a little force to become an authentic peeing beef ball.

5. After cooking, add some coriander, soy sauce and chicken essence to the soup.

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 maximum extent, thus expanding the contact surface between protein and water in the muscle and increasing the water retention 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 you hit the brisket, you must follow one direction, otherwise it is difficult for the beef stuffing to form jelly.

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.

Guangdong style beef ball making

1. Prepare materials, chop beef into minced beef, peel and chop horseshoe.

2. Soak the dried tangerine peel in clear water and chop it. 3. Add Jiang Mo to minced beef.

4. Stir in one direction and mix Jiang Mo and ground beef evenly.

5. Add chopped water chestnut into minced beef.

6. Stir the water chestnut and beef evenly in one direction. 7. Add dried tangerine peel and mix well.

8. Add soy sauce, cooking wine, pepper and water starch in turn and stir evenly in one direction.

9. Add chopped coriander and mix well.

10. Put the carrot slices on the steamer, squeeze the minced beef into balls and put them on the carrot slices.

1 1. Boil water in a steamer and steam for 10 minutes. 12. The beef balls are steamed.