2. Then, peel off the shrimp shells and take out the shrimp intestines. Mashing in a blender;
3. Then add salt, monosodium glutamate, broth, pepper, old wine and sugar to taste. Boil the shrimp paste until it is half cooked, then pour it on the iron plate to cool, and then put it in the refrigerator for freezing;
4. After the beef is processed, dig out a heavy object the size of litchi with a spoon;
5. Cut the fresh frozen shrimp paste into cubes, and the best size is no more than1.5cm *1.5cm. Carefully put the cubes into the beef balls;
6. Next, cook a pot of bone soup, and put the beef balls in and cook them thoroughly;
7. Add rice noodles or noodles after cooking. If you don't add them, drink soup and eat beef balls.
8. A bowl of delicious Explosicum Lainiao Niuwan was born!
Minnan Longyan beef ball making
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.
The method of beef balls with deep feelings
Chop 1 beef with the back of a knife until it is firm and tough, and put it in a bowl. Add a little water and baking soda to the beef and stir until all the water enters the beef. Then add salt and pepper and stir evenly to get beef.
2 Cut the green apple into cubes, put it in the beef with minced onion and ginger, and then stir well. At the same time, break the eggs for use.
3 squeeze the beef into balls, pat a little flour, then wrap it in egg liquid, and finally pat the bread crumbs evenly. Fry in a 50% oil pan until the color is golden, and the meatballs float and rotate in the oil, and then take out. (Two people with four hands, but I still didn't have time to film the process of squeezing meatballs and frying meatballs, so I admire those food blogs with detailed flow charts. It's really not easy to live.
4 Add a little water to the pot, add tomato sauce and concentrated orange juice, add sugar and a little salt (little salt). After boiling, adjust the taste, thicken the raw flour and pour it on the beef balls.