Beef is a very common meat food in our daily life. Among them, beef is rich in protein and amino acids. In addition, the fat content in beef is very low. Moreover, eating some beef often can enhance immunity, increase muscle, supplement iron, and not recover. Therefore, most people like beef very much. There are many ways to make beef, among which beef meatballs are very common. Let's learn about the formula of authentic beef meatballs and the method of handmade beef meatballs!

1. Self-made beef balls

Materials

5 grams of fresh beef, 75 grams of dry starch, 12 grams of refined salt, 1 grams of chicken essence, 5 grams of Jiang Mo, 4 eggs, 2 grams of sugar and 5 grams of spiced powder.

Practice

1. Clean the beef, remove the fascia, grind it with a meat grinder for three times, add refined salt, chicken essence, sugar, eggs, Jiang Mo and spiced powder, and beat until it is gelatinous.

2. Mix the dry starch evenly with 12g of clean water, then pour it into the beef bowl several times and mix well. Then, when it is gummed and elastic by hand, cover it and put it in the refrigerator for one night.

3. Take out the frozen beef gizzards, squeeze them into balls by hand, and fry them in an oil pan with low fire until golden brown.

4. Adding half steamed bread crumbs can make the meatballs more tender.

second, homemade beef balls

① tools/raw materials

beef (1g)

eggs (2)

corn starch (25g)

peanut oil (1ml)

salt (4g)

pepper (2g)

. Wash the beef and cut it into as small pieces as possible, because it is easier to beat it when it is cut small.

2. Put the chopped beef into the machine and beat it. This step is very important. The beef must be very delicate and very sticky.

3. After the beef is cooked, add salt, oil, eggs and starch into the beef. The starch can be boiled with a little water. Remember, it is a little bit, so don't put too much, otherwise it will become a broken beef juice. Then the chopsticks are kept stirring evenly, and the beef will become more viscous if it is stirred for a while.

4. Put the stirred beef on the chopping block and beat it hard with a rolling pin. Everyone is puzzled why we need to beat, stir and beat again. In fact, there is only one purpose. In order to make beef more delicate, the surface of beef balls made in this way is smooth, not rough and not easy to spread.

5. put the beef sauce in the refrigerator for one hour, remember that it is cold storage, not quick freezing. Then start kneading meatballs. It's easy to knead meatballs. Hold a mass of meat paste in your hand, squeeze it out from the tiger's mouth, and then dig it with a small spoon, and a meatball will come out. Don't pinch the beef balls too big, or they will be difficult to cook.

6. Cook the kneaded meatballs in boiling water for a while, and turn them gently with a shovel from time to time. Remember not to use too boiling water, or the meatballs will easily deform. When you feel that the meatballs are basically formed, take them out and soak them in cold water. In this way, the finished beef balls are ready. Don't eat it directly, it's unsanitary to eat it undercooked. You can choose some side dishes to go with frying according to your own taste.