Chaozhou beef balls:

Niulin 1 Jin, fat 1 Jin 8 Liang, fish sauce 1 Jin, Chaozhou potato powder 6 Liang, shrimp 6 Liang, gold, silver and garlic 2 Liang, sand tea sauce 2 Liang (optional), pepper, sesame oil

Production: cut beef and fat into small pieces, wash and make shrimp well, chop, and pour all the raw materials into high speed. Marinate before beating > : 1 Jin of beef, 3:3:7 of salty sugar, 1- 2 of alkaline water, 1 Liang of edible powder, 2 Liang of raw powder, 2 Liang of horseshoe powder, 2 Liang of raw oil, 5 Jin of fat, 7 Jin of water, half a bowl of soy sauce, pepper, sesame oil, orange peel coriander, horseshoe and chopped green onion.

production: beef is marinated in 3 kg of water for 3 hours, then the rest is added and beaten in a high-speed blender to make beef balls, dried tangerine peel, coriander and horseshoe.

technical essentials:?

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 damaged to the maximum, thus expanding the contact surface between protein and water in the muscle and increasing the water holding capacity. ?

2? When starch is heated, it will absorb water, gelatinize and swell, and its viscosity will increase, which will enhance the strength of beef protein (easy to form 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 will be insufficient, which will affect the elasticity; Too much, the meatballs are easy to harden, the buoyancy is small, and the entrance is uncomfortable. ?

3? When beating the beef brisket, you must follow one direction, otherwise the beef stuffing will be difficult to form gelatinous. ?

4? The beaten beef brisket should be refrigerated in the refrigerator for at least 4 hours, so that the flour and seasoning can have enough time to play their roles. ?

5? Before heating beef balls, soak them in cold water to enhance their smoothness; When the beef balls are cooked, they should be heated slowly with a small fire; After cooking, it should be soaked in cold water to enhance its elasticity.