The first method is as follows:

Ingredients: Niu Lin 10 kg, fat meat 1 kg 8 Liang, fish sauce 1 kg, Chaozhou potato powder 6 Liang, shrimp 6 Liang, gold, silver and garlic 2 Liang, sand tea sauce 2 Liang optional, pepper and sesame oil. Appropriate method: cut beef and fat meat into small pieces, wash and chop the shrimp, and pour all the raw materials into a high-speed blender.

Handmade beef balls: beef 10 Jin, salty sugar 3:3:7 Liang, alkaline water 1-2 Liang, edible powder 1 Liang, raw flour 20 Liang, horseshoe powder 20 Liang, raw oil 20 Liang, fat meat 5 Jin, water 7 Jin, soy sauce half a bowl, pepper, sesame oil and so on.

Production: Add alkaline water and edible powder to beef, marinate in 3kg water for 3h, then add the rest and stir thoroughly to make beef balls, dried tangerine peel, coriander and horseshoe.

The second type

Ingredients: 5000 grams of fresh beef, 750 grams of dry starch, salt 120 grams, 50 grams of chicken essence, 50 grams of monosodium glutamate, 200 grams of sugar, edible powder 10 grams, 25 grams of pepper and 7 grams of dried tangerine peel.

Exercise:

1. Clean beef, remove fascia, mince it with a meat grinder for three times, put it in a bowl, add refined salt, seasoning powder, monosodium glutamate, chicken essence, sugar and pepper, and stir until it is gelatinous.

2. Mix the dry starch with1200g water, then pour it into the beef bowl several times and mix it evenly, then pat it with your hands until it is sticky and elastic, cover it and put it in the refrigerator for one night.

3. Take out the frozen beef brisket, add dried tangerine peel and mix well, then squeeze it into balls weighing about 15g by hand, and put it in a clear water basin for soaking 15min. Heat the wok and add water, add the soaked beef balls, cook them on low heat until they are ripe, then take them out, put them in a clear water basin to cool, then take them out and drain them. Processed beef balls can be used to cook various dishes.

Technical points:

1, beef must be stripped of fascia and ground with a blender for three times, because only in this way can the muscle tissue of beef be destroyed to the greatest extent, thus expanding the contact surface between protein and water in the muscle and increasing the water retention 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 (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 meatballs will be insufficient, which will affect the elasticity; Too many meatballs are easy to harden, with little buoyancy and uncomfortable entrance.

When you stir the beef, you must follow one direction, otherwise it is difficult for the beef stuffing to form gel.

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

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

I hope you are satisfied.