Grind lean beef into minced meat with a meat grinder or tools, and then add appropriate amount of starch, monosodium glutamate, refined salt, chopped green onion, ginger, etc. Then stir clockwise to make the meatballs mature. At this time, the finished product is smooth and tough, and it is one of consumers' favorite snacks. I'll share with you how to make this beef ball. I hope you like it.

chaoshan beef meatball is made at home and by hand. Q is better than buying it.

Step 1: 1 kg of beef hind legs, remove the fascia inside the meat with a knife, then beat it into a paste with the back of a knife or a hammer, and continue to pick out the meat tendons.

seasoning and auxiliary materials in the second step:

3g of sweet potato starch, 8g of millet, 1g of Jiang Mo, 6g of shredded ginger, minced garlic and pepper, 6g of coriander, 2g of salt and rice vinegar, 2.5g of sugar and 4g of monosodium glutamate.

[ Step 3] Manufacturing method:

1. Cut the hind legs of beef into small pieces, put them on the meat box and mash them.

2: put the beef paste into a container, add 2g of salt, sugar and monosodium glutamate, mix well with Xiaosu, add sweet potato starch, and knead repeatedly with the palm of your hand until the starch and beef paste are completely blended. Add Jiang Mo, continue to rub, and the beef paste pellets are made by hand.

3: pour clear water into the pot and boil it, scrape the beef balls into the pot evenly with a spoon, or squeeze out round meatballs at the tiger's mouth by hand, then slide them into boiling water when they are ripe, and then pour them out to control the moisture.

4. Take another pot, pour 75g of beef soup, add .5g of pepper, garlic leaves, shredded ginger, salt, white sugar and 2g of monosodium glutamate, boil over high fire, pour beef balls and rice vinegar, mix well, and take out the pot and plate.

key technology 1. To make Chaozhou beef balls, you should choose the place with the best elasticity of beef hind legs. The fresher the beef, the better. Beef had better be prepared within 2 hours after slaughter. At this time, the temperature of beef is generally around 1℃, and the viscosity is the strongest. When the meat is kept for a long time, its elasticity will be weakened, which will affect the brittleness and taste of meatballs. 2. Control the time and speed when stirring beef sauce. The temperature of beef sauce should not exceed 15℃. It's best to stir the beef sauce until it is slippery, not sticky and elastic. 3. Before the beef balls are heated, soak them in cold water to enhance their smoothness; After cooking, put it in ice water and shrink sharply to enhance elasticity.

fault point 1. Fresh beef should be selected, and water should not be injected into the meat, otherwise the meat will be loose and it is difficult to make elastic beef balls. 2. The time from slaughtering cattle to making beef balls should not exceed 4 hours, otherwise the meatballs will lose their elasticity, leading to the failure of making.

features: crisp taste and rich beef flavor. Processed beef balls can be used to make various dishes.