Delicious! There are two main raw materials for making meat slices, one is refined meat; the other is starch. The ratio of meat to starch is 1:0.7. Other raw materials are onions, salt, monosodium glutamate, baking soda and a little each. It is best to use lean meat from the hind legs of pigs, so that the meat slices will be loose and tough, with a particularly good taste. The quality of other lean meats will be much inferior. The starch should also be made from sweet potatoes, which has good adsorption properties, strong toughness, and can work well with meat. (For more convenience, you can also buy tapioca starch directly)
The first step is to remove the meat, which is to remove the fat from the meat you just bought, leaving only the fine meat. Then cut the fine products into small strips or pieces to make it easier to chop into meat sauce. At this point, you should also weigh the meat you took out so that you can be confident when adding starch. Next, you can chop the meat into meat paste, or you can also use a meat grinder to grind it. At this time, seasonings such as onion and salt can be added to the meat. Add the baking soda in the next step.
The second step is to rub the meat. Place the meat sauce on the chopping board and rub it vigorously with the wrists of your left and right hands. For about ten minutes, you can add baking soda and a little water to the meat sauce. Add the water a few times, and then continue to rub until the meat sauce is sticky and can stick to your hands naturally.
The third step is to mix. Add a certain proportion of starch into the meat and continue to rub it until the starch is completely mixed with the meat. At this time, it will only look meat-colored and no pinkish white can be seen. At this time, the meat slices are completed.
When cooking meat slices, boil the water first. The water must be boiling, so that the meat slices will still be very clear, otherwise the meat slices soup will be turbid. Use your index finger and thumb to break the meat slices into small pieces and put them into the boiling water. Cover them for two or three minutes. You can see that all the meat slices in the water are floating. Add seasonings to the pot. Of course, Several indispensable seasonings for cooking pork slices are: shredded ginger, vinegar, and chili. Without them, the flavor of the meat slices will be greatly reduced. Fuding’s authentic meat slices never lack these condiments. In addition, you can also add seaweed, coriander, etc. to the meat slices to make the taste even better.
Fuding beef balls are a famous snack in Fuding, a small town in Fujian. People in Fuding are naturally good at eating, and Fuding at night is a sea of ??delicious food. Among them, beef balls are widely known by Fuding people. Love it. Fuding beef balls are similar in spirit but not in form. It is not a ball in the strict sense. But it is chewy, which is what many meatball snacks lack. The chewy bright red beef balls are paired with The spicy and sour beef soup with a strong fragrance fills the mouth with lingering fragrance. It makes people addicted and increases appetite. It can be said to be a unique experience in Tongcheng!
Method: Take fine lean beef and mince it into a paste and mix it in a certain proportion Knead fine Ru powder, fine salt, white sugar and MSG evenly, shape into flakes and put into the boiled beef soup. When it boils and floats, scoop it up and serve with hot and sour shredded ginger and garlic leaves.
Beef meatballs
Preparation method: Make meat sauce from refined beef, grind sweet potato powder into fine pieces, add refined salt, monosodium glutamate, sugar and a little edible alkali, mix together evenly to form beef meatballs, and bring to a boil in a pot Put the ball base into the pot, and when it floats, it will be cooked. Take it out in a bowl, add the soup with chili pepper and rice vinegar, and you will have a delicious beef ball.