Teochew beef meatballs: beef Lin 10 pounds, fat meat 1 catty 8 two, fish sauce 1 catty, Teochew potato flour 6 two, shrimp 6 two, gold and silver garlic 2 two, salsa 2 two can not be used, pepper, sesame oil, each moderate
Production: beef, fat meat cut into small pieces, shrimp cleaned and hair, chopped, all the ingredients are poured into high-speed blender into a meat glue, and then into a ball loaded, into 70 degrees boiling water, slow cooking until the pill is cooked. Chirping into a pill loaded, into 70 degrees of boiling water, slow cooking until the water opens, the pill that is cooked
Cantonese beef meatballs: < first marinated after playing >: beef 10 pounds, salt flavor sugar 3:3:7 two, alkaline water 1- 2 two, food powder 1 two, raw flour 20 two, 20 two hoof powder, raw oil 20 two, 5 pounds of fat, 7 pounds of water, soy sauce half a bowl of children, pepper, sesame oil, Chen Pi cilantro, horseshoes, scallions each Appropriate amount.
Manufacturing: the beef with alkaline food powder, water 3 pounds marinated for 3 hours, then, and then add the rest, in the high-speed blender to beat well, you can make beef meatballs, chenpi coriander, horseshoes in the production of beef meatballs to join.
Beef meatballs production methods and essentials introduced to you.?
Raw materials: fresh refined beef 5000 grams of dry starch 750 grams of refined salt 120 grams of chicken essence 50 grams of monosodium glutamate 50 grams of sugar 200 grams of food powder 10 grams of pepper 25 grams of dried chen pericarp 7 grams?
Method:?
1?Fine beef washed and picked clean sinew, with a meat grinder three times, the pot, add refined salt, flour, monosodium glutamate, chicken essence, sugar, pepper, and beat until gelatin.
2?Dry starch with 1200 grams of water, and then poured into the beef pot several times to stir, and then stirred to the gelatin and elasticity of the hand, cover and put in the refrigerator overnight.
3?Take out the refrigerated beef grits, add the peel and mix well, then squeeze them into balls weighing about 15 grams, and put them into a pot of water to soak for 15 minutes. Frying pan on the fire and mixed with water, into the soaked beef meatballs, with a low fire to cook until ripe and then removed, into a basin of fresh water to cool, and then removed and drained that is complete.
The processed beef meatballs can be used to cook various dishes.
Technical points:?
1?Beef must be removed from the sinews, and use a blender to grind three times, because this is the way to make the muscle tissue of beef by the maximum damage, thus expanding the muscle protein and water contact surface, increase the amount of water holding capacity.
2?When starch is heated, it will absorb water and paste and swell, and the viscosity will increase, which will enhance the strength of the beef protein (to facilitate the molding of the meatballs) and increase the elasticity of the beef meatballs. However, here also need to master the amount of starch, too little, the viscosity of the balls is not enough, affecting the elasticity; too much, the balls and easy to harden, buoyancy is small, the mouth is not refreshing.?
3?When stirring the beef grits, be sure to follow a direction, otherwise the beef filling is difficult to form a gelatinous shape.?
4?Stirred beef grits should be chilled in the refrigerator for at least 4 hours or more, in order to give the flour and seasonings plenty of time to work.?
5?Beef balls should be soaked in cold water before heating to enhance their smoothness; beef balls should be heated slowly over low heat when cooking; after cooking, they should be soaked in cold water to enhance their elasticity.