Practice and formula of Shantou beef balls

Traditional Chaoshan Beef Ball Making Course (with detailed ingredients and proportions)

Method and key points of making traditional Chaoshan beef balls;

Raw materials:

5000 grams of fresh beef

750 grams of dry starch

Salt120g

50 grams of chicken essence

50 grams of monosodium glutamate

200 grams of sugar

Cooking powder 10g

Pepper 25 grams

7 grams of dried tangerine peel powder

Exercise:

1, clean beef, remove fascia, grind it with meat grinder for three times, put it in a basin, add refined salt,

Eat flour, monosodium glutamate, chicken essence, sugar and pepper until it is gelatinous.

2. Add1200g of water to the dry starch, then pour it into the beef bowl and mix well.

Beat until sticky and elastic, cover and refrigerate overnight.

3. Take out the frozen beef brisket, add dried tangerine peel and mix well, then knead it into a weight by hand.

15g meatballs, put them in a clear water basin and soak them 15min. Heat the wok, add water and pour in.

Boil the soaked beef balls with low fire until they are mature, take them out, put them in a clear water basin and cool them, then take them out.

Drain and serve.

Processed beef balls can be used to make various dishes.

Technical points:

1, beef must be stripped of fascia and ground with a blender for three times, because it can be made into beef.

Muscle tissue is the most damaged, thus expanding the contact surface between protein and water in muscle, increasing

Water holding capacity

2. Starch will absorb water, gelatinize and swell when heated, and its viscosity will increase, which will enhance the protein of beef.

Strength (convenient for meatball forming), and can increase the elasticity of beef balls. But I have to slap you here, too

When the amount of starch is too small, the viscosity of the meatballs is insufficient, which affects the elasticity; That's too much

Meatballs are easy to harden, with little buoyancy and uncomfortable entrance. ?

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

4, beating beef naan should be refrigerated in the refrigerator for at least 4 hours, the purpose is to make the meal,

Seasoning has plenty of time to play its role. ?

5. Before the beef balls are heated, soak them in cold water to enhance their smoothness; Boiled beef balls

When making, it is advisable to heat slowly with small fire; Soak in cold water after cooking to enhance elasticity.

Force.