How to make beef balls?

Question 1: how to make handmade beef balls 1? Cut the beef into pieces in horizontal strips, and then chop it into mud.

2. After the beef is cut, add cooking wine and salt. If you are afraid of fishy smell, you can add Jiang Mo and marinate for 20 ~ 30 minutes. 3. Add starch to the marinated meat sauce. If you want to eat beef balls, you can add more starch. Stir the meat sauce and starch evenly, then add the egg white and continue stirring.

4. Knead the evenly stirred meat sauce into your favorite shape and steam it in the pot. It takes about 20 minutes for meatballs to form. You can also boil water in a pot like Daoxiao Noodles and then slice the meat and cook it in water.

Question 2: How to make beef balls, and then find the formula of beef balls.

Ingredients: 500g of beef, 20g of starch, 0/0g of sugar/kloc-0, proper amount of salt, proper amount of soy sauce, and a little onion, ginger and pepper water.

Beef ball method

1. Dice the beef (it is best to freeze it in the refrigerator before cutting).

2. Slice the onion and garlic.

The practice of beef balls

3. Put diced beef and minced onion and ginger into a cooking machine, and add appropriate amount of pepper water to make a paste. If you don't have a cooking machine at home, you can use chopping vegetables. The finer the slice, the better. )

3. Add salt, starch, soy sauce and egg white to the meat and stir evenly in one direction to make the meat sticky.

The practice of beef balls

5. Put on disposable gloves, put the meat in the palm of your hand, then squeeze the meatballs, squeeze out the balls and dig them out with a spoon.

6. Boil hot water in the pot until the hot water burns to 80 degrees. Before boiling, put the meatballs in.

The practice of beef balls

7. You can fish out the meatballs in a few minutes. At this time, you can dip in some sauce or something.

8. Boil the water in the pot again, add onion, ginger, salt and a little soy sauce and cook for a while. Add beef balls, garlic sprouts or coriander powder, and drop a few drops of sesame oil to make meatball soup.

A few small experiences:

1, the meatballs are blanched with 80 degrees water, which makes the meatballs smoother and not loose.

2. Adding egg white can make beef balls more tender.

3, you can add the right amount of fat to the beef, which will make the meatballs more tender. I didn't put any fat in my house.

With the help of tools, if there is a cooking machine at home, the meat will be more delicate. Of course, if not, just chop as hard as possible.

5, add the right amount of pepper water when ground meat, which tastes better.

Question 3: How to make beef balls is crisp and urgent! Stir more, clockwise or counterclockwise, until gum is produced, and the beef balls will be crisp.

Question 4: How to make authentic Chaoshan beef balls? Choose fresh beef ham, cut it into large pieces along the grain of the meat, put it on the chopping board, hold a pair of iron bars or other hard objects, and beat it in turn along the grain direction of the meat like a hammer until it becomes slurry. After the beef and ham are beaten into a soft meat sauce, some seasonings such as refined salt, edible starch and monosodium glutamate are added. Inevitably, it is necessary to add ice cubes according to the ratio of one kilogram of meat to one or two ice cubes to quickly cool the beef. Then grab the pulp with your hands and squeeze it into pills with your fists. Dig it into a warm water basin with a spoon and you can cook. Add it to the cooked beef and beef bone soup until the beef balls float from the soup.

Or simply: 500 grams of fresh beef, 40 grams of refined salt, 4 grams of seasoning powder, water 100 grams, and 30 grams of flour. Slice fresh beef, mash it with a small round hammer, mix it with clear water, refined salt and water chestnut, beat it into beef glue, rub the beef glue into pills by hand, put it in a pot, add clear water, soak it with slow fire until it is clear, and take it subject to the water coming out of the pills. It should be noted that beef must be fresh, otherwise there will be no gum, and it will be easy to come out without rotting, and the beef balls made will not be smooth.

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Question 5: How to make beef balls? Recently, it was reported that some unscrupulous merchants made meatballs by adding meat elastin to minced meat, which made them full of elasticity. Although meat elastin is a legal additive, in fact, too many food additives are always harmful to human body, so make your own meatballs.

It takes a lot of effort to make meatballs, and you need elastic teeth.

To make meatballs elastic, the raw material-meat must not be cut. If you cut the meat with a knife as usual, the fiber of the meat will break completely, and the final product will lack chewiness. So you can only beat it with a stick or hammer, so that the fibers of the meat will not be cut off.

In addition to beating meat with a stick, choose fresh meat. The reason is that fresh meat is sticky, meatballs are easy to shape, and the taste and taste are better. The success or failure of meatballs mainly depends on the freshness and fiber of meat. The traditional practice is to choose fat pork (or beef with a little fat pork), which can improve the taste.

Whipped meat should be salted before chopping or chopping to increase its viscosity. Salt can bring out the viscosity of meat, and only when the viscosity is high can meatballs be formed. Some experts say that it is better to stir meat with sticky rice flour than with raw flour.

If you want to increase the taste, you can add fat meat and oatmeal to the finished meat to make it delicate and smooth. Adding plain oats can increase the viscosity and smoothness of minced meat, which is a secret weapon. Fat meat can make the taste smoother, and the high viscosity and smoothness of oatmeal can make the meat more compact and the taste more delicate and smooth. If you want to be healthier, you can get rid of fat and oatmeal will do.

When stirring, a little water can be added (about 1 teaspoon, added twice), and the minced meat can be stirred unidirectionally to make it sticky.

It is best to put the minced meat in the refrigerator 1 hour or more, and then take it out to fight. The so-called non-freezing and non-crispness is the secret to make meatballs refreshing.

In order to make meatballs have the excellent taste of elastic teeth, in addition to the previous procedures, you have to beat them as much as possible. After stirring, meatballs taste more crisp and elastic. Meatballs should be dug by squeezing the spoon with your hand. The fish balls squeezed by hand will be stronger and stiffer.

If you want to make meatballs that are easy to shape, you can add an egg to the meat stuffing, which will make the meat delicate and smooth, the meat flavor can be better brought out and the nutrition is more balanced.

Question 6: There is no beef in the beef balls. How to make it? In fact, most beef balls now basically have no beef.

Beef is expensive,

Many people cut corners. You know that.

The production method of beef balls: 500g of fresh beef, 40g of refined salt, 4g of seasoning powder, 0g of clear water100g, and 30g of flour. Slice fresh beef, beat it with a small round hammer, mix it with clear water, refined salt and water chestnut, beat it into beef glue, rub the beef glue into pills by hand, put it in a pot, add clear water, soak it with slow fire until the pills are smooth, then take it out and stew it until Xian Yi. It should be noted that beef must be fresh, otherwise there will be no gum, and it will be easy to come out without rotting, and the beef balls made will not be smooth.

Question 7: How to make hot pot beef balls? Select fresh beef legs wrapped in meat as seasoning, remove tendons, cut into pieces, put them on a big board, hammer beef and ham up and down to make slurry, add a little snow powder, refined salt, Shangding fish sauce and monosodium glutamate, continue hammering for/kloc-0.5 minutes, then put them in a big bowl, add chopped square fish, white meat and monosodium glutamate, mix well and stir by hand. When eating, use the original soup and beef balls to boil (don't boil the water too much when cooking, or the beef balls will not taste good), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.

Question 8: How to make authentic pee beef balls? Beef: Please choose lean meat, with a quantity of at least 2kg per person.

Setaria viridis shrimp: commonly known as "Aunt Shrimp" locally. Please prepare half a catty.

Other condiments: sugar, salt, monosodium glutamate, broth, old wine, pepper.

Production method:

Insert about two sticks and break the beef with brute force. Please click more than 26800 times. Next, peel off the shell and internal organs of the shrimp. Mash it in a blender. Then add salt, monosodium glutamate, broth, pepper, old wine and sugar to taste. Boil the shrimp paste until it is half cooked, then pour it on an iron plate to cool it, and then put it in the refrigerator for freezing. After the beef is processed, dig out a heavy object the size of litchi with a spoon. Cut the fresh frozen shrimp paste into cubes, preferably with the size not exceeding 1.5cm * 1.5cm ... Carefully put the cubes into the beef balls. Next, cook a pot of bone soup, put the beef balls in and cook them thoroughly. Add rice noodles or noodles after cooking, without adding them, or eat beef balls directly with soup. A bowl of delicious Explosicum Lainiao Niuwan was born! (Practice in "The God of Food")

Yufeng Palace Pill's pee beef balls can also be cooked with shrimp, cashew nuts and other ingredients, which are sweet and delicious; Or with quail eggs and hibiscus pills, fry in warm oil for a while, crispy outside and tender inside; Or stew with a little vegetables and tomatoes, salty and refreshing.

Note: Explosicum's reason is the same as Long Xiao Tang Bao's. The stuffing inside is frozen, and the beef balls will be soup when cooked. Bite too hard and you will spit out soup. This is Explosicum!

Question 9: What should I do if I eat beef balls bought in the supermarket? After the water is boiled, put the meatballs in, cook for a while, and then add vegetables, or Chinese cabbage, oily tofu, etc. When it's boiled, you can serve it. Fish balls are everywhere in my house. Don't be too comfortable eating hot food on this day.

You can braise in soy sauce if you want. You don't need to put oil, just put some water. After boiling, put the meatballs down, add some soy sauce, pepper and sugar, and cook for a while. Add a little oil and monosodium glutamate before cooking. But beef balls are not as tender as pork balls.

Question 10: How to make handmade beef balls 1. Cut the beef into pieces in horizontal strips, and then chop it into mud.

2. After the beef is cut, add cooking wine and salt. If you are afraid of fishy smell, you can add Jiang Mo and marinate for 20 ~ 30 minutes. 3. Add starch to the marinated meat sauce. If you want to eat beef balls, you can add more starch. Stir the meat sauce and starch evenly, then add the egg white and continue stirring.

4. Knead the evenly stirred meat sauce into your favorite shape and steam it in the pot. It takes about 20 minutes for meatballs to form. You can also boil water in a pot like Daoxiao Noodles and then slice the meat and cook it in water.