How to make beef meatballs? Can I put yam to make it tender?

Beef meatballs practice

Choose fresh beef thigh meat as material, cut into pieces after removing the tendons, placed on a large cutting board, with a special square hammer knife two (weight about 3 kilograms), up and down the non-stop force of beef thigh meat mallet into a meat paste, add a small amount of snow powder, refined salt, top-grade fish sauce and monosodium glutamate (MSG), continue to mallet for 15 minutes, and then with a large bowl, add the square of minced fish, white meat particles and MSG, mix it well and stir the tart, until the meat paste sticks to the hand and does not fall off,

Beef meatballs practice

The pictures (18 pictures) are about the beef meatballs. Stir tart vigorously, until the meat paste sticky hands do not fall down until,

Beef meatballs pictures (18) and then twist the meat paste, holding fist control from the thumb and forefinger into a ring in the extrusion of the pill, with a spoon to pull down to the pot of warm water, and then cook the pill on slow fire for about 8 minutes, fish up the beef meatballs. Eat with the original soup and beef meatballs in the pot to the first boil (boil the water can not be too boiling, otherwise the beef meatballs are not smooth), add the appropriate amount of monosodium glutamate, sesame oil, pepper and celery grains, accompanied by salsa or chili sauce to eat.

Guangxi Snacks - Beef Meatballs

Beef is removed from the tendons, pounded into a meat sauce with a wooden mallet or stone mortar (without iron), mixed with apricot, made into pills, boiled in water, and boiled in oil.

Beef meatballs other series (14 pictures) and then with green onions, ginger, red dates, soup boiled into. Pills taste smooth, tender and juicy, tender and crunchy, soup clear and fresh

Teochew Beef Balls

Beef Lin 10 pounds, fat 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 appropriate amount of production: the beef, fat cut small pieces, shrimp cleaned and hair good, chopped, all the ingredients poured into the high-speed blender into a meat gelatin, chi into balls installed Meat glue, chi into a pill loaded, into 70 degrees of boiling water, slow cooking until the water boils, the pill is cooked

Cantonese beef meatballs: <

First marinated and then beat >: 10 pounds of beef, salt flavor sugar 3:3:7 two, alkaline water 1- 2 two, 1 two, food powder, 20 two, 20 two, 20 two hoof flour, 20 two, 20 two, fat meat 5 pounds, 7 pounds of water, soy sauce half a bowl, pepper, sesame oil, and the meatballs are not used, but the beef is not used, and the meatballs are not used. Chen Pi cilantro, horseshoes, green onion each appropriate amount.　Production: the beef plus alkaline water food powder, water 3 pounds marinated for 3 hours, then, and then add the rest, in a high-speed mixer to beat well, you can make beef meatballs, chenpi coriander, horseshoes in the production of beef meatballs to join.　Fujian Yongding Xiayang Beef Balls The famous overseas Chinese hometown of Yongding Xiayang Township has been rumored to have such a catchphrase (see the Chuxi Tulou, watch the Tiger Leopard Villa, wash the overseas Chinese hot springs, taste the Xiayang meatballs.) There are many delicacies in Xiayang, such as rat cake, horse head ring, stewed dog meat, etc., and the most famous one is Xiayang Beef Balls. The famous Xiayang Beef Meatballs are among the Hakka delicacies with its unique flavor of tenderness, fluffiness and aroma, which can be regarded as one of the best in western Fujian!　Xiayang Beef Meatballs, Xiang Xiayang Beef Meatballs

The beef meatballs are said to have been introduced by the people of Xingning in Guangdong Province, which has a history of more than three hundred years. Nowadays, the beef meatball stalls have grown to more than thirty, and the products are sold to Fuzhou, Xiamen, Shenzhen and neighboring counties and townships. The production of Xiayang Beef Meatballs is similar to each other, but the flavors are very different.　Production process: select fresh beef arm meat, remove fascia fat, evenly cut into one-centimeter-thick layer of meat, with a dry cloth to draw dry water; and then chopped and repeatedly patted, so that the meat color to bright red and pliable, add an appropriate amount of salt, potato flour, repeatedly kneaded, pinched into a thumb-sized meatballs; and then put into a basin of cold water rinsing for half an hour, picked up, put into a casserole filled with bone broth, cooked with charcoal fire; to be fluffy and swollen meatballs, add a small amount of pepper, MSG, green onions. A small amount of pepper, monosodium glutamate, scallions and other seasonings can be eaten.

Edit section Fujian Longyan snacks - beef meatballs

Authentic Longyan beef meatballs, the production process is very delicate, from the selection of materials, processing to the specific operational requirements are relatively high. First of all, must choose the day of slaughter without water injection of prime beef, and then with two iron special hammer knife in the meat pier will be smashed into meat sludge, in the process of smashing the meat, from time to time to observe the changes in the meat sludge, smashed into the meat sludge to be able to stick to the knife, toughness, no meat particles, pink, smashed into the meat sludge into a container, add an appropriate amount of cornstarch and brine, stirring clockwise with the hands, stirring side to side, lifting side to beat the side of water, until the surface of the smooth, fine, and the meatballs, the meatballs are very delicate, the production process from selection of materials to specific operational requirements are relatively high. Until the surface of the meat puree is smooth, delicate, viscous, bubbles appear, can be squeezed into balls with your hands, put into a basin of cool water, can float on the water surface, not broken and not sinking, is the best. Cooked with a hand pinch elastic, eat tough, crispy and delicious, is the authentic beef meatballs.　Beef meatballs into Longyan has a history of 70 years, it is now the Xinluo District, Longmen Township, Hukeng Village, Dai Dexiu (nicknamed "Mouse Gou", has passed away in 1973) in the fall of 1937 into Longyan. Dai Dexiu at the age of 12, due to the family's poverty with the troupe to learn opera exile to Guangdong Chaozhou area. When he became an adult, he left the troupe, married and settled in Chaozhou. In order to support his family, he learned to run a beef ball business in the area. After the outbreak of the war, he was forced to bring his wife and children back to Hukeng Village, his hometown in Longyan, when he was 37 years old. Soon Dai Dexiu set up a stall in Longmen market Chaozhou beef meatballs, in the process of operation according to the taste of Longyan people, and constantly improve and innovate, so that it becomes a unique flavor of Longyan beef meatballs, loved by the masses near the Longmen and catch the market. 1937 end of the year he came to the city of Longyan, the West Gate cattle dung alley (later known as the five-color alley) with a fixed stall near the business is very red hot, when the city of Longyan! Unique, into the local people like the flavor of snacks - "rat gou" of Longyan beef meatballs. [1]

Edit this paragraph production methods and essentials introduced to you.

Ingredients: fresh fine beef 5000 grams of dry starch 750 grams of fine 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

Editorial method

1?Fine beef washed clean and picked clean the sinews, stranded with the meat grinder for three times, the pot, add fine salt, food powder, monosodium glutamate, chicken essence, sugar, pepper, and stirred until the gelatin.　2 dry starch with 1200 grams of water, and then several times poured into the beef pot and stir, and then stirred to the gelatin and elasticity with the hand, covered and refrigerated overnight.　3) Take out the frozen beef grits, add the peel and mix well, then squeeze into balls weighing about 15 grams, and soak in water for 15 minutes. Put a frying pan on fire and mix in water, put in the soaked beef balls, cook over low heat until mature and then remove them, put them into a bowl of water to cool down, and then remove them and drain them.　Processed beef meatballs can be used to cook a variety of dishes.

Edit paragraph technical points

1?Beef must be removed from the fascia, and use a blender to grind three times, because this is the way to maximize the destruction of the muscle tissue of the beef, thereby expanding the contact surface of the protein in the muscle with the water, increasing 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 beef grits, be sure to follow a direction, otherwise the beef filling is difficult to form a gelatinous.　4?The stirred beef grits should be chilled in the refrigerator for at least 4 hours or more, in order to make the food powder and seasoning have enough time to play a role.　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.

Editorial Legend

There are two kinds of Teochew ball dishes that can be said to be household names in Guangdong and Hong Kong: one is the fish ball and rice fruit strips, also known as fish egg noodles; the other is beef meatballs.In 1984, when Leslie Cheung traveled to Taiwan to attend the Golden Horse Film Festival, he ate a bowl of fish egg noodles at the airport restaurant at a cost of HK$18 before boarding the plane. Hong Kong newspapers at the time published close-up photos of him eating the fishballs, calling him the "Prince of Fishballs" and saying that he "counted how many fishballs were in the bowl and chewed them slowly, bite by bite, and finally he even drank all the soup before putting down the bowl without wasting any of it. "　Chiu Chow Beef Balls are also recognized as "the best balls in the world" because of the insinuation of Stephen Chow and Karen Mok in "God of Food" with the "bursting of the slurry set of beef balls". Guo Guangbao, a military poet, once wrote a true old story about Marshal He Long eating beef balls, which can be used as a proof of the legend of beef balls. It said that when He Long inspected the troops in Shantou, he ate the fresh and crispy Teochew beef meatballs, and said "Good dish!" And he got up to toast to the chef, Daolao Cai. In order to answer the question of "how the beef balls are made", he grabbed two beef balls and threw them on the ground, and the balls bounced up like ping-pong balls; he also took out two iron mace used by Qin Qiong, and said: "I will use this guy to break the beef slices, and I can't chop them up with a knife, so that the balls can bounce up and enter the mouth. can only pop up and have a crunchy feeling in the mouth."　Big old Cai broke the mystery of Chaozhou beef meatballs in one word: not like making ordinary meat filling like the meat material chopped and chopped, but the whole slice with a blunt instrument hammer smashed into mud. This method, approximately, enables the meat paste to maintain longer muscle fibers, thus creating a strong elasticity when formed into balls. This is what distinguishes Teochew beef balls from all other meatballs. Beef meatballs are also found in Cantonese cuisine in the form of kwong chi, often served as a morning tea snack. But those who have eaten them know that they are made of beef stuffing with flour kneaded into balls and steamed. More broadly, I have ancient times, although early with beef pounded and pounded into the "pound of precious" (one of the eight treasures of the Zhou Dynasty), the dishes are also famous for meatball dishes, but whether it is Yangzhou's famous dish lion's head, or the Hakka's most famous Yongding Xiangyang beef round (guests said round not said the ball), are invariably steamed with meat, and the Teochew beef meatball production process The process of making Chiu Chow beef balls is very different from that of Chiu Chow beef balls.　The consensus on the origin of Chaozhou beef balls is that they come from the Hakka family, but they are better than the blue. In the half of the last century, many Hakka people came to the new city of Shantou to develop, and besides selling the traditional food beef balls along the streets, they also ran some amazing businesses: Zhang Yu Brothers took the lead in laying down the Chaoshan Railway, Li Boheng and others built department stores, and Hu Wenhu invested in Yongantang ...... At that time, nearly half of the hotels in Shantou were invested by Hakka people. Nearly half of them were invested and operated by Hakka people. That was the most glorious era of Shantou, and also the era when the Shantou culture embraced all rivers. In the field of food, the Chaozhou cuisine was matured by absorbing the essence of various Chinese and foreign cuisines, including the Chaozhou beef meatballs.　In some remote fishing villages in Chaoshan, the primitive fish ball making craft is still preserved, usually the light turtle (fish Yong) and Nago fish (snake mullet) are selected as raw materials, and the flesh is scraped and removed from the thorns with a horizontal knife, and then the fish pulp is made into a gelatinous substance by means of stirring and patting, and the fish pulp is added with ingredients and then squeezed into a ball by making a fist, and then pulled out with a spoon and put it into a pot of warm water to cook it slowly over a slow fire. These methods and the production of beef meatballs the same way, made of fishballs are also elastic, crispy and delicious, from which we can easily see the development of fishball production techniques.　The late Master Luo Jinzhang, a legendary figure of Chiu Chow Beef Balls, became famous in the 1940's. In 2001, Mr. Alan Choi led an 80-member Hong Kong gourmet group to visit Shantou and stayed at the Golden Bay Hotel. Luo was the consultant of the hotel's kitchen at that time, and was already in his 80s, but still looked radiant. He made a point of coming out to meet and speak to the group at the welcome banquet.

It is advisable to put water chestnuts for a crunchy taste