How to cook Chaoshan beef meatballs delicious tips

Main ingredient: 5 kilograms of beef shank.

Accessories Chaozhou potato flour 150 grams, 80 grams of refined salt, 50 grams of chicken essence, monosodium glutamate, 25 grams of pepper, 150 grams of shrimp, silver garlic, crushed ice 1500 grams.

●Method of production 1. will be fried shrimp, beaten into powder for use; 2. will be in addition to the sinew of beef, cut into small pieces, with a meat grinder once, and then placed on a cutting board, with a wooden stick whacked into the mud (Figure 1); 3. will be placed in a pot of beef puree, add salt, monosodium glutamate (MSG), MSG, chicken essence, pepper, gold and silver garlic, shrimp puffs, Teochew potato powder, stirring with your hands to the gelatin (Figure 2), and the hand to touch to the elasticity of can be (Figure 3); 4. (Figure 3); 4. the beef puree with hands squeezed into balls weighing about 15 grams, put into a basin of clean water to soak for 15 minutes (Figure 4); 5. pot on the fire, pour into the beef bone soup, under the immersed beef meatballs, with 75 ℃ soup immersion cooked, fish out and then put into the addition of crushed ice in a basin of cold water to soak and cool (Figure 5), fish out of the drained that is complete.

Golden Garlic Fry the garlic in a frying pan until crispy to make "golden garlic"; silver garlic is raw garlic.

●Technical key 1. To make Chiu Chow Beef Balls, choose the back leg of the cow, which has the best elasticity. The fresher the beef, the better, the best in the cattle slaughtered within 2 hours of the material production. At this time, the temperature of beef is usually around 10 ℃, the most viscous. If the meat is left for a long time, the elasticity will be weakened, affecting the crispiness and texture of the meatballs. 2. When stirring the mud, we should control the time and speed, the temperature of the beef mud should not exceed 15 ℃, and stir until the beef mud is smooth, non-sticky and elastic when it is good. 3. Beef meatballs can be soaked in cold water before heating, which can enhance the smoothness of the meatballs; after cooking, then put into the iced water to sharply shrink, in order to enhance its elasticity.

●Failure Points 1. Select beef should be dry and fresh, no water can be injected into the meat, otherwise the meat will be loose and it is difficult to make elastic beef meatballs.2. The time from slaughtering the cow to making beef meatballs should not be more than 4 hours, otherwise the meatballs will lose their elasticity, leading to failure in the making of the meatballs.

Features Crisp texture and strong beef flavor. The processed beef meatballs can be used to cook various dishes.