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Ingredients and tips for making beef meatballs

1.Select meat and remove tendons

The best beef to choose is yellow beef, because the overall meat quality of yellow beef is tender and the meat flavor is relatively strong, but in the selected beef, you need to remove the magazine and beef film in the beef, so that it is easy to make.

2.Cut the beef into cubes

It is best to cut the selected beef pieces into small pieces, so as to facilitate the later operation, and the beef pieces can be beaten into beef puree faster, and if the beef area is larger, it will increase the overall work later.

3.Whack the beef into beef puree

When beating beef, you need to use two wooden sticks to beat the beef repeatedly, and at the end of the beating, the gum that has been adhered to the beef is OK, and the meatballs can be more Q elastic.

4.Beef sauce to taste

After the beef puree is beaten, add the prepared seasonings such as salt, cornstarch and monosodium glutamate.

Sugar, pepper.

Wait for one direction to stir constantly, so as to ensure a better taste.

5.Handmade beef meatballs

Prepare some warm water, after we squeeze the beef balls one by one, put the meatballs directly into the warm water, and when the meatballs change color, simmer them on low heat.

Preparation and recipe for beef balls.

1. Raw materials: 5000 grams of fresh beef, 750 grams of dry starch, 120 grams of refined salt, 50 grams of chicken essence, 50 grams of monosodium glutamate, 200 grams of sugar, 10 grams of powder, 25 grams of pepper, 7 grams of tangerine peel.

2. After washing the refined beef, remove the fascia, grind it three times with a meat grinder, put it in a basin, add refined salt, powder, monosodium glutamate, chicken essence, sugar, pepper, and whip until it is gelatinized.

3. Mix the dry starch with 1200 grams of water, then pour it into the beef basin several times and stir well, then whip until it is gummed and elastic by hand, cover and put it in the refrigerator overnight.

4. Take out the refrigerated beef grits, add the minced tangerine peel and mix well, then squeeze them into balls weighing about 15 grams by hand, and soak them in a basin of water for 15 minutes. Put the wok on the heat and mix it with water, add the soaked beef balls, cook over low heat until mature, then remove them, put them in a basin of water to cool, remove and drain them.

Beef is one of the most popular ingredients of modern people, because the taste of beef is delicious, and the nutritional value is quite high, rich in various nutrients, and can greatly enhance physical fitness after eating. There are many ways to eat beef, among them, making delicious beef balls is the favorite way of many people, and how to make delicious beef balls? Let's take a look at the explanation, I hope you will understand.

Beef balls, also known as hand-pounded beef balls, are one of the famous traditional snacks in Shantou City, Guangdong Province, which originated from Chaozhou cuisine. As the most well-known and popular traditional snack in Shantou City and even the whole Chaoshan area of Guangdong, beef balls can be used as a snack and as a feast soup dish.

1.The beef must be defasciated and twisted three times with a blender, because this will allow the maximum damage to the musculature of the beef, thereby expanding the contact surface between protein and water in the muscle and increasing the water holding capacity.

2.When the starch is heated, it will absorb water and gelatinize and expand, and the viscosity will increase, which can enhance the strength of beef protein (which is convenient for the balls to be formed) and can increase the elasticity of beef balls. However, it is also necessary to grasp the amount of starch here, too little, the viscosity of the balls will be insufficient, which will affect the elasticity; If there are too many, the balls are easy to harden, the buoyancy is small, and the entrance is unpleasant.

3.When whipping beef grits, be sure to go in one direction, otherwise it will be difficult for the beef filling to form a gelatinous shape.

4.The stirred beef grits should be refrigerated in the refrigerator for at least 4 hours to give the flour and seasonings enough time to take effect.

5.Before heating the beef balls, soak them in cold water to enhance their smoothness; When the beef balls are cooked, it is advisable to heat them slowly over low heat; Once cooked, it is soaked in cold water to enhance its elasticity.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, winter beef can warm the stomach, is the season of the tonic good; Beef balls have the effect of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with low qi, shortness of breath, weakness, soreness of muscles and bones, anemia and long-term illness and yellow and dizzy face.

Please wait a moment 2Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness.

Chaozhou beef balls in the country, is a very famous local specialty snacks, it belongs to the Cantonese cuisine, the finished product of Chaozhou beef balls is characterized by the meat quality is relatively delicate, the taste of beef balls in the mouth is particularly tender, people never get tired of eating.

Today, I will share with you the secret recipe of Chaozhou beef balls that I have been making for 20 years, and I hope it will be rewarding for you.

First of all, let's talk about Chaozhou beef balls, nutritional value and efficacy, such as Chaozhou beef balls, the main ingredients are beef, beef, we all know that beef is rich in high protein, more than pork, the nutritional value is doubled, often eat beef has, strengthen muscles and bones, replenish qi and nourish the effect, especially for people with weak physique, or children who are in the growth and development period, eat the best.

Ingredients required for Chaozhou beef balls:

Beef, 500 grams, 5 grams of monosodium glutamate, 5 grams of chicken essence, 15 grams of salt, sugar, 15 grams, fish sauce, eight grams, aluminum-free baking powder, 5 grams, cooking oil, 25 grams, sweet potato flour 20 grams.

600 grams of beef shank, 10 grams of salt, 10 grams of fish sauce, 20 grams of sugar, 5 grams of chicken essence, no aluminum baking.

The detailed production process of Chaozhou beef balls:

In the first step, the beef is first cleaned with water, and then the large pieces of beef are cut into small pieces with a knife, put in a grinder, and the beef is ground into a fine meat filling for later use.

The effect of the finished beef balls has a lot to do with the thickness of the beef filling, and the beef filling must be put in, and the food processor beats it several times until the beef filling is particularly delicate.

The second step is to put the beaten beef filling into a clean basin, beat it with a little water and beat it until the beef filling is strong. After the beef filling is strong, add an appropriate amount of monosodium glutamate, chicken essence, sugar, pepper, baking powder, stir well, and finally add an appropriate amount of cooking oil and stir evenly to marinate for 2 hours.

Step 3: Add an appropriate amount of water to the pot and bring the water to a boil. Prepare a small, clean spice spoon and squeeze the beef meatballs into a meatball shape with your right hand and scrape the squeezed meatballs into the pan with your left hand. Follow this procedure to make all the ground beef into beef balls and heat them in a pan.

Step 4: Heat the temperature of the water in the pot to about 80 degrees, it is best not to boil the water, when the beef meatballs are all floating on the surface of the water, then turn off the heat and simmer for 3 to five minutes.

The fifth step is to prepare a basin of water, take out the cooked beef balls in the pot with a sheath, put them in clean water and soak them until they are cool, and then take them out to control the moisture.

The authentic Chaozhou beef balls are made, the made Chaozhou beef balls can not only be used to eat shabu shabu, but also stew meatball soup, the taste is particularly delicious, the taste of the beef balls is q and elastic and very tender, it is really not tired of eating.

Preparation of beef meatballs:

Ingredients: 500 grams of beef, 2 egg whites, a pinch of salt, a pinch of white pepper;

Production process: The first step is to prepare a piece of beef, the best thing is to choose to use beef tenderloin, rinse it with water, then control the moisture in it, cut the cleaned beef into pieces, spread it on the cutting board, and start to beat the beef with a rolling pin;

The second step is to be patient in the process of beating the beef, until I can beat it into minced meat, I spent about an hour, then pick out the fascia, and then put the processed meat filling into a slightly larger container;

In the third step, an egg is separated from the yolk with an egg separator, then the egg white is put into the beef mince, and at the same time, add some salt and white pepper, use chopsticks to stir the beef in one direction, and then start to beat the meat filling;

Fourth, until the meat filling is broken out of the gelatinous and becomes more elastic, you can put on disposable gloves, grab a small ball of beef filling, squeeze it out from the tiger's mouth after rubbing it round into small balls, and process all the small balls in turn;

Step 5, then add water to the pot, start to cook the beef meatballs, pay attention to the water temperature of the whole process needs to be about 80 degrees, that is, see the bottom of the pot slightly bubbling state, after the beef meatballs are cooked, you can take them out and enjoy.

1. Prepare ingredients: 500 grams of fresh beef hind leg meat, 150 grams of ice water, 40 grams of potato starch, 2 grams of baking soda, 10 grams of cooking wine, 6 grams of salt, 8 grams of sugar, 4 shallots and 6 cloves of garlic, 1 small ginger and 2 grams of white pepper.

2. Crush the garlic cloves, cut the shallots into sections, slice the ginger, and then put them together in hot water to soak. When the water temperature cools, you can wrap it in plastic wrap and put it in the refrigerator overnight, and it will be filtered when you use it the next day. This can be added to potato starch, white pepper, cooking wine and white sugar and other seasonings, stir evenly and put in the refrigerator for later use.

3. Wash the beef and dry it with kitchen paper, remember to remove the fascia, and then cut it into thin slices with a kitchen knife and put it in the food processor. When the beef is minced beef, you can add baking soda and salt together, and you need to add a small amount of processed green onions, ginger and garlic water many times in the middle, and wait until the meat puree is smooth and you can take out the skin of the shirt.

4. Boil a sip of water, the water temperature is warm, then pinch the beef puree out of the tiger's mouth in the left hand to make a spherical shape, and then take a spoon in the right hand to scrape out the meatballs and put them into the pot immediately. Repeat this step, wait until all the meatballs are in the pot, you can turn to high heat, wait until the water boils, turn to medium heat and cook for about 5 minutes, if the beef balls are all floating, the yard difference can be fished out.

5. Tips for beef balls: When buying beef, choose fresh beef as much as possible, and in the process of beating into meat puree, you should beat it as delicately as possible.

The production method and steps of beef balls are as follows:Ingredients: 350 grams of ground beef, 3 tablespoons of sugar, 110 grams of sweet potato starch.

Excipients: 2 tablespoons light soy sauce, 1 teaspoon pepper, 2 tablespoons of cooking wine, appropriate amount of salt, appropriate amount of green onion and ginger, 1 egg, 2 tablespoons of rice vinegar, 4 tablespoons of tomato paste, 1 tablespoon of cornstarch.

1. Add salt, cooking wine, light soy sauce and pepper to the beef filling.

2. Stir vigorously in one direction, and it will be more sticky after a few beats.

3. Add green onion and ginger and mix well, then beat in the eggs.

4. Continue to stir until the meat filling is gelatinous.

5. Add sesame oil, you can add a little more, and the taste is more fragrant.

6. Stir well, and try to squeeze it into balls.

7. The oil temperature is five colors, and it is fried over low heat until golden brown.

8. When the oil temperature rises, fry it again.

Mix 1 tablespoon water, 4 tablespoons tomato paste, 3 tablespoons sugar, 2 tablespoons rice vinegar, 1 tablespoon cornstarch and mix well to make sweet and sour sauce.

10. Pour into the pan and stir-fry to thicken, then add a spoonful of oil to the croquettes.

11. Pour in the meatballs, stir-fry evenly, let each meatball be coated with sweet and sour sauce, and remove from the pot and serve on a plate.