Which piece of meat on a cow is best for beef balls?

How to cook beef balls? A pound of beef can make several pounds of beef balls.

Hello, dear. How many catties of meatballs (6-8 taels) can be fried by catties of beef. Ingredients:

400 grams of beef, 200 grams of pork belly, 1 egg, 80 grams of water starch, 2 grams of pepper, 2 grams of five-spice powder, 2 tablespoons of soy sauce, 2 grams of salt, 1 shallot, 1 piece of ginger. Method 1: Cut the beef and pork belly into small pieces. 2. Pour the beef and pork belly into a meat grinder and stir into a meat filling.

3. Add eggs, soy sauce, pepper, five-spice powder, salt, chives and minced ginger and stir well. 4. Add a tablespoon of starch, add water and stir into a thicker water starch and pour it into the meat filling. 5. Stir clockwise again until the meat filling is stirred vigorously.

6. Pour oil into the pot, the oil temperature is 50% hot, squeeze out the meatballs with the tiger's mouth with your left hand and fry them in the pot over medium heat. 7. Fry until the surface is golden brown and remove the oil. Remember oh thank you and have a great day.

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To make beef meatballs, you need to use beef leg meat, and the method is as follows:

Ingredients: 300g beef, 100g onion, 10g garlic, appropriate amount of salt, appropriate amount of soy sauce and potato socks, appropriate amount of cooking wine, appropriate amount of blended oil, appropriate amount of salad dressing.

1. Prepare the ingredients.

2. Wash the beef leg meat and chop it into meat velvet.

3. Wash the onion and cut it into small cubes.

Sihui takes and cuts the garlic into front hands with minced garlic.

5. Put the cut beef into a slightly larger bowl, add an appropriate amount of salt, soy sauce and cooking wine and stir well in one direction, add the chopped onion and minced garlic, and continue to stir in one direction until the meat is strong.

6. Mix the evenly mixed beef into small balls.

7. Heat an appropriate amount of oil in a pot, and fry the prepared beef balls in the pan until cooked thoroughly after the oil is warm.

8. Drain the oil and squeeze the salad dressing to serve.

10 kg of refined beef, 1000 grams of fat, 100 grams of sesame oil, 200 grams of salt, 150 grams of monosodium glutamate, 100 grams of sugar, 100 grams of starch, 1000 grams of broth, 20 grams of pepper, 50 grams of old wine, 250 grams of shiitake mushrooms, 120 grams of green onions, 150 grams of garlic, 80 grams of special fragrant powder for beef balls, 60 grams of gluten enhancer, 90 grams of coagulant.

1. Remove the fascia of the beef, soak it in the blood, and put it in a beating machine and whip for 18 minutes.

2. Add 200 grams of salt, 150 grams of monosodium glutamate, 100 grams of sugar, 100 grams of starch, 1000 grams of broth, 20 grams of pepper, 50 grams of old wine, and 60 grams of gluten enhancer. Mix well in a low-speed homogenizer to make beef pulp.

3. Stir the fat and add the fragrant girl, green onion, garlic, special powder for beef balls, sesame oil, stock and coagulant to make a 2 cm round ball filling. Place in the refrigerator to freeze hard.

4. Use a peeing cow balls former to scoop up a ball of beef pulp, put a filling in the middle, press it a little hard, and the authentic peeing beef balls are made.

5. After cooking, add some coriander, light soy sauce and chicken essence to the soup.

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 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.

Cantonese beef ball making.

1.Prepare the ingredients, chop the beef into minced beef, peel and chop the water chestnuts.

2.Soak the tangerine peel in water to soften and chop it.

3.Add the minced ginger to the minced beef.

4.Stir in one direction and mix the minced ginger and minced beef.

5.Add the minced water chestnuts to the minced beef.

6.In one direction, stir the water chestnuts and beef well.

7.Add the crushed tangerine peel and mix well.

8.Add raw and destroyed rock pump, cooking wine, pepper and water starch in turn, and stir well in one direction.

9.Add chopped coriander and mix well.

10.Put the carrot slices on the steamer, squeeze out a yard of minced beef and prepare a small round ball to put on the carrot slices.

11.Steamer boils water and steam for 10 minutes.

12.The beef balls are steamed.

Make your own Hu Yuan's beef balls, real materials, no messy additives, and the family can eat at ease. How to make handmade beef ballsStep 1Cut the beef into cubes. Step 2Puree the beef and add all the ingredients.

Step 3: Add water in stages, and stir in one direction until the trouser beam collapses. Step 4: Pot the meatballs under cold water. Step 5: Cook the balls on low heat until they float and then remove them.

Finished product diagram of handmade beef balls cooking tips tips meatballs can not be eaten at one time, frozen preservation.

That's beef from the sauce. Recipe: star anise, ginger, bay leaves, after-fragrance, angelica, grass fruit, meat buckle, cloves, peppercorns, put the above seasonings into a bag of wood.

Method: Soak the beef in water for two hours, then put it in the pot and add water to boil, and then remove the end of the top after boiling. Add salt (an appropriate amount to your taste), Haitian soy sauce, wait for the beef to cook, let it cool, slice and taste.

How to make beef balls, I think this is very simple, first of all, the beef is crushed and bent after paying taxes and some seasonings you like, and then put it into the oil pan to bend the hole and fry the noodles can also be boiled directly in the water pot under cold water, depending on what you like, because it is more advantageous to have fried out, and the buried dry energy boiled in cold water is not so greasy, but the taste is not as delicious as fried.

How are beef meatballs made? Chop the beef, chopped green onion and ginger, monosodium glutamate salt, and then beat an egg segment wide, then add pure bright spot flour, flour flour, and do it clockwise in the meat stuffing pants, stirring.