How are the stuffed beef balls made, ask for answers

Beef meatballs. Ingredients: 500 grams of beef, 20 grams of starch, 10 grams of sugar, 1 egg white, appropriate amount of salt, appropriate amount of soy sauce, green onion and ginger, a little pepper water.

Beef meatball recipe.

1. Cut the beef into small cubes (it is better to cut them after putting them in the refrigerator for freezing).

2. Finely chop the green onion and garlic.

Preparation of beef balls.

3. Put the diced beef and minced green onion and ginger into a food processor, add an appropriate amount of pepper water and puree. (If you don't have a blender at home, you can use chopping, the finer the chop, the better).

3. Add salt, starch, soy sauce and egg white to the meat and stir well in one direction to make the meat have a certain stickiness.

Preparation of beef balls.

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

6. Boil hot water in a pot, wait for the hot water to boil to 80 degrees, and put the meatballs in before boiling.

Preparation of beef balls.

7. After a few minutes, you can take out the meatballs, and then add some sauce or something to eat.

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

A few small lessons to summarize:

1. Boil the balls with 80 degrees of water, so that the balls are smoother and not loose.

2. Add egg whites to make the beef balls more tender.

3. You can add an appropriate amount of fatty meat to the beef, which will make the meatballs more tender. (I don't have any fat at home, so I didn't put it).

4. With the help of tools, if there is a cooking machine at home, the stirred meat will be more delicate, of course, if not, chop hard, the finer the chop, the better.

5. Add an appropriate amount of pepper water when grinding meat, the taste is better.

Cow grip judgment meatball practice one.

Raw material. Beef, onions, eggs, bread crumbs.

Method. 1 green onion, finely chopped, simmer in butter until soft, set aside;

Mix 4 tablespoons breadcrumbs, 1 tablespoon of rubberized potato flour and 1 1/2 cup of milk or water and let stand for 10 minutes to form a batter;

Add an appropriate amount of black pepper, white pepper and 1 and a half teaspoons of salt and mix well;

Add the chopped onion that has been sautéed beforehand;

Add an egg;

Mix well, do not require to stir the tendons in one direction;

Dip your hands in some water and knead the minced meat into small balls;

Heat the butter in a pan and fry the meatballs.

Preparation of beef meatballs two.

Preparation of materials. 200 grams of ground beef, 150 grams of fresh shiitake mushrooms, a little oil, 1 white radish, an appropriate amount of green onions, an appropriate amount of salt, and a little coriander.

Methodological steps. In the minced beef (you can also grind it on the outside), add an appropriate amount of minced green onion and ginger, an appropriate amount of salt and a little oil for later use.

Wash the fresh shiitake mushrooms and cut them into cubes, and the white radish wash and cut them into cubes for later use.

Squeeze the ground beef into small balls.

Put water in the pot and bring it to a boil, add the ginger slices and green onions, and put the squeezed beef balls in the pot.

Wait for the balls to be slightly shaped, add the radish cubes and mushroom cubes and cook them together.

Cook on high heat for about 10 minutes, until all the ingredients are cooked thoroughly, add salt to taste, and sprinkle in chopped coriander before cooking.

Preparation of beef meatballs 1. Materials: 1. 1 kg of beef eye meat 5 taels, wash. 2. Wash 4 taels of shrimp with skin, peel the shrimp, and leave the shrimp skin and shrimp head.

3. Wash the green onions. 4. Wash and peel a piece of ginger. 5. After the black fungus is washed, about half of the rice bowl.

6. Wash two small sprigs of coriander. 7. Wash and peel the cucumbers. 8. 2-3 tablespoons starch.

9. 2 eggs. 10. 4-5 tablespoons of oil, 10 peppercorns. 11. 2 tablespoons soy sauce.

12. Salt to taste. 2. Preparation: 1. Chop the beef into meat filling, try to chop it finely, add a small amount of cold boiled water when chopping, and do not overdo it.

2. Chop the green onion into minced pieces, divide into two portions, and chop the ginger pieces into fine pieces. Chop the minced ginger and half of the chopped green onion into the minced meat. 3. Shake the minced meat into a large bowl, beat in the eggs and stir well in one direction, add an appropriate amount of salt.

4. Wash the pot and heat it with oil, and when the oil is warm, put in the peppercorns and fry it to make it fragrant, be careful not to fry the paste. Remove the fire and wait for the oil to cool down, remove the peppercorns, pour the oil into the meat filling, and stir well in the same direction, and then stir in the starch after stirring to ensure that the meat filling is more viscous. 5. Cut the coriander into sections.

6. Cut the cucumber into diamond-shaped slices for later use. 7. Cut the shrimp a few times and put them on a plate for later use. 8. Wash the pot and add 2 large bowls of water, put in the shrimp head and shrimp skin, boil for one or two minutes, skim off the foam, grate off the shrimp skin, shrimp head and sundries, and leave the soup for later use.

3. Production: 1. Wash and heat the pot and put in the oil, pour it into the soy sauce fryer after the oil is hot, pour in the shrimp soup, add water to the dosage, and put in the washed fungus. 2. When you are about to boil the pot, use a medium spoon to scoop the beef filling into the boiling place of the water in the pot, and pay attention to spooning it a few times to make it into a ball.

3. Put the shrimp in the pot. 4. A few minutes after the pot boils, when the meatballs are about to be cooked, put in the cucumber slices, when the cucumber slices are cooked, turn off the heat, add salt, chopped green onion and coriander, and also add a few drops of sesame oil. Finish.

Stir-fried beef meatballs with cauliflower.

Ingredients: 335 grams of cauliflower, 95 grams of beef balls, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken essence.

Method: 1. Turn the cauliflower into small florets first, then clean it and remove it for later use.

2. Unpack the beef balls, then cut them in half and set aside.

3. Then pour oil into the pot, heat it, then pour water into the pot and stir-fry for a while.

4. Then, put the beef balls that have been cut into the rock and stir-fry.

5. Finally, add an appropriate amount of water to the inside and cook the cauliflower until soft.

6. Then add an appropriate amount of salt, chicken essence, salt, and light soy sauce to taste, and then stir-fry evenly.

Beef balls with fresh mushrooms.

Ingredients: Ingredients: 150 grams of beef (fat and lean), 300 grams of shiitake mushrooms (fresh).

Seasoning: 25 grams of green onions, 5 grams of ginger, 35 grams of vegetable oil, 10 grams of rice wine, 3 grams of salt, 4 grams of monosodium glutamate, 10 grams of oyster sauce, 15 grams of starch (pea beans), 1 gram of pepper.

Method: 1. Stir the beef into beef puree with a machine, then wash the green onions, cut part into segments, cut part into chopped green onions, cut the ginger into minced ginger, and adjust 5 grams of wet starch into 12 grams of wet starch with water.

2. Then the beef puree is stirred evenly with chopped green onions, minced ginger, salt, oil, monosodium glutamate, and starch, and then kneaded into beef balls and steamed in a steamer.

3. Simmer the fresh mushrooms first, and then drain the water.

4. Pour 15 grams of oil into the pot, then pour the fairy aunt, add refined salt, Shao wine, monosodium glutamate, oyster sauce and stir-fry until fragrant, add 100 ml of soup, and finally put the beef balls in, and at the same time put the green onion and ginger into it, and thicken it with wet starch, sprinkle with pepper, pour in the tail oil, and put it on the plate.

Beef meatballs are smooth, tender and elasticMethod.

Ingredients: 600 grams of ground beef, 200 grams of Sichuan pepper water, appropriate amount of cooking oil.

Excipients: salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of pepper, appropriate amount of green onion and ginger, appropriate amount of sesame oil, 5 tablespoons of sweet potato starch.

Steps: Put a tablespoon of Sichuan peppercorns in a bowl and roll over, add an appropriate amount of boiling water, cover and let stand for 20 minutes.

2. Prepare 600 grams of beef filling, add a small amount of pepper water to the beef filling many times, stir evenly in one direction each time, and then add the next pepper water to Jingzen. Until 200 grams of pepper water is added.

3. Add salt, light soy sauce, dark soy sauce, pepper and oyster sauce to the minced meat, and stir well in one direction again.

4. The stirred beef filling looks very viscous and will not become thin, just like in the picture.

5. Add chopped green onion, minced ginger and sesame oil, and continue to stir well in one direction.

6. Finally, add the sweet potato starch, about 5 tablespoons.

7. Use a small spoon to make a small round ball.

8. Heat the pot and pour in an appropriate amount of cooking oil, when the oil temperature is 6 hot, squeeze out the beef balls, fry them slowly over low heat until golden brown, and drain the oil out of the pot.

9. The beef meatballs are fried, fragrant, crispy, crispy and soft, and they are really delicious.

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

1. Wash the beef and chop it into meat wool and put it aside for later use, as shown in the figure below.

2. Then wash the onion and cut it into small cubes, and put it aside for later use, as shown in the figure below.

3. Then cut the garlic into minced garlic and put it aside for later use, as shown in the picture below.

4. Put the sliced beef, salt, soy sauce, cooking wine, minced onion and minced garlic into a slightly larger bowl and stir well.

5. Mix the evenly mixed beef into small balls and put them on a plate, as shown in the picture below.

6. Heat the appropriate amount of oil in the pot, and fry the cooked beef meatballs in the pan until the oil is warm.

7. Drain the oil and squeeze the salad dressing to serve, so that the beef meatballs are ready.

Ingredients for making beef meatballs:

Ingredients: 200 grams of beef (lean), 150 grams of pork (fat) Accessories: 100 grams of celery, 30 grams of coriander, 30 grams of fungus (water hair), 75 grams of eggs Seasoning:

25 grams of green onions, 25 grams of ginger, 15 grams of green onion juice, 10 grams of ginger juice, 3 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 5 grams of sesame oil, 5 grams of starch (peas).

Characteristics of Beef Meatballs:

The beef meatballs are smooth and fragrant, and the soup is fragrant.

Teach you how to make beef meatballs, how to make beef meatballs to be delicious1Remove the tendons from the beef essence meat, chop it into a fine puree, put it in a basin and slowly add the green onion and ginger juice, whip it in one direction, then add the egg liquid, minced fatty meat, minced celery, salt, monosodium glutamate, pepper, and a little starch and stir well;

2.Add the broth to the spoon, put the beef filling into balls with a diameter of 2 cm, then heat the broth to boil, beat off the foam, cook it over slow heat and then add seasoning to taste;

3.Sprinkle chopped coriander and drizzle with sesame oil.

Prepare the ingredients: minced beef (let the merchant grind twice, minced meat), eggs, starch, salt, thirteen spices, minced green onion, minced ginger, sesame oil, minced coriander.

1.If the beef filling you buy is not delicate enough, chop it yourself a few more times to make it minced. Add a small amount of water and stir clockwise until all the water is absorbed into the ground beef.

2.Add eggs, salt, thirteen spices, minced green onion and ginger, sesame oil to the minced meat, and stir well.

3.Then add the starch little by little, stirring as you go, until the meat filling thickens and becomes a paste. (The meat filling should not be too thin, otherwise the meatballs will not be easy to form).

4.Boil water in a pot and put the meatballs in one by one, and the meat filling will automatically form as soon as it meets the boiling water. You can use a small spoon to scoop the meat filling, and one spoonful is a meatball.

It is to squeeze the meat filling with your hands, hold the meat filling tightly with the palm of your hand, fix the size of the meatballs with your thumb and index finger, squeeze the meatballs from the circle of your thumb and index finger, scoop them down with a small spoon and put them in the pot, also one meatball at a time. (Personally, I think that spoons are convenient to make meatballs, but meatballs are not round.) Fingers make meatballs, laborious but meatballs are round.

5.When the beef meatballs float on the surface of the water, they are cooked, add an appropriate amount of seasoning to the soup, taste the taste, and OK is ready to cook. Sprinkle some chopped coriander on the bowl, and the fragrant meatball soup is ready, so let's eat it quickly.

The filling of beef meatballs is as follows; 1.Beef minced minced. 2.

Finely chop the ginger and green onion and set aside. 3.Put the ground beef in a bowl, add salt, minced green onion, minced ginger, half an egg and cooking wine, and stir vigorously in one direction for 5 minutes.

4.Then add an appropriate amount of dry lake.

5.Continue stirring for a few minutes to make the mincing springy. The filling of the beef meatballs is ready, and the landlord can fry it at will, and the soup can be cooked.

Ingredients: 200g beef (lean) 150g pork (fat).

Excipients: 100 grams of celery, 30 grams of coriander, 30 grams of fungus, 75 grams of eggs.

Seasoning: 25 grams of green onions, 25 grams of ginger, 15 grams of green onion juice, 10 grams of ginger juice, 3 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 5 grams of sesame oil, 5 grams of starch (peas).

1.Remove the tendons from the beef essence meat, chop it into a fine puree, put it in a basin and slowly add the green onion and ginger juice, whip it in one direction, then add the egg liquid, minced fatty meat, minced celery, salt, monosodium glutamate, pepper, and a little starch and stir well;

2.Add the broth to the spoon, put the beef filling into balls with a diameter of 2 cm, then heat the broth to boil, beat off the foam, cook it over slow heat and then add seasoning to taste;

3.Sprinkle chopped coriander and drizzle with sesame oil.

750 grams of beef thigh, 150 grams of eggs, 400 grams of shallots, 300 grams of carrots, 500 grams of potatoes, 50 grams of peas, 400 grams of chicken fat, 15 grams of refined salt, kilograms of beef consommé, half a bay leaf, 1 dried chili. Pepper and monosodium glutamate.

The process of making tassel oranges.

1 Wash the beef, cut it into pieces, peel 100 grams of shallots, grind it twice with a reamer with a cutter with the beef, chop it again with a knife, put it in a basin, add 5 grams of refined salt, 50 grams of chicken fat, pepper, monosodium glutamate, eggs and stir well, add 150 ml of water, stir with pour, and puree meat.

2 Put water into the soup pot and boil, which is used to squeeze the meat filling into i20 balls, put them in the pot of boiling water, boil the boiled dough, float the balls, decant the original soup, put the meatballs into cold water to wash off the foam, transfer them into a colander, and control the water.

3 Peel the carrots and shallots, wash them and cut them into small cubes, peel the potatoes, wash them and cut them into 40 pieces.

4.Add 200g of chicken fat to the pot and cook until it is 50% hot. Duan quietly put in the diced carrots and shallots first, then put in the bay leaves, pepper, and dried chili peppers, and use the method of half frying and half boiling to blanch the vegetables until they are ripe, put in the beef broth, monosodium glutamate, and refined salt, adjust the taste, put the potatoes into the pot and cook them until they are nine mature, put the balls in, boil them two, change to a slight heat and cook them slightly, and put them in the pot.

5 When serving, divide into 10 grams, put 5 grams of peas, 12 beef meatballs and soup per serving.