How to make beef meatballs trap 5, how to make beef meatballs trap

Ingredients: beef, onions, eggs, bread crumbs.

Method: 1. Chop one green onion and fry it in butter over low heat until soft and set aside;

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

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

5. Add the pre-fried minced onion;

6. Add an egg;

7. Mix well, and do not require stirring the tendons in one direction;

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

9. Heat the butter in the pan and fry the meatballs. {Fry over high heat}

How to cook beef meatballs? Cut the beef hind leg meat in half with fascia, beat it with a kitchen knife on both sides, and then beat it with a rolling pin on both sides, 500 grams of beef and 80 grams of minced pork, fish sauce, salt, minced green onion and garlic, salad dressing, stir evenly and beat the meat, then add 50 grams of starch and 50 grams of soda and 120 grams of water, and you can get out of the oven.

Key points of operation of boiled meatball products:

1.The raw meat slows down to a soft appearance, chops it into small pieces with a knife, washes the green onion and ginger and grinds it out with a meat grinder and chops it into a chopper, pours the raw meat into the chopper, cuts it out with a low, medium and high knife speed until there is no granularity, adds seasoning and part of the ice water, adds corn starch, tapioca flour and ice water after chopping well with a medium-speed knife, and chops it well with a low, medium and high knife speed. 2. After the meat filling stands for 20-30 minutes, squeeze the meatballs in 100-90 hot water by hand, and then immediately surface for about 5 minutes, then take it into the cooling water to cool.

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.

Step 1 Put a tablespoon of Sichuan peppercorns in a bowl, 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. 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.

If you want beef balls to be made elastic, here's how to do it:

1. The beef must be removed from the fascia and twisted three times with a meat grinder, because in this way the muscle tissue of the beef can be damaged to the maximum, so as to expand the contact surface between protein and water in the muscle and increase the water holding capacity.

2. After 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 follow 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, so that the powder and seasoning have enough time to play a role.

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.

How do you make homemade beef meatballs?

Step 1: Chop the garlic cloves, chop the shallots, slice the ginger and soak them in hot water. 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.

Step 2: Wash the beef and dry it with kitchen paper, remember to remove the fascia, then cut it into thin slices with a kitchen knife and put it in the food processor. When the beef is minced into small pieces, you can add baking soda and salt together, and you need to add a small amount of processed green onions, ginger and garlic water in the middle of the process, and wait until the meat puree is smooth and then you can take it out.

Step 3: Boil a sip of water, the water temperature is warm, then pinch the beef puree out of the left hand to form a ball, 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 is boiling, turn to medium heat and cook for about 5 minutes, if the beef balls are all floating, you can take them out.

Ingredients: 1000g beef, 2 eggs, 25g corn starch, 10ml peanut oil, 4g salt, 2g pepper.

Method:1After cleaning the prepared beef balls, cut them into small pieces, and cut them into small pieces to make it easier to beat.

2.Put the beef meatballs into small pieces and blend them in a blender. Here you need to stir the beef pieces into a pureed beef, which must be very tender and sticky.

3.Put the pureed beef into a bowl, add an appropriate amount of salt, oil, eggs and starch, a small amount of water, stir the beef evenly, pay attention to keep stirring in one direction, so that the beef puree becomes more viscous.

4.Place the stirred beef on a cutting board and beat it constantly, so that the beef becomes more tender and the cooked beef balls do not fall apart easily.

5.After sealing and packing the beaten beef puree, put it in the refrigerator for about 60 minutes and take it out, so that it is easy to pinch the meatballs and make the beef meatballs more flavorful.

6.Put the beef puree on the position of the tiger's mouth, squeeze it out slowly, and then dig it with a spoon, so that the beef balls are ready, pay attention to the beef balls not to be too big, otherwise they will not be cooked.

7.Put a small amount of water in the pot, after the water is boiling, put the meatballs into the water, be careful not to use high heat, so as to ensure that the boiled meatballs will not be deformed, and put the boiled meatballs into cold water to soak it.

Hello dear, I'm honored to answer for you. How to make beef meatballs smooth and tender and elastic, the method is as follows: Ingredients:

Beef, dry starch, egg white, green onion, ginger, pepper, soy sauce, salt, monosodium glutamate. 1. Chop the meat with a blender or knife, add the dry starch and egg Qing Dynasty and beat evenly, then add the minced green onion and ginger and a little pepper, cover the lid and set aside to marinate for 10 minutes; 2. Add salt, monosodium glutamate and soy sauce to taste the marinated minced meat; 3. Then prepare some side dishes, after the side dishes are ready, boil a pot of boiling water according to the amount of meatballs you make, put a large piece of ginger and a few slices of green onions in the water, put the side dishes in the water after boiling, and cook them until they are medium-cooked; 4. After boiling the side dishes until they are medium-cooked, start to pinch the meatballs, wash the hands fully, shake off the water, pinch a handful of minced meat with your hands, squeeze out a small ball with your thumb and index finger, close the old branches and scrape them into the pot with a spoon; 5. After scraping, turn on high heat and boil, then turn off to medium heat and cook for 5 minutes, the meatballs will be cooked, and then put a little salt, monosodium glutamate, pepper to taste, and finally drop a few drops of sesame oil.

Here's how to make beef meatballs:Ingredients: 300 grams of beef, 150 grams of pork belly, 15 grams of minced green onion, 15 grams of minced ginger, 1 fragrant finger vegetable, 1 egg white, 8 grams of salt, 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of rice vinegar.

Steps: 1. Prepare all the ingredients in the picture.

2. Put all the ingredients except the coriander leaves and the rice vinegar in the meat grinder.

3. Ground into a meat puree.

4. Add 800ml of water to the pot and squeeze in the meatballs by hand.

5. Bring to a boil over high heat, skim off the foam, cover the pot and continue to cook over low heat for 5 10 minutes.

6. Add 1 tablespoon of rice vinegar to enhance the flavor before cooking. Place in a large bowl and sprinkle with coriander leaves.

Summary. Hello dear, follow the steps below to make the beef meatballs smooth, tender and elastic:

Hello dear, follow the steps below to make the beef meatballs smooth, tender and elastic:

Step 1: Prepare the ingredients: lean beef, tapioca starch, salt, black pepper, cold water, and gihyo garlic. Step 2: Grind and chop the garlic. Step 3: Fry with an appropriate amount of oil to be crispy and slightly yellow. Step 4: Strain out the oil and use only garlic crisp.

Step 5: Remove the fascia of the beef and cut it into pieces and put it in a meat grinder. Step 6: Beat the meat filling and add salt and a little cold water. Step 7: After beating evenly, pour in tapioca starch and black pepper Step 8, beat the bucket liquid again, and add an appropriate amount of cold water; Add the garlic crisp to the minced meat.

Step 9: Whip into a more delicate minced beef.

Step 10, the minced meat is elastic, it is not easy to fall off with chopsticks, and there is an obvious sense of viscosity Step 11, boil a pot of water, keep it slightly boiling, hold a handful of minced meat, squeeze the meatballs from the tiger's mouth, and the size can be as you like. Step 12: Take another small spoon dipped in cold water and dig the meatballs from the tiger's mouth into the pot; Put all the meatballs in the pan and reduce the heat to medium-low. Step 13: All the balls change color and keep them slightly boiling for 5 minutes.

Step 14: Cool water after fishing, if ice water is used, the effect is better; Boiled vegetables and stewed soups are available, and the Q bomb is slightly crispy. Step 15, Q bomb beef balls, crispy and tender. <>