Why do beef meatballs stick together? How can I not get it?

Ingredients: 250 grams of beef thigh, 50 grams of eggs, 100 grams of shallots, carrots, potatoes, 20 grams of peas.

Seasoning: 50 grams of chicken fat, appropriate amount of refined salt, 1 gram of pepper, 3 grams of monosodium glutamate, 800 grams of chicken consommé, and less bay leaves.

Xu, a little dry and spicy pepper, an appropriate amount of peaches, 5 grams of sour cream.

1. Wash the beef and cut it into pieces. Peel the shallots (one-third) and put the meat together with a reamer and twist twice, put.

Chop the meat again with a knife, put it in a basin, and put salt, pepper, monosodium glutamate, chicken fat, eggs with wooden sticks.

Stir, add another 50 grams of water, pour and stir as you pour, and form a meat puree.

2. Take a soup pot, put in boiling water, squeeze the meat filling into balls by hand and put it in the boiling water pot, squeeze a total of 40 pieces.

After opening, the balls float up, skim out the original soup, wash off the foam of the balls in cold water, and pour the water in Luonei.

Divide. Peel and wash the potatoes, carrots and shallots, and cut them into small cubes.

3. Put in the chicken fat from the pot, boil until it is hot, put the potatoes, carrots and shallots, and add the bay leaves and fragrant.

Peaches and chili peppers, with the method of half stir-frying and half stewing, simmer the vegetarian vegetables, and put in the chicken broth, meatballs, peas, etc

Monosodium glutamate and salt, pour into the soup basin, take out the peaches, peppers and bay leaves, and pour yogurt.

Oil is ready. Characteristics: White and green in color, fresh in taste, slightly sour in peach.

Stir with the cornstarch and squeeze the pellets with a plastic bag over your hands.

One by one, the first one is scalded on the outside, and then the next one is lowered.

Here's how to make the beef meatballs not fall apart:

1. Chop the beef with the back of a knife, chop it until it is strong and tough, and put it in a bowl. Add a little water and baking soda and pour it into the beef and stir until the water has entered the beef, then add salt and pepper and stir well to form beef ingredients.

2. Cut the green apples into small cubes, put them in the beef with the minced green onion and ginger, stir well, and beat the eggs at the same time.

3. Squeeze the beef into balls, pat a little flour, then wrap the egg mixture, and finally pat the breadcrumbs evenly. Fry in a pan of 5 into oil until the color is golden, and the meatballs are floated and rotated in the oil, and taken out.

4. Add a little water to the pot, add tomato sauce and concentrated orange juice, add sugar and a little salt. After boiling, adjust the taste, thicken the cornstarch and pour it on the beef balls.

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.

1. Use two or so black iron rods to break the beef tendons with brute force, and hit more than 26,000 eight hundred;

2. Then peel the shell and remove the intestines of the shrimp. Put it in a juicer and puree it;

3. Then put it in a pot and add salt, monosodium glutamate, broth, pepper, old wine, and sugar to enhance the taste. Cook the shrimp paste until it is half cooked, then pour it out on an iron plate and let it cool, then put it in the refrigerator to freeze it;

4. After the beef is processed, scoop out a lychee-sized portion with a spoon;

5. Cut the freshly frozen shrimp paste into cubes, the size of which is no more than centimeter * centimeter. Carefully stuff the cubes into the beef balls;

6. Then boil a pot of large bone broth, put the beef balls into the boil thoroughly;

7. Add rice noodles or noodles after cooking, you can not add them, you can just drink soup and eat beef balls;

8. A bowl of good and Li Heng flavored popping syrup urine cow balls was born!

Minnan Longyan beef ball making.

1.The beef must be defasciated and twisted three times with a blender, because this is the only way to maximize the 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 to disturb the car, too little, the viscosity of the balls is insufficient, which affects 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 light soy sauce, 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 the minced beef and put them on top of the carrot slices.

11.Steamer boils water and steam for 10 minutes.

Summary. 1. After adding eggs and eggs will become hard after solidifying, which can not only make the meatballs taste Q bomb, but also lock in the juice and moisture, and make them more nutritious. 2. Adding starch and starch can also lock in moisture and gravy, and proper starch will.

It makes the meatballs extra tender and more elastic, but the starch nutrition is lower than that of eggs.

1. After adding eggs and eggs will become hard after solidifying, which can not only make the meatballs taste Q bomb, but also lock in the juice and moisture, and make them more nutritious. 2. Adding starch and starch can also lock in moisture and gravy, and proper starch will. It makes the meatballs extra tender and more elastic, but the starch nutrition is lower than that of eggs.

3. If you want the meatballs to be elastic when stirring or beating, you must make the meat filling strong, first put the seasoning into the meat filling, and then stir in the direction and stir until it is done. After strengthening, put it in the refrigerator and refrigerate it slightly. We can also remove the air inside the filling by beating, and the meatballs will be firmer and more elastic to eat, and of course, they will not be easy to fall apart.

4. Before dipping in water or smearing oil in the pot, whether it is frying, frying, or boiling, the meat filling must be made into the shape of balls. A little water or oil on your hands will prevent the meat filling from sticking to your hands, and it will also make the surface of the meatballs smoother and more elastic.

That's the answer to your question.

Ingredients: beef, spine onion, egg, breadcrumbs.

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

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

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

The process of making beef meatballs:

1. Add minced ginger to the beef meatballs (cut finely), then add a little chopped green onion to it, and then add salt, the amount of salt should be slightly heavier, because it will be made in water, about 7-8 grams of salt is put in a pound of meat, and then add a little pepper, pepper to remove the smell, and then add a little cooking wine to remove the smell.

2. First follow a method to whip the beef hard, when stirring must be in one direction, not just down, you can do it in two people in turn, and you can also beat it hard, so that you can also beat the beef hard.

3. Beat until you can't stir it anymore, add an egg white below, the effect of adding egg white is to make the beef meatballs taste more elastic, and then the taste will be smoother.

4. Add another egg white, after adding the egg white, it is still the same as the first time, still whip, beat the egg white into it, we have beaten this meat filling for the second time is very viscous, and then add an egg white, stir the egg white well, and beat it into the meat filling.

Judging whether the meat filling is good or not, look carefully at the meat, it turns out that it is still granular, after we have been whipping for a long time into the end of the shape, look very fine, with the hand to pull it can feel the drawing.

5. After the meat filling is finally beaten, add a little cornstarch, don't add too much, and whip the meat filling evenly after adding cornstarch.

6. Add water to the pot on the fire, and make this raw meatball water must be a little more, so that the water will become cold when the balls go in, so that the boiled meatball soup is not transparent enough.

7. After the water is slightly boiled, turn the fire down a little, a little smaller, too small will appear mixed soup, the meatballs are in the pot, squeeze them into a round ball one by one, the finer the balls are beaten, the smoother the balls are squeezed out.

8. Adjust the bottom of the bowl, add pepper, pepper ground by Peng Kitchen, just put a little bit, very spicy, then add salt to adjust the bottom taste, and then a little monosodium glutamate to improve the freshness, and then wash the original soup of the meatballs and the cooked beef meatballs together, wash the seasoning together, and then sprinkle a little coriander, and you can also put some shrimp skin, seaweed and other things in it.

To make beef meatballs, fresh beef is generally used to make meat filling, chop the green onion and ginger into fine powder, add seasoning, add thirteen spices, add an egg white, and then put one or two spoons of corn starch plus a certain amount of cooking oil, salt, pepper, add a certain amount of water, adjust it to be able to squeeze out the shape of the balls, make a certain amount of boiling water, boil the water one by one and boil it until it floats, and you can adjust the taste according to your own taste.