Preparation and ingredients of beef meatball filling, preparation and recipe of beef meatballs

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

Method. 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.

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.

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.

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

A home-cooked recipe for beef meatballs.

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.

Beef meatball soup.

Ingredients: 500 grams of refined beef, 50 grams of dry starch, 2 grams of monosodium glutamate, 8 grams of refined salt, 3 grams of sugar, 50 ml of water, 5 ml of alkaline water, 1 5 liters of clear soup.

Method. 1) Cut the beef into strips first, then cut it into thin slices, put it on the cutting board, beat it repeatedly with the back of the knife until it is rotten, add alkaline water and then hammer it, and then chop it with a knife for about 1 minute.

2) Then put the minced beef into a basin, mix the starch with water, add the above seasonings, and mix well with the minced beef until it is strong, gelatinous, and made into balls. Finally, put the soup pot on the fire, bring the beef meatballs to a boil, and cook them over a simmer.

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.

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 to the pot over the heat.

Water, there must be a little more water to make this raw meatballs, and the water will not be cold when the balls go in, so that the meatball soup cooked out is not translucent 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.

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The preparation and recipe for beef meatballs are as follows:Ingredients: 500g beef, 1 teaspoon of oil, half a spoon of black pepper, half a bowl of peanut oil (for mixing meatball filling), 1 tablespoon of salt (you can increase or decrease according to your taste), a tablespoon of cornstarch, 2 eggs, a large amount of peanut oil.

1. Take out a pound of beef, take it out from the meat grinder, put the beef in and break it into delicate meat foam.

2. Add a tablespoon of starch, a spoonful of black pepper, a spoonful of salt, a spoonful of oil, half a bowl of cooking oil, and two eggs.

3. Continue to beat the meat grinder until the meat is delicate, and the meat filling will wake up for 20 minutes, and set aside.

4. After the meat filling wakes up, heat the oil in the pot and warm it to four or five percent of the oil temperature.

5. Grab a handful of minced meat, squeeze out a meatball with the tiger's mouth, dig it out with a spoon, put it in the pot, and fry it to set.

1000g beef, 50g tapioca starch, 8g salt, 2g white pepper, 2g grated golden garlic, a spoonful of ginger powder, 2g chicken juice, a spoonful of whipped beef puree, cut the beef into large pieces, take friends, put it in a meat grinder, put 8 grams of salt, 2 grams of white pepper, 1 spoonful of grated golden garlic, 2 grams of ginger powder, 1 spoonful of chicken juice and 150 grams of ice cubes per catty of beef. After beating the ingredients with the beef for a minute, open the lid and add the tapioca or potato starch that has melted in ice water and continue to stir. Repeatedly whipped three or four times at a low temperature, after the meat is pureed, the meat puree is stirred in one direction for about ten minutes until it is viscous and drawn.

The water temperature in the pot is about 80 degrees, squeeze out the meatballs and put them in, and after the meatballs float, boil them for seven or eight minutes on low heat, remove them and soak them in ice water, and then they can be taken out and eaten.

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 the beef film in the beef, so that it is easy to make.

Beef balls are also very easy to make, but at the same time it is a time-consuming job because it needs to be beaten all the time, and it is because of the beating process that the beef balls can become more Q-bomb.

Ingredients: 1000g beef, 2 eggs, 25g corn cherry blossom 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.Cut the beef balls into small pieces and stir 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.