How can beef balls be considered bad, are the beef balls bought cooked?

1. Methods for identifying the quality of fresh beef.

1) Color identification.

Good quality fresh beef - the muscles are shiny, the red color is uniform, and the fat is white or light yellow.

Inferior fresh beef - the muscle color is slightly darker, the cross-section cut with a knife is still shiny, and the fat lacks luster.

2) Odor identification.

Good quality fresh beef – has the normal smell of beef.

Inferior fresh beef – Beef has a slight ammonia or sour taste.

3) Viscosity identification.

Good quality fresh beef - slightly dry or air-dried membrane on the outside, not sticky to the hands. Substandard fresh beef – dry or sticky on the outside, with wetness on the cross-section cut with a knife.

4) Elastic identification.

Good quality fresh beef - the depression after pressing with your fingers can be completely restored.

Inferior fresh beef - the depression after finger pressure is slow to recover and cannot fully return to its original shape.

5) Identification of the broth after boiling.

Good quality fresh beef - beef broth, transparent and clear, fat agglomeration on the surface of the broth, with the unique aroma and umami of beef.

Inferior fresh beef - broth, slightly cloudy, fat in the form of small droplets floating on the surface of the broth, poor flavor or no umami.

2. Methods for identifying the quality of frozen beef.

1) Color identification.

Good quality frozen beef (after thawing) - the muscle color is uniform red and shiny, and the fat is white or yellowish.

Inferior frozen beef (after thawing) – the muscles are slightly darker, the meat and fat lack luster, but the cut surface is still shiny.

2) Odor identification.

Good quality frozen beef (after thawing) has the normal smell of beef.

Sub-frozen beef (after thawing) has a slight ammonia or sour taste.

3) Viscosity identification.

Good quality frozen beef (after thawing) has a slightly dry muscle surface, or has an air-dried membrane, or the appearance is moist, but not sticky to the hand.

Sub-frozen beef (after thawing) – dry or slightly sticky on the outside, wet and sticky on the cut surface.

4) Identification of organizational status.

Good quality frozen beef (after thawing) has a tight muscle structure, a firm feeling to the touch, and strong toughness of muscle fibers.

Sub-quality frozen beef (after thawing) - muscle tissue is relaxed, and muscle fibers are tough. 5) Identification of the broth after boiling.

Good quality frozen beef (after thawing) is a broth that is clear and transparent, and the fat clumps on the surface, which has the inherent aroma and umami flavor of fresh beef broth.

Sub-frozen beef (after thawing) – the broth is slightly cloudy, the fat droplets float on the surface, and the aroma and umami taste are poor.

Yes, what was bought was cooked. Chaoshan beef balls are repeatedly beaten into a pulp, kneaded into a round shape, cooked in 80° soup, and then cooled and sold, but not 100% boiled.

Whether the beef balls are cooked or not is divided into two situations, the pure hand-beaten beef balls in the Chaoshan area that we usually buy are generally put into the pot and cooked before being vacuum-packed and sold, such beef balls are basically cooked, but if the beef balls we usually buy belong to the starchy more, basically the meatballs we buy back are raw, can not be eaten directly, and it is recommended that you buy back the beef balls, whether raw or cooked, it is best to put them in water and then reheat, After all, there will be some bacteria or dust in the process of preserving beef meatballs, so it is best to eat them after they are thoroughly cooked.

What are the tips for making beef balls?

1.Choose the right beef.

The main raw material for making beef balls is beef, but beef comes from different parts of the cow's body, and the taste of beef balls made from different parts will naturally be different.

2.Remove fascia from beef.

In the process of making beef meatballs, many people only know that beef is made into beef puree, but few people notice that beef actually contains a certain fascia, and if the fascia in the beef is not removed, it is very easy to affect the taste of beef meatballs.

Under normal circumstances, if we buy the purest Chaoshan beef balls, basically they are sold after they are cooked, if they are not cooked, the shape of the meatballs is very easy to be destroyed, and it is also very unfavorable to the preservation of beef meatballs, but it is recommended that you buy the meatballs from the outside, and try to put them in the water again after cooking, and then eat them with confidence.

Yes. When the beef balls are made, they are boiled in a pot, and the beef balls that are usually bought are frozen and preserved, so they should be thawed and cooked again.

There are both raw and cooked. Generally, there are frozen raw ones after the time out, and you can buy them back and eat hot pot.

Place the minced beef in a bowl, then add the ices, beef stock and other ingredients, and stir vigorously in one direction for at least 10 minutes until the batter sticks. 400 grams of beef leg meat, 50 grams of pork fat, a small spoon of garlic crisp (chop the garlic and fry it over low heat) 80 grams of crushed ice, 50 grams of sweet potato starch, 10 grams of salt, 5 grams of fish sauce, 15 grams of caster sugar, a little white pepper, 1 teaspoon of sesame oil. Wash the beef and cut it into small pieces, put it in the refrigerator and freeze it until it is slightly hard, chop the pork fat, put it in a blender, add salt and fish sauce, and stir half of the crushed ice into ice minced meat.

The first meat is not chopped enough, the second is stirred in the wrong way, the third starch is missing, and the fourth is stirred early when the meatballs are cooked. If you want croquettes, beat two eggs with a pound of meat, grab two handfuls of starch, and then put one-third of a cup (disposable cup) of water, put on the seasoning, and grasp it well with your hands to fry. It is best to chop the meat at home, chop the meat by yourself, and chop the knife with the back of the knife in turn, so that the meat is viscous and not easy to disperse.

After chopping, add the seasoning, starch, and water, and stir in one direction. Turn on the heat when the water boils, put all the meatballs in and boil over low heat, and then stir gently so that they will not disperse.

Remove the fascia of the beef and grind it at least three times with a meat whisk (it is better to chop it by hand and hammer) to maximize the damage to the musculature of the beef and expand the contact surface between protein and water in the muscle. 1000 grams of fresh beef, 15 grams of salt, 15 grams of sugar, 10 grams of monosodium glutamate, 5 grams of chicken powder, 8 grams of baking powder, 5 grams of pepper, 15 grams of tapioca flour, 180 grams of water, 30 grams of oil, and the amount of water.

That's the wrong way to make beef meatballs, look at how much beef, put the beef in the basin and take an egg to leave the egg white and egg yolk without it, put an appropriate amount of starch into a little water, keep stirring in one direction, stirring the viscosity on it, put in other seasonings, green onions, ginger, salt, etc., needless to say, the beef balls that come out of this way are elastic and do not spread out.

The addition of cold steamed bun dregs is to make the fried meat balls crispy, and another benefit is to make the balls taste less greasy. There are a lot of things that can be put in the balls, and the steamed buns and fritters are also the same as the steamed bun dregs. Of course, don't put it together, just put any of them.

I don't put any of these balls in my house, I only put glutinous rice. The material list of my dumplings: five catties of pork belly, two and a half catties of glutinous rice cooked rice (rice and water are basically the same, a little more water), five eggs, a handful of shallots, a piece of ginger, an appropriate amount of salt and chicken essence.

the production process; Stir the meat and soak it in four tablespoons of vinegar for half an hour to remove the smell. Put the cold glutinous rice with the green onion and ginger, add the salted chicken essence egg, the important thing is to stir, be sure to crush the glutinous rice, grasp it with your hands, and the meat together, and stir in the direction. Don't release cornstarch, it's not delicious, there are Bodhi grains to put some.

Heat the oil, grab it into a small ball with your hands, fry it in oil, and when it changes color, it's good to go.

When making meatballs at home, many people use cold steamed bun dregs. Its main function is to make the meatballs rise in the process of frying, so that the taste is not too hard when eating, and the palatability is better. It's the same as steaming steamed buns with "screwdriver" and leavening yeast.

First of all, because the steamed bread added to the meatballs needs to be kneaded into steamed bread crumbs by hand, which is the so-called steamed bread residue, if it is a hot steamed bread, it will definitely not be rubbed, so you need to prepare cold steamed bread; Secondly, fried meatballs with steamed bread crumbs will make the meatballs charred and crispy, charred on the outside and tender on the inside, which is much better than adding flour.