When it comes to beef balls, many people think of Chaoshan beef balls, which are bouncy and crispy, and they are eager to use them as table tennis. We make our own beef balls at home, and we have to work hard in this direction. Q crisp and tender beef balls, although there is a gap with the authentic, but the victory lies in self-amusement, genuine goods, good quality and low price.
To tell the truth, we have not been to Chaoshan in the old north, but I have eaten many times, plus good thinking, I am still quite satisfied with this part, so we do not dare to mention that this title is "authentic Chaoshan beef balls", just as an ordinary beef ball to write.
Authentic Chaoshan beef balls are to take a few pounds of iron hammer to beat the whole piece of beef into minced meat, with fiber meatballs can not be Q can not be Q. But this is really time-consuming and laborious physical work, so we will retreat and use the cooking mechanism. As long as the stirring is in place, the final beef balls are almost shaped (which is related to the individual's craftsmanship), but the taste is still reasonable. Q elastic crisp and tender beef balls can be made at home, May Day holiday to a pot, 1 bite 1 eat addictive.
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【Ingredients】 500 grams of lean beef, 10 grams of salt, 10 grams of black pepper, 200 grams of cold water, about 100 grams of tapioca starch, 1 head of garlic, vegetable oil
【Production】
1. Prepare the ingredients: lean beef, tapioca starch, salt, black pepper, cold water, garlic;
2. Mince the garlic;
3. Fry in an appropriate amount of oil to be crispy and slightly yellow;
4. Filter out the oil and use only garlic crisp; this is the amount of 2 heads of garlic, but only 1 head of garlic is actually used;
5. Remove the fascia of the beef, cut into pieces and put into the meat grinder;
6. Add salt and a little cold water after beating into minced meat;
7. Whisk well and pour in tapioca starch and black pepper;
8. Stir well again, add cool water to the right amount, and add the garlic crisp into the meat filling;
9. Whip into a more delicate minced beef;
10. The minced meat is elastic, it is not easy to fall off with chopsticks, and there is a clear sense of viscosity;
11. Cook a pot of water, keep it slightly boiling, hold a handful of minced meat in your hand, squeeze the meatballs from the tiger's mouth, the size can be as you like;
12. Take another small spoon of cold water and dig the meatballs from the tiger's mouth into the pot; all the balls are put into the pot and turn to medium heat;
13. All the balls change color and remain slightly boiling for 5 minutes;
14. After fishing out, let the cold water, if you use ice water, the effect is better; the cooking soup can be boiled, and the Q bullet is slightly crisp.
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1. Beef can be beaten with a meat grinder to save manpower; ingredients are whisked into the meat filling in batches, mixed evenly, and also conducive to strength; whipping with ice water, that is, ice cubes and cold water, can reduce the heat generated by friction, and is more conducive to beef filling;
2. Add garlic crisp, beef balls will have unexpected delicious, but the amount is not too large, to prevent garlic crisp particles from being too large and too much, affecting the tendon of beef balls;
3. If you have time and strength, you can also beat the whole piece of beef into minced meat with a hammer, and the final effect of beef balls is better than that of a meat grinder;
4. Uneaten beef balls can be refrigerated or frozen.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love" house cook, gourmet self-media, multi-platform special food original author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#春日花样生活 #