Speaking of balls, that method is too much, pork balls, chicken meatballs, vegetarian balls, radish balls, etc., today to share with you this beef balls, can be dry fried, stewed soup, steamed to eat, but also braised to eat, and the practice is homely, the proportion of ingredients is reasonable, after frying can be stored for a long time.
The process of making beef balls:
The first step: first of all, the sweet potato on the ground, according to the operation ratio in the restaurant, a pound of meat can not exceed three or two, if the addition of powder more than three or two fried balls can not eat the taste of meat, powder and water to dilute it, do not add too much water, no hard knots on the line.
Step 2: Soak this steamed bun with water, in our Henan side, croquettes like to put some steamed buns, the role of steamed steamed buns is to make the balls eat the taste xu (fluffy) not stiff, the steamed buns are foamed for later.
Step 3: Adjust the taste of the beef filling, adjust the bottom taste of the salt, and then add some five-spice powder, no five-spice powder can add thirteen spices, after adding five-spice powder, you don't need to put thirteen spices, ginger into it, cooking wine, a spoonful of pepper, after the taste is adjusted, stir in one direction.
** Here and everyone to say, with beef ribs is also OK, but beef ribs on the tendon is too large, dry fried when eating will affect the taste, you can use beef rib stew to eat, steaming to eat these can be, if dry fried, it is best not to buy beef ribs.
Step 4: Add two eggs and beat the meat stuffing when it can't be stirred, and after the eggs are completely beaten, crush the soaked bun and add it, stir well.
Step 5: Hit until you can't see the steamed buns, add the soaked sweet potato mustard, and then stir well in one direction, beat hard, if you can't stir, you can beat the meat filling hard. Hit the ball until you grab a ball with your hand, you can feel that there is air inside, you can do it.
Step 6: After the pot is heated, add oil, 50% to 60% of the oil temperature can be croquettes, the size of their own control, when the balls are lowered, you can go down the side, shake the pot from time to time, to prevent the balls from sticking, after the shape of the balls first fished out.
Step 7: Fry all the meat filling all the time, and finally put the balls together with heavy oil, which can save a lot of time.