Hello everyone, the Spring Festival is getting closer and closer, many people think of the Spring Festival cooking are particularly troublesome, there is no way to start, today to share with you a beef balls method, this method changes the previous frying method, made into water beef balls, the production method is simple, balls Q bomb, like friends can try it.
Beef stuffing is for the vendor to make in advance, this beef stuffing can catch the water, proving that this beef is injected with water beef, a moment is to hit the balls when the inside will no longer add water, because it is not easy to add water, this beef in our side when buying 31 yuan a pound.
Production process:
1, make beef balls inside first add ginger minced (cut more finely), and then add a little green onion in it, and then add salt, the amount of salt should be slightly heavier, because a pound of water will be done, a pound of meat about 7-8 grams of salt, and then add a little pepper, pepper to fishy to smell, and then add a little cooking wine to fishy.
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Pepper powder loose powder divided Hainan pepper powder pepper grain freshly ground naturally without additives 500 grams of ¥28 purchase
2, first follow a method to beat this beef to the strength, when stirring must be in a direction, can not be beaten down, can be two people in rotation to do, you can also wrestle the strength, so that the fall can also hit the beef hard.
3, beaten to have been stirred can not be stirred, the following add an egg white, the role of adding egg white is to make the beef balls eat the taste more elastic, and then the taste will be smoother, first add one, a moment to add again, and then still follow a method of whipping, beat the egg whites evenly, all into the meat filling.
4, add another egg white, after adding the egg white is still the same as the first time, or whisk, beat the egg white into it, we have the second time this meat filling is very viscous, and then add an egg white, the egg white is mixed well, beaten into the meat filling.
This method taught by Peng Kitchen is very suitable for doing at home, because it is eaten by yourself, it is more reassuring to eat in this way, and it is certainly not necessary to add so many egg whites in commercial practices, and a elastin will all get these beef out.
Judge this meat filling is not well played, look carefully at the meat, the original is still granular, after a long time of beating are into the end of the shape, look very fine, with your hand to pull a bit can feel the wire.
5, after the meat filling is finally beaten, add a little corn starch, do not add too much, after adding corn starch, beat the meat filling evenly.
6, the pot on the fire to add water, to make this raw ball water must be a little more, can not be under the balls into the water becomes cold, so that the boiled ball soup is not transparent enough.
7, after the water is slightly opened, the fire is adjusted a little smaller, a little smaller on the line, too small will appear the phenomenon of mixing soup, the balls under the pot, with the hands one by one squeezed into a ball, the more fine the balls are squeezed out of the smoother.
8, adjust the bottom of the bowl, add pepper, Peng kitchen's own ground pepper, put a little on the line, very spicy, and then add salt to adjust the bottom taste, and then a little MSG to freshen, and then the ball original soup and cooked beef balls together to brew, together to flush the seasoning, and then sprinkle a little coriander, you can also put some shrimp skin, seaweed and other such things.