How to make beef meatballs delicious (how to make braised meatballs delicious and simple)

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List of contents for this article:

• 1、How to make beef meatballs and then ask for the recipe
• 2、How to make beef meatballs delicious and tender?
• 3、How to cook beef meatballs at home Tips
• 4、How to make beef meatballs?

How to make beef meatballs and then ask for the recipe

1. Raw material preparation and recipe Ingredients beef: 30kg (use fresh hind leg meat with low fat content and less fascia to ensure tender meat). Chicken: Partial replacement for beef (reduces costs while providing fat and elasticity, making the finished product taste close to pure beef meatballs). Excipients and seasonings: 2kg of salt, 1kg of white granulated sugar, 0.15kg of white pepper powder, 0.15kg of ginger powder, 0.15kg of garlic powder, 0.5kg of monosodium glutamate, 0.7kg of cooking wine.

2. Pork: Some recipes will add a small amount of pork to increase the fat taste and elasticity of the beef meatballs.

3. Fried beef meatballs: For the beef meatballs you want to fry, you can adjust the formula and add shredded steamed buns, lard and other ingredients to make the meatballs more fluffy and crispy. At the same time, you need to pay attention to the heat when frying to avoid frying the meatballs. Chaozhou Beef Meatballs: Traditional Chaozhou Beef Meatballs are added with special ingredients such as dried shrimp and Chaozhou potato flour. When making, all the ingredients are beaten into meat glue, and then squeezed into meatballs and cooked.

4. Shaping and cooking: Take out the refrigerated beef grits, add the shredded tangerine peel and mix well. Then squeeze it by hand into meatballs weighing about 15 grams, and place it in a water basin to soak for 15 minutes. Next, heat the wok and add water, add in the soaked beef meatballs, and cook over low heat until ripe. After fishing out, place it in a clear basin and soak it to cool, and finally take out and drain it. Make according to the above formula and steps to get authentic Shantou beef meatballs.

How to make beef meatballs delicious and tender?

Blanch method in water (the most tender): Put into the pan with cold water, slowly heat on low heat until the meatballs float, skim off the foam, and cook for 3-5 minutes.

Beef selection: Choose fat and lean beef (such as sirloin or beef shoulder meat), with a fat ratio of about 20%, so that the meatballs are more tender.

Hardening: Over-stir the meat filling or cook it for too long, control the time. The meatballs made according to this method are tender and juicy, suitable for making soup, braising or hot pot.

When making beef meatballs, adding vegetables can not only improve the taste and increase nutrition, but also make the meatballs more tender and juicy.

In general, the fried beef meatballs made according to the above steps are crispy on the outside and tender on the inside, with an overflowing aroma. They are very delicious whether eaten directly or as a side dish.

Remove the oil after taking out the pan, squeeze the salad dressing and serve, so that the beef meatballs are ready.

How to cook beef meatballs at home Tips

1. Step 7: Apply oil to the bottom of the plate to prevent sticking, and rub out cute and round meatballs. Step 8: Gently neutralize the hot oil, boil the oil until it is 70% hot, add meatballs and fry it. Don't use high heat to boil the oil at the beginning, otherwise, the skin of the meatballs will be scorched as soon as they are put into the oil pan. At the right oil temperature, fry the meatballs for 3 minutes all the time and are cooked. After that, remove the oil and place it in a waterless plate.

2. Don't worry, pepper powder is very fragrant in beef meatballs. As for pepper, it is the standard seasoning of beef, and ginger can remove the peculiar smell. Next, add two spoonfuls of raw frying oil and add the chopped green onion. When you are done, stir well to make the meat, oil, seasoning, and chopped green onion stick together evenly. It's best to stir it more often to avoid letting the seasoning pile up somewhere. After that, let go for 5-10 minutes to let the meat taste.

3. Beef must be removed from the fascia and twisted three times with a blender, because this can maximize the damage to the muscle tissue of the beef, thereby expanding the contact area between protein and water in the muscle and increasing the water holding capacity. After heating, the starch will absorb water, gelatinize and expand, and the viscosity will increase, which will enhance the strength of the beef protein (facilitate the formation of the meatballs) and increase the elasticity of the beef meatballs.

4. I usually put salt, chicken powder, pepper powder, chopped coriander and shallot first, then put the soaked vermicelli and chopped beef slices on the bottom of the bowl, then pour in the cooked beef soup, stir the seasoning inside, and it tastes great.

5. The beef meatballs should be soaked with slow fire. If the beef meatballs are boiled continuously with strong fire, it will make the beef meatballs tough. 1 Add soy sauce, salt, sugar, pepper, wine, and chopped green onion to the ground pork meat, stir well and stir until the tendons. Cut 2 onions, slice carrot, tear small pork meatballs with phoenix tail mushroom and pork meatballs (17 sheets) to set aside. 3 Then rub it into small meatballs. 4 Pour into oil pan and fry over low heat until done. 5 Pick up and drain the oil. 6 Use the residual oil to stir-fry the garlic and onions until fragrant.

How to make beef meatballs?

Prepare the beef fillings: Mute the beef with a machine or chop it by hand, and place it in a basin.

The cooked meatballs can be eaten directly, or they can be paired with sauces (such as ketchup, oyster sauce, etc.) or added to soup.

Key beef selection: The first choice is beef leg meat or beef shoulder meat (fat to lean ratio 2:8). Carrying a small amount of fat can increase the oily feeling of meatballs.

First of all, in terms of material selection, we should choose fresh beef, preferably beef front leg meat. The meat is tender and tender with moderate tendons, which is very suitable for making meatballs. Secondly, in terms of ingredients, one of the characteristics of Hui fried beef meatballs is that appropriate amounts of sweet potato starch and eggs are added. Sweet potato starch can make meatballs more muscular, while eggs can increase the fluffy and taste of meatballs. At the same time, chopped onions and ginger, salt, monosodium glutamate, thirteen spices, etc. will also be added to season.

Fried beef meatballs are also my favorite dish. Because I like to eat beef, I still know a lot about the method of beef meatballs. Maybe my way of frying beef meatballs is different from many people, because my method is very simple and crude, without so much emphasis. My purpose is to taste delicious. Let me tell you how I make fried beef meatballs.