[How to make Hakka pork balls]_How to make_How to make
It is said that when you arrive in Hakka, you must eat Hakka pork balls.
Hakka pork balls have become a local name. Of course, as food eaters and we have to work too hard, how can we lose such food because we ca n’t come to Hakka in person?
Some people may say that you can choose your favorite Hakka pork balls by ordering them online, but how can their health and nutrition be guaranteed?
Today I will teach you how to make Hakka pork balls.
Method 1: 500 grams of ground beef, 3 eggs, a little soy sauce, salt and five spice powder, add ginger, add 200 grams of water, and manually make a thin paste.
2. Add 50 grams of starch and twist them evenly, then add an appropriate amount of flour to mix the meat filling until the meat filling becomes a thick paste. When the round balls are squeezed out of the hands, the pan is placed in the pan and the oil is browned and removed.
Method Two large pieces of beef from the Chaozhou Island hand-picked beef balls were stripped of beef tendons, added with raw flour and seasonings, and pounded with a large wooden mallet for one day. The beef was mashed into a slurry.
Then manually squeeze a ball shape smartly and cook it in boiling water to form a ball.
Beef tendon ball is a method of chopping minced beef and then smashing it. The main ingredients: lean beef stuffing: bread crumbs, onions, peppers, eggs, milk, cheese, tomatoes,Celery, fresh garlic seasoning: salt, cooking wine, pepper, chicken essence, tomato juice, cumin powder, white vinegar, cooking oil Practice: 1, multi-flavored juice: sit in the pot and put the tomato juice into the boil, then add the peelChopped tomatoes, chopped garlic, chopped celery, cook cumin for 10 minutes until the juice is thick, then add salt, white vinegar; 2. Peel and wash the onionCut into small pieces and cut into small pieces of cheese; 3, take a container and add beef filling, minced onion, minced pepper, milk, egg liquid, cheese, salt, cooking wine, pepper, bread crumbs, squeeze into small ballsStand-by; 4. Add oil to the pan when it is ignited. When the oil temperature is 40% hot, place the meatballs in a frying pan, fry until both sides are brown.
Authentic Chaozhou beef ball raw materials: 5000g of fresh beef, 750g of dried starch, 750g of refined salt, 120g of chicken essence, 50g of monosodium glutamate, 50g of white sugar, 200g of food powder, 10g of pepper powder, 25g of tangerine peel, 7g of Method: 1After washing the beefPick out the fascia, twist it three times with a meat grinder, add pots, add salt, food powder, monosodium glutamate, chicken essence, sugar, pepper, and beat until gelatinized.
2 dry the starch with 1200 grams of water and mix well, then pour into the beef bowl several times and stir well, then turn to beat until gelling and try to feel elastic, cover and put in the refrigerator overnight.
3. Take out the refrigerated beef scallion, mix with the dried rind, and then squeeze it into a ball weighing about 15 grams by hand, soak it in a clear water basin for 15 minutes.
Stir in a wok and add water, then dip the beef balls into the wok, cook over low heat until it is mature, and remove it. After soaking in a water basin, drain and serve.
Processed beef balls can be used to cook a variety of alternatives.
Technical essentials: 1. The beef must be cleaned of the fascia and twisted three times with a mixer, because this will cause the muscle tissue of the beef to be damaged the most, thereby expanding the protein-water contact surface in the muscle and increasing the water holding capacity.
2 After the starch is heated, it will absorb water, gelatinize and swell, and its viscosity will increase. This will increase the strength of beef protein (and increase the elasticity of beef balls).
However, it is also necessary to master the amount of starch here. If the amount is too small, the stickiness of the ball will be insufficient and the elasticity will be affected. If the amount is too much, the ball will be hard and buoyant, and the mouth will be unpleasant.
3 When whipping beef scallions, be sure to go in the same direction, otherwise the beef filling will be difficult to form gelatinous.
4. The beaten beef tartare should be refrigerated in the refrigerator for at least 4 hours. The purpose is to allow sufficient time for the flour and seasoning to function.
5 Before heating the beef balls, soak them in cold water to enhance their smoothness. When the beef balls are cooked, they should be heated slowly on a low heat; after cooking, they should be soaked in cold water to enhance their smoothness.elastic force.