How to make beef balls? Can you put yam to make it tender?

Choose fresh beef leg wrapped with meat as seasoning, remove tendons and cut into pieces, put them on a big case board, hammer beef and ham into slurry with two special square hammer knives (weighing about 3kg), add a small amount of snow powder, refined salt, fine fish sauce and monosodium glutamate, continue to hammer for 15min, then put them into a big bowl, add chopped square fish, white meat and monosodium glutamate, and mix well.

Pictures of beef balls (18) Then twist the meat stuffing by hand, hold the fist to control the meatballs to squeeze out from the ring between the thumb and forefinger, take them out with a spoon and put them in a warm water basin, then cook them with slow fire for about 8 minutes, and pick up the beef balls. When eating, use the original soup and beef balls to boil (don't boil the water too much when cooking, or the beef balls will not taste good), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.

Guangxi snacks-beef balls

Beef is boneless, pounded with a mallet or mortar (without iron) into a meat paste, mixed with waste materials, granulated, boiled and oiled.

Other series of beef balls (14 pieces) are made of onion, ginger, red dates and soup stock. The meatballs taste tender and juicy, tender and crisp, and the soup is clear and delicious.

Chaozhou beef balls

Niu Lin 10 kg, fat 1 8 kg, fish sauce 1 kg, tidal potato powder 6 kg, shrimp 6 kg, gold, silver and garlic 2 kg, sand tea sauce 2 kg, pepper and sesame oil. Appropriate production: cut beef and fat into small pieces, wash shrimp, chop, and pour all the raw materials into a high-speed blender to make it.

Cantonese beef balls:

Pickling before beating >: beef 10 kg, 3:3:7 salty sugar, 1- 2 alkaline water, 1 two kinds of flour, 20 Liang of raw flour, 20 Liang of water chestnut powder, 20 Liang of raw oil, 5 Jin of fat meat, 7 Jin of water, half a bowl of soy sauce, pepper and sesame oil. Production: Beef balls, dried tangerine peel, coriander and horseshoe are made by adding 3kg of water to beef, pickling for 3h, then adding the rest, and stirring in a high-speed mixer. Fujian Yongding Xiayang Beef Balls There is a jingle circulating in the famous hometown of overseas Chinese, Yongding Xiayang Town (see the earth building in Chuxi, see the tiger and leopard villa, wash the hot springs in the hometown of overseas Chinese, and taste exotic meatballs. ) There are so many delicious foods in xia yang, such as mouse pads, horsehead rings, braised dog meat and so on. The most famous is xia yang beef balls. The famous Xiayang Beef Ball ranks among Hakka cuisines with its unique flavor of elasticity, looseness and fragrance, which can be described as a must in western Fujian! Xia yang beef balls

It has been introduced from Xingning, Guangdong Province for more than 300 years. Now there are more than 30 beef ball stalls, and the products are sold to Fuzhou, Xiamen, Shenzhen and surrounding counties and townships. The production of beef balls in xia yang is similar, but the flavor is quite different. Production process: fresh beef arm meat is selected, fascia fat is removed, evenly cut into a 1 cm thick meat layer, and the water is drained with a dry cloth; Then chop and pat repeatedly to make the meat bright red and elastic, add appropriate amount of salt and potato powder, knead repeatedly, and knead it into meatballs with your thumb; Then rinse in a cold water basin for half an hour, pick it up, put it in a casserole with bone soup and cook it with charcoal fire; When the meatballs swell, add a little pepper, monosodium glutamate, chopped green onion and other seasonings to eat.

Edit this special snack of Longyan, Fujian-beef balls

Authentic Longyan beef balls, its production process is very particular, from material selection, processing to specific operation requirements are relatively high. First of all, you must choose the first-class beef slaughtered that day without water injection, and then pound the beef into a paste on the meat pier with two special iron hammer knives. In the process of minced meat, observe the change of paste from time to time. The paste must be sticky, tough and pink without meat particles. Put the mashed paste into a container, add appropriate amount of starch and salt water, and stir it clockwise by hand, adding water while stirring until it is paste. After cooking, it is elastic to knead by hand, tough to eat, crispy and delicious, which is the authentic beef ball. Beef balls have been introduced to Longyan for 70 years. Dai (nicknamed "Rat", died in 1973) was introduced to Longyan in the autumn of 1937. When Dai 12 years old, due to his poor family, he went to Chaozhou, Guangdong Province to study opera with the troupe. He left the troupe as an adult and got married and settled in Chaozhou. In order to support my family, I learned to do beef ball business locally. After the outbreak of the Anti-Japanese War, he was forced to return to Hukeng Village in Longyan with his wife and children at the age of 37. Soon, Dai set up a stall in Longmen market to operate Chaozhou beef balls. In the course of business, he constantly improved and innovated according to the taste of Longyan people, making it a unique Longyan beef ball, which was deeply loved by people near Longmen and market participants. At the end of 1937, he came to Longyan City and set up a stall near Ximen Cow Dung Lane (later called Qicai Lane), and his business was very prosperous. At that time, it was unique in Longyan City and became the local favorite snack-Longyan Mouse Beef Ball. [ 1]

Edit this paragraph and introduce the production method and essentials to everyone.

Ingredients: fresh beef 5000g dry starch 750g salt120g chicken essence 50g monosodium glutamate 50g sugar 200g edible powder10g pepper 25g dried tangerine peel 7g.

Edit this recipe

1? Wash beef, remove fascia, mince it with a meat grinder for three times, put it in a bowl, add refined salt, seasoning powder, monosodium glutamate, chicken essence, sugar and pepper, and beat until it is gelatinous. 2? Mix the dry starch with 1200g water, then pour it into the beef bowl several times and stir it evenly, then pat it with your hands until it is sticky and elastic, cover it and put it in the refrigerator for one night. 3? Take out the frozen beef brisket, add dried tangerine peel and mix well, then knead it into balls weighing about 15g by hand, and soak it in a clear water basin for 15min. Heat the wok with water, add the soaked beef balls, cook them on low heat until they are cooked, then take them out, put them in a clear water basin to cool, and take them out to drain. Processed beef balls can be used to make various dishes.

Edit the technical points of this paragraph

1? Beef must be stripped of fascia and twisted with a blender for three times, because only in this way can the muscle tissue of beef be destroyed to the maximum extent, thus expanding the contact surface between protein and water in the muscle and increasing the water retention capacity. 2? Starch will absorb water, gelatinize and swell when heated, and its viscosity will increase, which will enhance the strength of beef protein (easy to form meatballs) and increase the elasticity of beef balls. However, it is also necessary to master the amount of starch here. If it is too small, the cohesiveness of the meatballs is insufficient, which affects the elasticity; Too many balls are easy to harden, with little buoyancy and uncomfortable entrance. 3? When you beat the brisket, you must follow one direction, otherwise it is difficult for the beef stuffing to form a gel. 4? The beef brisket should be refrigerated in the refrigerator for at least 4 hours, so that the flour and seasoning can have enough time to work. 5? Before heating beef balls, soak them in cold water to enhance their smoothness; When the beef balls are cooked, heat them slowly with a small fire; Soak in cold water after cooking to enhance elasticity.

Edit this legend

There are two famous Chaozhou meatball dishes in Guangdong and Hong Kong: one is fish balls and rice fruit strips, also known as Yu Danfen; The other is beef balls. 1984, Leslie Cheung went to Taiwan Province to attend the Golden Horse Film Festival. Before boarding the plane, he ate a bowl of Yu Danfen at the airport restaurant, 18 HK dollars. At that time, the Hong Kong newspaper published a close-up photo of him eating fish eggs, calling him "the prince of fish eggs" and saying that he "counted the fish eggs in the bowl, chewed them slowly, and finally drank all the soup before putting down the bowl, without wasting at all." Chaozhou Niuwan is also recognized as "the best pill in the world" because Stephen Chow and Karen Mok alluded to "Explosicum Lai Bird Niuwan" in "Gourmet". Guo Guangbao, a military poet, once wrote the true story of Marshal He Long eating beef balls, which can be used as evidence of the legend of beef balls. It is said that when He Long inspected the troops stationed in Shantou, he ate crispy Chaozhou beef balls, which was even called "good food!" Get up and propose a toast to Chef Shu. In order to answer the question "How are beef balls made", I grabbed two beef balls and threw them on the ground, playing as high as table tennis. Then he took out two hammers like Qin Qiong's and said, "Just use this guy to smash the beef slices, and don't chop them with a knife, so that the meatballs can bounce up and feel crispy in your mouth." The big sigh tells the mystery of Chaozhou beef balls: you can't chop the meat like ordinary meat stuffing, but smash the whole piece into mud with a blunt hammer. This method can make the minced meat keep longer muscle fibers, thus producing strong elasticity after granulation. This is also the difference between Chaozhou beef balls and all other meatballs. There are also beef balls in Cantonese cuisine, which often appear in the form of morning tea snacks. But everyone who has eaten it knows that it is steamed by kneading beef stuffing into balls with powder. More broadly, although I heard that in ancient times, beef was pounded into "pounded treasure" (one of the Eight Treasures of Zhou Dynasty), various cuisines also had famous meatballs, whether it was the lion's head, a famous dish in Yangzhou, or the most famous meatballs in Yongding, Hakka people (guests called it round rather than ball) steamed with minced meat, which was quite different from the production technology of Chaozhou beef meatballs. On the origin of Chaozhou beef balls, the unanimous view is that they come from Hakka, but shine on you is better than Blue. In the first half of last century, many Hakkas came to Shantou, a new city to develop. In addition to selling traditional food beef balls along the street, they also made some earth-shattering undertakings: Zhang Yu brothers took the lead in laying Chaoshan Railway, Li Baiheng and others built department stores, and Hu Wenhu invested in Yong 'antang ... At that time, nearly half of the hotels in Shantou were invested and operated by Hakkas. It was the most glorious era in Shantou, and it was also the era when Chaoshan culture was full of rivers. In the field of diet, Chaozhou cuisine has absorbed the essence of various Chinese and foreign dishes and tends to be mature and stereotyped, including Chaozhou beef balls. In some remote fishing villages in Chaoshan, the original technology of making fish balls is still preserved. Usually, light soft-shelled turtle (Fish Yong) and Nage fish (Snake Catfish) are used as raw materials, and the meat is scraped with a horizontal knife to remove the thorns, and then the fish slurry is stirred and made into jelly, then the ingredients are added and squeezed into balls, and then the balls are cooked in a warm water basin with a spoon. These methods are exactly the same as those of beef balls, and the fish balls made are crisp and delicious, from which we can easily see the development of fish ball making technology. The late Master Luo was a legendary figure of Chaozhou Beef Ball, and became famous in the 1940s. In 200 1 year, Cai Lan led an 80-member Hong Kong food delegation to Shantou and stayed at Golden Bay Hotel. Luo was a consultant in the hotel kitchen. He is over 80 years old and still looks radiant. At the welcome banquet, he came out specially to meet and speak with you.

I suggest you put water chestnut, which tastes crisp.