Chinese Food
Homemade beef tendon pill
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There are many Chaoshan friends around me. Every time they go home, they will bring me the special product of beef tendon pill. I've eaten it many times. I always think I'll try it myself. But because the beef tendon pill hit the hand acid, so in order to liberate the hands, I use the cook machine. Although the cook's machine is not as flexible as the one made by hand, it's better to make it by yourself in health and taste.
Cooking ingredients
Cooking Steps
Step1:Cut the beef into small pieces and put them into the meat grinder.
Step2:Broken.
Step3:Try to break it until you can't see the beef particles.
Step4:Pour it into the wall breaking machine. Add salt, fish sauce and a little ice water to mix for 4th gear. Pour the remaining ice water into the beef puree in several times. Stir and absorb each time before pouring.
Step5:Beat until the beef turns into a meat paste. When it is very delicate, add sugar, chicken essence, baking powder, cassava powder, pepper and cooking oil to mix well.
Step6:Continue beating until the meat is pink. It's elastic to touch it with a scraper. As shown in the picture, it is just like the delicate meat and mud. About 20 minute
Step7:Put it in a container and refrigerate it overnight. Let the seasoning and beef mix well.
Step8:Boil the water in the pot until it doesn't boil. Grab the meat mud with your left hand. Squeeze out the meatballs at the tiger's mouth. Scrape them into the pot with a spoon.
Step9:Put all the beef balls in the water. Keep the temperature in the water in a non boiling state. Slowly cook until the beef balls float.
Step10:Take out the cooked balls and soak them in ice water to cool down. Finally, take out the beef balls. Dry them slightly. Put them in the refrigerator and freeze them.
Step11:He Fen of beef tendon pill. I haven't eaten it outside since I learned to make it myself. Take out the prepared beef balls in the refrigerator at any time. It's so convenient when you want to eat them.
Cooking tips:1. Make sure the meat is very delicate. Otherwise, the taste after cooking is granular beef balls. Not at all. 2. The hot water for cooking meatballs is not boiling. Just keep it at 5060 ℃. Boil it until it floats. Drain it with cold water and put it in the refrigerator for freezing. There are skills in making delicious dishes.
