Chinese Food
Chaoshan hand made beef balls
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In the 1990s, Zhou Xingchi introduced Chaoshan beef balls into his film and television creation. As soon as God of food was broadcast, piss beef balls became popular all over the country. Many tourists were attracted to try it. But many people didn't know that the prototype of its piss ball was Chaoshan beef balls (niujinwan). In Hong Kong, the capital of delicious food, it also greatly promoted the spread of beef balls, which made Chaoshan beef balls delicious at home and abroad.
Cooking ingredients
Cooking Steps
Step1:Excellent sirloin or leg of beef. A pair of iron bars (hammers
Step2:Use a knife to cut the fascia into thick slices (you can't really smash a lump of meat in the first place, ha ha
Step3:Beat repeatedly. At first, try to hit the edge of the square hammer blade as much as possible. In this way, the foam will not splash. When the meat is more and more thin and sticky, use the flat hammer
Step4:Be patient. Beat again and agai
Step5:If you're tired, you can change people. Tell them. If you don't help, you can't eat a mouthful
Step6:I beat it over and over for more than 40 minutes to make minced meat
Step7:It's OK to be thin without scattering. Pick out the fascia if you have one
Step8:Prepare garli
Step9:Scallion powde
Step10:Ginger foam. And five egg whites.
Step11:Stir vigorously (clockwise or anticlockwise in one direction anyway). Add a little monosodium glutamate, cooking wine, starch and sesame oil. Beat and stir repeatedly until it is strong (that is, it is curable but not elastic). Then refrigerate it for 30 minutes
Step12:OK, y (^ o ^) y. boil a pot of boiling water (turn the water to a small fire and make it rumble slowly). Then squeeze the balls a little bigger. Keep the water in this way. It's more tender and smooth and elastic anyway
Step13:After all, turn to the fire. Boil the water (I feel that the last one will not be born) and scoop it up.
Step14:Then put in cold water and tighten it for us
Step15:Then prepare some cabbages and fans toda
Step16:There is beef bone soup at hand. Stir fried vegetable and vermicelli in bowl
Step17:Put the meatballs in the bone soup and then scald them. Would you like to have a taste
Step18:OK, y (^ o ^) y.
Step19:Fill the bowl. Come to eat? The mouth is full of juice. The mouth is full of elastic teeth. The meat is delicate and fragrant. What else can I sa
Cooking tips:Beef balls must not be chopped with a knife. Be patient. It's easier to keep the water in the balls and make them delicious.
