Chinese Food
Chaoshan Shacha beef ball
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Pay attention to meatballs. Which is your favorite? Sweet, salty and tasty, spicy and tasty, full of Q spring... It's a kind of Sha Cha Niu Wan with many excellent characteristics. Can you really ignore it? -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - Chaoshan hand made beef balls - 250g. Steam. Steam for about 10 minutes. Set aside.
Step2:Pour a little oil into the pot - stir fried onion and ginger.
Step3:Pour in tomato sauce - 2 tablespoons.
Step4:Pour in 2 teaspoons of TSA TSA Wong.
Step5:Add appropriate amount of water, salt-1g, sugar-2g. Boil over medium heat. Please increase or decrease the amount of water according to the amount of Niuwan. Generally, it should not be too much. Too much water is not easy to make thick. Keep stirring this time with a shovel to prevent the pot from sticking.
Step6:When the sauce flavor is aroused, pour in the steamed beef balls in advance. Turn over to make the beef balls taste and color evenly. The sauce gradually thickens. Heat up the sauce. At this time, depending on the consistency of the sauce, add some water starch to thicken the sauce. Wrap the sauce on the beef balls. Turn off the heat and dish. Sprinkle with some cooked sesame seeds.
Step7:Sweet and salty, spicy and delicious, Q spring full....
Step8:It's a Sha Cha Niu Wan with many excellent characteristics. Can you really turn a blind eye to it?
Step9:The color is red and bright. The taste is delicious. It's not difficult to do it at all. Zero basis can also be done.
Step10:What raw materials are you short of? Hurry to buy a test ox knife.
Cooking tips:1. Boil the sauce over medium heat. Keep stirring with a shovel to prevent the paste pot. 2. Because the sauces are salty, there is basically no need to add too much salt. Just a little bit. 3. What is water starch? What is Gorgon sauce? Let's make a unified answer today. Shuidian powder is the mixture of dry starch and water. It can be used to collect the thick soup. When it is adjusted, it will slowly precipitate as time goes by. So if you are water starch in advance, you must remember to stir it before making use. Make it uniform again. What is the sauce? Some Chinese dishes need to be filled with water starch before leaving the pot. After agitation, the juice is collected to make the ingredients hold the juice evenly and brightly. Thickening refers to this action. After thickening, the vegetable sauce will be more thick and evenly wrapped on the surface of the food. The taste effect and bright effect will be better. The answer is over ~ if there is still something unclear
