Beef Balls with Mushroom Sauce
by Espresso light mood
Favorite
Difficulty
Normal
Time
20m
Serving
2
The price is going up on a roll. I bought beef for 28 a catty two weeks ago, and today it’s 30. The stall owner said that it’s all under the hood, and it must go up. If there is a place to store it, I’d better buy it. But even if I have a cow, I still have a day to finish it. Fortunately, beef is not like rice, and it needs to be eaten every day. When it is too expensive, I eat less. It is acceptable to buy it every few times to relieve hunger.
Closer to home, let’s talk about the meatballs. Everyone knows the meatballs, but the flavors they make are definitely different. Most of the time, everyone uses traditional methods to adjust the fillings, such as salt, soy sauce, and cooking wine. Try other seasoning methods, such as using some commercially available sauces, which saves time and effort, and you can taste a variety of different flavors. Every time I go to the supermarket, I love to stay in the condiment area for a long time. I just want to see what fresh condiments can be bought and tried. For example, I used a steak sauce imported from Korea for this meatball today, and then use it again. This sauce makes the meatballs with a sauce, a brand new flavor, I also specially left some fried meatballs without the sauce, I want my family to feel the 2 different flavors, my kid said that both are delicious. The fried ones can be eaten as snacks. I specially made a bamboo stick and skewered 2 skewers. I learned while eating. The juicy mixed rice is especially fragrant. Today’s meatballs have received unanimous praise from my family. I am secretly delighted. In fact, they are all due to the steak sauce. You can also use pork stuffing with this sauce. It is all the same.
The following is a comprehensive strategy for making all kinds of balls from Baidu. It is very comprehensive. You only need to check in and operate according to the type of balls you want to make. I also follow the method inside to make the balls. The balls are really good. eat.
Meatballs are authentic Chinese dishes, called Yuanzi in the south of China. Although the meatball dishes are ordinary, they have a deep mystery in their preparation methods, and they vary in various forms. Here is an introduction to the mystery of the meatballs. You can simplify some methods according to local conditions, and you can also make delicious meatball dishes. If your meatballs are not well done, you can compare them to find out the reasons, and I believe the craftsmanship will improve in the future.
1. Material selection
In order to ensure the quality of meatball dishes, the selection of ingredients is very important. Fish should be fresh, high in meat yield, and highly absorbent, such as mullet, barbarian, tooth fillet, rock carp, etc.; shrimp should be white shrimp or fresh prawn meat; animal lean meat should be Choose fine meat without fascia, and fat meat with thick and blood-stained fat; eggs, vegetables and other raw materials must be fresh.
2. Primary processing
1. The initial processing of fish meat: After the fish is cleaned, the knife is inserted from the back of the fish, and two complete pieces of clean fish are taken from the beginning to the end, and then placed on the vegetable mound with the skin. First, use the back of the knife to top the fish. Chop, and then use the tip of a knife to gently scrape the fish along the lines of the fish. Note: Scrape until bloody tendons are visible, and then chop carefully. When chopping, the knife should be light, and the finer the chop, the better, until the fish turns white and sticky.
2. Preliminary processing of net lean pork, net chicken breast, net shrimp and lamb: When processing these meats, the method of coarse cutting and fine cutting should be adopted. When the muscle fibers of this type of meat are destroyed, the protein contained in it will be released, thus forming a more viscous sol, which is the easiest to absorb water. However, the initial processing of some meatball dishes does not need to be too delicate, such as making croquettes, Sixi meatballs, Yangzhou lion head, etc., but the taste is not good if they are too thin.
3. For some raw materials with relatively thick muscle fibers and older meat quality, such as beef, meatball dishes are made through careful chop and chop. Not only are the entrances tender and tender, but also because the muscle fibers are chopped off during production, the heated surface is enlarged. Will shorten the cooking time.
4. Chopping vegetables and vegetable meatballs does not need to be so complicated, just chop them evenly according to the characteristics of the dishes.
5. There are also some raw materials for making meatball dishes, but they do not need to be chopped, such as yam, potatoes, tofu, etc., only need to be cooked first and then pressed into a puree with a knife.
Third, the semi-finished products of the meatballs-mud
Mud: It is a semi-finished product for making meatball dishes. It can be divided into three types: soft mud, hard mud and coarse mud. Let's talk about the three kinds of mud preparation techniques.
1. Modulation of ooze
The sizing technology of sludge is relatively high. The mud before and after the slurry is completely different. The sizing mud is milky white, viscous and fine in texture, and the sizing mud swells more than the unsizing mud. For example, 200 grams of fish paste can squeeze out more than 40 balls smaller than a ping-pong ball. The secret here lies in the mixing and sizing. When mixing and sizing, the mud should be mechanically moved in one direction, which is to force the mud to draught. Since the arrangement of water molecules has a direction, it must be in the same direction when stirring. Do not stir back and forth or stop stirring. It must be done in one go.
Scientifically adding water, salt, oil and egg white is the key to ensuring the quality of soft mud. You have to decide how much water you need based on the quality of the mud and the standards of the dishes. Taking 500 grams of fish paste as an example, the general draft is about 400 grams. Of course, this is not absolute, and it depends on the species and temperature of the fish, as well as the condition of the fish. The addition of salt needs to be coordinated with water. My experience is that water-salt mixing sizing is a more scientific mixing sizing method. Salt and water are mixed to sizing, and the sizing can be carried out step by step from the outside to the inside, and the slurry will be formed according to the draught of the mud. Generally, the amount of salt used per 500 grams of mud can be between 3 and 4 grams. When the mud is fully beaten, add the beaten egg batter and white oil and stir well.
The addition of egg batter mainly uses the nature of egg white to become solid when heated, to consciously increase the viscosity of the mud and make the mud white and soft. In addition, adding white oil at the end can make the meatballs soft and tender, and have the effect of enhancing flavor.
2. Modulation of hard clay
Hard mud is the primary processing raw material for meatball dishes that are usually used for frying, frying, roasting, and braising. Its primary processing method is different from that of soft mud. Because the meatball dishes made from hard clay have the characteristics of dry and crispy, and tender on the outside, do not add too much water when making hard clay. If the water is adjusted too much, it will become bulky and swollen during frying, but it will shrink and soften after being left in the oil to cool. The proportion of fat and lean meat in the hard mud should be moderate, and fat meat must be added. Because the fat meat can make the meatballs soft and fragrant during the frying process.
The above method is also suitable for making hard mud such as beef and chicken, but the method of making hard mud using fish and shrimp as raw material is slightly different.
First of all, in order to prevent the meatballs from getting dying after being eaten, a proper amount of egg white and breadcrumbs can be added to the hard mud of fish and shrimp, because this can play a role in puffing and setting the shape of the meatballs. Secondly, because the hard mud of fish and shrimp does not need to be draught too much, the amount of starch must be controlled accurately. Due to the strong water absorption of starch, if too much starch is added, the balls will form a hard shell on the outside after heating, and the inside will become sticky, which will affect the taste of the balls. Of course, adding less starch will not work, as that will loosen the balls and lose their proper flavor.
3. Preparation of coarse mud
Crude mud is more commonly used in meatball dishes, and it is also a better preparation. The thick puree is generally made by chopping seasonal vegetables into fillings, then adding flour, tofu, vermicelli and condiments. The meatballs fried with thick mud can be used as a dish alone or with a dish, such as fried cabbage meatballs, radish meatballs, vermicelli tofu meatballs, etc. They can be combined with other raw materials into dishes, or braised, roasted, or fried, and have a wide range of applications. What I want to emphasize here is that you don't need to chop the thick mud too finely, and you can't use too much water.
Fourth, the formation of the balls
No matter what kind of cooking method is used to make the meatballs, they should first be shaped by hand. Some people do not squeeze the balls with their hands, but use a spoon to scoop them or pull them with their hands. The balls produced in this way are of different sizes, unsightly shapes, and the surface is not smooth. In fact, there is nothing too difficult to make meatballs by hand. The simple method is: Grab a handful of muddy mud with your left hand and squeeze the mud out between your index finger and thumb. When squeezing, don't use your hand strength to death, but have both virtual strength and real strength. And bend the index finger and slide the thumb back and forth to make the balls smooth. Of course, the other three fingers should also be matched to let the mud squeeze out, and use the spoon to scoop the squeezed mud into a pot of slightly boiling water or oil.
However, not all meatballs are squeezed out by hand. For example, Yangzhou lion head is made with the technique of grouping. That is to use the left and right hands to round the mud ball to make it round and smooth to form. In addition, the balls can also be squeezed into oval, orange petal, jade pendant and so on.
Five, the cooking temperature and color control of the meatballs
There are many heating methods used when cooking meatballs, but only boiling and frying are often used. It should be known that any kind of cooking method has the best heat, of course, this will also change with the change of raw materials. Take boiling fish balls as an example. I think it is the best heat to boil fish balls with Xiangbian water. If the fish balls are made in a pot with cold water, the internal and external temperature of the balls will be balanced after the balls are put into the pot. After heating, the water and nutrients inside the fish balls will move outwards. Since the water is gradually heated, the external heating pressure will cause the fish balls The umami inside is exchanged out and dissolved in water so that the fish balls lose their umami taste. However, it is not possible to put fish balls in a boiling water pot, because the fish balls are delicate and can not withstand the impact of boiling water, which will affect the formation of the fish balls. From a nutritional point of view, the purpose of heating is to mature the fish balls and decompose the nutrients, which is beneficial to the body's absorption. However, the fish balls will shrink immediately when heated, and the internal nutrients will not be easily lost to the soup. When making fish balls, if there is a boiling phenomenon in the soup pot, you should add a little cold water in time to prevent the water from boiling. After the fish balls are all dropped and surfaced, remove them and put them in cold water for cooking. Into a dish. The above methods can also be used to prepare balls made from other raw materials.
The main purpose of frying meatballs is to master the temperature of the oil pan. In addition, attention must be paid to the color of the oil used for frying and the color of the meatballs themselves. The heat and color of the meatball dishes need to be consciously controlled by the chef. For example, after the fish is processed into balls, the color of the finished dish can be changed by changing the cooking method. Although the meatball dishes have changed a lot, once you master the secrets of its making, you can draw inferences about it and create more and better meatball dishes. "
Closer to home, let’s talk about the meatballs. Everyone knows the meatballs, but the flavors they make are definitely different. Most of the time, everyone uses traditional methods to adjust the fillings, such as salt, soy sauce, and cooking wine. Try other seasoning methods, such as using some commercially available sauces, which saves time and effort, and you can taste a variety of different flavors. Every time I go to the supermarket, I love to stay in the condiment area for a long time. I just want to see what fresh condiments can be bought and tried. For example, I used a steak sauce imported from Korea for this meatball today, and then use it again. This sauce makes the meatballs with a sauce, a brand new flavor, I also specially left some fried meatballs without the sauce, I want my family to feel the 2 different flavors, my kid said that both are delicious. The fried ones can be eaten as snacks. I specially made a bamboo stick and skewered 2 skewers. I learned while eating. The juicy mixed rice is especially fragrant. Today’s meatballs have received unanimous praise from my family. I am secretly delighted. In fact, they are all due to the steak sauce. You can also use pork stuffing with this sauce. It is all the same.
The following is a comprehensive strategy for making all kinds of balls from Baidu. It is very comprehensive. You only need to check in and operate according to the type of balls you want to make. I also follow the method inside to make the balls. The balls are really good. eat.
Meatballs are authentic Chinese dishes, called Yuanzi in the south of China. Although the meatball dishes are ordinary, they have a deep mystery in their preparation methods, and they vary in various forms. Here is an introduction to the mystery of the meatballs. You can simplify some methods according to local conditions, and you can also make delicious meatball dishes. If your meatballs are not well done, you can compare them to find out the reasons, and I believe the craftsmanship will improve in the future.
1. Material selection
In order to ensure the quality of meatball dishes, the selection of ingredients is very important. Fish should be fresh, high in meat yield, and highly absorbent, such as mullet, barbarian, tooth fillet, rock carp, etc.; shrimp should be white shrimp or fresh prawn meat; animal lean meat should be Choose fine meat without fascia, and fat meat with thick and blood-stained fat; eggs, vegetables and other raw materials must be fresh.
2. Primary processing
1. The initial processing of fish meat: After the fish is cleaned, the knife is inserted from the back of the fish, and two complete pieces of clean fish are taken from the beginning to the end, and then placed on the vegetable mound with the skin. First, use the back of the knife to top the fish. Chop, and then use the tip of a knife to gently scrape the fish along the lines of the fish. Note: Scrape until bloody tendons are visible, and then chop carefully. When chopping, the knife should be light, and the finer the chop, the better, until the fish turns white and sticky.
2. Preliminary processing of net lean pork, net chicken breast, net shrimp and lamb: When processing these meats, the method of coarse cutting and fine cutting should be adopted. When the muscle fibers of this type of meat are destroyed, the protein contained in it will be released, thus forming a more viscous sol, which is the easiest to absorb water. However, the initial processing of some meatball dishes does not need to be too delicate, such as making croquettes, Sixi meatballs, Yangzhou lion head, etc., but the taste is not good if they are too thin.
3. For some raw materials with relatively thick muscle fibers and older meat quality, such as beef, meatball dishes are made through careful chop and chop. Not only are the entrances tender and tender, but also because the muscle fibers are chopped off during production, the heated surface is enlarged. Will shorten the cooking time.
4. Chopping vegetables and vegetable meatballs does not need to be so complicated, just chop them evenly according to the characteristics of the dishes.
5. There are also some raw materials for making meatball dishes, but they do not need to be chopped, such as yam, potatoes, tofu, etc., only need to be cooked first and then pressed into a puree with a knife.
Third, the semi-finished products of the meatballs-mud
Mud: It is a semi-finished product for making meatball dishes. It can be divided into three types: soft mud, hard mud and coarse mud. Let's talk about the three kinds of mud preparation techniques.
1. Modulation of ooze
The sizing technology of sludge is relatively high. The mud before and after the slurry is completely different. The sizing mud is milky white, viscous and fine in texture, and the sizing mud swells more than the unsizing mud. For example, 200 grams of fish paste can squeeze out more than 40 balls smaller than a ping-pong ball. The secret here lies in the mixing and sizing. When mixing and sizing, the mud should be mechanically moved in one direction, which is to force the mud to draught. Since the arrangement of water molecules has a direction, it must be in the same direction when stirring. Do not stir back and forth or stop stirring. It must be done in one go.
Scientifically adding water, salt, oil and egg white is the key to ensuring the quality of soft mud. You have to decide how much water you need based on the quality of the mud and the standards of the dishes. Taking 500 grams of fish paste as an example, the general draft is about 400 grams. Of course, this is not absolute, and it depends on the species and temperature of the fish, as well as the condition of the fish. The addition of salt needs to be coordinated with water. My experience is that water-salt mixing sizing is a more scientific mixing sizing method. Salt and water are mixed to sizing, and the sizing can be carried out step by step from the outside to the inside, and the slurry will be formed according to the draught of the mud. Generally, the amount of salt used per 500 grams of mud can be between 3 and 4 grams. When the mud is fully beaten, add the beaten egg batter and white oil and stir well.
The addition of egg batter mainly uses the nature of egg white to become solid when heated, to consciously increase the viscosity of the mud and make the mud white and soft. In addition, adding white oil at the end can make the meatballs soft and tender, and have the effect of enhancing flavor.
2. Modulation of hard clay
Hard mud is the primary processing raw material for meatball dishes that are usually used for frying, frying, roasting, and braising. Its primary processing method is different from that of soft mud. Because the meatball dishes made from hard clay have the characteristics of dry and crispy, and tender on the outside, do not add too much water when making hard clay. If the water is adjusted too much, it will become bulky and swollen during frying, but it will shrink and soften after being left in the oil to cool. The proportion of fat and lean meat in the hard mud should be moderate, and fat meat must be added. Because the fat meat can make the meatballs soft and fragrant during the frying process.
The above method is also suitable for making hard mud such as beef and chicken, but the method of making hard mud using fish and shrimp as raw material is slightly different.
First of all, in order to prevent the meatballs from getting dying after being eaten, a proper amount of egg white and breadcrumbs can be added to the hard mud of fish and shrimp, because this can play a role in puffing and setting the shape of the meatballs. Secondly, because the hard mud of fish and shrimp does not need to be draught too much, the amount of starch must be controlled accurately. Due to the strong water absorption of starch, if too much starch is added, the balls will form a hard shell on the outside after heating, and the inside will become sticky, which will affect the taste of the balls. Of course, adding less starch will not work, as that will loosen the balls and lose their proper flavor.
3. Preparation of coarse mud
Crude mud is more commonly used in meatball dishes, and it is also a better preparation. The thick puree is generally made by chopping seasonal vegetables into fillings, then adding flour, tofu, vermicelli and condiments. The meatballs fried with thick mud can be used as a dish alone or with a dish, such as fried cabbage meatballs, radish meatballs, vermicelli tofu meatballs, etc. They can be combined with other raw materials into dishes, or braised, roasted, or fried, and have a wide range of applications. What I want to emphasize here is that you don't need to chop the thick mud too finely, and you can't use too much water.
Fourth, the formation of the balls
No matter what kind of cooking method is used to make the meatballs, they should first be shaped by hand. Some people do not squeeze the balls with their hands, but use a spoon to scoop them or pull them with their hands. The balls produced in this way are of different sizes, unsightly shapes, and the surface is not smooth. In fact, there is nothing too difficult to make meatballs by hand. The simple method is: Grab a handful of muddy mud with your left hand and squeeze the mud out between your index finger and thumb. When squeezing, don't use your hand strength to death, but have both virtual strength and real strength. And bend the index finger and slide the thumb back and forth to make the balls smooth. Of course, the other three fingers should also be matched to let the mud squeeze out, and use the spoon to scoop the squeezed mud into a pot of slightly boiling water or oil.
However, not all meatballs are squeezed out by hand. For example, Yangzhou lion head is made with the technique of grouping. That is to use the left and right hands to round the mud ball to make it round and smooth to form. In addition, the balls can also be squeezed into oval, orange petal, jade pendant and so on.
Five, the cooking temperature and color control of the meatballs
There are many heating methods used when cooking meatballs, but only boiling and frying are often used. It should be known that any kind of cooking method has the best heat, of course, this will also change with the change of raw materials. Take boiling fish balls as an example. I think it is the best heat to boil fish balls with Xiangbian water. If the fish balls are made in a pot with cold water, the internal and external temperature of the balls will be balanced after the balls are put into the pot. After heating, the water and nutrients inside the fish balls will move outwards. Since the water is gradually heated, the external heating pressure will cause the fish balls The umami inside is exchanged out and dissolved in water so that the fish balls lose their umami taste. However, it is not possible to put fish balls in a boiling water pot, because the fish balls are delicate and can not withstand the impact of boiling water, which will affect the formation of the fish balls. From a nutritional point of view, the purpose of heating is to mature the fish balls and decompose the nutrients, which is beneficial to the body's absorption. However, the fish balls will shrink immediately when heated, and the internal nutrients will not be easily lost to the soup. When making fish balls, if there is a boiling phenomenon in the soup pot, you should add a little cold water in time to prevent the water from boiling. After the fish balls are all dropped and surfaced, remove them and put them in cold water for cooking. Into a dish. The above methods can also be used to prepare balls made from other raw materials.
The main purpose of frying meatballs is to master the temperature of the oil pan. In addition, attention must be paid to the color of the oil used for frying and the color of the meatballs themselves. The heat and color of the meatball dishes need to be consciously controlled by the chef. For example, after the fish is processed into balls, the color of the finished dish can be changed by changing the cooking method. Although the meatball dishes have changed a lot, once you master the secrets of its making, you can draw inferences about it and create more and better meatball dishes. "
