Beef balls with mushrooms in sauce(guo zhi xiang gu niu rou wan )

Beef balls with mushrooms in sauce

Introduction:

"Prices are rolling up. Two weeks ago, I bought 28 catties of beef. Today, it's 30. The stall owner said that it's all over the year and it must go up. If there's a place to store it, I might as well buy some. But even if I have a cow, I will finish it one day. Fortunately, beef is not like rice. I eat less when it's too expensive. It's acceptable to buy it every other time. Now let's get back to the point. Everyone knows how to make meatballs, and there must be different tastes. Most of the time, people use very traditional methods to make fillings, such as salt, soy sauce, cooking wine and so on. In fact, we might as well try other seasoning methods, such as using some commercially available sauces, which can save time and effort and taste different tastes. Every time I go shopping in the supermarket, I like to linger in the seasoning area for a long time. I just want to see what fresh seasonings can be bought for trial. For example, today, I used a steak sauce imported from South Korea to flavor the meatball, and then used the sauce to make a sauce for the meatball. It's a brand-new taste. I also specially left some fried meatballs without sauce, in order to make my family feel uncomfortable With the same taste, my boy said that both of them are delicious. Dry fried rice can be eaten as a snack. He also specially made a bamboo stick string for 2 strings, and ate while learning. The mixed rice wrapped with juice is very fragrant. Today's meatball is highly praised by my family. I'm secretly pleased. In fact, it's all thanks to the steak sauce. You can also use pork stuffing to match the sauce. It's the same good taste. The following is my Baidu to do a variety of Meatballs of the whole strategy, especially comprehensive, you just take your seat, according to the type of Meatballs you want to do the operation, ha, I also do according to the method inside, the meatballs are really delicious. Meatballs are authentic Chinese food. They are called Yuanzi in the south of China. Although the meatball dish is common, it has a profound mystery in the production method, and it has various forms. Here's the secret of meatballs. You can simplify some methods according to local conditions, and you can also make delicious meatballs. If your meatballs are not well made, you can find out the reason by comparison, and I believe that the craftsmanship will be improved in the future. First, material selection in order to ensure the quality of meatball dishes, material selection is very important. Fish should choose fresh, high meat yield, strong water absorption varieties, such as mullet, Bayu, toothfish, rock carp, etc.; shrimp should choose white shrimp, or fresh shrimp meat; lean meat of livestock should choose lean meat without fascia, fat meat without blood stain; eggs, vegetables and other raw materials must be fresh. 2. Primary processing 1. Primary processing of fish: after the fish is cured, the knife is put into the back of the fish, and two pieces of complete fish are taken from the head to the tail, then the skin is put on the vegetable pier, the back of the knife is used to cut the fish, and then the tip of the knife is used to gently scrape the fish along the grain. Note: scrape until the blood tendon appears, and then carefully chop. When chopping, the knife should be light, and the thinner the better, until the fish turns white and sticky. 2. Primary processing of lean pork, chicken breast, shrimp and mutton. When the muscle fiber of this kind of meat is destroyed, the protein will be released, thus forming a kind of sol with strong viscosity, which is most likely to absorb water. However, some meatball dishes do not need to be too delicate in the initial processing, such as fried meatballs, Sixi meatballs, Yangzhou lion head, etc., which are too fine but have poor taste. 3. For some raw materials with thick muscle fiber and old meat quality, such as beef, the meatball dishes are made by careful chopping, which not only tastes tender, but also expands the heating surface and shortens the cooking time due to the chopping of muscle fiber. 4. The chopping of green vegetables and vegetable meatballs is not 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 don't need to be chopped, such as yam, potato, tofu, etc. they just need to be cooked first and then pressed into mud with a knife. 3、 The semi-finished product of Meatballs -- mud: that is, mash, is the semi-finished product of meatball dishes. It can be divided into soft mud, hard mud and coarse mud. Next, we will talk about the modulation technology of three kinds of mud. 1. The preparation of soft clay, soft clay sizing technology requirements. The mud before and after the slurry is quite different. After sizing, the mud is milky white with strong viscosity and fine texture, and the mud that has been sizing is much larger than the mud that has not been sizing. Such as 200 grams of fish mud, you can squeeze out more than 40 balls smaller than table tennis. The secret here is in mixing and sizing. When mixing and sizing, the mud should be mechanically moved in one direction, which is to force the mud to draft. Because the arrangement of water molecules is directional, the mixing should also be in the same direction. 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 ensure the quality of soft clay. You have to decide how much water to use according to the quality of the mud and the standard of the dish. Take 500g fish mud as an example, the general draught is about 400g. Of course, this is not absolute. It depends on the species of fish, the temperature and the chopping 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 mixed sizing can be carried out step by step from the outside to the inside, and sizing can be carried out with the water consumption 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 stirred, add the beaten egg foam paste and white oil and mix well. Adding egg foam paste is mainly to use the properties of egg white denatured into solid when heated to consciously increase the viscosity of the mud and make the mud white and soft. In addition, the final addition of white oil can make the meatball soft and tender, and has the effect of aroma. 2. The preparation of hard clay: hard clay, which is usually used for frying, frying, burning and stewing, is the primary processing material of meatball dishes. Its primary processing method is different from that of soft clay. Because the meatball dishes made of hard clay have the characteristics of dry, crisp, scorched outside and tender inside, so when mixing hard clay, don't add too much water. If you transfer too much water, it will swell when frying, but it will shrink back to soft after leaving the oil to cool. The proportion of fat and lean meat in hard mud should be moderate, and fat and lean meat should not be omitted. Because fat in the frying process can make the ball soft and has the role of flavor. The above method is also suitable for beef, chicken and other hard mud production, but for fish and shrimp as raw materials, the production method is slightly different. First of all, in order to avoid the death of the meatballs, a proper amount of egg white and bread crumbs can be added to the fish and shrimp hard mud, because it can play the role of expanding and setting the meatballs. Secondly, because fish and shrimp hard mud does not need too much draught, so the amount of starch must be accurate. Due to the strong water absorption of starch, if too much starch is added, the outside of the ball will form a hard shell after heating, while the inside will become sticky, which will affect the taste of the ball. Of course, starch can not be added less, it will make the ball loose and lose its flavor. 3. The preparation of coarse mud. Coarse mud is commonly used in meatball dishes, and it is also a better preparation. Coarse mud is usually made by chopping seasonal vegetables into stuffing, then adding flour, tofu, vermicelli and condiments. The meatballs fried with coarse clay can be used as either a separate dish or a combination dish, such as fried cabbage meatballs, radish meatballs, vermicelli tofu meatballs, etc. They can be combined with other raw materials into dishes, or stewed, or burned, or fried, a wide range of applications. It should be emphasized here that the coarse mud should not be cut too finely and the water should not be used too much. 4、 No matter what kind of cooking method is used, the shape of Meatballs should be formed by hand first. Some people don't squeeze the balls by hand, but use a spoon to scoop them or pull them by hand. In this way, the balls are not uniform in size, beautiful in shape and smooth in surface. In fact, it's not too difficult to make pills by hand. The simple way is: with the left hand to grasp a good mix of mud, mud from the index finger and thumb between squeeze out. When squeezing, don't use your strength to death, but have both empty strength and real strength. In addition, the forefinger should be bent and the thumb should slide back and forth to make the ball smooth. Of course, the other three fingers should also cooperate to squeeze out the mud, and use the hand spoon to scoop the mud into the micro boiling water or oil pan. However, not all meatballs are squeezed out by hand. For example, Yangzhou lion's head is made of dough. That is to say, use the left and right hands to make the clay round and smooth. In addition, the meatballs can also be extruded into oval, orange petal, jade pendant, etc. 5. The temperature and color of the meatballs. When cooking meatballs, many heating methods are used, but only boiling and frying are often used. It should be known that any kind of cooking method has the best heat. Of course, it also changes with the change of raw materials. Taking boiling fish balls as an example, I think boiling fish balls with water is the best heat. If the fish balls are boiled in a cold water pan, the temperature inside and outside the balls will be in balance. After heating, the water and nutrients inside the fish balls will move outward. Because the water is gradually heated, the pressure of external heating will change out the taste inside the fish balls and dissolve it in water, making the fish balls lose its taste. But it's not good to put the fish balls into the boiling water pot. Because the fish balls are tender and can't stand the impact of boiling water, it will affect the shape of the fish balls. From the point of view of nutrition, the purpose of heating is to make the fish balls mature, nutrient denaturation decomposition, and beneficial

Chinese PinYin : Guo Zhi Xiang Gu Niu Rou Wan