Fuzhou people love to eat fish balls, because of their geographical advantages, near the sea. Besides fish balls, beef balls are also very popular. And why it seems simple to make fish balls with fish and beef balls with beef, but it always lacks a "good taste" when cooked at home?
The ingredients we use are as good as others. What details are wrong? So, I invited several foodies to "steal the teacher" again. I'm afraid to go alone. What a shame if I am kicked out by my boss!
This time, I chose the peak meal time, which happened to meet the store's purchase time, so I went to have a look.
A lot of cow bones! There were so many hills, so I glanced at the kitchen, cleaned up the beef bones and made beef bone soup. It turns out that the devil is hidden in this detail, and it is difficult to see it from the food in the hall. This is the original soup in cooking, and it makes sense to eat well.
Understanding is not equal to learning. Hurry up and go home to practice your hands, so as not to delay your study.
White radish in winter is so sweet that it tastes good no matter how it is cooked. When added to beef meatball soup, it can relieve greasy and increase the refreshing taste. You can also draw inferences about food, not only boiling soup, but also adding "friendly" ingredients appropriately to maximize the efficacy.
Celery is also the crowning touch, and the delivery time is exquisite. Add celery powder to the bowl, and then pour in beef meatball soup. Under the impact of hot soup, let celery play its fragrance. If you throw it into the cauldron as usual, the celery powder in the bowl will be soft and the fragrance will float away!
The scalded beef balls are soft and elastic in taste. Take a bite, full of juice, without any coquettish smell, with a strong meat smell, which makes people have an appetite. Even the shredded radish and shredded pork on the side are full of beef flavor, and the soup base looks clear and smooth, revealing the aroma of beef bones. A bowl in cold weather makes my stomach feel too comfortable.
Radish beef balls
[Material procurement]
One carrot and white radish, 300g beef, celery and coriander, a little onion and ginger, one egg, starch, celery and coriander.
Beef stock: 2 kg of beef bone, appropriate amount of onion and ginger, cooking wine 1 tablespoon.
Seasoning: one scoop of cooking wine, one scoop of pepper, one scoop of salt and one scoop of fish sauce.
[specific practice]
Step 1
Carrots are shredded with a knife, and so are white radishes. Soak two kinds of shredded radish in water for use.
* Soaked shredded radish can increase crispness.
* It is really not recommended to wipe shredded radish with silk scarves. They taste completely different. Radish also has grain direction, and the silk wiper has no direction. Only a knife can cut along the grain.
* shredded radish is about the size of shredded potato.
Second step
Chop onion and ginger, add salt and cooking wine to make "onion Jiang Shui" for removing fishy smell and enhancing fragrance.
Third step
Cut the beef into small pieces. Put into a meat grinder, add onion, Jiang Shui, egg and starch, and grind into beef paste.
Fourth step
Wash the beef bones with boiling water, put them in a deep pot, add enough water, onion ginger and cooking wine, boil them with strong fire, and cook them for 1~2 hours on medium and small fire, which is the beef soup.
* Don't add salt to the broth. If you can't eat it all at once, you can bag it and store it in the refrigerator according to your family's needs.
Step five
Pour the beef stock into the pot and add two kinds of shredded radish.
Step 6
The temperature of the kettle is about 60 degrees. Squeeze a small ball of beef paste from the tiger's mouth and dig it into the water with a spoon to soak it. After changing color, put the fish in the stock pot and continue to cook for 5~8 minutes on low heat. Don't add fuel to the fire rashly, the beef balls will be wasted and tasteless.
Step 7
Chop celery and coriander, put a handful in the finished soup bowl, and then add pepper, fish sauce and cooking wine. Scoop a spoonful of hot soup from the pot before eating, rush out the fragrance of the base material, and then add beef balls and shredded radish.