Serves : 4 服務 : 4
Prepare time : 1: 00 hour 準備時間 : 1
: 00 小時
Cook time : 35 min 烹飪時間 : 35 分鐘
October 2019 10月 2019 年
Tasteecook recipes 美味的食物
Beef Balls 牛肉丸
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eb542CCRdZcugcE4qxtvOuTHEHceyj0QEM7mG3TH3r5v3b5T-Ieerr0BhmdZVzrECGkebaDV6PUOBCZGJwVMMPCEWubDbTflACLaEsW1PKrb8x5FnS9qcwELQeJjip1UL6SaAY8TWHQ/s200/th+%25282%2529.jpg)
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Step 1 : Prepare
the ingredient 步驟 1 : 準備食材
1 egg 鸡蛋1粒
1 tsp sugar 糖1茶匙
1 tsp of
salt 鹽1茶匙
1 tsp ginger
薑末1茶匙
3 tsps fish
sauce 魚露3茶匙
3 tsps garlic
oil 蒜頭油3茶匙
2 tsps sesame
oil 麻油2茶匙
2 tbsp s of ice
water 冰水2湯匙
3 tbsp of rice
wine 米酒3大匙
3 tsps garlic
powder 蒜粉3茶匙
1 tsp alkaline
water 鹼水1茶匙
1 tsp chicken
powder 鸡粉 1茶匙
1 tsp peaking soda 小蘇打1茶匙
1 tsp baking
powder 发酵粉 1 茶匙
1 tsp onion
powder 洋蔥粉1茶匙
1 tsp shallot
powder 紅蔥末1茶匙
2 tsp white pepper
白胡椒粉 2茶匙
3 tsps bread
crumbs 面包糠3湯匙
2 tsps of corn
starch 玉米澱粉2茶匙
2 shallot finely
chopped 小红葱头 2 粒切碎
5 cloves garlic
finely chopped 大蒜 5 瓣切碎
1. 將完成的調味料放入一个大碗裡拌勻,
放置一旁备用.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4YjhpIGuDJmA__pvsnGcCS5kBPq2Ngz1l5lPfpaDnvkw1mT6Ppvj4ziDCQ4ZZRASZEM95sZELqu5s66FzCYe_LBPFNsdI56ZfJ7mQVyFZEMBpbSS_HqvhX6ZB703kXoBWtbMKbiIIwM/s200/20++onion+powder+%25E6%25B4%258B%25E8%2591%25B1%25E7%25B2%2589+%25284%2529.jpg)
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Step 2 : Cut the meat
步驟 2 :切牛肉
4 pounds
beef 牛肉 4英磅
1 bowl ground beef 絞碎牛肉 1 碗
2. 把牛肉清洗干净, 必须挑去白色的牛筋,
牛肉切小塊, 将牛肉馅取出摆在大碗或装入塑袋里, 放入冰箱中冷藏至少要6小时以上.
让它结冰或变成半结冰状态.
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47QjYGmQKDFVRjwo0UDYJ0oRx1eK7q1uOHQong5S55Tzhud5k9QFDwVprI9kmDlTDUfn7D7RSsFkvzjvZmPez-ZvzE5U7wes6Z4iEGWwuxsRgwGeaX6AnBHbyQTk0tSErUJFR1d_kr5U/s200/20190706_155828.jpg)
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Step 3 : Mixing the meat 步驟 3 : 絞牛肉
1 blender 搅拌機1台
5 small pieces ice cubes 冰 5小塊
3. 把肉馅分成多次加入搅拌機搅碎. 第一次肉不用絞太細,
开始转动搅拌機的情况下, 要加入调味汁和少許冰塊, 肉馅磨擦度过会升温, 否則肉丸不彈 Q. 调味汁也要分多次慢慢加入肉馅里一起搅拌. 以低速搅拌3分钟左右, 就加一次调味汁,若覚得肉糰太乾,
可加少許冰水. 直到牛肉纤维完全吸收稠味汁, 继续搅拌达到肉浆糊状态的程度. 牛肉馅起胶. 而且很黏稠有彈性.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxd-MgDCQCAiveSOvd-nNv-G1nLc5wzRzG2WCAziKAGUIvMvx07AAh5ANvWVBoak8hGHpYSZQLxxaUCOgm4QFU8j-Tbor4NwqqcrDokf0gwLNoELD7ytC4ft55qlNCtS_JfVP3Z3jRX5Y/s200/20190828_141330.jpg)
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Step 4 : Refrigeration cooling 步驟4 : 冷藏降溫
1 plastic food wrap 保鲜膜一張
4. 搅打好的肉浆取出放入碗中, 肉馅表面覆盖好一層保鲜膜,
后放入冰箱冷藏 8 -10 小時, 最好是冷藏隔夜后才制作, 让肉丸有胶质, 有黏性.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2SSMEJsY5BFQKfEIovIU9mkW_TxZkX0GePVFmxKjG9RX1otVUteCNyQRswUDvpxSl4TGeYecW9vF7EcDqtM-1caAcp2G1Dn_r_T5uJDN6JnvNdOF0EUH4uuOjPxW5RyYBCSt3Cn67XY/s200/3456+++cling+film.jpg)
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Step 5 : Boiled beef balls 步驟 5 : 煮牛肉丸
1 pot
ice water 一鍋冰水
1 pot
warm water一鍋温水
5 . 準備一鍋 30度微熱的温水, 先把手弄湿, 少許肉糰放於掌中. 緊握拳头擠出肉球. 再收緊, 重複 3 - 4 次. 用手將肉浆擠成大小相同的肉丸, 另一只手用汤匙把肉丸从手上挖下来. 放进温水内. 每擠 一顆肉丸, 汤匙沾一次水, 肉浆不会粘在汤匙上. 一顆顆丢进微温的大锅里, 讓丸子泡温微水約 25分鐘定型. 最好边煮边撇去浮末, 等丸子都浮起来后, 泡熟捞起, 水不可以煮滾, 不然肉丸会膨脹, 丸子就不会有弾性的貭感.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3wC-Qyo9-ThTikkL-HMQvhvyHlOcU_2fcGNnqQmo6t0ssP7iRTVDBfxqFvt5DvqJQ72N3gG4YRKtRWLEckNNei8yXpgR0zBU-GsVZenkWDw5nLSKgO0YaBwMuc0-eNYjXv6fFbo6oOg/s200/20190208_113540.jpg)
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Step 6 : ice water 步驟 6 : 冰水降溫
1 large Pot 一个大盆
1 large bowl of ice 冰塊 1大碗
6. 将泡好熱水的牛肉丸子捞起, 投入一个大盆冰水裡急速降温, 讓肉丸子冷却, 以免肉丸表面干黑.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyVCbsIkXhy1jQznnAT8KxLCA13u3oxFq5vKnhkxRWwD3AfDH8cabrjaJXHWWBf5ttcQU2chaPP0F55MAIBpvPR1opTI-NiGxW1hF5GMx2zzb3WQt_z4q_7xEqdtFGeqBFppYNHTRzOY/s320/305+Beef+Ball++%25E7%2589%259B%25E8%2582%2589%25E4%25B8%25B8.jpg)
Step 7 : freezing bell ball 步驟 7 : 冷冻牛肉丸
Fresh bag
保鲜袋
7. 牛肉丸一次做多一点, 依次重复做完全部成型的肉丸子, 可以炒, 烧烤或加到汤粉裡. 没吃完的牛肉丸子, 捞出待完全冷却后分成小包,
放入保鮮袋密封入冰箱冷藏. 要吃之前拿出来慢慢 解冻即可.
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制作牛肉丸是一门学问, 到超市賣了的牛肉, 我照著网上学做丸子的配方过程比例來自製. 於是再多次調整配方后试验下来, 我也成功的做出美味有嚼劲,有弹性的丸子. 因為自己做, 材料新鮮又不用擔心有不好的添加物, 您也可以用各种肉來做丸子. 這美味的食谱十分高兴和大家分享.