Juice and mushroom beefballs

The price is going up, 28 pounds of beef were bought two weeks ago, and today, 30 years later, the vendor says it's going to have to go up. If there's a place to store it, I'm not going to do it. But even if I had a cow, I'd have eaten the day, so I'd eat less when the beef was not like rice, and I'd have to buy five times less to solve it. To put it this way, there must be a difference in the taste of the ball, and most of the time it's used in traditional ways, such as salt, soy sauce, wine, etc., in order to try other ways, such as using some of the sauce sold in the market, which is less time-consuming, and having different tastes. Every time I go to the supermarket, I've been in the sauce for a long time, just to see if there's any fresh sauce I can buy for a trial, like today's one of the steak sauces I've imported from Korea, and then I've used it to make a new juice, a new taste, and I've left some fried pills without juice, and I want my family to feel two different tastes. My kid says both are delicious, they can be used as nosy mouths, and I've made a string of bamboo stickers, and I've been learning to eat it, and I've got a special smell of rice. Today's ball has been hailed by my family, and I've stolen it, thanks to steak sauce, and it's as good as pork pie. Here's an all-out plan for all kinds of pills that I've come all the time, which is very comprehensive, so you just have to take a seat and operate according to the type you want to do, and I'm doing it the way I do it, which is really good. Maruko is Chinese food in the tunnel and is called Wonko in the south of China. Maroon vegetables, though common, are highly sophisticated in their methods of production and vary in various forms. Here's the magic of the ballballs. You can simplify some of them in a way that makes them delicious. If you don't do well, you can look at the reasons, and you'll be able to do better. First, the selection is important in order to ensure the quality of the pellets. Fish choose fresh, high-fat ratio and more water-absorbing varieties, such as moustaches, barfish, toothfish, mackerel, etc.; shrimp choose white shrimp or fresh shrimp meat; fertilized animal meat choose unstamped flesh, and fat meat choose thick, blood-free meat; and some raw materials, such as eggs and vegetables, must be fresh. First processing 1 and first processing of fish: after the fish has been purified, the fish enters a knife from the back of the fish, takes two complete pieces of pure fish from the beginning to the end, then lays the skin flat on the larvae, chops the fish with the knife, then scratchs the fish with the thread of the knife. Note: Scratch until the blood spasm and then cut. Cutting is done with a light knife and as fine as possible, until the fish becomes viscous. Initial processing of clean pork, clean chicken, clean shrimp and lamb: When processing these meats, the method is coarse and fine. When the muscle fibres of this type of meat are destroyed, the protein contained therein is released, resulting in a more viscous solvent, which most readily absorbs moisture. However, some of the initial processing of croquettes does not need to be too delicate, such as making fried croquettes, four-hews, Yangzhou lions, etc., which is too thin to taste well. 3. For some raw materials with thicker muscular fibres and older meats, such as beef, it is made into pellets by cutting them up carefully, not only with small entrances, but also with the cutting of muscular fibres at the time of production, which increases the heated surface and reduces cooking time. The cutting off of vegetables and vegetables is less complicated, and can be evenly balanced according to the characteristics of the dishes. 5. There are also some raw materials for making bellows, but they do not need to be cut, such as mountain medicine, potatoes, tofu, etc., but only to be cooked first and then crushed with a knife. Three, semi-finished - mud: mud: mud, it's a semi-finished product that makes necro food. It can be divided into soft mud, hard mud and rough mud. The following is a separate discussion of three mud-modulation techniques. One, soft mud, soft mud. The front and the back mud are very different. The mud after slurry is milky, sticky and thin, and the mud that has been slurry is much larger than the unslurry mud. Like 200 grams of fish mud, more than 40 balls smaller than ping-pong balls can be squeezed out. Here's the magic in the mix. When slurry is mixed, the mud should be moved mechanically in one direction, which is forced to eat water. Since the water molecules are organized in a direction, the mixing must also take place in one direction and must not be repeated or stopped. Scientifically watered, salted, oiled and egg-cleaning are key to the quality of soft mud. You have to determine the amount of water to be used on the basis of the quality of the mud and the standards of cooking. In the case of 500 grams of fish mud, water is usually eaten around 400 grams. It's not absolute, of course. It depends on the species and temperature of fish and the chopping of fish. And salt needs to be added to the water. My experience is that water salt is mixed up with slurry, which is more scientific. The salt is mixed with water and can be formed from surfaces and interiors, with water-to-water slurry with mud. In general, salinity can be between 3 and 4 grams per 500 grams of mud. When the mud is smudged enough, then it's modulated with white oil. The introduction of egg bubble paste is mainly to consciously increase the viscosity of the mud and to make the mud white and soft, using the properties of the egg so that it is warm or deformed. In addition, the final addition of white oil makes the entrance soft and aroma-rich. 2. The hard mud, the hard mud, the raw raw material that is usually used for frying, blowing, burning, bellowing, is made differently from the soft mud. As hard mud makes pellets that have the characteristics of dry fragrance, external charring, etc., do not divert too much water into hard mud. If too much water is diverted, the blast will expand and expand, but when the oil is released, it will shrink back. The proportion of fatty meat in hard mud must be moderate and it must not be used. Because fat can soften the balls in the course of the blasting process and have a relishing effect. The same applies to hard mud production such as beef, chicken, etc., but there is a slight difference in the method of production of hard mud based on fish shrimp. First, in order to avoid the strangulation of the ball, a proper amount of egg clean and bread dross can be added to the fish-shrimp solid mud, which can be used as a formative effect on the ball. Second, since fish shrimps do not need to eat too much water, the amount of starch must be accurate. Because the starch is more water-absorbed, if the starch is over-inflated, the balls form a hard shell externally after heating, while the interior becomes sticky, which affects the taste of the ball. Of course, it's not good enough to add to the starch, which will make the balls loose and lose their taste. And three, coarse mud modulations, which are more commonly used in croquettes, and a better modulation. Coarse muds are usually made of culverts made from time to time, which are then added to flour, tofu, powder bars and spices. They can be made of coarse mud and can be accompanied by vegetables such as cabbage, radish and pink tofu. They can be associated with other raw materials, either as vegetables, or lead, or burn, or blow up, and are widely applicable. It should be stressed here that rough mud should be cut without being too fine and with too much water. Four, the form of the pill, whether it's a cooking method, should be made with hands first. Some do not squeeze their balls with their hands, either with spoons or with their hands, so that they are made of different sizes, unpretty shapes and not smooth surfaces. Actually, it's not too hard to make pills with hands. The simple method is to grab a muddled mud with your left hand and squeeze it out between the index finger and the thumb. Let's not kill ourselves when we're squeezed. And the finger bends, the thumb slips around, so the ball is smooth, and the other three fingers, of course, are aligned, so that the mud can come out of the mud and, with the hand spoon, the mud can go into a thin boiling pot or oil pan. Not all the pills, however, have been squeezed out of hand, such as the Yangzhou lion head, and made from the hands of the regiment. That is, the right-and-right hand to bring the mudslides around and make them turn round and smooth. In addition, they can be squeezed into ellipses, orange petals, jade drops, etc. Five, the fire and coloring of the croquettes, the heating methods used to cook the croquettes are many, but often only the poaching and blowing. It should be understood that there is the best fire in any cooking method, which, of course, will change as the raw materials change. In the case of fishballs, I think the best fireballs are those with the sound of water. If a cold-water pot is used to make a fish pill, the internal and external temperature balance of the ball is balanced when the ball is in the pot. After heating, the moisture and nutrients within the fish pill move outward, and because the water is heating up, external heat pressure can change the smell inside the fish pill and dissolve it in the water, leaving the fish pill without its taste. However, fishballs cannot be fed under boiling pots, which, because they are thin, cannot withstand the impact of boiling water, can affect their formation. From a nutritional point of view, the purpose of heating is to mature fish pills, decompose nutrients and facilitate human absorption. When fishballs are in the pot, the heat immediately shrinks and internal nutrients are not easily lost to soup juice. In the event of boiling, the soup pot shall be filled with cold water in a timely manner, so that the water does not boil, until all the fishballs have fallen down and surfaced, before they are released into cold water, which shall be used for cooking. The above methods can also be used to produce pills from other raw materials. Blasting pills are primarily controlled by the temperature of the oil pan, and care must also be taken about the colour of the oil and the color of the pills themselves. The fire and coloring of Maroon dishes require the conscious control of the cook. When the fish is processed into pills, the colour of the vegetables can be changed by changing the cooking methods. Maroon vegetables, though very different, once they are mastered, can produce more and better。