Make meatballs should still not hard, I'm confused aja cuman so, how come it's so often a bit weird. Not strange really, but not the same as those bought in the supermarket asia. After I carefully wrapped meatballs-buy-and so, apparently a lot of materials they used, which i do not know what it is my function, such as taste stabilizer and materials that starts from the letter E. Is it because that what meatballs taste so much better than the original flavor of meat and flour tock?
Tapioca starch balls typically wear. But because the tapioca starch kok me anytime day like taste stale, yes I already use potato flour. After all, the meatballs that we buy at the supermarket, using the basic ingredients of potato starch. And because of my flesh pencincang not okay, yes I become less smooth texture meatballs deh tuh ...
For making meatballs, I use the following materials:
* Potato Flour 50 gr
* 400 gr ground beef
* 2 hard-boiled eggs
* 3 raw eggs
* 4 cloves garlic crushed
* 1 block maggi / knor cow
* Salt
* Pepper
* 2 tsp baking soda
Ways:
1. Blend all ingredients (except the hard-boiled egg) until completely smooth (depending on the mixer that you have, I have a hard smooth. Better, grinded materials separately).
2. spherical shape by hand, use gloves to a softer texture. If dough is too sticky, sprinkle your hands with flour.
3. For the meatballs are no eggs, easy way, cover it with egg batter, dikepal-fist with your hand.
4. dough steamed meatballs until cooked (I prefer steaming instead of boiling the dough balls, because it minimizes the risk of batter shattered when boiled).
Tapioca starch balls typically wear. But because the tapioca starch kok me anytime day like taste stale, yes I already use potato flour. After all, the meatballs that we buy at the supermarket, using the basic ingredients of potato starch. And because of my flesh pencincang not okay, yes I become less smooth texture meatballs deh tuh ...
For making meatballs, I use the following materials:
* Potato Flour 50 gr
* 400 gr ground beef
* 2 hard-boiled eggs
* 3 raw eggs
* 4 cloves garlic crushed
* 1 block maggi / knor cow
* Salt
* Pepper
* 2 tsp baking soda
Ways:
1. Blend all ingredients (except the hard-boiled egg) until completely smooth (depending on the mixer that you have, I have a hard smooth. Better, grinded materials separately).
2. spherical shape by hand, use gloves to a softer texture. If dough is too sticky, sprinkle your hands with flour.
3. For the meatballs are no eggs, easy way, cover it with egg batter, dikepal-fist with your hand.
4. dough steamed meatballs until cooked (I prefer steaming instead of boiling the dough balls, because it minimizes the risk of batter shattered when boiled).
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