Halal beef patties recipe

Many people may rarely eat beef patties, mainly because the preparation of beef patties is complicated and the price is relatively high. We usually use lean meat to make patties, and beef patties are made in the same way as lean meat patties, except that the material is replaced with beef. However, the taste of beef is much better than pork, so you can try the method of steamed beef patties introduced in the article.

Beef Patties [Ingredients]

5g red pepper, 500g beef tenderloin, 20g flour, 1 egg, 3g sesame salt, 10g soy sauce, 10g soybean oil, 5g vinegar, 10g green onion, 5g garlic, 0.5g pepper powder, 1g chili shreds

【Production process】

1. Cut the beef tenderloin into thin slices, then marinate with sesame salt, pepper, green onion and garlic.

2. Spread flour and eggs on the marinated beef, fry it in a frying pan, and finally top it with shredded green onions and chili peppers.

3. Place the beef patties on a plate and serve with the sweet and sour sauce.

The first step is to select beef, chop beef, and scrape fish red. Pure lean beef should be used to make beef patties. Try to choose the most tender part of the beef. Do not add any skin or tendons, and do not use any butter. The beef must not be injected with water. The raw material must be dry and it is best to marinate it with salt for one or two days. This is very important. To scrape the fish red, you need to use fresh fish, and you must use bighead carp, carp, black carp, grass carp, and preferably black carp. Use the fish meat on the back of the fish to scrape the fish red, which is called fish floss in Mandarin. Remember, you can only scrape it with a knife, not chop it. The advantage of scraping with a knife is that there are no fish bones or fewer bones. After the fish meat and beef are mixed, it can make the beef patties softer, more delicious and more tasty. For two pounds of beef, it is enough to scrape the fish flesh from the back of a two-pound fish (in the north and mountainous areas where there are no fish, you can just use beef, but the taste will be different). First, chop and screen the beef, and remove any skin or tendons, leaving only the lean meat. After chopping, use two knives to chop the meat on a wooden chopping board until it is as fine as mud. Finally, use a knife to gently transfer the meat paste into a bowl, and then scrape off the tiny rubber bands that are stuck to the wooden chopping board.

Then mix the beef paste and fish floss together and prepare the ingredients. Peel the fresh ginger, about 10 grams, about 20 scallions, chopped, two to four eggs, remove the yolk and keep the white, a little pepper and cornstarch, soy sauce is optional. Do not add MSG, because the mixture of beef and fish tastes too fresh, so you should add a little more salt.

The second step is to add small-milled sesame oil. After all the ingredients are prepared in this way, it will become dry when you stir it, or even impossible to stir it. You must pay special attention to the key point: do not add too much water, only a small amount of water, and do not add other cooking oils. Be sure to add sesame oil, which is the sesame oil made from sesame. Two taels of sesame oil is enough for two pounds of beef, one tael is also fine. First, it dilutes the raw materials and makes it easier to stir. Secondly, it tastes good and has a strong aroma. The third point is the most important. Sesame oil occupies space in the raw materials. When heated in the pan, the sesame oil evaporates, leaving many tiny pores in the beef patties, making the beef patties become like bread. This is one of the reasons why the beef patties are soft and tender. When stirring, it is better to stir more.

Thirdly, the appearance is also very important. Never make it into a ball shape, as it is not easy to cook. It should be made into a flat pancake shape with a diameter of about five centimeters. This way it is easy to cook without destroying the original flavor during the cooking process. This is why it is called beef patties instead of beef meatballs.

The fourth is the heat. The water in the pot must not be boiled, let alone boiling. It can only be burned to about 98 degrees. This way, the beef patties cooked will be the most tender. If the water boils as soon as it is cooked, the beef patties will be overcooked and the taste will be much worse. ( g1 @9 R* v, x) }2 + ^/ U

It is best to eat the beef patties immediately after they are made, with soup and an appropriate amount of mung bean vermicelli. When you want to eat the leftover beef patties later, be sure to heat them in the pot and boil them together with the soup and eat them as soon as they boil. After boiling, do not boil them for too long. It can only be boiled for one minute at most. Otherwise, if the time is too long, the beef patties will be overcooked and turned into a paste.

There can't be any adulteration when making beef patties. If there is any adulteration, the beef patties will not be good. If you don't follow the requirements, the beef patties will also not be good. Every main ingredient, side ingredient and seasoning is a fine and authentic product selected from very common raw materials. Moreover, every process must be carried out meticulously and with the pursuit of excellence. Making beef patties is not something you can learn in one go. In addition to having a certain level of understanding, you also have to constantly sum up your experience and improve step by step.

Making beef patties is very particular and cannot be done casually. If you don’t know how to make it, or if you cheat and don’t follow the instructions, the beef patties you make will definitely taste like chewing a brick.