A. MATERIAL SELECTION - KEY MATERIAL FOR MAKING BAKSO
1. BEEF
SELECT BEEF IS STILL FRESH, EVEN THAT STILL BLOODY. BEEF AND LITTLE VEIN OF FREE FATTY LIKE MEAT AND Gandik LEMUSIR BAKSO WILL EARN THE BEST quality. CAN ALSO USE IN MEAT COVER, FRONT THIGH, MEAT OR IGA. BAKSO FOR VEIN, SELECT MEAT SENGKEL. FRESH MAKIN MAKIN GOOD, BECAUSE OF FRESH BEEF WILL region contribute BAKSO Quality-assured
2. FISH
SELECT TYPE OF FISH ARE LIKE WHITE fleshy mackerel, snapper, grouper, Belida, OR FISH cork. NET RESULT THAN LOOKS (NOT DARK), more supple texture BAKSONYA PUN. CAUSE GENERALLY HAVE WHITE FISH fleshy actin and myosin PROTEIN CONTENT OF HIGH ENOUGH TO MAKE A MORE INTENSIVE FISH MEAT, AND EASILY FORMED KOMPAK (NOT evaporated). BAKSO FISH THAT GOOD QUALITY WHITE COLOR, WITH TEXTURE shiny chewy, SMOOTH AND NON FIBROUS
3. SHRIMP
SELECT THE FRESH SHRIMP, growled EXHAUST LONG, HEAD, and her skin, knead CAREFULLY AS SHRIMP WITH SALT, THEN WASH CLEAN, NEW finely chopped
4. CHICKEN
SEKENYAL NOT CHICKEN MEAT BEEF, BUT NOW MANY ARE using it to BAKSO. IS USED WITHOUT MEAT CHICKEN BONE. SELECT CHICKEN HEALTHY, FRESH AND NOT TOO OLD
B. MAKING TECHNIQUE BAKSO
1. MAKE dough BAKSO
TO MAKE BAKSO dough, CUT-CUT SMALL MEAT, THEN minced SHARPLY WITH KNIFE OR food processor or blender. AFTER THAT, MEAT puree, knead WITH WATER OR ICE ICE CUBE (10-15% WEIGHT MEAT) AND SALT (and other spices) TO BE A dull and plastic dough THAT SO EASILY FORMED. LITTLE-LITTLE ADD flour dough MORE TO BINDING. ENOUGH ADDITION starch 15-20% OF WEIGHT OF MEAT, MEAT AND EQUIPMENT TO TASTE CITA prominent. YOUR BIAS creative with mixing OR OTHER MATERIAL INTO dough BAKSO TO GET TASTE OF TEXTURE OR OTHER CITA. LIKE, INTERFERENCE WITH MEAT CHICKEN OR SHRIMP MUSHROOM chopped. OTHER MATERIALS THAT BIAS combined with MEAT, OTHER BETWEEN WHITE EGG, FLOUR beef, Cheese Biscuit Salty Biscuit OR OTHERWISE, glass noodles, KNOW, LEAF ONION, ONION BOMBAY, ETC. CITA FOR TASTE OF MAIN EQUIPMENT prominent, LITTLE JUST ADD OTHER INGREDIENTS.
2. FORMING dough BAKSO
AFTER GETTING desired dough, YOU CAN DIRECTLY FORMED BY USING BAKSO 2 SPOON. Dough TAKE WITH SPOON, THE FORM OF ASSISTANCE WITH SPOON ROUND ONE AGAIN. PROFICIENCY FOR THOSE WHO CAN USE THE HAND. Take a handful dough, kneading AND MOTHER FINGER PRESS direction. Dough THAT OUT FROM BETWEEN thumb and forefinger WILL ESTABLISH spheres. ORDER dough is not sticky, apply a little COOKING OIL PALM IN YOUR HANDS. Dough WHICH SHOULD HAVE FORMED OR ENTER INTO DIRECT boiled in boiling water until cooked. Sign: BALL-BALL BAKSO IN SURFACE WATER will float. Boiling BAKSO HAPPENING USUALLY 10-15 MINUTES. Once appointed, Drain, COOL AT ROOM TEMPERATURE
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diposting oleh Roni`Gamer pada
00.43 Selasa, 22 Februari 2011
