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Resep Bola2 Daging Giling – Homemade meatballs are definitely better. It can be fried, topped with tomato sauce, creamy sauce or made of beefsteak with quail eggs. It’s still delicious.
Meatballs or meatballs are usually made of pure beef with a little seasoning and flour. The delicious taste of the meat is stronger and of course more delicious.
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You can add an Italian-style tomato sauce, a Swedish-style creamy sauce, or make a beefsteak stuffed with quail eggs and a savory sweet gravy. This preparation will be loved by children.
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The meatballs are also delicious fried until they taste more crispy. Or make a soup with mixed vegetables and broth. Here are 5 meat ball recipes that can be served for lunch or school supplies for kids.
These delicious, chewy meat balls are topped with a thick, Italian-style tomato sauce. Of course, it’s very tasty, fresh, sour and a little sweet. Well done!
This iconic IKEA menu is easy to make yourself. The size of the meat ball can be according to taste. The fragrant creamy sauce adds to the delicacy of this Swedish meat ball.
Made from pure beef, these meat balls are beyond delicious. The sour, sweet and spicy tomato sauce complements the delicious crunch of the meat balls.
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These meat balls are filled with quail eggs and then topped with a delicious, sweet and thick gravy. Adding vegetables makes the meatballs tastier.
Delicious soft meatballs topped with a clear broth. Along with a variety of vegetable fillings, this soup is even more nutritionally dense. Kids will love it!
Meat ball recipe Meat ball recipe filled with quail eggs Spicy tomato sauce meat ball recipe Spicy tomato sauce fried meat ball recipe Swedish meatball ikea recipe Meat ball vegetable soup recipe Some people call it processed ground beef with minced meat, it’s basically the same. What is certain is that this processed meat is a mainstay of housewives.
This ground or minced beef can be processed into a variety of delicious and nutritious processed beef recipes. With lean ground beef and with low fat. You can serve ground beef in dishes wet or dry, fried, boiled, grilled, salted and smoked. Ground beef can be purchased or made yourself using a chopper and meatball machine.
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Beef is meat obtained from cows that are common and commonly used for food purposes. In each region, the consumption of beef varies depending on how it is processed. For example, ribs and T-bones are often used as ingredients for steaks in Europe and the United States, so these parts of beef are highly marketed.
However, as in Indonesia and other Asian countries, this meat is often used for spicy and coconut milk dishes such as konro soup and rendang. In addition, there are some other parts of beef such as tongue, liver, nose, offal and tail that are only used in some countries as the main food ingredient.
Initially, limousine cows were developed in France. The original habitat of limousin cattle was an area with cold weather and rarely growing food or grass. This condition causes the sedan to have a strong immune system.
Currently, limousines are the main source of livestock due to the high quality of the meat. Its maximum weight reaches 1.2 tons. Its features include dark brown skin, white legs, and a long body.
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Originally from the Simme Valley, Oberland Berner, Switzerland. This cow has a golden yellow to brown physical appearance. The face, tail and knees are mostly white. Potential weight between 600 kg to 1.7 tons.
Brahman cattle are native to India with a characteristic hump on the shoulders. Under the neck is a tuft that reaches the belly, without horns, and is red or black in color. Adult brahman cattle weigh 1.1 tons with a carcass percentage of 45-50%.
The Ongole breed comes from a cross between a Javanese and an Ongole cow. The body size is smaller than ongole cows, which are dominated by white, hump and sagging. Body weight reaches only 350 kg.
Balinese cows are unique because the rump and knee to leg are full of white. His body is short with a maximum weight of 400 kg. At first, these cows are golden red, then the males turn black when they are adults.
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Madura cattle are mostly used as races and competitions. When it reaches adulthood, the weight of this cow is between 350-500 kg. The body’s immune system is strong and can survive in tropical climates. Its signature color is brick red with small horns on its head.
Cross-breeding between Bos sundaicus and Zebu produces a new genetic, the aceh cattle. The wattle and hump on the back is the characteristic of this cow. The cattle of Aceh adapt easily to their environment and have a strong immune system. Moreover, the cattle of Aceh survive even if the quality of the feed is poor.
In Indonesia, processed ground beef is made into different types of food, such as meatballs, ground beef steak, and the most common is steak. As for the steak itself, it doesn’t come from Indonesia, so let’s get to know the steak more closely!
Processed steak meat is synonymous with Western cuisine. One source says that beef steak was first introduced to Mexico by the Spanish in 1540. In the 16th Century, Spanish and French colonials began raising cattle. As railroads developed at the time, they used trains to transport herds of cattle from San Antonio, Texas to New Orleans. But unfortunately this industry collapsed due to the terrible winter and caused the cattle to lose up to 90%.
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In a Middle English dialect from the mid-15th Century. According to the first reference from the Oxford English Dictionary, the word ‘steak’ means a thick cut of meat that has been grilled or fried. And according to the first steak recipe found in a 15th century cookbook, steak came from venison or beef.
In Indonesia, steak is better known as beefsteak. However, there are no historical sources that clearly state the origin of steak in Indonesia. It is likely that the Dutch, who were a former colony of Indonesia, passed the steak recipe on to the chefs, some of whom were Indonesian.
Meat suitable for processing into steaks is not just any part of beef. Let’s find out what meat is suitable for processing beef steak.
The tenderloin is a part of the meat that is taken from the inside to the back of the cow’s body near the tail. As the name suggests, tenderloin is the part of the beef that has the most tender or tender texture after processing.
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Also known as fillet mignon or cutlet, tenderloin’s tenderness comes from its low fat content and lack of muscle which causes the meat to be tough. The tenderloin’s tender texture makes this lean cut of beef a favorite among steak lovers.
Besides being tender, the low fat content makes the meat healthier. Perfect for those of you who are on a diet but still want to eat a good steak.
Besides tenderloin, there is also sirloin or beef that is taken from under the ribs. Its location near the beef hip causes the texture of the meat to be tougher than tenderloin.
However, the layer of fat covering the meat makes the sirloin more flavorful and juicy. At a more affordable price than tenderloin, sirloin is also a favorite cut of meat for steak lovers.
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Also known as New York strip, striploin is the tender part of the beef adjacent to the tenderloin. If you look closely, the striploin is characteristic in the form of a portion of fat that wraps around one side of a piece of meat. This is the reason why the texture of the meat is tender and oily because the fat melts.
Processed beef that is tastier and definitely more appetizing definitely uses fresh beef. However, if we buy beef at the supermarket, it will be difficult to distinguish which meat is fresh from which is no longer fresh.
Therefore, this article will tell you how to easily distinguish between fresh meat and non-fresh meat.
The easiest thing to do is pay attention to the color of the meat. Fresh cuts of beef are cherry red from the protein myoglobin. However, if the meat is exposed to oxygen, the beef will change color to purplish red, although the quality is still good.
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The next way is to smell the aroma produced by the beef. Fresh meat will give off a less pungent, steely smell, while meat that has begun to rot will give off a pungent, fishy smell.
If you want to buy ground beef, try pressing the surface lightly and then feel the texture. The characteristics of fresh beef are that it has a cold, soft, and slightly sour sensation when it touches our skin.
An equally important step is to check the beef’s production date. Pay attention to the slaughter date of the cow and the consumption limit listed on the packaging label.
Avoid choosing frozen meat. Frozen meat may be good but its freshness is definitely reduced and it is not good if we process and consume it. If forced to buy frozen beef, choose meat without ice flowers as this indicates that meat with ice flowers is of course old and not fresh.
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Halal and professional meat sellers must have a halal permit from the MUI. Make sure you buy meat from meat sellers/suppliers with halal permits.
After knowing the types of beef cuts on how to choose fresh beef, it’s time for us to start cooking ground beef with some preparations.
You can serve this dish in a bowl or serving plate. As a final touch, add a sprinkling of fried onions on top to make it look better and taste better. This dish also tastes better when eaten hot.
How?, Make processing ground beef easy. Besides being easy to process by cooking it at home, all the ingredients are guaranteed to be hygienic and sure to taste good. Good luck.
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