HOW FOOD BAKSO

FOOD BAKSO

A. OPTIONAL MATERIAL - PRIMARY MATERIAL TO MAKE BAKSO1. BEEFSELECT BEEF IS STILL FRESH, EVEN THAT STILL BLOODY. THE BEEF FAT FREE LIKE A LITTLE VEIN AND MEAT AND GANDIK LEMUSIR BAKSO WILL MAKE THE BEST quality. CAN ALSO USE MEAT COVER, FRONT THIGH, MEAT OR IGA. BAKSO FOR VEIN, SELECT MEAT SENGKEL. FRESH MORE MORE GOOD, BECAUSE OF FRESH BEEF THAT WILL MEGHASILKAN BAKSO Water GUARANTEED
2. FISHSELECT TYPE OF FISH THAT LIKE WHITE fleshed mackerel, snapper, grouper, Belida, OR FISH cork. OTHER THAN THE RESULT LOOKS CLEAN (NOT DARK), ANY TEXTURE baksonya more supple. CAUSE OF WHITE FISH fleshy PROTEIN CONTENT GENERALLY HAVE actin and myosin HIGH ENOUGH TO MAKE A MORE SOLID MEAT FISH, KOMPAK FORMED AND EASY (NOT interrupted). BAKSO FISH GOOD QUALITY WHITE COLOR, WITH TEXTURE shiny rubbery, fibrous NOT SMOOTH AND
3. SHRIMPSELECT THE FRESH SHRIMP, THROW OUT THE LONG growled, HEAD and his skin, knead SHRIMP ARE CAREFUL WITH SALT, THEN WASH CLEAN, SMOOTH NEW chopped
4. CHICKENSEKENYAL NOT CHICKEN MEAT BEEF, BUT NOW MANY who used it to BAKSO.WHICH IS USED WITHOUT MEAT CHICKEN BONE. SELECT THE HEALTHY CHICKEN, FRESH AND NOT TOO OLD

B. MAKING TECHNIQUES BAKSO1. MAKE batter BAKSOTO MAKE A batter BAKSO, SMALL CUT-CUT MEAT, THEN USING SMOOTH chopped sharp knife or food processor or blender. AFTER THAT, MEAT puree, knead WITH WATER OR ICE CUBE ES (10-15% MEAT WEIGHT) AND SALT (BUMBU AND OTHERS) TO BECOME THE Kalis dough and plastic SO EASY is formed. ADD A LITTLE-LITTLE MORE cornflour batter TO BINDING. ADDITION starch 15-20% OF HEAVY ENOUGH MEAT, MEAT TO CITA SENSE continued to distinguish. YOUR BIAS creative with mixing or ADD OTHER MATERIALS INTO batter BAKSO TEXTURE OR TO OBTAIN OTHER taste. LIKE, CAMPUR WITH SHRIMP OR CHICKEN MEAT chopped mushroom. OTHER MATERIALS THAT BIAS combined with MEAT, THE OTHER WHITE EGGS, FLOUR panir, Cheese Biscuit Biscuit ASIN OR OTHERWISE, glass noodles, KNOW, LEAF GARLIC, ONION BOMBAY, ETC. TASTE OF HOME TO CITA continued to distinguish, JUST ADD A LITTLE OTHER MATERIALS.
2. SHAPE dough BAKSOAFTER GETTING desired dough, YOU CAN DIRECTLY TO FORM BY USING BAKSO 2 SPOON. TAKE WITH SPOON batter, THEN FORM OF ASSISTANCE WITH SPOON ROUND ONE AGAIN. FOR THOSE WHO CAN USE THE HAND EXPERT. Take a handful of dough, kneading towards MOM AND PRESS FINGER. BETWEEN THE EXIT OF dough between thumb and forefinger WILL SHAPE dots. ORDER dough is not sticky, APPLY A LITTLE PALM COOKING OIL IN YOUR HANDS. SHOULD HAVE FORMED dough boiled DIRECTLY OR ENTER INTO boiling water until cooked. The sign: BALL-BALL WILL BAKSO FLOATING IN SURFACE WATER. Boiling BAKSO usually lasts 10-15 MINUTES. Once appointed, Drain, COOL TO ROOM TEMPERATURE
sources http://cara-membuat-bakso.blogspot.com

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