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\”The ball made of this is elastic, solid, solid, The delicate taste of tender teeth is not the kind of meat that can be squeezed casually with meaty ginger and egg starch.Compared with the meatballs that rely on eggs and more starch into a ball, the benefit of this method is to be compact. Compared with comparison, compare There is elasticity.
Reference monthly age: 15m+\”
- Simple difficulty
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The practice of handmade beef balls
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- Put the beef and remove the white fascia while chopping and removed. Essence (No time or lazy to chop, cut the beef into a small piece like me, and use a crusher to make beef mosice. This must not be chopped by hand, but people who have no time also have a heart to eat beef balls) [123 ]
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Ginger mash a small piece and squeeze the ginger juice with water. Use two spoons of starch+ginger juice+an appropriate amount of cold water+a spoonful of raw pumps to reconcile into water starch juice, and add a small amount to the meat filling. Every time you add a bit of beef fiber to completely absorb the water and add it again, mixing with four chopsticks is saving effort! After the water is added, stir in the meat in one direction for about 15 minutes. At this time, the meat will not be so scattered, it is more sticky, grab it, and there are a lot of meat below.Broken the meat with your hand, until the rectification is about 20 minutes. The method of judging is that the meat does not stick to the bowl, and half of the whole piece of meat can be grabbed as a whole.步 步 🌻: This step can be done with the next step, you can do it while watching the TV, you will not feel long, you will not be boring.
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The beating meat filling is put into the bowl, and the surface of the meat filling is covered with the plastic wrap, Moved to the refrigerator for 3-4 hours or overnight to make the glue better. Take out the meat filling and squeeze out the meatballs with a tiger mouth. I just took it out of the refrigerator and squeezed too cold. The grapefruit dad took the initiative to replace me. You can get it back and get it.
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Squeeze it out and immediately immerse in cold water for about 10 minutes. At this time, the pot can start to burn water.
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After boiling, turn to low heat, pour half a bowl of cold water into the pot. The purpose of this step is to keep the water in the pot a certain temperature without boiling, so as not to affect the stereotype of meatballs. The beef pill is pushed gently with a spoon. The water must not be opened. It keeps keeping boiling. It is about 70-75 degrees. Wait for the balls to float on the water, remove it and cool it, and cook it.
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Beef soup is particularly delicious, and beef soup outside cannot be comparable. It is time -consuming, but when the results are harvested, the sense of accomplishment is unique
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The meat minced in a large bowl or a large pot, add white pepper, salt and spiced powder according to the taste, take it, take it, take it. Four chopsticks are stirred. (My pot is not deep enough. When I beat it, I will splash it out, and finally change a deep pot.)
