Chinese Food
Chaoshan hand made beef balls
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I want to eat my own beef balls. I always feel that the food outside is unreliable. It's more fun to do it yourself. -
Cooking ingredients
Cooking Steps
Step1:It took me an hour to beat the beef into mince with a rolling pin. If I used two rolling pins or more powerful, I would get twice the result with half the effort.
Step2:Beat the beef into mince and pick out the fascia. The rolling pin left a thick layer of butter. So choose the thinner beef.
Step3:Put the egg white, salt and white pepper in the meat filling and stir in one direction. Then throw the meat stuffing. The purpose is to make it colloidal. Make the meat stuffing elastic.
Step4:Squeeze out the balls. I'm wearing gloves, so it's small balls.
Step5:Boil the meatballs in the water. Keep the water temperature at 80 degrees all the time. Watch the bottom of the pot bubbling. The purpose is to keep the mouth feeling of elastic teeth. When it boils, it's not strong.
Step6:It's out of the pot.
Cooking tips:It's very tiring to beat beef stuffing. It's OK to use a meat grinder. The fascia has to be pulled out. Stir up the beef stuffing, throw the meat stuffing and cook it over low heat. There are skills in making delicious dishes.
