Cream meat

By VicentaLakin

Cream meat
It's actually the form of beefballs for lunch. The practice will be slightly modified and made of ginger garlic for long periods of time in order to go to the yak smell. I didn't think it would work. I'm thinking about what kind of mold to give it proper shape, and I'm thinking of the half of the lunch meat box that was kept, but never found useful, to put pig oil on it, to fill it with plasma, and just a box, a real prophet. It's not an easy job to squeeze the meat out to the ground. I thought I was close, sliced out, or I could see some holes. How do you do that

Recipe Recommendations

  • yak meat 100 grams
  • starch 10 grams
  • water 24 grams
  • baking soda 0.5 grams
  • pepper 0.5 grams
  • salt 2.4 grams
  • cooking wine appropriate amount
  • ginger and minced garlic appropriate amount
  • fine sugar 2 grams
  • MSG 1 gram

Steps for Cream meat

  • Make Cream meat step 0
    1
    Beef washing, with ginger garlic pickled for more than two hours
  • Make Cream meat step 1
    2
    Get the beef, Chetin
  • Make Cream meat step 2
    3
    It's greasy
  • Make Cream meat step 3
    4
    Put the ginger garlic and the beef paste in the infusion machine and mix it into meat
  • Make Cream meat step 4
    5
    Add the fabrics
  • Make Cream meat step 5
    6
    Smuggle evenly
  • Make Cream meat step 6
    7
    Pour water into the starch
  • Make Cream meat step 7
    8
    Switch to flat ash paste
  • Make Cream meat step 8
    9
    He fell into the meatlet and beat it
  • Make Cream meat step 9
    10
    Smuggles the meat so hard
  • Make Cream meat step 10
    11
    Put it in the lunch meat box, fill it tight
  • Make Cream meat step 11
    12
    Into the boiling pot
  • Make Cream meat step 12
    13
    Fire evaporation 15-20 minutes
  • Make Cream meat step 13
    14
    Let's go
  • Make Cream meat step 14
    15
    A little chill out
  • Make Cream meat step 15
    16
    Slice Disk

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