Handmade beefballs
By VicentaLakin
THE PILLS ARE FLEXIBLE, SOLID, TENDER, AND NOT THE KIND THAT BUYS MEAT AND GINGER AND EGG STARCH. THE ADVANTAGE OF THIS METHOD IS THAT IT IS TIGHT AND MORE RESILIENT THAN EGGS AND MORE STARCH-FORMING BALLS. MONTHLY REFERENCE AGE: 15M+
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Steps for Handmade beefballs
1
Beef chopping and cutting off white bands to the point of reaching the mashed state. No time, no time, no time, no time, no time to chop it up, cut it up like I did, and make it beef with a grinder2
The meat is filled in a large bowl or basin, with white pepper powder, salt and vanilla powder, and four chopsticks. "I'm not deep enough. It's spilling out when I'm squirming, and I'm changing the pot."3
A small piece of ginger torn and water to squeeze out the ginger juice. With two spoons of starch + ginger juice + an appropriate amount of cool water + a spoon of raw extraction and water sod juice, a small amount of it is added to the meat pap. Every time a little bit of beef fibre is fully absorbed, then the next time, it's less powerful to mix four chopsticks! The water's all added, and the meat in one direction for about 15 minutes. At this point, the meat is not so thin, it's sticky, it's a grab, and there's a lot of meat underneath. And then you throw your hands at the meat, until the glue's up, for about 20 minutes. The way to judge is that meat is not sticky and holds half of the whole meat, and can basically be captured as a whole. A little sticker: This step can be done while watching TV. It doesn't feel like it's long。4
Battered meat is placed in a bowl, covered with a balm of bread, moved into the refrigerator for 3-4 hours or overnight, making the glue more sticky. Take out the meat pie and squeeze the meatballs out of the tiger mouth. Just took it out of the fridge and squeezed it too cold。5
Squeeze out in cold-water Rio for 10 minutes, so the pot can start burning。6
When the water boils, it turns into a fire and pours into the pot half a bowl of cold water. The purpose of this step is to keep the water in the pot at a certain temperature rather than boiling, so as not to affect the stereotyping of meatballs. Cowballs change colour with a soft push of spoons, the water must remain unopenable, around 70-75 degrees, while cooking to float. They are all floating on the water, and they freeze and eat and cook。7
Beef soup is particularly beautiful. It's not comparable outside. It's a little time-consuming, but it's a special achievement when you harvest