Beefballs
By VicentaLakin
I've done beefballs many times, and I've always been stuttered. And this time, try to do it again, generally satisfied and shared. This time, the meatballs are more suitable for stew, and they're full of energy and mouth。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Beefballs
1
Beef is removed from the band, then sliced into thin slices, then sliced with strips and chopped with a knife, placed in a freezer for an hour or 15 minutes。
2
First, the beef pie will be bludgeoned into the ACA ' s mix for three minutes, with a more nuanced meat bar and a 9g salt, and a frozen egg will continue to be bludgeoned for three minutes。
3
add the second refrigerated egg cleanup, xyro 1g, and white pepper 1.5g, to continue shattering for three minutes。
4
The meat is very delicate。
5
60g ginger slices and 15g water torn into ginger。
6
a mixture of ginger and 100 g mashed potatoes. empirical: next time you can try to reduce starch use。
7
And pour the starch ginger paste into the beef。
8
I'm gonna use the cook's machine to stir up the speed, and I'm gonna pick it out。
9
fried boiler oil 400g. it's 50% hot, keeps a little fire, waters its left hand and squeezes smooth and beautiful balls out of tiger mouths. take a little spoon in the right hand, take the ball out of the left hand and put it in the pan。
10
Repeat what you just did and squeeze it out. Keep the gun up, and when the balls are cooked, they float on the oil。
11
Smooth beefballs are full of bullets。
12
The beefballs were more satisfactory this time。Beefballs Make Tips
In the production process, refrigerated or frozen beef is the heat generated by high-speed mixing and is used in an approach that does not affect the taste of beef。