Q BOVINE BALLS
By VicentaLakin
WHEN IT COMES TO BEEFBALLS, MANY PEOPLE THINK OF SPICY BEEFBALLS, AND THEY PLAY AND THEY PLAY AND THEY USE THEM AS PING-PONG BALLS. WE'RE HOME-MADE BEEFBALLS, AND WE'RE GOING IN THIS DIRECTION. Q'S SOFT BEEFBALLS, THOUGH DIFFERENT FROM THE REAL ONES, ARE BETTER THAN FUN, REAL AND CHEAP。
Recipe Recommendations
- lean beef 500 grams
- vegetable oil appropriate amount
- garlic 1 head
- cold water 200 grams
- tapioca starch 100 grams左右
- black pepper 10 grams
- salt 10 grams
- salty fragrance
- cook
- an hour
- ordinary
Steps for Q BOVINE BALLS
1
Materials are ready: oxen, cassava starch, salt, black pepper, cool water, garlic。
2
Garlic chops。
3
Fry the soufflés with a proper amount of oil。
4
The oil is filtered out, only with garlic; this is the amount of two garlics, which actually takes only one head。
5
Beef goes to the band, slices, into the meat grinder。
6
It's salined and a little cold water。
7
It's a smudge and then it pours into cassava starch and black pepper。
8
Once again, it's even, with a proper amount of cool water, and it's in the meat。
9
Scrambling into a more nuanced beef roast。
10
The meat is elastic, it's not easy to fall with chopsticks, and it has a distinct sense of viscosity。
11
Boil a pot of water, keep it boiling, hold a meat platinum in your hand, squeeze meatballs out of the mouth of a tiger, and be as big as you like。
12
A small spoon of cool water was also taken and the meatballs were dug down from the mouth of the tiger into the pot; all the pills were put into the pot and turned into a small fire。
13
The pills are all colored and remain in a boiling state for five minutes。
14
IT'S COOLER WHEN IT'S OUT, IF IT'S BETTER WITH ICE WATER; IT'S GOOD TO COOK SOUP, AND Q'S A LITTLE SOFT。
15
Q-BALL BEEFBALLS, THEY'RE SO THIN, THEY FALL IN LOVE