How beef balls make elastic feet
There are many ways to make beef balls, and my great family introduced the method of making it a bit "different". First of all, instead of beef leg meat, I chose a mixture of beef tenderloin and beef stick meat, which would be less expensive. Secondly, I added an appropriate amount of palm treasure when making it, so that the meatballs will taste more layered. Here's how to introduce the high-elastic beef balls:
Take 300 grams of fresh Nanyang beef tenderloin, 200 grams of beef stick meat (a piece of firm tender meat on the hind legs of the cow) and wash it slightly (but definitely not soak it), remove the tendon skin, and chop the meat into a paste with the back of a knife.
2. Take 150 grams of palm treasure and chop, mix well with the beef minced, pour 250 grams of chilled green onion and ginger water into three times, beat evenly first, then beat for 10 minutes, continue to stir vigorously, add seasoning (6 grams of salt, 8 grams of rice wine, 50 grams of corn starch, 5 grams of white pepper powder, 15 grams of sesame oil, 4 egg whites) Mix well, seal the oil, and refrigerate in the refrigerator for 1 hour.
3. Pour a lot of water into the pot, when it is burned to 50 ° C -60 ° C, squeeze the minced beef into balls and put it into the pot, cook it on low heat, immediately fish it out, and quickly put the beef balls into ice water to soak it. The principle of operation is the same as that of chilled vegetables, from high temperature to rapid low temperature, the texture of beef balls has changed, so that it becomes more refreshing. However, the soaking time of beef balls should not be too long, otherwise during the soaking process, beef balls will absorb a small amount of ice water, which will affect its own flavor.