Yesterday I also said that eating hot pot is too hot, and today I hit my face again.
Thinking that it is rare to make beef balls at home, it is a pity not to hit the hot pot back.
So at noon, make meatballs, play hot pot in the evening, and the foodie will be completed today.
I bought two pounds of beef, hind leg meat, this part of the meat, whether pork or beef, is also very powerful.
Beef balls
Here are the ways and steps:
The surface of the beef will be a little fatty or fascia, pick them out, cut them in half, but don't cut them.
1. Hammer it back and forth with a hammer, it takes a little effort here, you really can't beat it without a little bit of hand strength, if you are bored, put some music to listen to it.
2. When you hit for 40 minutes, it is almost puree, pick out the fascia inside, add a little salt, add it twice, this can quickly beat the gum, hit the back more and more paste, and the harder it is to beat (30 minutes), so that it can be put in a large bowl.
3. Add a little bit of black pepper powder, shacha sauce, three spoonfuls of fish sauce, 100 grams of tapioca starch and ice water, stir them clockwise by hand, tapioca starch and ice water we add three times.
4. In this way, the beef is smooth and sticky, squeeze it out of the tiger's mouth with the tiger's mouth in your right hand, and use the spoon in your right hand to take out the balls and put them into the warm water in the pot to set the shape.
5. Bring to a boil over high heat and float in 3-5 minutes, so you can get out of the pot.
The handmade beef balls are really fragrant, the Q is smooth, it tastes like a tendon and a bursting sauce, and the simple seasoning of black pepper powder and sand tea sauce has a different flavor.
If you want to eat it, collect it and try it, of course, if you like me, then pay attention to me, I am Xiao Deng, we will see you tomorrow.