Boiled beef balls(lu cai cuan niu rou wan zi )

Boiled beef balls

Introduction:

"Boiled beef ball is one of the most distinctive dishes in Shandong cuisine. Boiled beef ball is mainly made of beef, and its cooking is light, original and fragrant."

Production steps:

Step 1: chop the beef into puree. The finer the beef, the better.

Step 2: Chop pig fat into meat paste.

Step 3: cut onion and ginger into small pieces.

Step 4: put the above three samples into a bowl, add five spice powder, salt and water.

Step 5: along a direction to stir hard, stirring water to add a little bit.

Step 6: stir the meat.

Step 7: add water to the pot, cut the beef stuffing into balls with a diameter of 2 cm, and put them into the pot.

Step 8: blanch slowly over low heat.

Step 9: turn the boiled meatballs to high heat, remove the floating powder, add salt and seasoning, then leave the pot.

Materials required:

Beef: 350g

Pig fat: 100g

Salt: 5g

Five spice powder: 5g

Scallion: 5g

Ginger: 5g

Water: moderate

Sesame oil: 3 G

Note: when mixing with meat stuffing, be sure to stir in one direction. Water should be added little by little when mixing with stuffing. Make sure to boil the meatballs slowly over low heat.

Production difficulty: Advanced

Process: water

Production time: half an hour

Taste: light

Chinese PinYin : Lu Cai Cuan Niu Rou Wan Zi