Beef balls with soy sauce(gib zhi niu rou qiu )

Beef balls with soy sauce

Introduction:

"The most amazing thing about the beef ball is that it can't be pure beef. The secret is to blend the taste with a small amount of pork. The general way to make it more refreshing is to add horseshoe and onion, and some will add a small amount of coriander. Beef ball is a kind of snack, which is very common in the Pearl River Delta region (such as Guangdong and Hong Kong). It is made of beef, onion and seasoning, and then steamed on the steamer. Before eating, most of them will be seasoned with sauce. "

Production steps:

Step 1: prepare ingredients: 250 grams of beef, 60 grams of pig fat, ginger, green onion, tangerine peel

Step 2: cut beef and pig fat into small pieces, add ginger

Step 3: wash the horseshoe, peel it and cut it into small pieces. Chop green onion, ginger and tangerine peel

Step 4: put in the cooking machine to make beef stuffing

Step 5: add salt, sugar, pepper, sesame oil into the beef stuffing, and stir the raw powder carefully

Step 6: add tangerine peel and green onion, add water and smash the meat until the minced meat is elastic and not sticky

Step 7: squeeze the meat ball out of the mouth of the tiger. Remember to squeeze, meat in the palm of the hand, in the middle of the thumb and index finger squeeze out, so that the meatball has elasticity

Step 8: put the beef balls into the pot and steam them for 15 minutes (without opening the cover)

Step 9: dip in the juice when eating

Materials required:

Beef: moderate

Pig fat: moderate

Scallion: right amount

Pepper: right amount

Ginger: right amount

Horseshoe: right amount

Salt: right amount

Sesame oil: appropriate amount

Raw powder: appropriate amount

Tangerine peel: appropriate amount

Juice: right amount

Note: remember to squeeze, meat in the palm of the hand, in the middle of the thumb and index finger squeeze out, so that the meatball has elasticity!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Gib Zhi Niu Rou Qiu