Boiled beef balls with wax gourd(dong gua cuan niu rou wan zi )

Boiled beef balls with wax gourd

Introduction:

"In autumn, it's hard to avoid some autumn dryness. It's good for your health to make some soup dishes. The men in my family love to eat beef. Today, they make beef, but they blanch it raw and match it with winter melon, which is the season's vegetable. The beef balls taste delicious and healthy

Production steps:

Step 1: chop beef and pork by hand, add ginger powder, five spice powder, salt, super soy sauce and rice wine. Minced meat is best hand chopped, so it will taste better. Add a small amount of pork will make the meatballs more tender, avoid pure beef will be wood.

Step 2: stir the meat stuffing evenly, and then add a small amount of water each time. Stir in one direction until the water is completely absorbed, and then add the next time. Add about 120 grams of water in all

Step 3: after adding water, continue to stir in the direction until the meat is strong.

Step 4: add a little more water to the pot. When the water temperature is about 50 degrees, squeeze the meat into meatballs and put them in. Keep the heat low and don't let the water temperature be too high

Step 5: when the balls are all floating, take them out

Step 6: put the balls into the cold water immediately. The instant cooling is to make the meatballs stronger

Step 7: start another pot and add some stock

Step 8: cut the wax gourd into pieces, add proper amount of shrimps and pepper

Step 9: add salt

Step 10: bring to a boil over high heat and simmer over medium heat for about 5 minutes until the wax gourd is soft and rotten

Step 11: add some celery

Step 12: finally put the boiled balls in the water

Step 13: cook for one minute

Materials required:

Beef stuffing: right amount

Pork stuffing: right amount

Wax gourd: moderate

Five spice powder: appropriate amount

Salt: right amount

Ginger: right amount

Special soy sauce: right amount

Yellow rice wine: right amount

Pepper: right amount

Note: meat stuffing should be adjusted first and flavored with water. 1, meat stuffing is tasty, not seasoned with water. 2. Don't boil the boiled meatballs too long after they are put into the pot, so as not to boil them too hard.

Production difficulty: ordinary

Process: water

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dong Gua Cuan Niu Rou Wan Zi