Beef balls with coriander(xiang cai niu rou wan zi )

Beef balls with coriander

Introduction:

"It took most of the morning to make this beef ball. As soon as it came out of the pot, nano was waiting to eat one by one. Before the noodle soup was on the table, the child had almost eaten it. Because there are coriander powder and fresh coriander in the meatball, the meatball looks a little green. In addition, when taking photos, it is steaming and the picture is gray. So, ha ha, the camera has to be changed, the card machine is limited, and the picture is always not so ideal. "

Production steps:

Step 1: material drawing.

Step 2: remove the fascia of the beef and cut it into small pieces. Beat with the back of the knife until the meat is loose.

Step 3: chop the meat into puree with a knife. White fascia can be found in the middle.

Step 4: chop the meat patiently until it's completely minced. Knead the meat with your hands until it's fine.

Step 5: put the mashed meat in a bowl, add salt, parsley powder and pepper.

Step 6: add water-based seasoning, soy sauce, fish sauce, cooking wine and proper amount of water, and stir in one direction with egg or chopsticks.

Step 7: it's best to use your hands to make sticky meat like dough.

Step 8: cut the fresh coriander, ginger and scallion into small pieces.

Step 9: add to the meat and beat in an egg white.

Step 10: add proper amount of raw powder.

Step 11: mix well in one direction, I change the basin, so it's convenient to mix.

Step 12: make a ball of moderate size by hand. It's OK to squeeze directly. I make a lot of stuffing, and the stuffing is dry. When all the stuffing is done, the balls can be cooked together.

Step 13: after boiling water, put in the balls and beat the floating powder while boiling, because I will use this soup to help the noodle soup later.

Step 14: all the meatballs are floated and boiled.

Step 15: cooked meatballs.

Materials required:

Beef: moderate

Coriander: moderate

Coriander powder: appropriate amount

Scallion: right amount

Ginger: right amount

Eggs: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Fish sauce: moderate

Starch: right amount

Pepper: right amount

Note: 1. To make this meatball, you'd better add a few spoonfuls of chicken oil or pig fat meat, which will taste better. 2. If you mix the meatballs with more water, when you make them, the water temperature should not be too high. You can make them at about 50 degrees. 3. The method of making coriander powder is in the last diary. 4. It's better to keep the prepared meatballs in water, which tastes good.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Xiang Cai Niu Rou Wan Zi