Yak meatballs(mao niu rou wan )

Yak meatballs

Introduction:

"Beef balls are not uncommon. Yak meat is a little fresh. I've eaten beef balls, but I really haven't eaten yak meat balls. A pile of yak meat, a strong smell in the air. My mind suddenly connected to beef balls. Beef Tongji, pure lean meat, with a little fascia. Cut a small piece to make a pill experiment. It's not easy to make the beef soft and tender. What about the meatballs? The cooking machine spins rapidly, breaks the beef fiber, turns it into mud, and gradually gels.... Finally, it's quite good, with some q-ball taste, but it's not particularly tender and smooth. Is it because there is no fat? However, this formula is obviously not specially used for processing yak meat. Once you bite it, you can immediately feel the heavy taste different from that of ordinary beef

Production steps:

Step 1: wash and dice the beef

Step 2: put it into the cooking machine

Step 3: beat to a fine pulp

Step 4: add salt, MSG, sugar, baking soda and pepper

Step 5: beat again

Step 6: pour the water into the starch

Step 7: stir into a uniform paste

Step 8: pour into the pulp and beat it

Step 9: make a fine mud

Step 10: put it in a bowl, seal the plastic film and refrigerate overnight

Step 11: take it out and squeeze it into balls

Step 12: soak in water for 15 minutes

Step 13: pour water into the pot, add the meatballs, and cook over low heat

Step 14: after the water boils, the meatballs float, remove the foam and keep the water slightly boiling

Step 15: the meatballs sink again and turn off

Step 16: take it out, put it in cold boiled water and soak it in cool water

Step 17: Loading

Materials required:

Yak meat: 100g

Starch: 15g

Salt: 2.4G

MSG: 1g

Fine granulated sugar: 4G

Water: 24g

Baking soda: 0.2g

Pepper: 0.5g

Note: put it in the refrigerator to keep the seasoning fully immersed in the beef. Without a cooking machine, you can beat the beef into mud with a meat hammer.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mao Niu Rou Wan