A complete collection of methods for beating beef balls by hand

I want to eat my own beef balls, but I always feel that the dishes outside are unreliable, so it is much more fun to cook them myself.

Nutrition analysis view details

6 grams

54 grams

5 grams of 287

kilocalorie

Don't worry, it's a low-calorie dish!

List of ingredients added to the purchase list

250g beef, egg white 1, a little white pepper and a little salt.

Cooking steps

Step 1/6

It took me an hour to beat the beef into minced meat with a rolling pin. If I use two rolling pins or have more strength, I should get twice the result with half the effort. Little girls can't do it!

Step 2/6

Beat the beef into minced meat and pick out the fascia. The rolling pin will leave a thick layer of butter, so choose beef thinner!

Step 3/6

Add egg white, salt and white pepper to the meat stuffing and stir in one direction. Then throw the meat stuffing, the purpose is to produce gum and make the meat stuffing lose its elasticity.

Step 4/6

Squeeze out meatballs. I wear gloves, so it is a small meatball.

Step 5/6

Cook meatballs. The water temperature has been controlled at 80 degrees, just look at the bubbles at the bottom of the pot. The purpose is to keep the taste of elastic teeth, and it will not be very strong when cooked.

Last gear

Out of the pot!

skill

Beating beef stuffing is very tiring, and a meat grinder can grind it out. The fascia must be removed. Stir the beef stuffing, toss the meat stuffing and cook it on low heat, all of which are the keys to elastic teeth. There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!