Introduction to the practice of Chaoshan beef balls

Ingredients: beef1000g, 2 eggs, 25g corn starch, 0/0ml peanut oil/kloc-0, 4g salt and 2g pepper.

Practice: 1. Clean the prepared beef balls, cut them into small pieces, and then cut them into small pieces, so that it is easier to fight.

2. Cut the beef balls into small pieces and put them into a blender to stir. The beef pieces here need to be stirred into beef sauce, and they must be tender and sticky.

3. Put the mashed beef into a bowl, add a proper amount of salt, oil, eggs and starch, and a small amount of water, and stir the beef evenly. Pay attention to stirring in one direction to make the beef sauce more viscous.

4. Put the stirred beef on the chopping board and beat it constantly, which will make the beef more tender and the prepared beef balls will not spread easily.

5. After the pounded beef paste is sealed, put it in the refrigerator for about 60 minutes before taking it out, which is convenient for kneading the meatballs and making the beef balls more delicious.

6. Put the beef sauce into the tiger's mouth, squeeze it out slowly, and then dig it with a spoon, so that a beef ball is ready. Be careful not to make it too big, or it will be cooked.

7. Put a small amount of water in the pot. After the water is boiled, put the meatballs into the water. Be careful not to use fire, so as to ensure that the cooked meatballs will not be deformed. Soak them in cold water.