Beef Balls Slow Pounding Paddle Practice

Beef meatballs, also known as hand-pumped beef meatballs, is one of the famous traditional snacks in Shantou, Shanwei, Chaoshan of Guangdong Province, and Zherong County of Ningde City of Fujian Province, originating from Chaozhou cuisine. As one of the most well-known and popular traditional snacks in Shantou and the entire Chaoshan region of Guangdong, Beef Balls can be used as both a snack and a soup dish for feasts. Here is how to make beef balls with slow paddle!

Ingredients

1. 1000 grams of beef, preferably beef tendon

2. 4 teaspoons of salt

3. 2 teaspoons of baking powder.

4. 4 to 6 teaspoons of sugar

5. Lye - 1/2 teaspoon diluted with 2 tablespoons of ice water (you can leave it out, some people may ask what is the purpose of the lye, the old man said it is to make the meatballs elastic, but I think it makes no difference if it is in or out. But because I burn longan wood ash to extract the lye, 100% natural, so I put it in (after dilution, it has a sweet flavor). (I don't use the lye water sold outside, it's made with chemicals and tastes bitter.)

Other Ingredients:

1 tablespoon of cooking oil (you can also use garlic oil, depending on your preference), 2-3 tablespoons of cornstarch, a pinch of cracked black or white pepper (or you can just leave it out and eat it plain.)

Beef Meatballs slow paddle practice

1. clean beef tendon, cleaned and cut crosswise into 5mm thin slices, too hard to cut the tendon should be removed. If you like the taste of beef, you can add 50 grams of beef fat, with beef fat, do not add cooking oil. (My son loves the smell of beef, and now when I buy beef tendon to make meatballs, I get a small piece of beef fat for free from the beef dealer.) Arrange the cut meat flat on a platter or in a plastic bag and flatten it into thin pieces. Place it in the freezer for 2-3 hours to freeze or semi-freeze. Thawing after freezing can help dehydrate the watered-down meat.

2. Make 2 batches of meat, put 500g of beef into a food processor each time, turn on the machine, slowly add 1 egg, beat for 1 to 2 minutes until the meat is pureed, then while the machine is still spinning, add 2 to 3 teaspoons of sugar, beat for 1 minute, then add 2 teaspoons of salt, and finally 1 teaspoon of baking powder, beat for 1 minute. (The whole process takes about 4 to 5 minutes or more, depending on the power of the machine). Repeat with another batch when finished. If you have a small blender, you may want to blend 3 or 4 batches.

3. Pour the entire . Pour the meat mixture into a large bowl, add the rest of the ingredients in (C), and stir vigorously in one direction with a rolling pin or large spoon for at least 8 to 10 minutes, until the meat mixture is gelatinous (the sauce will be shiny and sticky). If you can use an electric mixer, it will work better.

After 8 minutes of beating with a paddle attachment (you can still see the meat tendons clearly), the meat paste looks shiny and sticky, cover it up and refrigerate it for a couple of hours, preferably overnight before beating it to continue to make the meatballs, which will have a more Q-ball texture.

4. Bring a pot of water to a boil, turn off the heat or minimize the heat, and start squeezing the meatballs.

5. Wet your hands, squeeze the meat paste with the palm of your hand, then scrape the meatballs with a 1/2 tablespoon round-bottomed measuring spoon and place them in the hot water. Dip the spoon into the water every time you make a meatball to prevent the meat paste from sticking to the spoon.

6. Once the meatballs fill half the pot, turn the heat on (medium only), but don't let the water come to a boil (to prevent the meatballs from expanding too much and losing their elasticity), and when the water reaches about 80 degrees, turn the heat down to low, cover the lid, and simmer for 5 minutes. Put the remaining meatballs in the refrigerator to prevent them from heating up. Remember to turn off the heat before starting the second round. To do a good job, you need a good tool. We recommend investing in an accurate thermometer.

7. Put ice water in a large bowl, lift the meatballs out of the pot and plunge them into the ice water to cool them down quickly so they don't dry out.

8. Freeze the meatballs in small packages for later use.

9. The broth in which the meatballs are cooked has a sweet flavor, so don't waste it, use it to cook meat porridge or the following is very good.

9.