There are several ways to eat beef balls

Beef balls are an indispensable food when people eat hot pot. They are very popular because of their good elasticity and the delicious soup inside. Generally, people will eat some beef balls when eating hot pot unless they cannot eat beef. And the peeing beef balls are not only eaten in hot pot. Below is a detailed introduction to several ways to eat peeing beef balls.

1. Bolognese Tomato Beef Balls Cartoon Noodles

Material

160g cartoon noodles, 300g minced beef, 1 onion, half a carrot, 1 celery, 1 egg white, 2 bay leaves, 1 tsp rosemary, 1 tsp oregano, 6 cloves of minced garlic, a little minced parsley, 20ml red wine, 100g mushrooms, 50g edamame, 300cc tomato sauce, 50ml olive oil, salt, pepper and black pepper to taste

practice

Chop half an onion and shred the other half; wash, peel and chop the carrot; wash, peel and chop the celery; chop the garlic; slice the mushrooms and set aside.

Add egg whites, chopped onions, chopped carrots, chopped celery, bay leaves, rosemary, oregano, chopped parsley, chopped garlic, coarse black pepper, 2 teaspoons salt, red wine and 20ml olive oil to the ground beef, mix well and marinate for 30 minutes.

Prepare an iron plate, take out the marinated ground beef, knead it into meatballs of appropriate size, and place them on the iron plate.

Prepare a small pot, pour in frying oil, heat to about 160 degrees, put in the meatballs and fry, keep about 3 to 5 meatballs in the pot, fry until they are colored and formed, then take out, drain the oil and set aside

Heat the pan, add 30ml of olive oil, sauté onion and mushroom slices, add tomato sauce and a little noodle cooking water, then carefully put in the beef meatballs, simmer over medium-low heat for 10 minutes to let the meatballs absorb the flavor

Add cooked cartoon and edamame and stir-fry until the sauce becomes less, add appropriate amount of salt and pepper to taste, and then serve.

2. Hong Kong-style Beef Balls

Material

500g fresh yellow cattle leg meat, 300g fresh mantis shrimp, 300g pork skin, 10g ginger, 30g green onion, salt, pepper, MSG, sesame oil, wet cornstarch, fresh soup

practice

Clean the pork skin, blanch it in water and cut it into small dices. Then put it into a pot of water, add ginger (smashed), green onions (cut into sections) and cooking wine, bring to a boil over high heat, then simmer over low heat for about 2 hours. When the pork skin is dissolved and the soup is thick, remove the pot from the heat and let it cool for later use.

Rinse the blood off the beef leg, remove the fascia, place it on a chopping board lined with clean pig skin, and pound it into a paste with the back of a knife; peel the mantis shrimp, take out the clean shrimp meat, wash it, and chop it into a paste with a knife.

Put the beef puree into a bowl, add the cooked pig skin soup in several times, and stir while adding the soup until the beef puree is stirred until it is firm. Then add salt, pepper, MSG, cornstarch, and sesame oil and mix well to make beef grits.

Pour the chopped shrimp paste into the pork skin soup pot and stir evenly. Return to the boil, then add salt, pepper and MSG. Then pour the soup into a square plate. Put it in the refrigerator to cool and solidify, then take out and cut into 1 cm square dices to make the mantis shrimp filling.

Take a portion of beef grits, wrap a portion of shrimp filling in it, and then roll it into balls with a diameter of about 3 cm. This is the raw dough for beef balls. Finally, put it into a pot of boiling soup and cook it until cooked.

Tips

When soaking and blanching beef, it is best to cut the beef into thin slices so that it is easier to rinse off the blood and ensure that the beef balls are bright in color.

It is best to pound the beef with the back of a knife rather than using a meat grinder.

When beating the beef grits, add pig skin soup instead of egg white. This will make the beef balls contain more gelatin, and the finished dish will be smoother and elastic. But when adding pig skin soup, it must be added in several times, and you have to wait until the beef puree has absorbed all the soup before continuing to add soup.

above

The shrimp meat in the filling must be chopped finely so that it can be blended with the pork skin soup and made into pork skin jelly and shrimp paste filling. Wrap this filling into beef balls and it will become semi-fluid once heated.