Handmade beef balls, baby food, firm, tender and chewy

Overview

The meatballs made in this way are elastic, solid, tender and elastic in texture. They are not the kind where you buy some minced meat and add minced ginger and egg starch and squeeze them casually. Compared with meatballs that rely on eggs and more starch to form balls, the advantage of this method is that they are firmer and more elastic. Reference age in months: 15M+

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• beef
• five spice powder
• light soy sauce
• starch
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Chop the beef finely, removing the white fascia while chopping, until it reaches the state of pureed meat. (If you don’t have time or are too lazy to chop, you can cut the beef into small pieces like me and use a blender to mince the beef. This is definitely not as good as hand-chopping, but people who don’t have time still want to eat beef balls)

   

2. 2 Put the minced meat into a large bowl or basin, add white pepper, salt and five-spice powder according to taste, and use four chopsticks to stir well. (My pot was not deep enough, and it would splash out when I stirred it, so I finally changed it to a deeper pot)

   

3. 3 Crush a small piece of ginger, add water and squeeze out the ginger juice. Mix two spoons of starch + ginger juice + appropriate amount of cold water + one spoon of light soy sauce to form a watery starch juice, and add a small amount into the meat filling. Add a little each time and beat until the beef fiber completely absorbs the water before adding another time. It is more labor-saving to use four chopsticks to stir! After all the water is added, stir the meat filling in one direction for about 15 minutes. At this time, the minced meat will not be so loose and will be more sticky. If you grab a handful, there will still be a lot of meat attached to it. Then beat the minced meat with your hands until it becomes gluey and strong, about 20 minutes. The way to judge is that the meat does not stick to the bowl. If you hold half of the whole piece of meat filling, you can basically grab it as a whole. 🌻Tip: You can complete this step and the next step while watching TV. It won’t feel long or boring.

   

4. 4 Put the beaten meat filling into a bowl, wrap it tightly with plastic wrap on the surface of the meat filling, and put it in the refrigerator for 3-4 hours or overnight to make the glue more sticky. Take out the meat filling and squeeze out the meatballs with the tiger's mouth. It was too cold when I squeezed it right out of the refrigerator. Dad Yuzi took the initiative to do it for me. You can let it warm again before making it.

   

5. 5 Squeeze it out and immediately immerse it in cold water for about 10 minutes. At this time, the pot can start to boil water.

   

6. 6 After the water boils, turn down the heat and pour half a bowl of cold water into the pot. The purpose of this step is to keep the water in the pot at a certain temperature without boiling, so as not to affect the shape of the meatballs. When the beef balls change color, push them gently with a spoon. The water must not boil and should be kept at about 70-75 degrees. Skim off the floating residue while cooking. When all the meatballs are floating on the water, take them out and cool them, freeze them, and eat them as you go.

   

7. 7 The beef soup is particularly delicious and cannot be compared to other beef soups. It’s a bit time-consuming, but I feel a sense of accomplishment when I reap the results