Coriander Beef Meatballs
Overview
It took most of the morning to make these beef meatballs. As soon as they came out of the pot, Nami was waiting to eat them, one after another. Before the vermicelli soup was served, the child had almost eaten them. Because coriander powder and fresh coriander are added to the meatballs, the meatballs look a little green. In addition, there is still heat when taking pictures, so Tutu looks a little gray. That's it. Haha, the camera needs to be changed. The card camera is limited, so Tutu is always not so ideal.
Tags
Ingredients
Steps
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Material diagram.
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Remove fascia from beef and cut into small pieces. Pound with the back of a knife until the meat is loose.
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Then chop the meat with a knife until it becomes puree. The white fascia can be picked out in the middle.
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Patiently chop the meat until it is completely pureed. After kneading it with your hands, it becomes a fine paste.
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Put the minced meat into a bowl, add salt, coriander powder and pepper.
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Then add water-based seasoning, light soy sauce, fish sauce, cooking wine and an appropriate amount of water, and stir vigorously in one direction with an egg beater or chopsticks.
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It is best to use your hands to knead the meat into a sticky mass like dough.
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Chop fresh coriander, ginger and green onion into fine pieces.
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Add to the meat filling and beat in the egg white of one egg.
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Add appropriate amount of cornstarch.
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Mix thoroughly in one direction. I changed the basin so that it is easier to stir.
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Form into medium-sized balls with your hands. You can also add them directly while squeezing them. I made more, and the fillings were relatively dry. After they were all assembled, put them in the pot, and the meatballs could be cooked together.
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After the water boils, add the meatballs and beat the floating powder while cooking, because I will use this soup to make vermicelli soup later.
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After all the meatballs are floated, cook them briefly.
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Cooked meatballs.
