Q-Bomb Mushroom Beef Balls

Overview

Chaoshan beef balls are chewy and delicious. They are a very good accompaniment to soups, soups, and hotpots.

Tags

• hot dishes
• home cooking
• beef tendon
• chicken essence
• cooking wine
• mushrooms
• starch
• sugar
• zanthoxylum bungeanum
• black pepper sauce
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the beef shank and cut into two-centimeter square pieces.

   

2. 2 Use a meat grinder to mince beef.

   

3. 3 Add salt, chicken essence, cooking wine, a little sugar, black pepper sauce, and white pepper to the beef filling

   

4. 4 Mix slightly

   

5. 5 Beat an egg

   

6. 6 Use a chef's machine or electric whisk to beat at high speed until foamy

   

7. 7 It will look like a bubble

   

8. 8 Add the seasoned beef filling.

   

9. 9 Use a chef's machine or mixer on medium speed to stir for about 10 minutes (if you don't have electric equipment, it will be more difficult. You need to stir quickly in one direction until it is strong, and then beat it repeatedly for about 1 hour to achieve a chewy texture)

   

10. 10 Prepare appropriate amount of peppercorns

    

11. 11 Boil it into peppercorn water, just a little is enough, not too much

    

12. 12 Sieve the pepper water

    

13. 13 Add small amounts to the meat filling several times, and after adding a little, continue to stir until it is completely absorbed, then add the rest (you don’t need too much pepper water, and the meat filling doesn’t need to be too thin)

    

14. 14 Prepare 60 pieces of starch (1 pound of meat filling, 60 grams of starch ratio)

    

15. 15 Add to the meat filling all at once and continue to stir

    

16. 16 Chop two shiitake mushrooms

    

17. 17 Add to the meat filling and continue to stir (about half an hour before and after mechanical stirring to ensure a chewy texture)

    

18. 18 Boil a pot of water, prepare a basin of cold water, a small bowl of cold water, and a pulp scooper (a spoon will do if you don’t have one)

    

19. 19 Take a spoonful of meat filling, dip the ball scooper in water, and adjust it into a round ball in the palm of your hand (the purpose of dipping the ball in water is to prevent the tool from sticking, making it easier to adjust and shape)

    

20. 20 When the water is about to boil, turn to low heat and add the meatballs

    

21. 21 Keep the fire on low throughout, and wait until the meatballs rise to indicate they are cooked.

    

22. 22 Remove the cooked meatballs

    

23. 23 Soak in cold water to make the meatballs more chewy.

    

24. 24 Run cold water several times to wash away the scum

    

25. 25 The chewy beef balls are ready.

    

26. 26 No matter hot pot, soup, or soup

    

27. 27 They are all the best combinations

    

28. 28 If you can't finish the meatballs, keep a distance between each one and put them in the freezer of the refrigerator. You can eat them as you like and just open the pot