500 grams of beef and 80 grams of fat.

Cassava powder 45g, ice water 120g.

Shacha sauce 15g salt 12g.

A little crispy garlic (you can ignore it if you don't like it)

The practice of beef balls

Step 1

Deal with the beef you bought first, and remove all the parts with fascia, so as not to beat the meat with a machine. After the treatment, rinse and cut into small pieces for use, and also wash and cut the fat into small pieces for use. Then get all the necessary materials ready first, so as not to be in a hurry during the later operation.

Second step

First put the fat meat into a meat grinder and mince it (beef balls with fat meat will be very oily, but not greasy). Then put the cut beef into a meat grinder and grind it at high speed for about 30 seconds. Hit it a few times to make it more delicate. Don't play too much at a time.

Third step

Just break the meat first.

Fourth step

Add the salt in the formula and continue stirring for about 30 seconds.

Step five

First, reserve about 10g of water, then add the remaining water into the beef with ice water for three times, and grind the beef into mud, and grind the water into meat every time.

Step 6

Cassava flour is mixed with a little ice water to make water.

Step 7

Add tapioca powder water and stir continuously for three times.

Step 8

Add sand tea sauce and a little garlic to the recipe, (if you don't like garlic, you can ignore it) and still beat until it is blended.

Step 9

When the beef is mashed, the gum of the beef hasn't come out yet (if the meat pulp is not delicate enough, it can be ground several times, and the grinding time should not be too long, which will increase the temperature of the meat).

Step 10

Pour the beef out and pour it into a bigger cooking pot. When the beef paste is ground by hand (or beaten with electric egg beater until the beef paste is thick), it can be picked out, so that the finished product will be smoother, and I don't mind, so I didn't pick it out, so that the finished product will be more chewy and chewy. Beef balls need to be chewy, so you need to put the mashed beef in a big basin and rub it with your hands.

Step 1 1

At this time, you can pour it into the pot first, and turn off the fire after burning to 80 degrees. Start squeezing meatballs, grab a handful of meat stuffing in your hand, squeeze them out of the tiger's mouth, then dig them out with your other hand and put them in the pot. When putting meatballs, the spoon is put in the water. Every time you dig meatballs, the spoon can get water, so the minced meat won't get on the spoon.

Step 12

Squeeze all the pulp and re-ignite.

Step 13

After boiling, meatballs are cooked by floating. During cooking, there is froth. Skim off the foam with a net spoon and taste it in advance. It's full of beef, which is very fragrant.

Step 14

Take it out and put it in ice water prepared in advance (I have frozen some ice cubes in advance). This step can make beef balls more elastic and refreshing. After cooling, take out all the meatballs and drain. The unfinished beef balls are packed and frozen in the refrigerator.