These are the first time I've ever seen a person with an eye for a good deal of money, and I'm not sure if I've ever seen a person with an eye for a good deal of money, but I'm sure if I've ever seen a person with an eye for a good deal of money, I'm sure if I've ever seen a person with an eye for a good deal of money, I've never seen one.
Production process:
1, do beef meatballs inside the first to add ginger (cut thin), and then add a little bit of green onion inside, and then add salt, the amount of salt to be a little heavy, because a little bit to do a quick boil, a catty of meat, about 7-8 grams of salt, and then add a little bit of pepper, pepper to go fishy to the odor, and then add a little bit of wine to go fishy.
2, first of all, a way to the beef stirred up, stirring time must be a direction, can not be hit upside down, you can do two people in turn, you can also wrestle with the strength, so wrestling can also wrestle with the strength of the beef.
3, wrestling to have stirred not stirred open, the following add an egg white, add the role of egg white is to let the beef meatballs eat the texture of the more elastic, and then the texture will be smoother, first add a, a little more to add, and then still along a method of stirring, the egg white beat well, all beat into the meat filling inside.
4, and then add an egg white, after adding the egg white is still the same as the first time, or whisking, the egg white into the egg, we have the second time to the meat mixture is very viscous, and then add an egg white, the egg white whisking, into the meat mixture.
This method taught by Peng Kitchen is very suitable for making at home, because it is eaten by yourself, so that it is more comfortable to eat, in the commercial practice in the middle of the surely will not add so many egg whites, an elastin all of these beef to take care of.
Judging this meat stuffing to play well or not, look closely at the meat, the original is still granular, after we have a long time to stir into the end of the shape, see very fine, with the hands of a hand pulling can be felt to have a silk-like.
5, the meat mixture after the last good and then add a little bit of cornstarch, do not add too much, add the cornstarch after the meat mixture stirred evenly.
6, the pot on the fire add water, do this quick-boiled balls water must be a little more, can not be under the balls into the water became cold, so cooked out of the ball soup is not enough to translucent.
7. After the water is slightly open, adjust the fire a little bit, a little bit on the line, too small will be the phenomenon of mixed soup, pills in the pot, one by one with a hand squeezed into the ball, pills played the more fine squeeze out of the pills the smoother the pills.
8, adjust the bottom of the bowl, add pepper, peng chef grinding their own pepper, a little on the line, very spicy, and then add salt to adjust the bottom of the flavor, and then a little monosodium glutamate to refresh, and then the pills of the original soup and cooked beef meatballs together, together with the seasoning rinse, and then sprinkled a little cilantro, you can also put a little bit of shrimp ah, nori, ah, this kind of thing.