Materials

Beef stranded meat 400 grams, 50 grams of fat pork stranded meat, onion and ginger water 25 ㏄, 30 grams of cornstarch, egg white 15 grams, 2 grams of salt, sugar 1 gram, a little pepper

Practice

1. Beef stranded meat and fat pork stranded meat first chopped up with the chopper into the container.

2. Add a pinch of salt (in addition to the portion) to break up the organization of the meat, then stir in the same direction until the meat is sticky.

3. Add green onion and ginger water to remove the fishy odor, then add the cornstarch, egg white and seasonings and mix in the same direction.

4. Take the sticky meat and wrestle with it to get a firm texture.

5. Shape the meatballs into balls with your hands and, using a spoon as an aid, place them in a pot of boiling water and cook over low heat.

6. Remove the meatballs from the pot when they float to the surface.

Beef meatballs practice two,

Materials

Beef 300g, 70g of fat pork, 20g of cornstarch, 20g of horseshoe powder, 100g of water, 30g of minced green onions, 30g of minced parsley, A. salt 12g, 10g of chicken broth, 15g of sugar, B. sesame oil 15 weeks a week

Practice

1. Beef and fat pork were ground into a Minced meat standby.

2. Tai Bai powder, horseshoe powder, water and seasoning A together into a slurry water standby.

3. Beat and stir the beef puree in recipe 1 until it becomes sticky, then add 1/2 of the slurry water in recipe 2 and continue stirring until the water is completely absorbed, then add the rest of the slurry water and continue stirring until it becomes sticky, then add the pork puree in recipe 1 and the chopped cilantro, chopped green onion, and the sesame oil in Seasoning B and stir to combine, and then put it in the refrigerator to chill for about 2 hours, until the water is completely absorbed.

4. Bring a pot of water to a rolling boil. Remove the ground beef from Method 3 and squeeze it into the water until the meatballs float to the surface.

Beef Meatballs Recipe 3

Materials

Materials: 600g of ground beef, 180g of ground pork, 100g of green onion, 40g of cilantro, 120g of water chestnut, 1 small slice of soaked orange peel, spinach, Seasoning: 300g of water, 2g of salt, 5tbsp of cornstarch, 2tbsp of water chestnut powder, 3 tsp of mushroom powder, 4 tsp of sugar, 1/4 tsp of pepper. 1/4 tsp pepper, 2 tbsp sesame oil

How to make it

1. Chop green onion, cilantro, water chestnuts, peeled pork, spinach, and set aside

2. Blanch spinach, drain, add salt, mushroom seasoning, pepper, and sesame oil, and mix well

3. Add 2 tsp salt to the beef and marinate for 10 mins. Mix mushroom powder, sugar, cornstarch and water chestnut powder together, add 300g of ice water and mix well

5. Add the ground beef and ice cubes and mix until the beef absorbs all the water

6. Add the ground pork and mix well, then add the grated tangerine peel, grated water chestnut, cilantro, chopped green onion, sesame oil and mix well to form a beef paste

7. Form the beef paste into a ball shape and place on top of the spinach, then transfer it to the steamer and steam it over high heat for 7 minutes to finish. >

Method 4: Red Quinoa Beef Meatballs

Ingredients

"Beef Ground Beef 1 box", "Egg 1", "Onion 1", "Gluten Flour 1/3 Bowl", "Cooked Red Quinoa 2 tablespoons", "Tomato Juice Moderate", "Salt Moderate", "Pepper Moderate", "Garlic Moderate", "Thyme Moderate", "Rosemary Moderate", "Olive Oil Moderate",

1: Dice the onion, mix all the beef meatball ingredients into a bowl, knead until sticky, then roll into meatballs.

2: Heat a skillet over medium-low heat and fry the meatballs on both sides for about 2 minutes or until cooked through, then remove from the pan and place on a kitchen towel to absorb any excess fat. Pour off the excess fat and wipe the pan with a kitchen towel.

3: Mix all ingredients for the sauce to taste. Add the beef meatballs to the pan, add the sauce and cook until slightly reduced.