How to adjust the beef meatballs is delicious and tender

Production process:

1, do beef meatballs inside the first to add minced ginger (cut more fine), and then add a little bit of chopped scallions inside, and then add salt, the amount of salt to be a little heavier, because a little while to do a quick boil of a catty of meat about 7-8 grams of salt, and then add a little bit of pepper, pepper to go to the fishy to go to the smell, and then add a little bit of wine, and then add a little bit of pepper, and then add a little bit of pepper, and then add a little bit of pepper, and then add a little bit of pepper, and then add a little bit of pepper. The first thing that you need to do is to get your hands on some of the most popular products in the world.

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 be wrestled with the beef on the strength.

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 is very sticky, and then add an egg white, the egg white whisking, beat into the meat.

This method is perfect for making at home, because you are eating it yourself, and you feel more comfortable eating it this way.

Judge this meat stuffing to play well without playing well, look closely at the meat, the original or granular, after we have a long time to stir into the end of the shape, see very fine, with the hand pulling a little 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, put a little on the line, very spicy, then add salt to adjust the bottom flavor, and then a little monosodium glutamate to refresh, and then the balls of the original soup and cooked beef meatballs together with the punch, together with the seasoning punch, and then sprinkled a little cilantro, you can also put a little bit of shrimp, ah, zi zai ah this kind of thing.