Sauce Beef Balls

Overview

The most amazing thing about the beef balls in Tongue 2 Encounter is that it cannot be pure beef. The secret is that a small amount of pork must be added to temper the taste. Generally, the way to make it more refreshing is to add water chestnuts and green onions, and some will add a small amount of coriander. Beef balls are a type of snack that is very common in the Pearl River Delta region (such as Guangdong and Hong Kong). It is made of beef, onions and seasonings, made into spherical meatballs, and then steamed on a steamer. Most of them are seasoned with sauce before eating.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• old man
• afternoon tea
• winter recipes
• fast food
• beef
• chenpi
• cornstarch
• green onions
• horseshoe
• pig fat
• sip juice
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Preparation materials: 250 grams of beef, 60 grams of pig fat, ginger, green onions, and tangerine peel

   

2. 2 Cut beef and pork fat into small pieces, add minced ginger

   

3. 3 Wash, peel and cut the water chestnuts into fine pieces, mince the green onion and ginger, and chop the tangerine peel

   

4. 4 Place in a food processor and grind into beef mince

   

5. 5 Add salt, sugar, pepper, sesame oil and cornstarch to the beef filling and mix carefully

   

6. 6 Add tangerine peel and green onion, add water and pound the meat vigorously until the minced meat is elastic and not sticky

   

7. 7 After beating the meat filling, pinch the tiger's mouth with your hands to squeeze out the meat balls. Remember to squeeze, put the meat in the palm of your hand and squeeze it out between your thumb and index finger, so that the meat ball will be elastic

   

8. 8 Put the prepared beef balls into the pot and steam them over high heat for fifteen minutes (don’t open the lid halfway) until done

   

9. 9 Eat it with dipping sauce