Yak Meat Balls

Overview

Beef meatballs are not unusual, but yak meatballs are a bit fresh. I have eaten beef balls, but I have never eaten yak meat balls. A pile of yak meat, a strong smell filled the air. My thoughts suddenly turned to beef balls. The beef is straight through the spine, pure lean meat, with a little bit of fascia. Cut a small piece into a meatball test. It’s not easy to make beef tender and tender, but what about making it into meatballs? The food processor rotates rapidly, breaking the fibers of the beef and turning it into mud, which gradually becomes sticky. . . . In the end, it was pretty good, with a somewhat chewy texture, but not particularly tender. Is it because there wasn’t much fat? However, this recipe is obviously not specially used to process yak meat. When you take a bite, you can immediately feel the thick taste that is different from ordinary beef. . . .

Tags

• home cooking
• private kitchen
• maternity
• children
• old man
• winter recipes
• banquet dishes
• msg
• starch
• yak meat
• baking soda
• fine sugar
• pepper
• salt
• water

Ingredients

Steps

1. 1 Wash and dice the beef

   

2. 2 Place in food processor

   

3. 3 Beat into a fine pulp

   

4. 4 Add salt, MSG, sugar, baking soda, pepper

   

5. 5 Beat again

   

6. 6 Pour water into starch

   

7. 7 Stir into a uniform paste

   

8. 8 Pour into the meat slurry in batches and beat

   

9. 9 Becomes a fine mud-like form

   

10. 10 Place in a bowl, seal with plastic wrap and refrigerate overnight

    

11. 11 Take it out and squeeze it into balls

    

12. 12 Soak in clean water for 15 minutes

    

13. 13 Pour water into the pot, add the meatballs, and cook over low heat

    

14. 14 After the water boils, the meatballs will float. Remove the foam and keep the water slightly boiling

    

15. 15 The meatballs sink again, turn off the heat

    

16. 16 Take it out, put it into cold boiling water, and soak it

    

17. 17 Load