Beef Balls with Butter Sauce

Name: Beef Balls with Butter Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g beef; 60g Pork (fat); 1 tablespoon sesame oil; 1 tablespoon salt; 1 tablespoon pepper; 20g Corn flour; 1 piece ginger; 1 shallot; 80g Horseshoe; 1 piece Tangerine peel; 30g Juice

by Heart clear as water and pale as clouds

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The most magical thing about the beef ball in Tongue 2 meeting is that it cannot be pure beef. The secret is to add a small amount of pork to blend the taste. The general way to make it more refreshing is to add horseshoe and spring onions, and some will add a small amount of coriander. Beef balls are a kind of dim sum, which is very common in the Pearl River Delta, such as Guangdong and Hong Kong. It is made by adding beef, green onions and seasonings to make ball-shaped meatballs, which are then steamed on a steamer. Most of them will be seasoned with butter sauce before eating.

Beef Balls with Butter Sauce

1. Prepare the ingredients, 250 grams of beef, 60 grams of pork fat, ginger, spring onion, tangerine peel

2. Wash horseshoes, peel and chop into fine pieces, mince green onion and ginger, and chop tangerine peel

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

4. Put it into the food processor and make beef filling

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

6. Add tangerine peel, horseshoes, green onions, add water and smash the meat vigorously until the ground meat is elastic and not sticky

7. The smashed meat is squeezed by the tiger’s mouth and squeezed out the meat ball. Remember to squeeze it out. Put the meat in the palm of your hand and squeeze it out between your thumb and index finger, so that the meat ball is elastic.