Beef Balls with Butter Sauce

Name: Beef Balls with Butter Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some Pig fat; Some Green onions; Some pepper; Some ginger; Some Horseshoe; Some salt; Some sesame oil; Some Corn flour; Some Tangerine peel; Some Juice

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

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 region (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. Preparation materials, 250 grams of beef, 60 grams of pig fat, ginger, spring onion, tangerine peel

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

3. Wash horseshoes, peel and chop into finely divided pieces, mince green onion, ginger, and chop tangerine peel

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

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

6. Add tangerine peel and green onion, and smash the meat vigorously while adding water, until the ground meat is elastic and not sticky

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