Yak Meat Balls

Name: Yak Meat Balls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Yak meat; 15g starch; 2.4g salt; 1g MSG; 4g Caster sugar; 24g water; 0.2g baking soda; 0.5g pepper

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Beef meatballs are not uncommon, but yak meat is a bit fresh when cooked. I have eaten beef balls, but I have never eaten yak meat balls.
A pile of yak meat filled the air with a strong smell. Suddenly, his thoughts connected to beef balls. Beef ridge, pure lean meat, slightly less fascia. Cut a small piece to make a ball test. It is not easy to make beef tender and tender, but what about meatballs? The food processor rotates rapidly, breaking the beef fiber, turning it into mud, and gradually strengthening the glue. . . . In the end, it's pretty good, with some Q-bomb taste, but it's not particularly tender. Is it because there is no fat? However, this recipe is obviously not dedicated to processing yak meat. One bite, you can immediately feel the thick flavor different from ordinary beef. . . . "

Ingredients

100g Yak Meat
15g Starch
2.4g Salt
1g Msg
4g Caster Sugar
24g Water
0.2g Baking Soda
0.5g Pepper

Yak Meat Balls

1. Wash and diced beef

2. Put it in the food processor

3. Whipped into a delicate pulp

4. Add salt, monosodium glutamate, sugar, baking soda, pepper

5. Beat again evenly

6. Pour water into the starch

7. Stir into a uniform paste

8. Pour into the meat slurry in batches and beat

9. Becomes a fine mud

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

11. Take it out and squeeze into balls

12. Soak in clean water for 15 minutes

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

14. After the water boils, the meatballs float, remove the froth and keep the water boiled slightly

15. The meatballs sink again and turn off the heat

16. Remove, put in cold boiling water, soak

17. Loading

Tips:
Put it in the refrigerator to fully soak the seasoning into the beef.
Without a food processor, you can also beat the beef into a slurry with a meat hammer.