This is how making recipe Asian style beef meatballs Q with 9 ingredients and 7 stages of easy cooking, which is tasty delicious.
Without fail making ultimate Asian style beef meatballs Q弹牛肉丸 easy, fast, practical.
Hi my mother, now you can cook recipe Asian style beef meatballs Q弹牛肉丸 with 9 ingredients and 7 steps. Below this is how to make it, please read carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Asian style beef meatballs Q弹牛肉丸.
Ingredients all Asian style beef meatballs Q弹牛肉丸
Needed : ground beef (or ground using a food process with lean cuts.
Prepare : Ginger infused water(1/2 cup if using dry-aged beef).
Needed : sweet potato starch.
Needed : baking powder.
Needed : fish sauce.
Needed : organic tamari sauce.
Prepare : sugar.
Needed : salt.
Needed : black pepper.
If all material requirements Asian style beef meatballs Q弹牛肉丸 it’s ready, We’re going into the cooking stage. Below is how to serving with easy.
Stages Cooking Asian style beef meatballs Q弹牛肉丸
Before processing the beef, grate one inch Ginger and 1 Tsp of Sichuan pepper in 1/4 cup of cold water for about 5minutes. Strain off the solids and keep the infused water..
Trim off any fat from a lean beef cut, and cut them into half inch cubes. Add beef cubes into a food processor..
Measure out sweetpotato starch, baking powder, fish sauce, tamari sauce, sugar, salt and black pepper and add everything into the Ginger infused water..
Pulse blend a few times then pouring the mixture of seasoning liquid into the food processor and blend until the meat are in smooth consistence for about 1 minute..
Chili the puréed beef in a freezer for 20 minutes..
Heating up a large pot of water just before boiling while waiting the meat to be chilled or making a second batch. Using palm to squeeze out one inch diameter meatball at a time into the hot water. Waiting until the meatball rise up from the bottom. Scoop it out with a spoon and transfer into a large bowl with ice cold water to cool..
These meatballs are great for hotpots, soups. Freeze leftover in a zipbag for future use. Label with the date..
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