Since I have eaten two large sands in the net red beef balls, I started to study the beef balls myself... My question is, the production process is so simple, where did the big sand in the net red beef balls come from? The whole chef machine can also be done with a blender and an egg beater. There are tool tips in the video.
Pure lean beef / beef leg meat 300 grams repeatedly cut into fine meat with a meat grinder or a blender or knife.
5 grams of salt, 5 grams of MSG, 2.5 grams of sugar, 8 grams of pepper, 0.5 grams of aluminum-free baking powder, 2.5 grams of starch, 20 grams of beef, and 50 grams of iced water with a K-type paddle or eggbeater. Add in portions of beef, add it every time after the water is absorbed, I use the chef machine for 15 minutes at high speed.
Stirred meat can be attached to the palm of your hand without falling
Boiled to 60 degrees, leave the fire, squeeze all the meatballs into the pot, squeeze a pot and start cooking. Fire, heat to 80 degrees, close the small fire and cover for 5 minutes.
Immediately remove and soak in ice water for 5 minutes.
Drain and store frozen.