How to make beef balls of the Dehong Dai people?

Select the finest beef, cut it into minced meat with a knife, and put it on the ingredients: such as salt, monosodium glutamate, grass fruit powder, pepper, garlic, etc., and add it in an appropriate amount according to personal taste. Beat it again with a rolling pin to make it sticky.

Then knead it into a dough with your hands, like a rice ball. Put it in a porcelain basin, or a small iron basin, add water to the pot, put the pot containing the dumplings into the pot with water, and slowly serve it over low heat for about 20 minutes, and the fragrant beef balls are readyAt the beginning, it was done according to the traditional method, (the traditional method is to select the fine beef to remove the tendons, beat it into a meat puree with an iron rod, squeeze it into balls by hand, put it in hot water until it is half-cooked and take it out, and then put it into the soup prepared by adding seasonings to cook it) This method is now rarely done, because it is too labor-intensive, and it is not easy to process a large number of meatballs, so the meatballs eaten now are basically ground out with a machine and added with small powder, and the taste remains the same, but the taste is not as good as the old tradition

Based on my personal experience, I will give you a non-standard answer: select the best beef, cut it into minced meat with a knife, and put it on the ingredients: such as, salt, monosodium glutamate, grass fruit powder, pepper, garlic, etc., and add it in an appropriate amount according to personal taste.

Beat it again with a rolling pin to make it sticky. Then knead it into a dough with your hands, like a rice ball. Put it in a porcelain basin, or a small iron basin, add water to the pot, put the pot containing the dumplings into the pot with water, and slowly serve it over low heat for about 20 minutes, and the fragrant beef balls are ready

But it depends on the beef, if you buy buffalo meat, you won't be able to make balls, because it will be scattered.

Dehong's beef balls, at the beginning are made according to the traditional method, (the traditional method is to select the beef to remove the tendons, beat it into a meat puree with an iron rod, squeeze it into balls by hand, put it in hot water until it is half-cooked and take it out, and then put it into the soup prepared by adding seasonings to cook it) This method is now very few people are doing, because it is too labor-intensive, and it is not easy to process a large number of people, so the meatballs eaten now are basically ground out by the machine and added with small powder, and the taste remains unchanged but the taste is not as good as the old tradition

Dehong beef balls, at first was the traditional method (the traditional method is to choose the refined beef to remove the tendons into a meat puree beaten with an iron rod, squeeze the ball into hot water and heat it until the half-cooked fish is cooked by hand, and then now eat meatballs basically prepare the soup and cook it to other seasonings). This method is now not many people will do, because of too much labor, there is hardly a large number of processing machines to grind out the powder flavor plus a small same, but the taste is not as good as the ancient tradition, done.

Grind the beef and add more flour.

You can go to Mangshi Lin's Balls and ask, this country's balls are delicious!It should be typed by hand!