牛肉糜600克（Ground beef 600 g）
生姜末20克（Grated ginger 20g）
盐1茶匙（1 tsp salt）
黑胡椒粉1茶匙（1 tsp black pepper）
洋葱粉1汤匙（1 tbsp onion powder）
小苏打1/2茶匙（1/2 tsp baking soda）
生粉1/4杯（1/4 cup cornstarch）

 

 

 

 

1 .把20克生姜末，用2汤匙水浸泡20分钟。然后滤出生姜水备用。
2、放好电动搅拌机，选Flat Beater 。把牛肉糜，生姜水和视频显示的其他材料(盐1茶匙 黑胡椒粉1茶匙 洋葱

粉1汤匙 小苏打1/2茶匙 生粉1/4杯)放入Mixer bowl。其中小苏打可以让牛肉丸更有弹性。开第三档搅拌10到15分钟，直到肉糜非常有粘性，中间可以停下机器，用长勺推一下粘在底部的肉糜，帮助均匀混合。
3、用一个大的汤锅，装入足够的冷水，把打好的肉糜搓成丸子放入。开最低的火力。注意不要开大火。
4、所有的丸子都放入后，转中火，要有耐心，一直要保持锅里的水是微开的，但不要有翻滚的气泡，不然牛肉丸子容易散开。
5、不时地撇去浮沫。
6、当锅里的丸子都浮起来时，再煮大约15分钟，牛肉丸熟透即可。
牛肉丸子切开后，里面的组织的比较紧而且有弹性的。

Prepare the electric mixer and choose a flat eater, place in the ground beef and the ginger water as well as all the seasonings on the screen(1 tsp salt \ 1 tsp black pepper \ 1 tbsp onion powder\ 1/2 tsp baking soda\ 1/4 cup cornstarch). the baking soda will make the meatball tender and chewy. mix for 10-15 minutes on the 3 setting until the meat becomes sticky in texture. stop the machine every once in a while and push down the sides of the mixer bowl with a spatula to ensure even mixing 

 

Use a large wok and add in cold water. roll the ground meat into ball forms and place into the pot, keep the heat on low  

 

After all the meatballs are placed in, turn the heat to medium. let the water simmer and don't let it boil or else the meatballs will fall apart 

Remove the foam that rises to the top with a spoon

 

When all the meatballs have floated on top, let it cook another 15 minutes until the meatballs completely cook through. 

 

When you slice the meatballs in half you can see the inside structure to be tight and chewy