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Most of the cattle in this era were more athletic, and the so-called snowflake beef in later generations basically did not appear.

Ye Qing thought: It would be nice if this piece of beef was beef tenderloin, which is the "filet" beef mentioned in Western food in later generations.

It is more suitable for making a fried steak, and it is also a beef cooking method that Ye Qing prefers.

"How about this beef?" Wu Bin asked.

"It's okay, you can make fried beef tenderloin and meatball soup." Ye Qing nodded, when she went to get potatoes just now, she accidentally found that there were onions here.

After asking Ye Ying, I learned that it was called "shallot", which was a kind of large-headed green onion that was shipped from the north a few years ago.

Scrambled eggs taste okay, but they are not often sold, and she happened to see them and bought a few catties back, and this thing is still durable.

Ye Qing smiled: It's good to have onions, so you can cook more dishes, not only beef.

Even the lamb that can often be seen in the vegetable market here is a delicious delicacy made with onions and cumin, and there is a large plate of chicken that she wants to eat.

"Brother-in-law, the braised vegetables will be marinated for another quarter of an hour, and then they will all be scooped up and cooled, and then they can be cut again." After Ye Qing finished speaking, he took the piece of beef and prepared to clean it.

Ye Qing remembered that Chaozhou beef balls were a more delicious and authentic beef ball method. Because the beef balls they make are beaten by hand, not by machine.

Ye Qing washed and cut a pound of beef into large pieces, made two one-foot-long thick wooden sticks temporarily, put the beef on a thick cutting board, and after everything was ready, he was ready to start......

The beef balls should be beaten in one go, and the meat should be beaten constantly to make it soft and thick, and the harder it is beaten, the more elastic the final beef balls will be.

She began to thrash the beef, with all her strength, and the wooden stick made a crackling sound on the beef, a rhythmic rhythm that could be heard throughout the kitchen.

After beating for a quarter of an hour, the beef begins to change color and thicken, at which point the seasoning is added.

Peel the shallots, put the pureed beef in a clean bowl, add salt, oil, pepper, eggs, flour and a little water, and then stir vigorously clockwise in one direction until the meat filling is firm.

Because it is a hand-made beef ball, the flour is put less, and a pound of beef can produce about 50 veal balls.

Ye Qing poured boiling water into a small pot and boiled it until it boiled, and squeezed the meat filling into balls with his hands.

When squeezing the meatballs, the action must be fast, otherwise when the meat comes out of the water, the beef balls will be sticky, inelastic, and not delicious.

Put the squeezed beef balls into the pot, wait for the meatballs to float, and the ruddy beef balls will keep tumbling in the boiling water, during which you also need to pinch the meatballs by hand to see if they have been completely set.

When it's almost done, you can take out the balls and put them in cold water to wash off the foam, then put them in a colander and drain the water.

Put the wok on the fire, pour in the stock and salt, and adjust the taste. Put the meatballs that have been boiled until they are nine ripe into the pot, add some small greens to boil, and finally sprinkle some sesame oil, minced celery and coriander, and the beef meatball soup is ready.

Looking at the beef balls that had just come out of the pot, steaming, Ye Qing took out three beef balls first and gave one to Wu Bin and his wife.

Ye Ying, who had long wanted to eat and see what the beef tasted like, didn't care about the beef balls and hot mouth, so she blew casually, and definitely had to take a bite first.

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