Steamed Beef Ball with Bean Curd Recipe (山竹牛肉) with Papa Fung

This ain’t your typical meatball, the steamed dim sum style ones have a bounciness to it from all the tossing that’s involved when making it. Also, it is smooth in texture. It is usually served with Worcestershire sauce.

Timestamps:
0:00 Intro
0:18 Part 1: Prep (The Night Before)
1:52 Part 2: Prep (The Day of)
4:44 Part 3: Assembly
5:08 Finale

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STEAMED BEEF BALL WITH BEAN CURD RECIPE
This recipe makes 22 steamed beef balls.

[ INGREDIENTS ]
NIGHT PREP:
1lb Flank Steak
2g Baking Soda
5g Salt
130ml Water

PREP:
Prepared Ground Beef (Night Prep)
60g Water Chestnut Flour
80g Pork Fat
½ Dried Mandarin Peel
4 Stalks Green Onion
Some Fresh Beancurd Sheet
10g Sugar
1/2tsp Lye Water
1.5tbsp Oil
2tsp Soy Sauce
Some Sesame Oil
Some White Pepper
100ml Water
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[ DIRECTIONS ]
NIGHT PREP
1. Grind beef flank, set aside.
2. Place ground beef and salt into a mixing bowl and mix until combined. Combine water and baking soda, mix well, and then slowly add it to the beef. Continue mixing until it is sticky, wrap and set aside in the fridge overnight.

PREP
1. Finely dice green onions and pork fat, set aside. Hydrate dried mandarin peel by soaking in water until softened, finely dice the peel, set aside.
2. Combine water chestnut flour with water and mix until paste-like, set aside.
3. In a separate bowl, mix together green onions, mandarin peel, pork fat, salt, oil, sugar, soy sauce, sesame oil, and white pepper until combined. Set aside.
4. Place ground beef (from yesterday) and add lye water into mixing bowl and mix, slowly add in the water chestnut liquid (separate into 3 pours), mix until beef has absorbed all the liquid. Add in the mixed ingredients from the previous step and mix until ingredients are combined. Take the mixture out, toss it for 2 minutes, wrap and set aside for 1 hour.

ASSEMBLY
1. Squeeze the meat into balls, place it on top of a bean curd skin, steam for 8 minutes. Can be served with a side of Worcestershire sauce.


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山竹牛肉食譜
製成二十二顆。

[ 食材 ]
隔夜預備:
1lb 牛肉
2g 梳打粉
5g 鹽
130ml 水

材料:
碎牛肉（隔晚预備)
60g 馬蹄粉
80g 肥豬肉
½ 陳皮
4 青葱
冰鮮腐竹
10g 糖
1/2tsp 梘水
1.5tbsp 油
2tsp 生抽
Some 麻油
Some 白胡椒粉
100ml 水

[ 制作 ]
隔晚预備:
1. 將牛肉攪碎備用。。
2. 將牛肉放入攪拌機，加鹽攪並逐少加水（水和梳打粉混合）直至吸收所有水份和牛肉搅至起膠，取出放入雪柜過夜。

製作:
1. 將青葱和肥豬肉切碎備用，陳皮用水先浸軟再切碎備用。
2. 馬蹄粉先用水開成粉漿備用。
3. 將所有調味料和葱碎，陳皮碎，肥肉碎混合拌匀備用。
4. 放牛肉碎在搅拌機內加梘水搞至開始杰身，慢慢加入馬蹄粉漿攪，其間分三次加入直至有黏性，即加入混合調味料撤底拌匀，取出撻約二分鐘，覆盖保鲜膜放入雪柜一小時。

組合
1. 唧牛肉球放在鋪上鲜腐皮的小碟上，水滚計蒸八分鐘即可，用喼汁伴食。



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Music/Sound Credits:
Boba Tea (Prod. Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ