雲南美食 台北 Dai-Style Beef Ball: A Delicacy Made With Pounding Iron Bars

Speaking of homemade beef balls, we mostly enjoy the Dai-style ones. These beef balls are very hard to make and require some high-quality beef!

To make beef balls, you will need rump steak or sirloin. The beef should be fresh, not frozen nor overnight. Pound the beef with 1.5 kg iron bars continuously with enough strength and short pauses. The beef should be finely pulverized in 30 minutes. Otherwise, moisture loss will make the beef much drier and unable to form into paste. Add in salt and starch. Gradually add in ice water and mix well with hands for at least 10 minutes, until the mixture is completely elastic. Put beef balls into 70℃ hot water to shape them and boil until cooked!

By doing so, the beef balls are much chewy and crunchy, making them both tasty and refreshing. I do hope that the next time when you order beef balls, don't try to bargain with the seller!

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雲南美食 台北 Dai-Style Beef Ball: A Delicacy Made With Pounding Iron Bars
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