傣味牛丸：一道被铁棍敲打出来的美味【滇西小哥】

关于手打牛肉丸，我们吃得比较多的就是傣味牛丸，牛肉丸制作难度大，对肉质要求也高！
需要用新鲜的牛后腿或者牛脊肉，不能冰冻和隔夜，用每根3斤重的铁棒用力敲打，中间不能停顿太久，需要在30分钟之内将肉完全敲成肉泥，停顿太久或者力度不够，肉的水份大量流失，越敲越干，成不了肉泥！然后需要加入盐巴，淀粉和冰水搅拌，冰水少量多次加，用手搅拌10分钟以上，至肉泥完全上劲……然后放入70度左右的热水里塑形，最后煮熟！
这样做出来的丸子才Q弹有嚼劲儿，吃起来非常爽口～你们以后吃牛肉丸，别讲价了😂😂😂

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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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Видео 傣味牛丸：一道被铁棍敲打出来的美味【滇西小哥】 канала 滇西小哥 Dianxi Xiaoge