Do you need kudzu powder to make beef balls? What is the role of kudzu powder in making beef balls?

We all know that beef balls are a common delicacy. They have a good taste, are chewy, and have rich flavors, including salty and spicy. They are very popular among people, and many people make beef balls at home. So do you need kudzu powder to make beef balls? Let's take a closer look!

Do you need kudzu powder to make beef balls?

Different cooking methods will use different ingredients and condiments. You can add kudzu powder to make beef balls, or you can not add kudzu powder. It mainly depends on personal cooking method and taste preference.

Pueraria powder is also called kudzu root powder. It is a powdered food made from the rhizomes of kudzu vines, a leguminous plant, through multiple processes such as digging, cleaning, peeling, crushing, precipitation, and drying. Pueraria powder is very nutritious, rich in a large number of vitamins, trace elements and amino acids, and also has high medicinal value. It has special effects on hypertension, coronary heart disease, weight loss and anti-aging.

There are many ways to consume kudzu powder. It can be used to make kudzu powder taro balls, kudzu powder egg pancakes, kudzu powder soup and many other delicious foods. The beef meatballs made with kudzu powder are even more delicious.

What is the effect of using kudzu powder to make beef balls

First of all, the medicinal effect of Pueraria powder is very obvious. Food made by adding Pueraria powder to meat has good health benefits after consumption.

Secondly, adding kudzu root powder to the meat increases the stickiness, making the meatballs less likely to fall apart.

Third, adding kudzu root powder to the meat makes the finished product more chewy, smooth and delicious, and very tasty.

How to make beef balls

Ingredients needed:

Ingredients: 400 grams of beef

Ingredients: 100g kudzu root powder, 1 egg, 6 water chestnuts, 3 mushrooms, 1 carrot, 1 small piece of ginger, 1 green onion, salt to taste

Seasoning: 3 tablespoons soy sauce, 1 tablespoon oyster sauce

Start making:

Step 1. Wash the beef, remove the fascia, and chop it into minced meat. Peel the water chestnuts and chop them into small pieces. Wash and chop the mushrooms. Peel the ginger and chop it into minced ginger. Wash and chop the green onions. Peel and chop the carrots and set aside.

Step 2: Put the minced meat, chopped carrots, minced ginger, chopped green onions, and chopped shiitake mushrooms into a larger bowl, add appropriate amounts of salt, light soy sauce, and oyster sauce, and mix thoroughly in a clockwise direction with chopsticks.

Step 3, then add eggs and water chestnuts and continue to stir until evenly mixed. Put one-third of kudzu root powder in a bowl, add appropriate amount of water to make a paste, slowly pour it into the basin, stir while pouring, and finally mix all the ingredients well.

Step 4. Take an appropriate amount of meat filling with your left hand, squeeze it into meatballs with your thumb and index finger, then scoop it out with a spoon and roll it in the remaining kudzu root powder for a few times so that the surface of the meatballs are coated with dry powder.

Step 5. Put the flour-coated meatballs into the steamer and steam them over high heat for about 10 minutes.

Beef meatballs making tips

1. It is troublesome to cut beef, carrots, ginger, etc. with a knife. You can also cut them into small pieces and then put them into a food processor to crush them together.

2. Adding a little kudzu root powder paste to the meat filling will help the ingredients stick together and prevent them from falling apart during steaming.

3. Adding a proper amount of water chestnuts to the meat filling can make the taste crisper and not greasy. (Water chestnuts are also called water chestnuts)

4. The prepared beef balls can be refrigerated and used to make soup or fry, which are delicious.