Steamed Beef Ball – Dim Sum

 Putonhua : shan zhu neu rou

Ingredients
Minced Beef  300 g               Dry Bean Curd Sheet  1 p                  Water Chestnut  4 pcs
Dry Tangerine Peel  1/2 pc                   Water Chestnut Powder  2 tbsp                Cornflour  1/2 tbsp
Parsley 1 stalk (or spring onion)

Seasoning
Light Soy Sauce  2 tbsp           Oyster Sauce  2 tbsp           Sugar  1/2 tbsp
Oil  4 tbsp            Pepper  some              Sesame Oil  some

Steps
1) Break the bean curd sheet, deep fry by hot oil until bubbles are appeared
2) Soak deep-fried bean curd sheet by cool water until fully soft
3) Take out and drain dry, place on the plate’s surface
4) Mix water chestnut powder and corn flour with approx. 50 ml of water
5) Add seasoning to minced beef, stir mix until beef is sticky
6) Peel off and wash the water chestnut , then chop into finely dices
7) Soak tangerine peel and mince it, chop parsley into small pieces
8) Add in water chestnut solution, water chestnut dices and mince tangerine peel
9) Stir beef gently again until all materials is well mix, make beef in ball shape
10) Place beef balls over the soft bean curd sheets, put plate into steam case
11) Steamed by high heat for 6-7 minutes, serve with Worcester sauce

Remark
tbsp – table spoon
You surely have tried this if you like Chinese dim sum, it’s wonderful …..
To Improve the texture feeling, use a wooden stick
                 to strike on minced beef 2 minutes before to mix with water chestnut