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Steamed Meatballs with Bean Curd
上次記錄了豬肉燒賣，這次又做了山竹牛肉球。 為什麼叫”山竹”牛肉呢？原來是墊底的腐竹又叫山水腐竹，取其頭尾就是”山竹”了。自己在家製作不複雜，而且可以根據自己口味調整材料，我喜歡爽脆口感所以加入更多馬蹄粒，吃前淋上喼汁，酸甜又微辣的味道和
Instructions
1)把陳皮和腐竹加水浸軟後，瀝乾水份備用。
2)梳打粉和水混合，加入免治牛肉，攪拌至牛肉吸收梳打粉水後，蓋上保鮮紙放入雪櫃靜置30分鐘備用。
3)陳皮去囊切碎，馬蹄去皮切小粒，為保留口感可以不用切太碎，芫荽、蔥切碎備用。
4)除麻油外，加入所有調味料到牛肉中，攪拌至牛肉帶點黏性，有點拉絲的狀態後，再加入陳皮碎、馬蹄粒、芫荽和葱，然後攪拌均勻，最後加入麻油拌勻。
5)腐竹放在碟上，手沾點水把牛肉球分成12份滾圓，放在腐竹上，中火蒸15分鐘，加上喼汁就完成了。
Tips -梳打粉能令牛肉纖維軟化，但要注意份量，太多的話會有苦味，而且直接用手接觸的話會帶點刺激性，攪拌牛肉時，最好不要直接用手。
-可以加入肥豬肉粒令口感更好，而且更香。
Ingredients（12 pieces）： Minced beef 200g Dried bean curd 1 pc Dried tangerine peel 3g Water chestnut 50g Coriander 20g Spring onion 10g Baking soda 1g Water 120g
Marinade： Salt 6g Sugar 8g Pepper 少許 Fish sauce 9g Sesame oil 5g Tapioca starch 50g Corn starch 10g
1)Soak dried tangerine peel and dried bean curd until soft and drain excess water.
2)Mix baking soda with water, add into minced beef and stir until beef absorb all the baking soda water, cover and refrigerate for 30mins.
3)Remove the inner white layer of tangerine peel and minced it, cut water chestnut into small chunks, chop coriander and spring onion.
4)Add all the seasoning except sesame oil to the minced beef, stir until the meat is a bit sticky in texture, then add the tangerine peel, water chestnut, coriander and spring onion then mix well. Finally stir in sesame oil and marinate.
5)Place bean curd on the plate, wet your hand with water and make 12 meatballs. Put on the bean curd and steam for 15mins. Served with Worcestershire sauce.