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beefball

ChinatownDim Sum for Dummies

Steamed beef meatball

by Jason December 7, 2012
written by Jason

Beef meatball. Coincidentally, my paediatrician’s nickname for me when I was younger, the meatball is made with ground beef marinated in a mix of soy sauce, Shaoxing cooking wine, garlic, ginger and sugar; it’s then whipped together with water chestnut, shitake mushrooms and scallions. The meatball itself is light and airy; this is attributed to the baking soda that is used to both tenderize the meat as well as aerate it, which yields a firm and toothsome final product. Steamed on a soy bean curd (tofu skin), prevents the meatball from sticking to the dish, however, also provides a great contrast in texture when eaten together. The meatball is dressed with Worcestershire sauce table side; the tang definitely works well by brightening up the meaty bite.

Try it! Then tell me how much you like it!

December 7, 2012 2 comments
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People get hungry and need to find good places to eat... I am people, and here are the places I've found. This is a log of my endeavors set forth to discover the hidden gems of the city I call home, Montreal. I vow to not leave one hot pot lid unturned, snail shell hollowed, or souvlaki foil emptied until I can safely say that I ate my way across Montreal. It's a big claim, but it's one I'm making.

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Shut up and eat.
  • Home
  • About
  • Contact
  • Reviews
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  • Dim Sum for Dummies
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@2020 - All Right Reserved. Designed and Developed by Shut Up and Eat