Chinese bouncy beef balls

Freeze the beef 30 minutes so the food processor heat does not change its freshness.

Mix the cornstarch, sugar, soy sauce, salt, white pepper, ground garlic, chicken powder and Chinese cooking wine.

Chill the seasoning mixture in the freezer 10 minutes without freezing it.

Check the beef is cold but not frozen through, then blend it with the seasoning in the food processor about 6 minutes, in batches if needed, adding a splash of water if it looks dry.

Transfer to a large bowl; the mixture should be soft, sticky and show fibers.

Combine the minced mushroom into the meat.

With wet hands squeeze the meat into balls and scoop them out with a tablespoon, or roll about 1.5 tablespoons of meat per ball.

Bring a pot of water to a simmer, not a boil, about 170 to 190 degrees Fahrenheit with small bubbles.

Add the beef balls one by one and keep simmering about 3 minutes until they change color and float.

Turn the heat to medium, bring to a boil, then take them out quickly.

Drop them into ice water to stop the cooking immediately.

They are not fully cooked; bag and freeze for up to a month, or cook them through.

To serve as noodle soup, boil the beef balls and noodles, and make a soup with seaweed, beef stock, chicken powder, black pepper and salt.

Top with fried garlic, spring onion, carrot and hot chili oil.