Method for making Chaozhou beef balls

Chaozhou is rich in beef balls, which taste different from other places. Because the local climate is humid and the land is fertile, the raised buffalo is tall and has good meat quality, which is the best material for making beef balls. On the day of making beef balls, people will slaughter the buffalo, then clean it, cut off the tripe or leg and eat it without too much cleaning.

Chop beef into paste with knife back or iron pestle, add seasoning and marinate for more than 20 minutes, and knead it into balls by hand. It is important to make the taste of Chaohu beef balls with fresh beef of the day. Beef balls are delicious, chewy and elastic, and can be boiled into dishes.

Chaoshan people like to make beef balls into hot pot, which is different from northern hot pot and Sichuan hot pot. Highlight the umami flavor, not fishy or spicy. Based on Guangdong side furnace, the bottom of the pot is mainly beef bone marrow, with a variety of special seasonings to hang soup, and it is cooked in Chaoshan beef balls, beef offal and Puning bean curd, which are rare in the north. The beef ball hot pot is characterized by no soup, more tender, fresher and more delicious.

In the early days, beef balls were regarded as Hakka dishes. Most people who sell beef balls are Hakkas. They walked around Shantou with a small load and kept peddling, especially in the evening, from the Eight Diagrams Pavilion in Handi Road to the Hanjiang area behind the park, there were often shuttle boats with a small lamp hanging from the bow to provide supper for Hakka cargo ships parked there, mainly beef ball soup.

In the 1940s, there were many food stalls on Xinxing Street, and the beef balls made by a shopkeeper named Luo were the most famous. After him, there are Daqingshan beef balls on the outer road and Zhenbang Street beef balls. These three beef balls are accepted by many people, and local vegetable vendors should learn from them.

Fresh beef and ham are stripped of tendons and bones, then cut into pieces and put on the big board. The pestle used is about two square hammers and weighs about 3 kilograms. Pouring on the beef ham until it becomes minced meat and meat sauce, and adding a small amount of snow powder, refined salt, first-class fish sauce and monosodium glutamate. Continue to hammer/kloc-0.5 minutes, then put it into a large bowl, add minced square fish, white meat and monosodium glutamate, mix well, stir the egg tart with your hands until the meat sticks to your hands, then grasp the meat with your hands and stroke it into a ball with your fists.

Gently put the spoon into the water pan, then cook the meatballs with slow fire for about 8 minutes, and pick up the meatballs. When making beef balls, first put the original soup and beef balls into a pot and boil them until they boil. Don't let the water boil too much, or the meatballs will not be smooth. When the balls float on the water one by one, add a proper amount of refined salt, sesame oil, pepper and celery, with sand tea sauce and Chili oil as supplementary food. Beef balls can be made into soup. Adding some vegetables is simple, but it is still very convenient.

There are all kinds of meatballs in the market, most of which are fish balls. It is also good to sell beef balls to go home for a change of appetite. Roast beef balls are very delicious. They are made into small beef balls, which are more delicious than other balls. Beef balls are more expensive than other balls, and the taste is that delicious beef flavor, which is really exciting.

Beef balls need to be fresh. Fresh beef on the same day is eaten on the same day as it is made. This is a very tasty meatball.