As a Chaoshan person who works outside, he originally thought that his Mandarin was very standard, but accidentally exposed the identity of ta "glue himself" because of his Chaoshan accent, and at this time, ta's WeChat may continue to appear in the news that colleagues or friends request to buy beef balls. What is the magic of Chaoshan beef balls, so that Chaoshan people can rely on it to spread all over the country?
Chaoshan beef balls have a long reputation mainly because of their crisp and smooth taste and unique craftsmanship. How is a crisp and juicy beef ball made?
The first is to pick good meat. Chaoshan beef balls must be made of fresh beef thigh meat as a raw material. Beef thigh meat is fragrant, fresh, tender, sticky and elastic, and it is strong enough to make beef balls. With the best beef thigh meat, it's time to test your skills! It is said that the authentic Chaoshan beef balls are "beaten", which is not wrong at all!
How do you "punch"? This job knife and hammer can not be done, must be on the big guys! A special 3-pound iron rod with a square or triangular face is thick enough to pound beef. The person who pounds the beef needs to hold an iron rod in each hand, open the bow left and right, and take turns to hammer until the tendons of the beef are naturally separated from the meat, and the meat foam is splashed until the beef becomes a brightly colored beef pulp.
After thousands of hammers and hammers, the meat pulp needs to be seasoned with an appropriate amount of corn starch, salt, monosodium glutamate, and sometimes in order to make the beef balls more oily, some butter will be added to the beef pulp, and then stirred and kneaded with the palm of the hand to make the meat pulp have bubbles, the purpose is to increase the elasticity of the meat.
Knead the pulp until the sticky hand does not fall, and then you can start squeezing the balls. The process of squeezing balls seems simple, but in fact, it also requires skill. To hold the meat pulp in your hand, keep pinching, squeeze the balls out along the tiger's mouth, and then use the other hand to take out the balls with a spoon, put them in hot water and cook them slowly until they are formed, so that the size of the balls squeezed out can be basically the same. The last two temperature-controlled steamings were made, and the steamy beef balls were made.
In Chaoshan Province, beef balls are eaten in a variety of ways, and it is very common to eat beef hot pot. Beef balls are boiled with beef and beef bones to make a hot pot soup base to make the beef balls more intense. After fishing up, dip in the special sand tea sauce from the Chaoshan region, bite down on the beef balls, full of pure meat feeling, juicy, elastic teeth, crisp, a bite is not addictive!
Beef balls and kondo soup is another popular way to eat, a large bowl of fragrant konjo soup floating in a few pure hand beaten beef balls, after a mouthful of snow white silky kon strips and then eat a soft crisp and elastic beef balls, fresh juice burst out, the more the balls chew the more elastic teeth, then drink a mouthful of fresh soup, doubly flavorful!
Chaoshan barbecue restaurants or street barbecue stalls can also be seen everywhere beef balls, half-cut beef balls in the flame of the blessing of more tempting, sprinkled with cumin, pepper noodles, a bite down full of meat aroma, delicious, children are the most favorite.
If you want to try more ways to eat beef balls, download the Mercure APP of the United States, search for "beef balls" with one click, and choose from a variety of tricks. Super detailed preparation tutorial, let you easily reproduce the same delicious ~
Chaoshan beef balls have a pivotal position in the hearts of every Chaoshan person, especially in the Chaoshan people who work or study abroad, many times eat not beef balls, but nostalgia.