Beef balls are a famous snack in Chaozhou, which has a history of nearly 111 years. Because Stephen Chow and Karen Mok alluded to "Explosicum Lai Niao Niu Wan" in The God of Food, they were recognized as "the best balls in the world". Chaozhou beef balls can be divided into two kinds: beef balls and beef tendon balls. Beef balls are tender and tender in taste. Beef tendon balls add some tender tendons to beef, which is a bit chewy.

Beef balls are a kind of high-grade quick-frozen food, mainly in southern areas such as Fujian, Guangdong, Hong Kong, Zhejiang and Shanghai, such as hot pot and soup. In the north, hot pot is the main way to rinse food.

The traditional preparation method is to use fresh beef leg wrapped with meat as the material, remove the tendons and cut it into pieces, put it on a big chopping board, use two special square hammer knives (weighing about 3kg), hammer beef ham into a paste constantly, add a small amount of snow powder, refined salt, fine fish sauce and monosodium glutamate, continue to hammer for another 15min, then put it in a big bowl, add minced square fish, white meat and monosodium glutamate, and mix well.

It is said that the best beef balls can bounce up when thrown on the ground. In the past, beef balls were all made by hand, so it may be possible to perform this performance. Because they are all manually operated, the cost is higher than that of the mechanism. After the appearance of the pill machine in the early 1981 s, the traditional way of making pills by hand became increasingly rare.

according to the characteristics that chicken is rich in raw materials and has certain advantages in price, modern enterprises replace part of beef with chicken, and combine with certain technological formula to make the processed meatballs closer to the original meatballs in flavor and taste.

The methods of several traditional beef balls are as follows:

Chaozhou beef balls

First, raw materials

11 kg of beef, 1 kg of fat, 1 kg of fish sauce, 6 kg of Chaozhou potato powder, 6 kg of shrimp, 2 kg of gold, silver and garlic, 2 kg of sand tea sauce, and appropriate amounts of pepper and sesame oil

Second, the method

will be. Marinate before beating > : 11 Jin of beef, 3:3:7 Liang of salty sugar, 1-2 Liang of alkaline water, 1 Liang of edible powder, 21 Liang of raw powder, 21 Liang of horseshoe powder, 21 Liang of raw oil, 5 Jin of fat meat, 7 Jin of water, half a bowl of soy sauce, pepper, sesame oil, orange peel coriander, horseshoe and chopped green onion.

second, making

beef is marinated for 3 hours with 3 kg of water, and then the rest is added and beaten in a high-speed blender to make beef balls, dried tangerine peel, coriander and horseshoe.

factory beef balls

1. raw materials

fresh beef 5111 g dry starch 751 g refined salt 121 g chicken essence 51 g monosodium glutamate 51 g white sugar 211 g edible powder 11 g pepper 25 g dried tangerine peel 7 g?

second, how?

1. Clean the beef, remove the fascia, grind it with a meat grinder for three times, put it in a bowl, add refined salt, cooking powder, monosodium glutamate, chicken essence, sugar and pepper, and beat until it is gelatinous. ?

2. Mix the dry starch with 1,211 grams of clean water, then pour it into the beef bowl several times and mix well, then beat it until it is sticky and elastic by hand, cover it and put it in the refrigerator for one night. ?

3. Take out the frozen beef brisket, add dried tangerine peel and mix well, then squeeze it into balls weighing about 1.5g by hand, and soak it in a clear water basin for 1.5min.. Heat the wok and add water, add the soaked beef balls, cook them with low fire until they are mature, then take them out, put them in a clear water basin and let them cool, then take them out and drain.