Gourmet: snacks

Type: Flavor snacks

Basic characteristics: snow powder, refined salt, superior fish sauce and monosodium glutamate, square fish pieces, white meat and monosodium glutamate,

Required materials: beef leg wrapped in meat,

Famous snacks. From Hakka cuisine. In the early days, most of the hawkers selling beef balls were Hakkas, who carried small bags and peddled along the street in Shantou city. Especially at night, from the Bajiaoting of Handi Road to the Hanjiang River behind the park, there are often shuttle boats with a small light hanging from the bow, which are specially designed for Hakka cargo ships that stop there to sell supper and make beef ball soup. In the 1940s, there were many food stalls in Xinxing Street, and the beef balls made by Luo were famous for their characteristics. Later, there were beef balls in Xiangshan, beef balls in Maruta and beef balls in Zhenbang Street, all of which were operated by food stalls.

Fresh beef leg wrapped with meat was selected as seasoning, and the beef leg was deboned and cut into pieces, and placed on a big case board. With two special square hammer knives (weighing about 3kg), the beef ham was continuously hammered into slurry, and a small amount of snow powder, refined salt, superior fish sauce and monosodium glutamate were added, and hammered for 65,438+05 min. Then, it was put into a big bowl, and the chopped square fish, white meat and monosodium glutamate were added, and mixed well. When eating, use the original soup and beef balls to boil (don't boil the water too much when cooking, or the beef balls will not taste good), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.