1, look: look at the shape.

Chaoshan beef balls are generally round and spherical, with a diameter of about 5 mm. If they are beaten by hand, the size rules are different, and the old technology can often be controlled within this range.

Look at the shape, then look at the face.

Chaoshan beef ball is a semi-cooked product, usually cooked beef, which is light gray, white or dark in color. It may be made from other meats or prepared with food pigments. Of course, this judgment method is not absolute.

2. Smell: smell the smell

Good beef balls have their own beef flavor.

Different from the flavor of seasoning or edible essence, it is a natural beef aroma, which is overflowing before and after cooking and delicious. If you add too much seasoning or essence, you will be thirsty after eating and can't help but want to drink water. Congratulations, I like beef balls with essence!

3. pinch: play.

How hard is it to get a beef ball into your bowl? It's really hard!

How elastic is a good beef ball? Just squeeze it.

If the beef content is high, the thick meat is somewhat tough to pinch, which shows that this beef ball is not so "easy to mess with"! If the beef content is low, adding other additives or meat will make it softer and "easy to handle".

Can you play table tennis or even play it?

If you want to eat an air beef ball, you can expect it to be as elastic as table tennis.

In fact, when we say the elasticity of beef balls, we mean the toughness, crispness and chewiness of beef balls after eating, which is the basis for us to judge whether a beef ball is elastic.

Use beef balls as table tennis? That's the only good program in food!

4, cooking: big and small.

Will beef balls swell when cooked?

There are two reasons: first, there are air holes when making meatballs, and Nakawaniko, the soup material inhaled during cooking, becomes larger, but the expansion rate is not large, and the beef content accounts for a high proportion, which is similar to that when it is not cooked; Second, more flour is added to the meatballs, and the flour expands under the dual effects of high temperature and water; It is worth noting that good meatballs will return to the size before cooking soon after cooking, because the pores in meatballs expand with heat and contract with cold.

Finally, taste it yourself and test the quality of a beef ball with intuitive taste buds.

Good beef balls should be chewy, elastic, non-sticky, with clear meat lines, no obvious additives (except beef tendon balls and special flavor balls), no oil, no special spices or seasonings, so that the tip of the tongue can feel the natural beef flavor.

These are all tips for judging whether a beef ball is delicious enough. Of course, there is a more intuitive and simple method, and that is price comparison.

At present, the average price of a catty of beef on the market is as high as 40 to 50 yuan, which is not the price of supermarkets. In addition to the high proportion of beef, a kilo of beef balls needs to add a small amount of water, ice, starch, salt and other ingredients, plus a lot of labor costs and packaging costs, which are lower than those of 60 yuan/kilo of beef balls. From the essence of market economy, it is difficult for people to agree.

After all, a penny for a penny is the real reality. Therefore, when you buy beef balls in the market or on platforms such as Taobao and JD.COM, you can refer to these tips or choose the appropriate price. At present, the quality and price of beef balls on Taobao are different, so you can compare them more. If recommended, you can search for Daqin beef balls in tb store, authentic Chaoshan handmade beef balls, 15 years old, and the taste and quality are very satisfactory.