First, the historical origin of Chaozhou beef balls
Chaozhou beef ball is a famous Han town in Chaozhou, Guangdong Province, which belongs to Chaozhou cuisine. Chaozhou has a history of nearly a hundred years, and Chaozhou beef balls can also be divided into. Chaozhou beef balls and Chaozhou beef tendon balls are tender and smooth in taste. Beef tendon pills add some tender tendons to beef, which is more chewy than beef balls. At the end of the Qing Dynasty and the beginning of the Republic of China, many Hakkas walked on the streets of Chaozhou carrying small bags and sold beef ball soup. Clever chaozhou people transplanted Hakka beef balls after seeing them, but chaozhou people did not simply move here, but absorbed their advantages and disadvantages and improved them. Because the beef balls made in chaozhou people are more exquisite than those made in Hakka, the beef balls in Chaozhou are crisp, rich in beef flavor and especially delicious. Soon after it was made, it quickly swept the whole Chaoshan area and was greatly welcomed by Chaoshan people, becoming one of the most popular Chaozhou folk snacks.
Second, the home-cooked practice of Chaozhou beef balls
Beef balls are a famous local snacks in Chaozhou, Guangdong. Beef balls are tender in meat and smooth in taste. Beef tendon meatballs are more chewy and taste better because their stems are tender. The common practice of Chaozhou beef balls is to prepare the ingredients first. Prepare beef ham, salt, fish sauce, sugar, chicken essence, aluminum-free baking powder, pepper, cassava powder, water and cooking oil first, and then start making beef balls. Step 1, cut the beef into small pieces, put it in a cooking machine and break it up, then add salt and fish sauce. Mix beef with them. Then add sugar, chicken essence, baking powder and beat well, then add pepper and beat well, and finally add 20 grams of cooking oil and beat well. Then ... cover the minced meat with plastic wrap and refrigerate for 4 hours, then boil a pot of boiling water in the pot, dip an iron spoon in cold water, squeeze the meatballs with your left hand, and scrape the squeezed meatballs into a warm water pot with your right hand. Then ... put the molded meatballs into a pot, heat and stew for 5 minutes, take out the cooked meatballs, soak them in cold water, cool them, wash them to remove floating foam, and finally put them into a fresh-keeping bag and freeze them, and a Chaoshan beef meatball is ready.