Introduction: Chaoshan beef balls are a famous specialty snack in Chaoshan, Guangdong. The beef balls in Chaoshan taste soft and chewy. So it is loved by many people. When cooking, choose fresh beef, and then break the meat with a small hammer. Only in this way can we make simple and authentic Chaoshan beef balls.

First, the origin of chaoshan beef meatball Chaoshan handmade beef balls should have originated from Hakka in history. Most Hakka areas in Guangdong are mountainous areas, and cows and buffaloes are generally raised, so most Hakka people eat beef as their daily meat. In the long process of development, Hakkas have been exploring the way to make beef into beef balls. The beef balls made by Chaoshan people are better than those made by Hakkas because they are studied more carefully. The beef balls made by Chaoshan people are refreshing, rich in beef flavor and delicious. Soon after it was built, the Chaoshan area rose as a whole, becoming very popular among chaozhou people and the most popular Chaozhou folk snack. Chaoshan hand-hammered beef balls have always been household names, but now few people know that Chaoshan hand-hammered beef balls originated from Hakkas.

Second, the traditional practice of chaoshan beef meatball beef balls is to wrap the meat with fresh beef legs, remove tendons and cut into pieces, hammer the beef ham into paste with a special square hammer knife, add a little snow powder, refined salt, first-class fish sauce and monosodium glutamate, hammer for 15 minutes, then bag, add minced fish, white meat and monosodium glutamate, and stir by hand until the paste does not stick to your hands. Then, grab the meat sauce tightly and squeeze it out from the gap between your index finger and thumb with a spoon. When eating, the original soup and beef balls in the pot are boiled to the initial boiling point, and the water bubbles. Remember! Don't boil the water, or the boiled beef balls won't taste smooth enough. After cooking, add a small amount of monosodium glutamate, sesame oil, pepper, celery and local specialty sand tea sauce to make authentic Chaoshan beef balls!

Therefore, chaoshan beef meatball is a famous Chaoshan cuisine with a long history. Chaoshan beef balls are divided into balls and tendon balls. Tendon pills are chewy because tender tendons are added to the meat, and the meatballs taste delicate and smooth. There are many ways to eat beef balls, such as frying, boiling, mala Tang and so on. This is also the reason why Chaoshan beef balls are delicious.