Shantou beef ball formula material

1, grams of beef, preferably beef tendon.

2 or 4 teaspoons of salt.

3 or 2 teaspoons of baking powder.

4, 4 ~ 6 teaspoons of sugar.

5. dilute with 1/2 teaspoon of alkaline water and 2 tablespoons of ice water.

Beef balls are the most famous traditional snacks of Han nationality in Chaoshan, Guangdong Province.

It has a history of nearly 1 years in Shantou. Beef balls can be divided into beef balls and beef tendon balls. Beef balls are tender in meat and tender in taste. Beef tendon balls add some tender tendons to beef, and the taste is just a little chewy.

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.

since the appearance of the pill-beating machine in the early 198s, the traditional hand-beating method has become increasingly rare. With the increasing demand of foreigners and old Shantou people who come to Shantou to taste the hand-beaten beef balls that can still play high when they fall to the ground, this makes the delicious hand-beaten beef balls reappear in the rivers and lakes.

when eating, use the original soup and beef balls to boil to the initial boiling point (the water should not be too boiling when cooking, otherwise the beef balls will not be smooth), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.

Many people eat beef balls dipped in Chili sauce, but it's most authentic to dip in local specialty sand tea sauce. Beef balls can also be roasted and eaten. When barbecuing, cut the beef balls in half, spread the sauce and honey and bake them until they are cooked.