Chaozhou Beef Ball Soup

Chaozhou Beef Ball Soup

Ingredients:

Ingredients: 100 grams of beef balls, 10 grams of dried seaweed, dried shrimps 10 grams of meat, 10 grams of ginger, 10 grams of green onions. Seasoning: 10 grams of peanut oil, 8 grams of salt, 10 grams of MSG, 2 grams of sugar, 5 grams of chicken powder, a little sesame oil.

Preparation method:

(1) Soak dried seaweed in water, then wash it repeatedly until there is no sand. Soak the dried shrimp meat in warm water, peel and shred the ginger, and cut the green onion into flowers.

(2) Heat oil in a pot. When the oil is hot, add shredded ginger and stir-fry until fragrant. Add clear soup. After boiling, add dried shrimps and seaweed and cook over medium heat.

(3) When the shrimp meat is cooked, add beef balls, add salt, monosodium glutamate, sugar and chicken powder, cook thoroughly, pour in sesame oil, sprinkle with chopped green onion and serve.

Features:

Because seaweed usually contains sand, it must be washed several times. Dried shrimp meat needs to be cooked in the pot for a longer time to produce the delicious flavor.

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In Stephen Chow's "God of Cookery", the "peeing beef balls" are performed to perfection. With every bite, delicious juice spurts out. It simply shows the charm and characteristics of beef balls into a legend. In fact, beef balls are a traditional Chinese delicacy with a long history. As early as the Shunzhi year of the Qing Dynasty, Songjiang, an ancient town in the south of the Yangtze River, had beef balls carefully developed with special techniques and formulas. It has been handed down for nearly two hundred years and is popular in Hong Kong and Taiwan. Southeast Asia attracts countless diners.

You can actually make beef balls that feel a little chewy at home. Although we can't beat the beef hundreds of times like in the movie, we can use chopsticks to beat it as much as possible at home. As the beating intensity and the number of times increase, the beef itself will taste better. After tightening the muscles, the meatballs are naturally chewy and elastic, and extremely delicious. Another important point is to mix the beef with broth while stirring, so that the beef balls will be juicy and delicious, with a fragrant flavor.

How to make beef ball soup:

Ingredients: 750 grams of beef shank, 1 egg, 50 grams of onions, 10 grams of cooking wine, 10 grams of salt, 200 grams of stock, bay leaves Half a slice, pepper, appropriate amount of MSG, 2000 grams of beef bone soup;

Steps:

1. Minced beef shank, minced green onions, cooking wine, salt, pepper, eggs, Stir the broth to add beef and set aside;

2. Boil the beef bone soup, change to medium-low heat, do not use high heat, use a small spoon to add the meatballs, until the beef balls float out of the soup surface;

3. Add bay leaves, add appropriate amount of winter melon slices and cook until boiling;

4. Take out the bay leaves, beat off the floating residue, and simmer over low heat for 15 minutes. That's it.

5. When drinking, you can add an appropriate amount of coriander or pepper according to your personal taste.

Tips for making soup:

1. When cooking beef ball soup, you can also add garlic, celery grains, sand tea sauce or red pepper sauce to the base of the bowl. The taste is also very unique;

2. Using beef bones to cook beef balls can ensure that the meaty flavor of the meatballs will not penetrate into the soup when cooking the beef balls, thus making the beef balls have a richer beef flavor.

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