When it comes to Chaoshan, the first thing people think of must be the food there. The first thing that comes to mind is rice rolls, fruit strips, salt water and so on. Next, Bian Xiao will introduce you to the authentic handmade Chaoshan beef balls, which are not only delicious food on the local table, but also spread to more places. It tastes delicious, crisp and full, and is deeply loved by everyone.
Chaoshan is a city in eastern Guangdong, close to Fujian and the sea. The locals like beef very much. Even rice rolls and rice noodles should be served with a large piece of beef. The local people have a high demand for beef balls, which is different from what we usually eat. Most of the takeout is made of flour, and their beef balls are made slowly by hand with enough beef, which is delicious but not greasy. So why are Chaoshan beef balls so out of the circle? Next, listen to Bian Xiao's introduction on how local people make beef balls.
First, clean the beef bought from the supermarket, wash away the blood, and cut the beef into small pieces with a knife. At this time, it was the turn of the takeaway blender. Beat the beef into beef paste several times in the machine. You can put some water in it and stir it slowly and evenly. Whether the beef balls are delicate or not is directly proportional to the beef stuffing.
The next step is to pour out the beef stuffing, add monosodium glutamate, chicken essence, sugar, pepper, salt and baking powder, and stir slowly and evenly. In order to mix the whole beef sauce with seasoning, slowly add some cooking oil, then refrigerate and marinate for about two hours. Next, slowly squeeze the beef sauce into the shape of meatballs, put some cooking oil in the pot, boil the water, and then add the beef meatballs. When the beef balls are heated until they all float, they can be simmered for about five minutes.
The secret of making beef balls more crisp and tender is to cook the cooked beef balls in cold water once, and then take them out when they are cold. At this time, you can get a pot of crispy Q bombs and delicious beef balls, which are very similar to the local beef balls in Chaoshan.
Chaoshan people like to eat beef balls and cook rice noodles with beef balls. The soup and rice flour are mixed together, the beef tendon is delicious, and the rice flour is tender and smooth. Cooking with beef balls, vegetables absorb the mellow flavor of beef balls, and beef balls with vegetable flavor are also delicious. You can eat more with vegetarian dishes or even rice.
This dish has been circulating in Chaoshan beef balls for a long time. From the simple formula of the previous generation to the richer choice of seasonings, people's taste buds can have different experiences. From beating beef balls by hand in the past to beating beef balls with a blender now, it is the change of science and technology that makes it easier for people to make beef balls. However, hand-made beef balls are more delicious than those made by a blender. There is a simple reason. Hand-beating can make every beef tendon, which is incomparable to the blender.
The practice of beating beef balls by hand originated in Chaoshan, but with the popularization of beef balls and the development of science and technology, beef balls no longer belong to Chaoshan local cuisine, but have developed better, but the most primitive and authentic is still here in Chaoshan, which is not only the flavor, but also the essence of deep local feelings and cultural heritage.