The reason why Chaoshan hand-made beef balls can become a classic of Chaoshan cuisine is that they are hand-beaten with artificial beef, one by one, and refined through meticulous craftsmanship and hard sweat. Qualified chaoshan beef meatball needs to strictly select ingredients and carefully go through each process. It abides by the laws of time, temperature and strength, and is full of the unique "ingenuity" spirit of the producer.

Beef balls are usually cooked with rice noodles. They can also be cooked with ingredients such as shrimps and cashews, or fried with quail eggs and hibiscus balls. chaoshan beef meatball is the most common delicious snack in hot pot restaurants and soup powder shops. No matter how you do it, the taste of fresh Q-bomb is unchanged, and it tastes crisp outside and tender inside, tender and delicious.

Compared with machine-made beef balls, hand-made beef balls are quite different in taste. There are also low-quality beef balls on sale in the market, and the prices are relatively cheap, including "beef balls sold on a treasure". Beef balls with prices below 4 yuan/kg are generally not pure beef balls.

The delicious hand-made beef balls with Q-bomb are the delicacies of Chaoshan, and they are even more inherited from Chaoshan. Shantou Municipal Government attaches great importance to the support of local cuisine characteristics, and once issued local standards for beef balls, requiring that the beef content must be above 9% before they can be called Shantou beef balls.

the authentic chaoshan beef meatball is delicious, and the cooking is very particular. Friends who are interested in chaoshan beef meatball, follow me and make beef balls by hand.

Now, let's share with you the steps of making hand-made beef balls.

material preparation: prepare fresh beef, remove the fascia of beef, beat the hammer, spoon, beef sauce, salt, sugar, raw flour and pepper

Specific steps

1. Choose fresh ingredients, and beat beef balls by hand, which is authentic. Beef pays attention to no freezing and no acid discharge. Generally, there are no more than six beef balls from slaughterhouse to meatball.

In terms of taste, fresh beef balls are made with meat content of more than 9%, without adding other essence coagulants, and are made by hand beating, which makes them refreshing and elastic. The reason why the best beef leg meat is selected is that beef is fatter than buffalo, and the meat is tender and delicate, and the beef is rich in flavor. Its meat is tender and elastic, which will be more elastic and chewy, and the fascia in beef will be removed.

2. Cut the selected beef ham into small pieces, and cut the beef without tendons into small pieces. The small pieces of beef are to make it easier to beat the beef balls later, save the beating time and facilitate the following beating steps;

3. Beat the beef into a paste: beat the beef repeatedly with two prepared hammers or round sticks skillfully until the beaten beef balls feel like meat paste, and the meat paste will not fall off when caught, and the meat paste is sticky. At this time, the beef ball meat paste is considered as good;

4. seasoning the beef sauce, blending the beef sauce, adding the prepared raw flour, sugar, pepper, salt and other seasonings into the beaten beef sauce, and stirring it quickly and evenly to make it mix with the beef sauce perfectly. This step is very important. What ingredients and how much you put decide the taste of the beef balls you make;

5. Hand-kneaded beef balls: Add seasoning to a large basin, and after stirring the beef sauce evenly, you can start kneading the beef balls! Prepare a pot of clean water, heat it with low fire, start to grab a handful of beef paste, squeeze the meatballs with your left hand, dig the meatballs into the pot with your right hand, squeeze them into round beef balls from the tiger's mouth where your thumb and forefinger are pinched, quickly dig out the meatballs with a spoon and put them into the pot, cook the prepared beef balls with slow fire for about 9 minutes, and pick up the beef balls. A basin of refreshing and chewy Chaoshan hand-beaten beef balls is completed.