You need to use fresh beef shank meat ingredients, remove the sinews and cut into pieces, place them on the chopping board, use two special square hammer knives (weight about 3 kg), hammer the beef shank hard Turn into meat slurry, add a small amount of snow powder (edible alkali), refined salt, high-quality fish sauce and MSG, continue hammering for 15 minutes, then use a large bowl (large basin) to serve, add minced fish, white meat cubes and MSG, mix well , and then stir the tart vigorously with your hands until the meat paste sticks to your hands and does not fall off, then twist the meat paste with your hands, hold your fist to control the squeeze out of the balls from the thumb and index finger in a ring, use a spoon to scoop it out and put it into a basin of warm water. , then simmer the meatballs for about 8 minutes, then remove the beef meatballs. When eating, put the original soup and beef balls into the pot and bring to a boil. Add appropriate amount of MSG, sesame oil, pepper and celery grains, and serve with tomato sauce, sand tea sauce or chili sauce. In the 1940s, there were many food stalls along Xinxing Street, and Luo Jinzhang was famous for his unique beef balls. Later, there were Daxiangshan Beef Balls on Waima Road and Beef Balls on Zhenbang Street, which were operated by various snack stalls.
The traditional preparation method is to use fresh beef shank meat ingredients, remove the tendons and cut into pieces, place them on a large chopping board, and use two special square hammer knives (weight about 3 kg) to cut them up and down. Stop and hammer the beef shank into a meat sauce, add a small amount of snow powder, refined salt, fine fish sauce and MSG, continue hammering for another 15 minutes, then use a large bowl to serve, add minced fish, white meat cubes and MSG, mix well , stir the tart vigorously with your hands until the meat slurry sticks to your hands and does not fall off, then grab the meat slurry with your hands, clench your fists and squeeze into balls, scoop them into a basin of warm water with a spoon, cook the balls over slow fire for about 8 minutes, and remove them. Beef meatballs. There are two Chaoshan meatball dishes that are well-known in Guangdong and Hong Kong: one is fish ball kuey teow, also known as fish egg noodles; the other is beef balls. Beef balls have been a Chaoshan snack for nearly a hundred years. Beef balls can be divided into two types: beef balls and beef tendon balls. Beef balls are more tender in texture and have a tender and smooth taste. Beef tendon balls are made by adding some tender tendons to beef, which is very delicious. Chew the head.
It is said that good beef balls can jump very high when thrown on the ground. In the past, beef balls were all handmade, which may allow for this performance. Since they are all manually operated, the cost is higher than those made by machines. high. After the advent of pill blasting machines in the early 1980s, the traditional hand-beaten production method became increasingly rare.
Preparation: Instead of mincing the meat like making ordinary meat fillings, the whole piece is smashed into mud with a blunt hammer. This can keep the meat pulp longer and maintain longer muscle fibers. It produces strong elasticity after being formed into pills. This is also the difference between Chaoshan beef balls and all other meatballs.
10 kilograms of beef noodle, 1 kilogram of fat meat and 8 taels, 1 kilogram of fish sauce, 6 taels of Teochew potato starch, 6 taels of dried shrimps, 2 taels of gold and silver garlic, 2 taels of sand tea sauce (optional), pepper , appropriate amount of sesame oil.
Preparation: Cut the beef and fat into small pieces, wash the dried shrimps and chop them into small pieces. Pour all the raw materials into a high-speed mixer and beat into meat glue. Serve as balls, and add them to 70-degree boiling water. , simmer over low heat until the water boils, and the meatballs are cooked. It is known as the king of beef meatballs! Marinate first and then beat: 10 kilograms of beef, 3:3:7 taels of salt and sugar, 1-2 taels of alkaline water, 1 tael of food powder, 20 taels of cornstarch, 20 taels of water chestnut powder, 20 taels of raw oil, and 5 kilograms of fat. , 7 pounds of water, half a bowl of light soy sauce, appropriate amounts of pepper, sesame oil, tangerine peel, coriander, water chestnuts, and chopped green onion.
Preparation: Add beef to alkaline water powder, 3 pounds of water and marinate for 3 hours, then add the rest and beat in a high-speed blender to make beef balls, tangerine peel and coriander. Water chestnuts are added when making beef balls. There is a jingle like this in Xiayang Town, Yongding, the famous hometown of overseas Chinese (see the Chuxi Tulou, watch the Hubao Villa, bathe in the hot springs in the hometown of overseas Chinese, and taste the foreign meatballs.) There are so many delicacies in Xiayang, such as rat rice dumplings, horse head circles, and braised rice dumplings. Dog meat, etc., and the most famous one is the foreign beef balls. The famous Xiayang beef balls are among the Hakka delicacies with their unique flavor of being soft, crisp and fragrant. They can be said to be the best in western Fujian!
Xiayang beef balls are said to have been introduced by people from Xingning, Guangdong and have a history of more than 300 years. Today, the number of beef ball stalls has grown to more than 30, and the products are sold to Fuzhou, Xiamen, Shenzhen and neighboring counties and towns. The preparation of Xiayang beef balls is similar in each restaurant, but the flavors are quite different.
Production process: Select fresh beef arm meat, remove the fascia fat, cut it into one centimeter thick layers of meat, drain the water with a dry cloth; then chop it into pieces and beat it repeatedly to turn the meat color into Bright red and flexible, add an appropriate amount of salt and potato starch, knead repeatedly, and shape into thumb-sized meatballs; then rinse in a cold water basin for half an hour, pick up, put into a casserole with bone soup, and simmer over charcoal fire Cook; when the meatballs are fluffy and puffy, add a small amount of pepper, MSG, chopped green onion and other condiments and serve. Zijin County has the largest beef balls in China. Each one is about the size of a tennis ball. It is said that beef balls of this size are crispy on the outside and tender on the inside, making them quite enjoyable to eat. In the 1940s, there were many food stalls along Xinxing Street, and Luo Jinzhang was famous for his unique beef balls.
Choose fresh beef shank wrapped meat ingredients, remove the tendons and cut into pieces, then place it on a large chopping board, use two special square hammer knives (weight about 3 kg), and keep pushing up and down Pound the beef shank into a pulp, add a small amount of snow powder, refined salt, fine fish sauce and MSG, continue hammering for 15 minutes, then use a large bowl to serve, add minced fish, white meat cubes and MSG, stir evenly, and use your hands Stir the tart vigorously until the meat paste sticks to your hands and does not fall off. The production process of authentic Longyan beef balls is very particular, and the requirements from material selection, processing to specific operations are relatively high.
First of all, you must choose the best beef that is slaughtered on the same day without water injection, and then use two special iron hammer knives to smash the beef into meat paste on the meat block. During the meat smashing process, you must observe the changes of the meat paste from time to time. The finished meat paste should stick to the knife, be tough, have no meat particles, and be pink in color. Put the smashed meat paste into a container, add an appropriate amount of starch and salt water, stir clockwise with your hands, and beat while stirring. Add water while adding water until the surface of the meat paste is smooth, delicate, sticky, and bubbles appear. Then squeeze it into balls with your hands and put them into a basin of cold water. Those that can float on the water, do not break or sink, are the best products. After being cooked, it becomes elastic when pinched with your hands. It tastes tough, crispy and delicious. This is the authentic beef ball.
Beef balls have been introduced to Longyan for 70 years. It was introduced to Longyan in the autumn of 1937 by Dai Dexiu (nicknamed "Rat Ku", who died in 1973) in Hukeng Village, Longmen Town, Xinluo District. of. When Dai Dexiu was 12 years old, due to his poor family, he went to Chaozhou, Guangdong to study opera with a troupe. When he became an adult, he left the theater troupe, got married and settled down in Chaozhou. In order to support his family, he learned how to make beef balls locally. After the outbreak of the Anti-Japanese War, he was forced to return to his hometown of Longyan, Hukeng Village, with his wife and children. He was 37 years old at the time. Soon Dai Dexiu set up a stall in Longmen Market to sell Chaozhou beef balls. During the operation process, he constantly improved and innovated according to the taste of Longyan people, making it into a unique flavor of Longyan beef balls, which was deeply loved by the people near Longmen and the people in the market. favorite. At the end of 1937, he came to Longyan City and set up a fixed stall near Ximen Cow Dung Lane (later also known as Wucai Lane). The business was very prosperous. At that time, it was unique in Longyan City and became a local snack - "Rat Cake". Longyan beef balls.
Preparation method Ingredients: 5000 grams of fresh refined beef, 750 grams of dried starch, 120 grams of refined salt, 50 grams of MSG, 50 grams of white sugar, 200 grams of food powder, 10 grams of pepper, 25 grams of minced tangerine peel, 7 grams of refined beef, washed and trimmed Clean the fascia, grind it three times with a meat grinder, put it in a basin, add refined salt, food powder, monosodium glutamate, chicken essence, sugar, pepper, and beat until it becomes gluey. 3. Mix the dry starch with 1200 grams of water, then pour it into the beef pot several times and mix well, then beat until it becomes gelatinous and feels elastic when touched by hand, cover it and put it in the refrigerator to refrigerate overnight.
4. Take out the refrigerated beef grits, add the minced tangerine peel and mix well, then squeeze it into balls weighing about 15 grams by hand, and soak them in a basin of water for 15 minutes. Heat the wok and add water, add the soaked beef balls, cook over low heat until mature, then take them out, put them in a basin of water and soak them to cool, then take them out and drain them.
Processed beef balls can be used to cook a variety of dishes.
Technical Essentials
1. The fascia of the beef must be removed and minced three times with a mixer, because this can maximize the damage to the muscle tissue of the beef and thereby expand the protein and water in the muscle. contact surface to increase water holding capacity.
2. After the starch is heated, it will absorb water, gelatinize and expand, and the viscosity will increase. This can enhance the strength of the beef protein (facilitate the formation of the meatballs) and increase the elasticity of the beef meatballs. However, the amount of starch must be mastered here. If it is too little, the stickiness of the meatballs will be insufficient and the elasticity will be affected; if it is too much, the meatballs will easily become hard, have low buoyancy, and will not feel good in the mouth.
3. When beating the beef mince, it must be in one direction, otherwise it will be difficult for the beef mince to form a gel.
4. The whipped beef grits should be refrigerated for at least 4 hours, so that the food powder and seasonings have enough time to work.
5. Before heating the beef balls, soak them in cold water to enhance their smoothness; when cooking the beef balls, it is best to heat them slowly over low heat; after cooking, put them in cold water Soak in medium to enhance its elasticity.