authentic chaoshan beef meatball practices are as follows.
material selection and preparation. The quality of beef is the key to making beef balls, and the hind leg meat of adult bulls is the first choice. Generally, fresh beef with black and shiny color and fresh and soft should be selected as raw materials. The ingredients are salt (or fish sauce), a little monosodium glutamate, baking soda, a little starch, garlic oil, and dry powder of sole. If beef tendon pills are made, beef tenderloin and oil ding must be prepared.
deboning and beating. Remove excess oil and tendon from beef with a knife and cut into cubes; The traditional method of making meat is to put it on a big chopping block, and then use two special square iron bars to beat it in turn until the meat is beaten into mud. Generally, this process takes more than ten minutes.
pulp mixing and blanking. After the pulp is beaten to a certain degree, add a proper amount of salt, and the pulp will become sticky immediately. After a few beats, the pulp can be mixed. Add a little starch and ice water and stir thoroughly to make the pulp thin and thick. Then, you can adjust the appropriate seasoning according to your personal taste. If it's beef tendon pills, beef tendon and oil ding are transferred in at this time.
squeeze and boil pills. After the meat paste is made, prepare warm water (preferably bone soup), grab the paste in one hand and a spoon in the other, and squeeze it into round raw beef balls with clenched fists. After the meatballs are squeezed, they can be cooked in the pot. The heat of the boiled meatballs has a considerable impact on the quality of beef balls. You must first boil the water with strong fire. When the water temperature reaches 9 degrees, turn to slow fire and slowly cook the meatballs thoroughly. Moreover, if they are not ready to eat, the water can't be boiled, and then boil them when they are ready to eat.