Chaoshan beef balls are court delicacies handed down from the Zhou Dynasty more than 2,000 years ago. With its unique local flavor and exquisite production technology, it has gradually become a popular snack in China. The ancient method of making beef balls by hand handed down from generation to generation has been fully exerted in the hands of Chaoshan craftsmen.

After thousands of square iron bars, it finally made a unique one? Cold, elastic and crisp? Chaoshan beef meatball. However, there are many kinds of handmade beef balls on the market now. How can I find authentic Chaoshan handmade beef balls? So, has Shantou Beef Ball, the first stock that the author and his party came to, been listed? Chaoting cuisine? See how an authentic handmade beef ball is made in the workshop. Intangible cultural heritage protection unit? Chaoting cuisine? It is the first enterprise in Shantou to obtain chaoshan beef meatball Production License (QS) and the first stock listed in chaoshan beef meatball. Chaoting handmade beef balls, based on the traditional technology experience and the safe and perfect food supply chain, ensure that the content of pure beef is above 90%, and the whole process is supervised by non-genetic inheritors. After 16 strict production process, adhere to? Zero addition? Chaoshan orthodox taste.

Chaoting cuisine? The whole production workshop is equipped with ozone sterilization system, which is turned on regularly every day. Ultraviolet lamps are also installed in the pill drying room, inner packaging workshop and packaging room. Turn on the ultraviolet lamp before production every day to ensure that the whole packaging process is carried out under aseptic conditions. I want to play it? Blow your teeth and juice? The spirit of beef balls, the selection of Chaoshan beef balls is very strict, and not all beef can be used. It is necessary to use local high-quality cattle and hind leg meat slaughtered on the same day as raw materials to produce the taste of beef balls. Fresh hind leg meat must be artificially stripped of oil and fascia, and only the lean part of hind leg can be used to make meat sauce, which consumes labor costs, much higher than hot pot meatballs. After the pulp is beaten to a certain degree, add a proper amount of salt, and then the pulp will become sticky immediately. Then you can mix it up after a few hits. Add a small amount of starch and ice water, and stir thoroughly to make the meat slurry thin and thick. In this process, sprinkling a little baking soda can shrink the water in the meat and make the meat more viscous.