Selection, preparation The quality of beef is the key to making beef meatballs, the hind leg of an adult bull is preferred, and generally should be selected as the raw material of fresh beef with black color and fresh and soft; ingredients are salt (or fish sauce), a little monosodium glutamate (MSG), baking soda, a little cornstarch, garlic oil (garlic crushed and deep-fried), flounder powder (also known as dried flounder powder, known as the iron patch in the Chaoshanese people), and if you're making beef tendon balls, you also need to Preparation of beef tender tendon and oil diced.2

Pick tendon, batter The excess oil and tendon of beef will be removed with a knife, cut into squares; the traditional method of production is to place the fresh meat on a large cutting board, and then use two special square iron bars (weighing about 1.5 kilograms each, homemade at home can also be used in the back of a large knife), the left and right shot by turns to beat until the meat into a slurry, the process generally takes about ten minutes; and the mass production is generally the first to the meat, the meat will be beaten into a slurry. Batch production is generally the first meat grinded, and then put into the batter barrel with a square paddle high-speed beat, because it is high-speed beat so the entire batter barrel must be kept below zero degrees to maintain the freshness of the meat. In the beating process can be appropriate to sprinkle some baking soda to shrink the water in the meat, so that the meat viscosity stronger.3

Mixing pulp, under the material Pulp to a certain extent after adding an appropriate amount of salt, this time the meat paste will immediately become viscous, and then a few more beatings will be able to adjust the pulp, add a little cornstarch and ice water and stir thoroughly to make the meat paste into a thin, thick, and then according to the taste of the individual seasoning into the appropriate seasoning. If you are doing beef meatballs beef tenderloin and oil diced also at this time to blend in.4

Manual squeeze pills Meat paste after the completion of the preparation of warm water (preferably bone broth), one hand grasps the pulp with one hand to take a spoon, according to the size of the individual like the meat paste will be squeezed into the shape of a ball, pay attention to not overlap the extrusion, or else the balls will be deformed.5

Wenwu fire after the pills can be squeezed on the pot to cook, cooking pills of the fire to the pill quality quite a big impact. The quality of the meatballs have a considerable impact, cooking beef meatballs must first use martial arts fire to cook the water hot, when the water temperature reaches 90 degrees left, turn to the fire, slowly cook the meatballs through, and if it is not ready to eat, the general water can not be opened, such as to be consumed and then boiled. Many people eat Chaoshan beef meatballs hot pot always in the water is open when put into the raw balls, in fact, this is also incorrect, raw meatballs must be put in warm water, open water into the temperature difference is too large due to the meatballs quickly cooked, the taste of the meatballs also have an impact.

This is the basic production of Chaoshan beef meatballs is complete, when serving some celery and garlic oil can be sprinkled, the main thing is to dip in the special Chaoshan tea sauce, enjoy the crunchy teeth, fresh juice delicious.