When it comes to Chaoshan, the first thing people think of must be the food there. The first thing that comes to mind is rice rolls, fruit strips, salt water and so on. Next, Bian Xiao will introduce you to Chaoshan authentic handmade Chaoshan beef balls, which are not only delicious on the local table, but also spread to more places. It tastes delicious, crisp and full, and is deeply loved by everyone.
Chaoshan is a city in eastern Guangdong, close to Fujian and near the sea. The locals like beef very much. Even rice rolls and rice noodles should be accompanied by a large piece of beef. There is a great demand for beef balls locally, which is different from what we usually eat. Most of the takeout is made of flour, and their beef balls are made slowly by hand with enough beef, which is delicious and not greasy. So why are Chaoshan beef balls so out of the loop? Next, listen to Bian Xiao's introduction about how local people make beef balls.
First, clean the beef bought from the supermarket, wash away the blood, and cut the beef into small pieces with a knife. At this time, it is the turn of the takeaway blender to play. Beat the beef into beef sauce several times in the machine. You can put some water in it and stir it slowly and evenly. Whether the beef balls are delicate or not is directly proportional to the beef stuffing.
The next step is to pour out the beef stuffing, add monosodium glutamate, chicken essence, sugar, pepper, salt and baking powder, and slowly stir well. To blend the whole beef sauce with the seasoning, slowly add some cooking oil, and then refrigerate and marinate for about two hours. Next, slowly squeeze the beef sauce into the shape of meatballs, put some cooking oil in the pot, boil the water and then add the beef balls. When the beef balls are heated until they all float, they can be simmered for about five minutes.
The secret of making beef balls more crisp and tender is that the cooked beef balls are boiled in cold water once, and then they can be taken out when they are cold. At this time, you can eat a pot of crispy Q bombs and delicious beef balls, which are very similar to the local beef balls in Chaoshan.
Chaoshan people like to eat beef balls and make rice noodles with beef balls. The soup and rice noodles are mixed together, the beef tendon is delicious and the rice noodles are tender, smooth and delicious. Cooking with beef balls, vegetables absorb the mellow flavor of beef balls, and beef balls with vegetable flavor are also delicious. You can eat it with vegetarian dishes or even rice.
Chaoshan beef balls has been circulating for a long time. From the simple recipes of the previous generation to the richer choice of seasonings, people's taste buds can have different experiences. From beating beef balls by hand in the past to beating beef balls with a blender now, it is the change of science and technology that makes it easier for people to make beef balls. But handmade beef balls will be more delicious than those made by a blender. There is a simple reason. Hand-beating can make every beef tendon, which is incomparable to the blender.
The practice of beating beef balls by hand originated in Chaoshan, but with the popularization of beef balls and the development of science and technology, beef balls no longer belong to Chaoshan's local delicacy, but have developed better, but Chaoshan is the most primitive and authentic, which is not only the flavor, but also the essence of rich local feelings and cultural heritage.