Beef and Carrot Meatball Soup Winter Melon and Beef Meatball Soup

A famous Chaozhou snack. Derived from Hakka cuisine. In the early days, most of the vendors selling beef balls were Hakkas. They carried small poles and hawked in the streets of Shantou City. Especially at night, from the Bajiao Pavilion on Handi Road to the Hanjiang River behind the park, there are often shuttle boats with a small light hanging on the bow, selling late-night snacks, especially beef ball soup, to the Hakka cargo ships moored there. 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. Since the reform and opening up, beef balls have become well-known in Chaoshan cuisine, especially Longmeizhai beef balls, which are made with fine ingredients and have an authentic taste. To make beef balls, use fresh beef shank meat ingredients, remove the tendons and cut into pieces. Place them on a large chopping board. Use two special square hammer knives (weight about 3 kg) to hammer the beef shank meat up and down. Form into a meat slurry, 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, mix well, stir the tart vigorously with your hands, until Related pictures of beef balls until the pulp is sticky and does not fall off. Hold your fist to control and squeeze out the balls from your thumb and index finger. Use a spoon to scoop out the balls and put them into a basin of warm water. Cook the balls over slow fire for about 8 minutes. Remove the beef. pill. When eating, put the original soup and beef balls into the pot and cook until it starts to boil. Add appropriate amount of MSG, sesame oil, pepper and celery grains, and serve with Shacha sauce or chili sauce.