My aunt followed her brother-in-law to Chaozhou for development after she got married. My aunt and her brother-in-law opened a store in Chaozhou, specializing in making Chaozhou beef balls. Because the Chaozhou beef balls made by my aunt and uncle taste authentic, are chewy and chewy, and are particularly delicious.

Especially popular with local diners, the business of the meatball shop has been particularly booming.

In fact, Chaozhou beef balls are a very famous local snack in the country. They belong to Cantonese cuisine. The characteristics of the finished Chaozhou beef balls are that the meat is relatively tender and the texture of the beef balls is particularly tender and smooth in the mouth.

No one gets tired of eating it.

Today, the editor will share with you the secret recipe of Teochew beef balls that my aunt has been making for 20 years. I hope it will be helpful to you.

First of all, let’s talk about the nutritional value and efficacy of Chaozhou beef balls. For example, Chaozhou beef balls, the main ingredient is beef. Everyone knows that beef is rich in high protein and has double the nutritional value than pork. Eating beef regularly has the effect of strengthening muscles.

It has the effect of nourishing and replenishing Qi, especially for people with weak constitutions or children who are in the growth and development period.

Ingredients required for Teochew beef balls: beef, 500g, 5g MSG, 5g chicken essence, 15g salt, 15g sugar, 8g fish sauce, 5g aluminum-free baking powder, 25g cooking oil, sweet potato

20 grams of powder.

600 grams of beef shank, 10 grams of salt, 10 grams of fish sauce, 20 grams of sugar, 5 grams of chicken essence, aluminum-free soaked Teochew beef balls Detailed production process: First step, first clean the beef with water, and then cut into large pieces

Cut the beef into small pieces with a knife, put it into a blender, and grind the beef into fine meat fillings. Set aside.

The effect of the finished beef balls has a lot to do with the thickness of the beef filling. You must put the beef filling in and beat it several times in the food processor until the beef filling is particularly delicate.

The second step is to put the beaten beef filling into a clean basin, add a little water and beat until the beef filling is firm.

Add water to the beef several times. After the beef filling is firm, add an appropriate amount of MSG, chicken essence, sugar, pepper, and baking powder. Stir evenly. Finally, add an appropriate amount of cooking oil, stir evenly, and marinate.

2 hours is enough.

The third step is to add an appropriate amount of water to the pot and bring the water to a boil.

Prepare a clean small seasoning spoon, use your right hand to squeeze the beef meatballs into meatball shapes, and scrape the squeezed meatballs into the pot with your left hand.

Follow this procedure to form all the beef filling into beef balls and heat them in a pot.

The fourth step is to heat the water in the pot to about 80 degrees. It is best not to boil the water. When all the beef meatballs float to the surface of the water, turn off the heat and simmer for 3 to five minutes.

Step 5: Prepare a basin of water. Use a spatula to remove the cooked beef meatballs from the pot and soak them in water until they are cool. Remove the meatballs to drain them.

Authentic Chaozhou beef balls are now ready. The prepared Chaozhou beef balls can not only be used to make hot pot, but can also be used to stew meatball soup. The taste is very delicious. The texture of the beef balls is Q, elastic and very tender.

, I really never get tired of eating it.

My aunt has been making Teochew beef balls for 20 years. What I have shared with you above is her method of making Teochew beef balls. Have you learned it?