Traditional Chaoshan people really don't like beef meatballs as much as outsiders think. Beef meatballs are also just one of the many meatballs in Chaoshan. In addition to the common pork balls, pork belly balls, hairy vegetable balls, beef balls, fish balls, cuttlefish balls, goose meat balls, chicken meat balls, shrimp balls and so on, even cat meat balls, dog meat balls and rabbit meat balls have been made.

And, in the richness and refinement of Teochew cuisine, beef meatballs are really quite marginal.

Once upon a time, despite the material scarcity, Teochew families were very particular about their food, and only the lazier housewives cooked meatballs.

Of course, the Chaoshan people were very good at making beef meatballs, and they made them very tasty and loved them.

Later on, beef meatballs and beef hotpot became famous out there, giving the false impression that Teochew people love beef meatballs. The reason for their popularity is because of the rich flavor and Q-bouncing texture, compared to the excessively light other Teochew dishes are more likely to be accepted by outsiders, and outsiders actually prefer beef meatballs rather than beef meatballs, because the taste is a little heavier, while on the contrary, the Teochew people advocate the original taste of the light, beef meatballs used to be called "rough meatballs", although the texture of good, but the use of more trimmings, the meatballs are not as good. But the use of more than the edge of the material, for the locals are not to speak of, know how to eat only eat beef meatballs.

Of course, with the development of the times, the pace of life is fast, and women are more involved in the workforce, the modern family meal is not as delicate as it used to be, and it is a fact that the proportion of people who eat beef meatballs is higher than it used to be.

Nowadays, the foreigners mentioned Chaozhou cuisine must say beef meatballs, roughly influenced by the commercial trend, and then because of easy acceptance. Beef meatballs are popular as a specialty snack is an indisputable fact, but if you think that beef meatballs are the representative of the Chaozhou cuisine, it shows that you do not really understand the Chaozhou cuisine.

Fried beef meatballs have different practices, which are related to different regions and different techniques passed down, we generally do steamed meatballs here, but the first step in making steamed meatballs is to fry them first.

One, the preparation of materials: beef hinged into a stuffed spare; dry steamed buns peeled and rolled into the end of the steamed buns spare; green onion oil, ginger powder, cooking wine, salt, a little sugar, eggs, corn starch, cooking oil.

Two, production: first beat the meat filling, while beating the side to add onion oil, ginger powder, cooking wine, salt, sugar, eggs, cooking oil in one direction to beat the meat into a sticky load, down into the dry steamed bread end and corn starch, hand dipped in oil like and noodles will be meat and dry steamed bread end, starch and fully together, and to the hand light, filling light, basin light.

Three, frying: squeeze out the raw pills in the fire warm oil in the pot (pills size their own control), to be pills floating up after the cooked fish out, high heat to warm up the second re-frying.