The nutritional value of beef balls

Famous snacks in Chaozhou. Comes from Hakka cuisine. Most of the early hawkers selling beef balls were Hakkas. They took a small burden to sell on the streets of Shantou City. Especially in the evening, from the octagonal pavilion on the Hanti Road to the back of the park in the Hanjiang area, there is often a shuttle boat with a small lamp on the bow, which is specially designed for selling supper for Hakka cargo ships parked there, and sells beef ball soup exclusively. There were a lot of food stalls along Xinxing Street in the 1940s, and they were famous for the unique characteristics of beef balls made by Luo Jinzhang. Later, there were Daxiangshan Beef Pellets on the Waima Road and Beef Pellets on the Zhenbang Street. All the snack stalls were operated. Since the reform and opening up, beef balls have become famous for their Chaozhou cuisine, and they are especially known for their authentic taste of the Longmeizhai beef ball.

The traditional method is to use fresh boiled leg meat as raw material, cut into pieces after removing gluten, and place it on a large cutting board. Use special square hammer cutters (about 3 kilograms in weight) to constantly put beef and thighs up and down. Into the meat sauce, add a small amount of snow powder, salt, fish sauce and monosodium glutamate, and then continue to simmer for another 15 minutes, and then use a large bottle, add fish, white meat and MSG, mix well, stir hard by hand, Do not drop the meat pulp until it is sticky. Then, grab the pulp, clench into a pill with a fist, and use a spoon to break into the warm water bowl. Cook the ball over low heat for about 8 minutes and remove the beef balls.

It is said that the best beef balls thrown on the ground can pick up the old high, the former beef balls are hand-made, perhaps to perform this show, because the entire manual operation, so the cost is higher than the mechanism. After the emergence of the pilling machine in the early 1980s, traditional hand-made methods have become scarce.

With the growing demand from foreigners and old Chaozhou people who come to visit to taste the kind of hand-puffed beef balls that can “play high on the ground,” this will enable delicious hand-to-hand beef balls to recreate the “river”.

When eating, use the original soup and beef balls to cook until the beginning of boiling (water can not be too boiling when cooking, or beef balls are not smooth), add the appropriate amount of MSG, sesame oil, pepper and celery grains, accompanied by sand sauce or sauce . There are quite a few people who eat beef balls and simmer chili sauce, but it is still the most authentic local specialty.

Beef balls can also be roasted and eaten. When grilling, cut the beef balls in half and chews with sauce and honey.