It is said that the life of winter is given by the hot pot, looking at the hot air in the pot, slowly rising, and eating all kinds of meatballs, there is really nothing more satisfying than this.
I recently ate hot pot and was given a beef ball that would burst with juice from Amway.
The cooked beef balls are large and full, and the meat is firm and elastic. One bite down, it seems like countless small leather bands cracking layer by layer, chewing up and constantly spraying juice, crispy and enjoyable.
Imagine that in the season when the cold wind invades the muscles, the whole family sits around and opens a small electric pot, while chatting and chasing the drama, while enjoying the stir-fried beef balls, which can be grilled and shabu- and then dipped in Chaoshan-style shacha sauce, garlic crisp, fresh and sweet, this sense of satisfaction throws the cold out of the cloud of nine clouds in minutes.
01 Not all beef balls have beef
At first glance, beef balls are not different from other meatballs, but they have a good inside.
Beef meat is thick and tough, so unlike fish balls, beef balls should be chewy and elastic to eat, and a bite will burst out of a rich soup, like countless small fountains.
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This kind of chewiness does not rely on chemical additions, but relies on the teacher fu to shave the tendons and remove the fascia, and then squeeze out the delicate meat puree with one hand.
When it comes to hand-beaten beef balls, you must be able to think of Star Ye's "God of Food", the scene of the two-knife turkey frantically chopping beef, and the beef balls made of thousands of hammers.
Beef balls bite the burst juice, jump three feet high, good elasticity can play table tennis. However, most of the beef balls on the market are powdered noodles, and it was once thought that such beef balls only appeared on TV and were born for comedic effects.
Only now did I find out that there were really Q-bomb crisp beef balls. At the same time, it was also found that not all beef balls are made of beef.
There is a top-selling beef ball on the Internet, folding the flavor two words in the name, and you can't find it without looking closely.
In a closer look, the ingredients related to beef are only butter, and the main raw material is chicken, is this not hanging beef to buy chicken?
Beef in the market is more than 40 yuan a catty, and in the Chaoshan hot pot restaurant, a hand-beaten beef ball 40 yuan 10, an average of 4 yuan a piece.
It is not difficult to find that the cost of making balls with pure beef is very high, and you are in the spicy hot shop for 2 yuan a piece, or more than ten yuan a pound, most of them are beef flavor balls.
02 Selected beef hind leg meat Hand beaten into balls
This Chaoshan beef ball recommended today is from Chaoshan-Shantou.
The Chaoshan beef balls we usually say, also called Shantou beef balls, are famous snacks in Guangdong. It has a history of nearly 100 years and has been rated as "Chinese Famous Snack".
The special features of Chaoshan beef balls are the selection of ingredients - only the meat of the hind legs of the beef, and the traditional hand-beaten process.
Shangxilin Village, Shaxi Town, Chaozhou City, Guangdong Province, self-operated cattle farm and pasture, relying on Sangpu Mountain around the mountains and holding water, special people grazing and feeding, away from the nature of industrial pollution, from the source to ensure that beef is strong and beef flavor is heavy.
The experienced teacher Fu personally went to the ranch, selected the fresh hind leg meat of the cow that was slaughtered on the day, shaved and degreased, and the meat was tender, so that the beef balls were more firm and elastic!
Only freshly slaughtered beef can do this
The first ingredient is beef, there is no chicken, pork, eat like chewing beef as solid and elastic, but also more crisp, even the Muslims can eat with confidence.
The traditional country beating of beef balls is the back of a kitchen knife, which is poor in effect and insufficient in strength, affecting the quality of the pulp.
The Teochew people switched to two special iron rods, each weighing 3 pounds and with a square or triangular face. Take turns pounding with both hands, and as you continue to pound, the protein gum of beef is also stimulated under the premise of ensuring the integrity of the meat fiber.
As for how much force to use, what kind of good it is, the teachers are all familiar with it. The beaten meat pulp is delicate and sticky to the hand without falling, which is convenient for squeezing into round and smooth beef balls.
Tearing open the beef balls, you can see the strips of beef fibers tightly linked together, flexible and strong, and the looming pores are shimmering with crystalline oil.
In fact, an authentic Chaoshan beef ball, in addition to the requirements of raw materials and craftsmanship, there is also a little-known secret, that is, the production time.
After slaughtering beef, the meat quality gradually produces lactic acid and even hardens, so a fresh, juicy beef ball takes only 2-3 hours from the time of taking the meat to pounding into the ball.
In Chaoshan and beef balls are also famous for beef tendon balls, the preparation method and beef balls are about the same, the raw materials in addition to beef and beef tendon.
Although the appearance is not different, but there is a clean inside. Between the texture of the meatballs are hidden a "tendon head" like a small leather band, and because of this, the beef tendon balls are more rough and chewy than the beef balls, and the juice blooms in the mouth like fireworks.
The beef balls and beef tendon balls are prepared using the freezing technology and vacuum packaging. Packed in a foam incubator + ice pack in a frozen state, the balls are in a closed and refrigerated environment.
03 A variety of ways to eat Hot pot, soup, stir-fry, fry...
Delicious ingredients often only need to be boiled in simple water to eat their original taste.
Or dip in the sand tea sauce, it is already delicious to burst, we have eaten it several times, beef balls are big and bouncy, a whole put into the mouth, a bite of the burst juice, the whole chew up refreshing, and friends ate a bag, are not addictive.
When you come home after a tired day, cold and hungry, cook a bowl of beef balls, and then blanch a few vegetable leaves, you can drink hot beef soup, the stomach is comfortable, and the whole body becomes warm.
Even stir-frying can not be separated from beef balls, fragrant lettuce with crisp beef ball slices, the dual taste is intertwined, you can eat two bowls of rice Oh ~ ~ ~ ~
Can't get used to the light taste? Made into a beef barbecue, sprinkled with white sesame seeds, black pepper, fragrant and slightly spicy, balls oozing out of the delicious soup, chewing in the mouth are warm, it is your late-night canteen! ~
Of course, the most popular is the shabu-shabu ~ in the rich beef bone pot soup base, the meat flavor of beef balls not only will not be diluted, but make the beef balls more rich beef flavor, and then with the sand tea sauce as a sauce plate to eat, sigh ~ it is really great!
Chaoshan hot pot restaurant handmade beef balls, to a pound of about 90 yuan. If you want to eat authentic beef balls to express to friends, or buy from the Internet is not cheap, and this beef ball, its own breeding base and processing plant, from the source to save the intermediate cost.
The market price is 56 yuan / 500g, and now the activity price is 98 yuan / 2 bags (a total of 1000g), about 58 pieces, beef balls + beef tendon balls combined, you can eat two flavors at a time. There are also 2 packs of sand tea sauce + 4 packs of garlic puff pastry, and you can also eat authentic Chaoshan flavor at home! ~
Tips:
1. It is normal for the balls to soften and thaw, and frozen products will appear, which will not cause the balls to deteriorate.
2. After receiving the goods, please freeze storage at -18 °C, if the vacuum bag cannot be eaten after opening, it must be frozen and eaten as soon as possible.
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