Recently I was offered 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 the whole family sitting around and driving a small electric pot, chatting and chasing dramas while enjoying the beef balls;
It can be grilled or shabu-shabu, and then dipped in Chaoshan flavored shacha sauce and garlic crisp, fresh and sweet, this sense of satisfaction throws the cold out of the clouds in minutes.
Miao's reasons for recommendation
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1
Chaoshan beef balls, selected beef hind leg meat, hand beaten into balls, hot pot, barbecue, stir-fry, soup, a variety of ways to eat;
2
"Drop the ground and bounce 3 meters", the entrance is bursting juice, the meat is tender, and the Q bomb is crisp;
3
Three specifications to choose: beef balls (250g*4), beef tendon balls (250g*4), beef balls + beef tendon balls combination (250g*4), daily price 128 yuan / 4 bags, activity price 89 yuan / 4 bags.
Not all beef balls
All 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.
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 Eater", the scene of the two-knife turkey frantically chopping beef, and the beef balls made after 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.
Take 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.
A selection of beef hind leg meats
Handmade Seimaru
Today's recommended Chaoshan beef balls are 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".
I hope that this brand is more famous in Chaoshan and has won many awards in the tradition of more than 50 years:
Excellent product supplier of Shanghai World Expo
Gold Award at the Macau Hotel International Gastronomy Invitational
Chaoshan Food Festival Most Popular Award
Gold Medal at the Hong Kong International Culinary Competition
Our beef balls are the "Gold Award" beef balls!
What makes Chaoshan beef balls special is the selection of ingredients – only beef hind leg meat and traditional hand-beaten crafts.
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 to select the fresh hind leg meat of the cow that was slaughtered that day, shaved the tendons and degreased, and the meat was tender.
The beef balls made in this way are more firm and elastic to eat!
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, 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.
How to eat tricks
Hot pot, fry, stir-fry, make soup
Delicious ingredients often only need to be boiled in simple water to eat their original taste.
Or dip in shacha sauce, it is already delicious to burst, we have eaten this several times;
The beef balls are big and bouncy, a whole is put in the mouth, a bite of the burst juice, the whole chew is refreshing, and friends ate a bag, all of which 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 warm in the mouth, it is your late-night canteen! ~
Of course, the most popular is shabu-shabu
Under the background of the rich beef bone pot soup, the meat flavor of the beef balls will not only not be diluted, but also make the beef balls more rich in beef flavor, and then eat it with sand tea sauce as a sauce dish, 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 with a friend courier, or buy it from the Internet, it is not cheap;
And this beef ball, has its own breeding base and processing plant, from the source to save the intermediate cost.
▼Click below to buy▼
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Authentic Chaoshan Xipan beef balls 1kg | Selected premium beef leg meat Q bomb has chewy power ¥89 to buy