Chaozhou beef balls [Guangdong Chaozhou specialty]

What is Chaozhou beef ball? Authentic Chaozhou specialty of Guangdong: Chaozhou beef balls? This article is a special article about Chaozhou Beef Ball, a specialty of Chaozhou, Guangdong, which was reviewed and edited by the editorial team of China Specialty Products Network. It collects relevant information about Chaozhou Beef Ball. The full text takes about 6 minutes to read, mainly including the basic introduction of Chaozhou Beef Ball, and what is the nutritional value of Chaozhou Beef Ball? How did the history of Chaozhou beef balls come from? Chaozhou beef balls, etc.

Basic Introduction of Chaozhou Beef Ball

Beef Ball is a famous Han snack in Chaozhou, Guangdong, belonging to Chaozhou cuisine. It has a history of nearly one hundred years in Chaozhou. In fact, beef balls can also be divided into beef balls and beef tendon balls. Beef balls are tender and taste tender. Beef tendon balls add some tender tendons to beef, which is more chewy than beef balls.

What is the nutritional value of Chaozhou beef balls?

Beef (fat and lean): beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve the body's resistance to disease. It is particularly suitable for growth and development, postoperative and recuperated people in terms of blood loss and tissue repair. Eating beef in cold winter can warm the stomach, which is a good tonic in this season; Beef balls have the effects of tonifying the middle and benefiting qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, and stopping thirst and saliva. Suitable for people with hidden qi, short qi, weak body, soreness and weakness of muscles and bones, chronic anemia and dizziness.

How did the history of Chaozhou beef balls come from? In the late Qing Dynasty and the early Republic of China, there were many Hakka people carrying small loads and peddling beef ball soup in Chaozhou.

Smart Chaozhou people saw that Hakka beef balls were very special, so they transplanted them. But Chaozhou people did not simply copy Hakka beef balls, but absorbed their advantages and disadvantages to improve them.

If Hakka people beat beef balls with the back of a kitchen knife, the effect is poor and the strength is not enough, which affects the quality of the meat pulp. Chaozhou people use two specially made iron bars, each weighing 3 pounds and with a square or triangular face. They use their hands to beat them alternately, bow left and right, until the beef is ground into a paste.

For example, Hakka people use water to cook Rice-meat dumplings, while Chaozhou people, who always pay attention to the original taste, use beef and beef bones to boil soup to cook beef balls, so that when cooking beef balls, the meat flavor of Rice-meat dumplings will not permeate into the soup, so that the beef balls will have a stronger beef flavor, and at the same time, they will also increase the use of sasha sauce as a sauce dish.

Because the beef balls made by Chaozhou people are more skilled and sophisticated than Hakka people, the beef balls made in Chaozhou taste crisp and have a strong beef flavor. They are especially delicious. Soon after being made, they soon became popular in the whole Chaoshan area, and were widely welcomed by Chaoshan people, becoming one of the most popular Chaozhou folk snacks. For a long time, people have known that Chaoshan hand pounding beef balls, but few people have known that Chaoshan hand pounding beef balls originated from Hakka. Of course, there are still some folk legends about how beef balls were spread from Hakka to Chaozhou. For example, someone said that at the beginning of the Republic of China, there was a Chaozhou man whose native name was a monk, and his real name was Ye Yanqing, who often helped Hakka people. The Hakka people passed on the method of making beef balls to Ye Yanqing. Ye Yanqing has constantly improved the method of making beef balls, so his beef ball soup is particularly famous in Chaozhou.

How to make Chaozhou beef meatball Grasp the meat paste and control the fist to extrude the balls from the thumb and forefinger into a ring shape. Use a spoon to take out the balls and put them into a warm water basin. Then boil the balls gently for about 8 minutes, and pick up the beef balls. When eating, use the original soup and beef balls to boil until the first boil, add some monosodium glutamate, sesame oil, pepper and celery granules, and serve with tomato sauce, sata sauce or pepper sauce.