Fried beef balls

As a famous Chaoshan snack, beef balls have a history of nearly a hundred years in Shantou. Please look at the fried beef balls I brought!

Method of frying beef balls 1 Chop beef, lotus root and beef, chop lotus root and beef, add coriander, onion, starch and eggs, and mix well with soy sauce.

2 mix well and set aside. Pour oil into the pan, heat it, ball the beef stuffing into balls, and put it in the oil pan until golden brown.

Cooking skills:

Don't get too hot in the oil pan.

The origin of beef balls

Beef balls can be divided into beef balls and beef tendon balls. Beef balls are tender and tender, and beef tendon balls are chewy only by adding some tender tendons to beef. Different from other beef balls, the beef in chaoshan beef meatball is handmade and full of flavor. There is soup in the ball and a touch of American juice in the mouth, which is memorable. Its flexibility is incomparable in other parts of the country, and it is crisp and delicious, which makes people unforgettable.

It is said that good beef balls can bounce when thrown on the ground. In the past, beef balls were all made by hand, so maybe this kind of performance can be performed. Because they are all manually operated, the cost is higher than that of the mechanism. After the appearance of pill machine in the early 1980s, the traditional methods of making pills by hand became less and less. With the increasing demand of foreigners and old Shantou people who come to Shantou for a taste of hand-made beef balls that can be played high on the ground, this makes delicious hand-made beef balls reappear in the rivers and lakes.

When eating, use the original soup and beef balls to boil (don't boil the water too much when cooking, or the beef balls will not taste good), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce. Many people eat beef balls dipped in Chili sauce, but the local specialty sand tea sauce is the most authentic. Beef balls can also be baked. When barbecuing, cut the beef balls in half, coat them with sauce and honey, and bake them until they are done.

Historical origin: historically speaking, it originated from Hakka dialect. Because of the mountainous area of Hakka in Guangdong, it is very common to raise cattle and buffalo, so Hakka people often eat beef as their daily meat. In the long-term development process, Hakka people have gradually explored the method of making beef into beef balls. At the end of the Qing Dynasty and the beginning of the Republic of China, there were many Hakkas in Chaoshan Fucheng carrying small bags and selling beef balls in the streets.

Smart Chaoshan people saw that Hakka beef balls were very distinctive and transplanted them (in the current words, it was an improvement of Hakka beef balls, not a cottage). However, Chaoshan people do not simply copy Hakka beef balls, but absorb their advantages and improve their shortcomings. For example, Hakka people use a kitchen knife to hit beef balls on the back, which is not effective enough and affects the quality of meat stuffing. Chaoshan people use two special iron bars, each weighing 3 kilograms, with a square or triangular surface, and beat them in turn with both hands until the beef is beaten into pulp. Another example is that Hakka people cook meatballs with clear water, while Chaoshan people who always pay attention to the original flavor cook Niujiu with beef and beef bone soup, which ensures that the meat flavor of meatballs will not penetrate into the soup when cooking beef meatballs, thus making Niujiu more beef-flavored, and at the same time increasing the use of sand tea sauce as pickles.

Because the beef balls made by Chaoshan people are better and more exquisite than those made by Hakkas, the beef balls made by Chaoshan people are crisp in taste, rich in beef flavor and especially delicious. After they were made, they quickly swept the whole Chaoshan area and were greatly welcomed by Chaoshan people, becoming one of the most popular Chaoshan folk snacks. For a long time, people have known that Chaoshan handmade beef balls, but now few people know that Chaoshan handmade beef balls originated from Hakka people.

Of course, there are some folklore about how beef balls spread from Hakka to Chaoshan. For example, some people say that in the early years of the Republic of China, there was a Chaoshan man whose real name was Ye Yanqing, and he often helped the Hakkas, so the Hakkas passed the recipe of this beef ball to Ye Yanqing. Ye Yanqing constantly improves the method of making this kind of beef balls, so the beef ball soup he sells is particularly famous in Chaoshan. After that, Ye Yanqing has been working in Hu Rongquan, a famous Chaoshan store.

The nine methods of hand patting beef in Chaoshan are to select beef ham, cut it into large pieces along the meat grain, put it on the chopping board, pat it in turn along the direction of the meat grain with two iron bars in hand (it is necessary to pat it hard, which has a lot to do with the sense of powerlessness in work), then beat it into slurry, add refined salt, monosodium glutamate, raw flour and appropriate amount of water, beat it evenly, knead it into balls the size of glass balls by hand, and add boiled beef and beef bone soup (use).

There is also a saying that Marshal He Long also tasted chaoshan beef meatball in the 1960s, and he spoke highly of it. However, it was not until Stephen Chow's "God of Food" that Celine beef balls were known. This dish was actually created by Chen Dong, a talented Chaozhou-Shantou cuisine master, who added shrimp soup to beef balls. This soup is put in the middle of the meatballs when it is processed into blocks, so that it can be eaten when cooked.