There are many ways to make beef, and the most common one is boiled beef. But for the Cantonese, the best way to use beef is Chaoshan beef balls. Not all beef balls are called Chaoshan beef balls, why, let's take a look.

1. Not all beef balls are called Chaoshan beef balls

Chaoshan beef balls are a famous snack in Guangdong. It has been very popular since the reform and opening up. It can be said that it is famous and has local characteristics. When it comes to the special place of Chaoshan beef balls, it can be summarized into three points.

1. Special selection of materials. First, the selection of cattle is different. The local cattle are selected. The meat is tender and refreshing, and the most important thing is that there is no water injection. And the meat from the beef shank is used. Think about the muscles that are often exercised, and you will think how powerful the beef balls are.

2. The production method is special. This special is actually using the traditional method, handmade beef balls. Since the appearance of the pill making machine, in order to reduce labor costs and production time, many places have gradually replaced this form of machine making. In order to retain the best taste of "dropping the ground and still playing high", Chaoshan beef balls still use the most traditional hand-made, which can be said to be "hard work". Do you still remember the scene in "God of Cookery"? This Chaoshan beef ball can be played as a ping pong ball. It can be said to be very expressive.

3. Special seasoning. Chaoshan beef balls are seasoned, and the most fresh is fish sauce. This is a relatively common condiment in Guangdong, with a unique flavor. It is a kind of condiment fermented from fish and shrimp, which is very delicious.

In addition to the speciality of Chaoshan beef balls, the meatball soup made can not be copied casually. The method is very local. Let's take a look.

Second, the practice of Chaoshan beef meatball soup

Prepared ingredients: Chaoshan beef balls, lettuce, coriander, celery, garlic crisp

1. Food processing. Mince the garlic. Remove the leaves from the celery and cut into cubes. Cut coriander into pieces. Clean lettuce and set aside.

1. Prepare garlic crisps. Are you curious about what kind of ingredients you see when you see Garlic Crisp? ? It is the special feature of ball soup, the pen of the soul. Add a little bit of crispy garlic, and the whole soup will be fragrant. Garlic Crisp is a seasoning made by frying minced garlic. Chop the garlic into pieces, then fry in 50% hot oil until lightly browned, remove and drain the oil. Adding a spoonful of garlic crisp when eating soup noodle soup will definitely enhance the aroma, which will make people move their index fingers and increase their appetite!

3. Burn the balls. Add water to the pot, then add the beef balls and bring to a boil. After opening, continue to simmer for 2-3 minutes, then add the right amount of oil and add lettuce. When the color of the dish starts to change, we add salt to taste and turn off the heat. Continue to add the garlic crisps, coriander segments, and celery diced just prepared, and stir well before serving.

If you feel that the taste is not enough, you can add some pepper powder and fish sauce, which can play a good role in freshening. An authentic bowl of Chaoshan beef ball soup mainly has three ingredients, which are coriander, celery, and garlic crisp. With these three flavors, it is very authentic. The beef balls are strong and refreshing, the soup is fragrant and delicious, and even three bowls can't solve the hatred!