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Chaoshan Beef Balls Chaoshan Meat Balls

Not all places are called Chaoshan beef balls, why are they strong, there are more than one or two reasons!

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.

2019

In every Chaoshan beef ball, there is an old dream of Jianghu

Chaoshan beef balls originate from Chaoshan. They are made by hand-beating pure fresh yellow beef hind legs. The meaty and soft and elastic taste in one bite is unforgettable and unforgettable for a lifetime. Once you try it, you will never be able to leave it. Open it, the following are a few simple and quick ways to eat Chaoshan beef balls, which are guaranteed to make you firmly grasp the stomach of everyone in the family. Beef balls are a versatile ingredient, rich in various nutrients, suitable for all ages, simple and fast to make, and are a must-have common ingredient for families. More importantly, eating beef balls will not gain weight. It contains carnitine, which can help Decompose fat, so sisters who love beauty can also eat it!

2019

Nutritional value of mackerel balls

Mackerel is a fish that feeds on aquatic animals such as fish and shrimp, so mackerel is generally fatter. Every 100 grams of fish contains 19.1 grams of protein, 2.5 grams of fat, and a variety of vitamins. It can be seen that mackerel is a nutrient-rich fish. Therefore, mackerel balls are naturally very nutritious. Mackerel also has therapeutic functions such as refreshing and anti-aging. Regular consumption has a certain auxiliary effect on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia. Mackerel meat is tender and white, glutinous, soft and fresh, rich in nutrients, and the tail tastes particularly good, and it is inexpensive. Mackerel is low in cholesterol, rich in DHA elements that improve human brain intelligence, and a large amount of protein, amino acids, and trace elements such as calcium, iron, and sodium. , postpartum weakness and neurasthenia embolism has a certain auxiliary effect.

2019

How to eat fish balls (kitchen recipe)

soup fish balls Material dosage: 300 grams of silver carp fish balls, 750 grams of chicken soup, 25 grams of bean sprouts, cooked bamboo shoots, 20 grams each of chicken oil, 2 water-fat mushrooms, and 10 grams of cooked ham. Production Method: Cooking method: Put the fish balls in boiling water for a while. In another casserole, boil the chicken soup, put in the fish balls, add refined salt, monosodium glutamate and bean sprouts. Cook bamboo shoots and mushrooms in boiling water for a while, place mushrooms on top of the fish balls at intervals, set off with bean sprouts around, and drizzle chicken oil. Three-color fish balls [Main ingredients] Ingredients: 100 grams of herring (or grass carp) meat, 10 grams of carrot, green pepper, minced green onion and ginger, 10 ml of peanut oil, 150 ml of broth, 1 egg, 5 grams of water fungus, sesame oil, salt, cooking wine 【Method of making】 1. Remove the thorns from the fish, chop the mud, add egg white, salt, onion ginger water, starch and appropriate amount of broth in one direction in 3 times and stir well. 2. Squeeze the fish paste into balls, put them into a pot of water at 80°C one by one, cook them on high heat, and remove them. 3. Dice carrots, green peppers, and fungus. 4. Heat the oil in a pan, stir fry the minced green onion and ginger, add carrots, green peppers, and fungus, fry for a while, and add the rest of the broth. 5. After the carrots are cooked, thicken them with water starch, put in the fish balls, and drizzle with sesame oil. Claypot Fish Balls 【raw material】 225g minced dace, 1 sausage, soaked 20g nostoc, 50g vermicelli, 100g chicken broth, 100g lettuce, 20g each soy sauce and oil, 15g cornstarch, sesame oil each, refined salt and pepper each 5 grams, chopped coriander, green onion, shrimp 10 grams each. 【Production process】 Stir shrimp diced, sausage diced, lettuce segments, coriander, green onion and fish meat evenly; Pour chicken broth into a pot and heat, squeeze fish meat into fish balls and put them into the soup, cook them and remove them; Put vermicelli and lettuce into the soup pot, Then put soy sauce and other condiments to cook for a while, and arrange the fish balls on top; use another pot to thicken the starch and pour it on the fish balls. Tangerine Fish Balls raw material 400g net fish 5 grams of water chestnuts 50 grams of water-haired shiitake mushrooms 500g chicken broth 4 eggs system Make minced fish, add seasonings, water chestnuts, egg whites, stir in one direction and add water to make a paste; Add water to the pot and put it on a small fire, squeeze the fish paste into orange petals with your hands, put them into the pot one by one, move the fire to a high heat for 1 minute and remove them; Add chicken soup, mushroom slices, and seasonings to a high heat. Put fish balls in the pot and put them in a bowl. Sprinkle with chopped green onion and white pepper.

2019

The story of fish balls

first statement During the Southern Song Dynasty, a food called "fish soup" was created in the Lin'an Imperial Garden, where "the West Lake will stop singing and dancing". There is also a legendary story behind this: the emperor was very fond of eating fish, which was a must for almost every meal, and once the fish bone stuck in his throat, the chef would be beheaded. One day, an old chef thought that accompanying the king is like accompanying a tiger, and the emperor was so difficult to serve. He was angry and became angry at a few fish. He picked up the knife and slashed the fish with the back of the knife. Suddenly, he saw the fish meat and fish bones separated, and he had an idea: "There!" Then use a knife to scrape out the fish meat, put it on the anvil and beat it vigorously to form a paste, add egg whites and seasonings, knead into fish balls, put them in water to cook, pick up and serve on a plate. When the emperor tasted it, it was unusually delicious and had no bone spurs. He was full of praise, highly praised the chef, and ordered this dish to be served every day in the future. The production method and shape of "yuzuo" are very similar to today's "Dahao fish balls". It was probably created by the Lin'an royal chef in Dahao, which is rich in marine fish, to avoid war and chaos. Another way of saying During the Shunzhi period of the Qing Dynasty, Qiu Hui, a native of Majiao in Dahao, revolted against the Qing government's "land-exclusion" policy, gathered a crowd to revolt, attacked the city and conquered the land, and shook the southeast coast. According to Dahao for 10 years. Qiu Hui was very filial to his mother. Because her mother was blind and inconvenient to eat, she liked fish very much. Qiu Hui ordered the cook to scrape the fresh horse glue fish, beat it into a sticky shape, make fish balls, and cook it for him. Mother eats. Because the fish balls made are delicious and very refreshing, Qiu Hui is often used to entertain guests. After Zheng Jing inspected Da Hao to taste the fish balls, he was very impressed and praised it as "a rare treasure in the south of the world". Later, when Qiu Hui's group was defeated and retreated to Taiwan, his production method was also brought to Baodao, and today's "Taiwan fish balls" have been passed down. This is the cultural and historical background of the birth of "Dahao Fish Ball".

2019

The classic "Chaoshan beef balls" is well-known

Although it has already left the Chaoshan area, it is not easy to eat authentic Chaoshan beef balls. Whether it is the authentic beef balls advertised on the Internet or the authentic Chaoshan beef balls in the WeChat circle of friends, few can eat the authentic Chaoshan flavor. beef balls. Therefore, how to buy authentic Chaoshan beef balls has become a worry for many people. First, the choice of location is very important. Due to the continuous advancement of technology, the current beef balls can be kept fresh for 7 days and maintain a perfect taste. Shantou, as the place of development, is naturally the first choice. Second, the meat is very important. Most of the high-quality beef balls are made of fresh leg-wrapped meat, because the meat in this part is firm, with more muscle and less fat, and the taste is excellent, so the price is slightly more expensive. Third, workmanship is important. It is made by traditional techniques and resolutely refuses to use machine production lines. For Shantou people, it is worthwhile to spend more effort and effort for the authentic taste and rich nutrition. As a food company in Shantou, Pinxing Food always adheres to the tenet of "inheriting the classic deliciousness and keeping the taste of hometown", hoping that the public can eat nutritious and healthy food, and insist on providing you with authentic and delicious Chaoshan beef balls and other Chaoshan snacks.

2019

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