How to make delicious Shantou beef balls
Shantou beef balls are a traditional delicacy in the Chaoshan region and are famous for their chewy texture, juiciness and freshness. In recent years, with the promotion of food bloggers and short video platforms, the method of making Shantou beef balls has also become a hot topic. This article will combine the hot content on the Internet in the past 10 days to introduce you in detail how to make authentic Shantou beef balls.
1. Key points for making Shantou beef balls
The key to making Shantou beef balls lies in material selection and beating techniques. Here are a few core points in the production process:
| Key steps | Specific requirements |
|---|---|
| Material selection | Made from fresh beef hind shank, the meat is firm and has moderate fat content. |
| beat | Beat by hand for more than 40 minutes to fully break the meat fibers. |
| seasoning | Add appropriate amount of fish sauce, salt, pepper and ice cubes to keep the temperature cold |
| forming | Use the tiger's mouth to squeeze out the balls and set them in warm water. |
2. Comparison of popular production methods across the Internet
Based on recent sharings from food bloggers, we have compiled three of the most popular ways to make beef meatballs:
| method | Features | Recommendation index |
|---|---|---|
| Traditional manual beating method | The most chewy texture, but time-consuming and labor-intensive | ★★★★★ |
| Food processor assisted method | Save time and effort, taste slightly inferior | ★★★★ |
| improved quick fix | Add edible alkali to improve elasticity | ★★★ |
3. Detailed production steps
1.Prepare materials:
500g fresh beef shank, 50g ice, 10ml fish sauce, 5g salt, 2g white pepper, 20g starch
2.processing beef:
Remove the fascia from the beef, cut into small pieces, and refrigerate for 30 minutes
3.Beaten Beef:
The traditional method is to beat the meat repeatedly with a wooden mallet for more than 40 minutes until the meat becomes sticky. The modern simplified version can be whipped in batches with a food processor, adding an appropriate amount of ice cubes each time to cool down.
4.Seasoning molding:
Add all the seasonings, mix well, and beat repeatedly with your hands. Then use the tiger's mouth to squeeze out the balls and put them into warm water at 50℃ to set.
5.cooking method:
The shaped beef balls can be cooked in soup, hot pot or fried. The most classic is to pair it with Chaoshan rice noodles soup
4. Frequently Asked Questions
| question | Solution |
|---|---|
| The meatballs are not elastic enough | Increase the beating time to ensure that the meat fibers are fully broken |
| Fall apart when cooked | The water temperature should be controlled at a slight boil and should not be boiled over high heat. |
| Not tasty enough | You can add an appropriate amount of dried shrimps or scallop powder to enhance the freshness |
5. Storage and consumption suggestions
1. Freshly made beef balls can be stored in the refrigerator for 3 days
2. Long-term storage requires freezing. It is recommended to consume within 1 month.
3. When thawing, it is recommended to refrigerate and defrost slowly to avoid excessive temperature difference affecting the taste.
6. Conclusion
Making authentic Shantou beef balls does require a certain amount of patience and skill, but by following the above methods and points, you can also make chewy and refreshing Chaoshan delicacies at home. Recently, food bloggers are trying various innovative methods, such as adding squid ink to make black beef balls, or using an air fryer to make a low-fat version. These new ways of eating are also worth trying.
Once you master these techniques, you can create your own signature beef meatballs by adjusting them to your personal taste. I wish you success in making this and enjoy this traditional Chaoshan delicacy!
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