How to make delicious Teochew beef balls
Chaozhou beef balls are a traditional delicacy in the Chaoshan region of Guangdong and are famous for their chewy, juicy and chewy texture. In recent years, with the promotion of food bloggers and the spread of social media, the preparation method of Teochew beef balls has become a hot topic. This article will combine the hot content on the Internet in the past 10 days to give you a detailed introduction to the making techniques of Chaozhou beef balls, and attach structured data for reference.
1. Key points for making Chaozhou beef balls
1.Key to material selection: Choose fresh beef shank meat, with a fat-to-lean ratio of 3:7. This will make the beef balls neither too spicy nor too greasy.
2.Beating craft: Traditional Teochew beef balls need to be beaten by hand for at least 30 minutes until the meat becomes gluey. Modern families can use a food processor instead, but attention should be paid to controlling the time and temperature.
3.Seasoning Tips: In addition to the basic salt, sugar, and pepper, adding a small amount of fish sauce and ice water can enhance the flavor and elasticity.
2. Comparison of cooking methods of the most popular Chaozhou beef balls on the Internet
| Source of practice | Main materials | Featured craftsmanship | cooking time |
|---|---|---|---|
| TikTok popular videos | 500g beef, 100ml ice water | Add cuttlefish powder for freshness | 40 minutes |
| Xiaohongshu hot item | 400g beef, 100g fat | Refrigerate and proof for 2 hours | 60 minutes |
| Recommended by the UP master of B station | Beef 450g, water chestnut 50g | Add water chestnuts to increase taste | 50 minutes |
3. Detailed step-by-step approach
1.Preparation: Wash the beef, cut into small pieces, and refrigerate for 1 hour. Have ice, seasonings and tools ready.
2.Beat minced meat: Use the back of a knife or a food processor to beat the beef into a puree. Add ice water in batches to keep the temperature low.
3.Season and stir: Add salt, sugar, pepper, fish sauce and other seasonings, stir clockwise until gelatin forms.
4.Shaping and cooking: Use your hands or a spoon to squeeze the minced meat into meatballs, put it into hot water around 80℃ to set, then turn to high heat and cook.
4. Frequently Asked Questions
| question | solution |
|---|---|
| Beef balls not chewy enough | Increase the beating time to ensure that the meat becomes gluey |
| Easily spreads when cooked | The water temperature should not be too high and should be boiled after setting. |
| The taste is bland | You can add fish sauce or MSG as appropriate |
5. Recommendations for innovative eating methods
1.Hot pot essentials: Teochew beef balls are a perfect match for hot pot, and they become even more delicious after soaking up the soup.
2.New ways to eat barbecue: Cut the beef meatballs into pieces without cutting them, add cheese slices and grill them.
3.Creative stir-fries: Beef meatballs are sliced and stir-fried with vegetables for a unique flavor.
6. Saving skills
1. Freshly made beef balls can be stored in the refrigerator for 2-3 days.
2. Long-term storage requires freezing, and it is recommended to divide into small portions.
3. When defrosting, it is best to defrost slowly in the refrigerator to maintain the taste.
Through the above detailed sharing of production methods and techniques, I believe you can also make authentic Teochew beef balls at home. Whether served as a home-cooked dish or as a treat for a banquet, the juicy and juicy Teochew beef balls will win you accolades. Come and try it!
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