Authentic Chaoshan beef ball soup(zheng zong chao shan niu rou wan tang )

Authentic Chaoshan beef ball soup

Introduction:

"How to make beef ball soup? In fact, the practice of beef ball soup is very simple, but it is not easy to achieve authentic beef ball soup. It's easy for people living in the local area, but it's a problem for people from other provinces or far away from home, because the ingredients for making this soup are not necessarily complete. Even if you can buy beef balls, they are not necessarily authentic. Some people claim that they are beef balls, but they are adulterated with too much starch, which makes beef balls boring, There's no crispness, no beef flavor, and it's not easy to buy authentic soup ingredients. In fact, the main ingredients for making this soup are garlic oil, fish sauce, and the sauce is Sacha sauce or chili sauce. Chili sauce is not sold in supermarkets, but local, because it tastes very different from chili sauce in supermarkets. Without these, it is difficult to make authentic beef ball soup. Since I went to university, I have spent most of my time away from home. I have to eat less than a month to get rid of the food I bring from home. Next, I just want to be greedy. Ha ha, there is no way for me to go. Two years ago, through the introduction of my fellow townsman, I learned that there are some Chaoshan shops selling Chaoshan food. Not to mention how excited I was at that time, I went straight after work I went there and bought a lot of delicious things. I feel like I've said too much. I don't want to say any more. Let's give you the authentic Chaoshan beef ball soup. "

Production steps:

Step 1: prepare the required materials: authentic beef balls / beef tendon balls, lettuce, parsley, garlic oil, fish sauce, pepper, sesame oil, edible oil, refined salt, chicken essence / MSG.

Step 2: put beef balls and beef tendon balls into a pot of boiling water.

Step 3: in the process of cooking, wash the lettuce, break the leaves into two parts if they are too big; cut the parsley into pieces and set aside.

Step 4: add some ingredients in the bowl: proper amount of refined salt, chicken essence / MSG, cooking oil, fish sauce and celery.

Step 5: when the soup of beef balls is boiling, use a spoon to put the right amount of soup into a bowl, and mix the ingredients.

Step 6: when you see the beef balls floating on the water, it means the beef balls are cooked.

Step 7: pick up the beef balls with a colander and put them into the soup bowl.

Step 8: add a little salt to the soup pot where the beef balls were just cooked, and put the lettuce in.

Step 9: blanch the lettuce, then you can pick it up, not too long, put it into the beef ball soup bowl, sprinkle with pepper and garlic oil, stir and eat.

Step 10: you may not know what this picture is about? Next, I will continue to tell you how Chaoshan people eat chili sauce and Sha Cha sauce. Do you see this small dish? Chaoshan people usually don't eat spicy food, but they want to eat a little spicy food. Ha ha ~ so they can only decorate it with this small dish. When eating it, you can pick up beef balls or beef tendon balls and dip them in Sha Cha sauce or chili sauce. It's not like a dish Like places where you like to eat chili, just put these in the soup.

Step 11: in fact, why do Chaoshan people eat like this? The reason is that the first dip in chili sauce or Sha Cha sauce is not only delicious but also appetizing, but also can drink light, fresh and sweet beef ball soup. Isn't it the best of both worlds?!

Materials required:

Beef balls: right amount

Lettuce: moderate

Parsley: right amount

Garlic oil: right amount

Fish sauce: moderate

Pepper: right amount

Sesame oil: appropriate amount

Edible oil: right amount

Refined salt: right amount

Chicken essence / monosodium glutamate: appropriate amount

Note: Legend of beef balls: Chaozhou beef balls are recognized as "the best balls in the world" because of Zhou Xingchi and Mo Wenwei's insinuation of "sauteed lainiao beef balls" in the God of food. Guo Guangbao, a military poet, once wrote about Marshal He Long's eating beef balls, which can be used as evidence of the legend of beef balls. He long inspected the troops stationed in Shantou, ate Chaozhou beef balls, called them "good food!" and got up to toast the chef CAI. In order to answer the question of "how to make beef balls", Cai grabs two beef balls and throws them on the ground. The balls pop up like a ping-pong ball. Then he takes out two iron maces like Qin Qiong's and says, "just use this guy to smash the beef slices. Don't use a knife to chop them. Only in this way can the balls bounce and feel crisp when they enter the mouth." Nutritional value: beef pill is made of beef. Beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. It is suitable for people with hidden middle Qi, shortness of breath and body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face. Tips: rice meat dumplings should not be eaten with chestnut, snails, brown sugar, leeks, Baijiu and pork.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zheng Zong Chao Shan Niu Rou Wan Tang