Douluo Continent on the tip of the tongue

Chapter 389 Chaoshan Beef
Yu Lianxin nibbled on the beef balls with her white teeth, a hint of surprise suddenly appeared in her eyes.

She didn't even manage to bite through the beef balls in the first place.

The moment the white teeth lightly touched the surface of the beef ball, the surface began to sink and deform slightly, but it was not bitten open because of this. Instead, as Yu Lianxin relaxed the pressure, it slowly returned to its original shape.

Although this has something to do with Yu Lianxin's tentative bite, but it is enough to show that the beef ball itself is full of elasticity.

There was a bit of surprise on his face, Yu Lianxin gritted his teeth slightly, and a small piece of the beef ball was bitten off.

Almost instantly, delicious soup splashed out from the opening of the beef ball and poured into Yu Lianxin's mouth.

Well…

The pure and delicious soup that belongs to beef is combined with the spicy and crispy taste of the bottom of the spicy pot, and then mixed with the aroma of the oil dish, it turns into a unique and wonderful taste on the taste buds.

Surprised by the sudden explosion of juice for a moment, feeling the rich and delicious taste, Yu Lianxin came back to his senses and began to chew the beef balls in his mouth slowly.

The cracked beef balls are not easier to chew than before, and each bite is extraordinarily elastic. Obviously, the springy feeling just now comes not only from the surface of the beef balls, but from the whole beef balls.

The traditional method uses fresh beef thighs as ingredients, removes tendons and cuts into pieces, puts them on a large chopping board, uses two special square hammers weighing about three catties, and hammers the beef thighs into meat continuously up and down. Sauce, add a small amount of snow powder, refined salt, high-quality fish sauce and monosodium glutamate, and continue to hammer for another 15 minutes.

The savory taste of beef is combined with the unique sweet and savory taste of sukiyaki, which is light and delicious.

"Let's eat the sukiyaki next!" Yan Xi offered to propose, and then used a colander to divide the four beef balls that were churning in the sukiyaki into one for each person.

Back and forth, the chef needs to beat with a three-jin hammer knife for more than half an hour without stopping, which is a great test of physical strength and arm strength.

Yu Lianxin naturally didn't know that behind the simple sentence "beat the beef into mud" on the menu introduction, there was such a magical past, but this did not prevent her from eating the beef balls in her mouth, with a smile on her face. With a bit of satisfaction and surprise, he turned his attention to the other three pot bottoms.

Unexpectedly, this seemingly ordinary beef ball is so amazing!
Yu Lianxin didn't know that the hand-made beef balls in the cold food hot pot were not ordinary.

This kind of elasticity is different from the difficulty in chewing caused by the hard food, but it brings a wonderful taste experience to the beef balls. This kind of experience is too novel and amazing for Yu Lianxin. His eyes began to flicker, and he took another bite at the beef ball that left a bite mark.

At this moment, the surface of the beef balls is still slightly pink and red, which looks really nice, but it doesn't have much elasticity.

The real hand-made beef balls only have a small amount of snow powder as a binder, and there is almost no starch inside. A pound of beef can only make about 12 taels of beef balls, and the ingredients are extremely solid.

Chaoshan is the general name of the three regions of Chaozhou, Shantou and Jieyang. Chaoshan beef, as a special food of Chaoshan, has a completely different concept from other cuisines, whether it is beef soup, beef hot pot or the most famous beef balls.

With the development of machines nowadays, many foods that could only be made by hand can now be made by machines. The same is true for Chaoshan beef balls, but the beef balls made by machines lack both texture and taste. Soul, and because of this, the traditional method of making this kind of food has not been completely lost, but has continued.

The beef balls made by Qi Han belong to the beef tendon balls, so Yu Lianxin will feel extra chewy after tasting them.

The square hammer knife looks like a solid square steel pipe as a whole. The handle has a design suitable for grasping. The section of the hammer knife is square. Such a hammer knife is not sharp, but it can be used to beat beef evenly. Gets into the deeper layers of the beef to pound it evenly faster.

The traditional production of hand-made beef balls is also a very labor-intensive job for the chef.

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Its elasticity is no worse than that of a basketball.

After beating the beef into a paste, put it in a large bowl, add minced fish, white meat granules and monosodium glutamate, mix well, and stir vigorously with your hands until the meat paste sticks to your hands and does not fall off. At this moment, all the seasoning work has been completed for the meat paste. It needs to be kneaded into meatballs to shape, and it becomes the well-known Chaoshan beef balls all over the place.

"Ow!"

The three girls sitting next to Yu Lianxin ate the beef balls in the dipping plate one after another, and each of them had a lot of surprises on their faces. Obviously, no one expected that the gray-looking beef balls could be so miraculous. the taste of.

So when you see a few Chaoshan beef balls that cost tens of dollars outside, don’t feel expensive anymore. If it is really hand-made, it is really worth the price.

Its prototype is Lanxing Huaxia's Chaoshan beef balls.

It is said that this beef ball is the best match with the Chaoshan beef pot bottom among the [-] kinds of pot bottoms and the spicy and delicious sand tea sauce. You can try it next time.

"These beef balls are quite chewy, quite peculiar." Qi Poxiao fished out a beef ball from the health pot, and after taking a bite, a smile appeared on his face, "It's just that they are not very friendly to me, an old man. .”

Chaoshan beef balls are handmade and have a crisp taste. They can be divided into beef balls and beef tendon balls. Among them, the beef balls are more tender, and the beef balls are made by adding some tender tendons to the beef balls to enhance the chewiness.

Tang Qianqiu couldn't help but rolled his eyes.

Therefore, the Chaoshan area close to the natural pastures of Yunguichuan was not bound by this in the era when it was illegal to kill and eat cattle. It began to study the cooking method of beef very early. Until now, the influence of Chaoyang cattle has spread to all parts of the country. Not only limited to Guangdong and Guangxi.

In most dynasties of ancient China, the capital of the dynasty was located in the north, so the Chaoshan area became a remote area, and the effect of many laws and regulations here would be greatly reduced, almost autonomous.

Although he is indeed considered an old man in terms of age, how could Limit Douluo have bad teeth? This guy is always addicted to the old, right?

After kneading all the meat pulp into beef balls, put them in a pot and cook on low heat for about 8 minutes. As the final shape, the hand-made beef balls are ready.

Grab a handful of meat pulp directly with clean hands, then squeeze the meat pulp slowly from the tiger's mouth with clenched fists, form a ball, take it out with a spoon, and finally slowly put it into a warm water basin as a preliminary shape .

Fished out a beef ball from the sukiyaki pot in front of him, Tang Qianqiu chewed a couple of mouthfuls, a satisfied expression appeared on his face.

The second point is to pay attention to knife skills. All beef will be cut to a uniform thickness, reaching the thickness that can be eaten within ten seconds of cooking.

Let's eat!
...

And this kind of beef balls made purely of beef also has the most amazing and fascinating feature: throwing the beef balls on the ground can bounce high.

This beef ball has always been one of his favorite dishes, especially when paired with a light pot bottom, it can better reflect the delicious taste of the beef itself, which is simply wonderful.

Chaoshan beef has two distinct characteristics. The first is that it is slaughtered on the spot, and the beef selected is the freshest meat quality.

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　　Become the behind-the-scenes manipulator of the wizarding world, conspire to manipulate the wizarding world, manipulate other people's emotions, leverage the entire wizarding world by manipulating Hermione to manipulate the Iron Triangle, and play the entire wizarding world in the palm of his hand.

　　Conspiracy, battle of wits, behind the scenes.

　　


(End of this chapter)