How to make beef meatball soup delicious? In fact, the method of beef meatball soup is very simple, but it is not easy to make authentic beef meatball soup. For people living in the local area, it is a piece of cake, but for some people living in other provinces or far away from home, it is a problem, because the ingredients used to make this soup are not necessarily complete. Even if you can buy beef meatballs, it may not be authentic. Because some claim to be beef meatballs, but they are doped with too much starch, so that the beef meatballs are not strong, do not taste crispy, or have no aroma of beef. In addition, it is difficult to buy authentic ingredients for making soup. In fact, the main ingredients for making this soup are garlic oil, fish sauce, and the sauce is satcha sauce or chili sauce. The chili sauce is not the one sold in supermarkets, but the local one, because it tastes like supermarket chili sauce. The taste is vastly different. Without these, it will be difficult to make authentic beef ball soup.
Since I went to college, I have spent most of my time in other places. Every time I ate the things I brought from home, I would be wiped out in less than a month. Then I had only the idea of craving. Hehe~There is no end to people. In the past two years, I learned through the introduction of fellow villagers that there are authentic Chaoshan shops in several places that specialize in selling Chaoshan food. Don't mention how excited I was at that time. I went there directly after work and bought a lot of delicious food. Hehe~I feel like I have said too much, so I won't say much anymore. Let's quickly serve authentic Chaoshan beef meatball soup for everyone.
Authentic Chaoshan Beef Meatball Soup
By HudsonFrami
Recipe Recommendations
- beef balls appropriate amount
- lettuce appropriate amount
- parsley appropriate amount
- fish sauce appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- edible oil appropriate amount
- refined salt appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Authentic Chaoshan Beef Meatball Soup
1
Prepare the required ingredients: authentic beef meatballs/beef tendon meatballs, lettuce, parsley, garlic oil, fish sauce, pepper, sesame oil, edible oil, refined salt, chicken essence/monosodium glutamate.
2
Put the beef meatballs and beef tendon meatballs into a pot of boiling water and cook.
3
During the cooking process, wash the lettuce, break the leaves that are too big into two pieces; cut the parsley into grains for later use.
4
Add some ingredients into the bowl first: appropriate amount of refined salt, chicken essence/monosodium glutamate, cooking oil, fish sauce, and parsley.
5
When the beef meatballs soup is boiled, use a spoon to transfer appropriate amount of soup into a bowl and stir well the soup ingredients.
6
Seeing the beef meatballs floating on the water means that the beef meatballs are ready.
7
Use a colander to pick up the beef meatballs and place them into the mixed soup bowl.
8
Add a little refined salt to the soup pot where the beef meatballs were just cooked, and add the lettuce in.
9
The lettuce can be picked up after being scalded, but not for too long. Put it into a beef meatball soup bowl, sprinkle with pepper powder and garlic oil, stir and serve.
10
You may not know what this picture is for, right? Next, I will continue to tell you how Chaoshan people eat chili sauce and shacha sauce. Do you see this small plate? This is a small plate that every household in Chaoshan families has, and some are even smaller than this. The purpose of this is to hold shacha paste or chili paste. Chaoshan people generally don't eat spicy food very much, but if they want to eat a little spicy food, hehe ~ So you can only use this small plate to decorate it. When eating, pick up beef balls or beef tendon balls and dip them in shacha paste or chili paste. It's not like some places that like peppers and put them directly into the soup.
11
In fact, why do Chaoshan people eat this way? The reason is that the first dip in chili sauce or shacha sauce can not only taste delicious but also satisfy your cravings, but also drink light, fresh and sweet beef ball soup. Isn't it the best of both worlds?!Authentic Chaoshan Beef Meatball Soup Make Tips
The Legend of Beef Balls: Teochew beef balls are recognized as the "Number One Meatball Under Heaven" due to the reference to "Exploding Juicy Beef Balls" by Stephen Chow and Karen Mok in the movie *The God of Cookery*. The military poet Guo Guangbao once wrote a true story about Marshal He Long eating beef balls, which serves as a testament to the legend of the beef ball. The story goes that when Marshal He Long inspected the troops stationed in Shantou back in the day, he tasted the incredibly fresh and crisp Teochew beef balls and repeatedly exclaimed, "What a dish!" He stood up to toast the chef, Big Old Cai. Being clumsy with words, Big Old Cai, in order to answer the question "How are the beef balls made?", grabbed two meatballs and threw them on the ground; the balls bounced high like ping-pong balls. He then took out two iron maces resembling those used by Qin Qiong, saying, "Use this tool to pound the beef slices into a paste; absolutely do not mince them with a knife. Only then will the balls bounce and have a crispy texture in the mouth."
Nutritional Value: Beef balls are made of beef. Beef has the effects of tonifying the middle and replenishing Qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, as well as quenching thirst and stopping salivation. It is suitable for consumption by those with sinking middle Qi, shortness of breath and physical weakness, sore and weak muscles and bones, anemia, chronic illness, and a sallow complexion or dizziness.
Chef Jing's Warm Tip: When eating beef balls, it is not advisable to consume them with chestnuts, river snails, brown sugar, leeks, white liquor, or pork.