The traditional production method of Chaoshan beef balls is to use the best fresh beef leg wrapped meat as the material, cut into pieces after removing the tendons, put them on a large cutting board, and use two special square hammer knives, each hammer knife has a weight of nearly three kilograms, and it is sweating profusely even if it is less than five minutes for adults to wave it constantly. Generally speaking, you need to keep up and down to make the beef leg meat mallet into meat sauce, add a small amount of snow powder, refined salt, fine fish sauce and monosodium glutamate, continue to mallet for another fifteen minutes, and then use a large bowl to serve, add square fish, white meat granules and monosodium glutamate, mix well, stir vigorously with your hands, until the meat slurry sticks to your hands and does not fall, and then grab the meat slurry with your hands, squeeze it into a ball with a clenched fist, take it into a basin of warm water with a spoon, and then cook the balls with slow heat for about eight minutes, and scoop up the beef balls.

Of course, this is just a general statement, and in fact, every company that makes beef balls will have their own secret recipe. Some people prefer to use wooden sticks instead of hammers, which are less powerful but more elastic. What's more, they even beat the beef directly with their hands, and transport the qigong internal tendons to the beef, which is even more amazing.

Beef balls are known for their elasticity and crispiness, but there is another type of beef ball, which is slightly different in terms of ingredients. This kind of beef tendon balls with tender beef tendon added to the beef are more elastic than beef balls, and the soup is full, although it is not as refreshing as the beef balls, but the taste is a must, and the rich soup and the texture of the tendon have fascinated countless people.

Because tender beef tendon is added to the raw materials, the more chewy beef tendon balls have also paid some price, that is, the appearance is not as smooth as the beef balls, and there are protruding tendon lines, but this is exactly the case. It also forms a unique chic. A clear-eyed person looks at a glance. You can tell the difference between the two. Whichever one you like, you can eat whichever one you like, do not disturb each other, each into a faction, and occupy half of the beef ball market. To say which is better, beef balls or beef tendon balls is like asking men and women which is more important, and it is a meaningless question.

However, despite this, the taste of Shanxi will be different for everyone. People who pay attention to the original taste tend to choose crispy and springy beef balls, while people who are rough and like to go straight seem to have secrets in their hearts, so beef tendon balls cater to the taste of this type of people.

Both kinds of beef balls can be praised as delicious in the world. In the American fashion magazine of the week, there are 100 kinds of delicious foods that must not be missed in the world, and beef balls are on the list.

Su Congshuang then said: "If you dip it in some sand tea sauce, it will be even more delicious."

Sikong Yao looked curiously at the saucer in front of him. The brown sauce is like a cotton yarn, and you can see some grains. But it is not abrupt, it has a strong aroma, which has a slight pungent, but it is not pungent, but it can arouse people's appetite.

Sikong Yao asked, "This looks like millet porridge, is it sand tea sauce?"

A very apt metaphor, the sand tea sauce of Hai Kee's exclusive recipe is just like a plate of brown millet porridge, and the tempting aroma keeps coming, which makes people's hearts soften.

Shacha sauce originated in the Chaoshan region and is a mixed condiment that is popular in Fujian Province, Guangdong Province and other places. The color of the sand tea sauce is light brown and paste-like, with special compound aromas such as garlic, onion, and peanuts, a compound fresh and salty taste of dried shrimp and light soy sauce, and a slight sweet and spicy taste.

Satay sauce, also known as satay sauce by outsiders, is derived from the Indonesian word Satay. It is originally a flavor food in Indonesia. The original meaning of satay is a kebab, mostly mutton, chicken or pork, the seasoning used, the taste is spicy, after being introduced into the Chaoshan area, only take its spicy characteristics and mix it into a condiment, called sand tea sauce.

This kind of sauce mixed with peanut kernels, white sesame seeds, fish, dried shrimp, shredded coconut, garlic, green onions, mustard, chili, turmeric, vanilla, cloves, tangerine peel, pepper and other raw materials is very cumbersome. Therefore, Su Congshuang simply said: "Well, this kind of sand tea sauce is made by mixing more than a dozen materials, grinding into pieces and then boiling through several processes, which is our favorite condiment of Chaoshan people."

"Haha, how many times should I go to the north to eat!"

Seeing that Su Congshuang was talking about Chaoshan beef balls, the uncle next to him suddenly burst out a dialect, which made Sikong Yao and the others confused.

"Congshuang, is this uncle praying something? Like also Christians? ”

Su Congshuang shook his head and said with a smile: "No, this uncle is praising me."

The uncle suddenly turned his head and said in Mandarin: "The little girl is so familiar with Chaoshan culture at a young age, listen to your accent, is she a local?"

Su Congshuang nodded and responded obediently: "Yes, uncle, my house is here."

The uncle smiled and said, "Hehe, but you are a little wrong."

Su Congshuang asked, "Oh? Something went wrong. ”

The uncle said: "This authentic beef balls are far more than the façade skills you mentioned, in fact, the most important thing is the strength of the beating."

Seeing that the uncle seemed to be an expert, everyone cast their expectant eyes, today is considered to be a master, but you have to study hard. Although Bai Xia and Sikong Yao are both pastry chefs and are not good at meat cooking, there are many things in common, so it doesn't hurt to listen to them. And everyone is a glutton, so if you listen to the story, you will naturally not dislike it.

Seeing this, the uncle said proudly: "Making beef balls must be done in one go, that is, from the whole piece of meat to the final shape of the whole meatball, this process cannot be stopped." Because the meat has to be beaten constantly, it will become soft and thick, and the harder it is beaten, the more elastic the beef balls made in the end, and when it can be pinched into meatballs at the end, the action must be fast, otherwise when the meat comes out of the water, the beef balls will not be sticky, elastic, and not delicious. ”

"I see, it's really a kung fu that studies arm strength." Yifan pondered, "In this way, isn't every beef ball chef a monster with amazing arm strength?" ”

"Hey, you're right, this Xie Ji is the current head of the family, but he is excellent in martial arts, it is said that one punch can kill a cow, and the cow does not feel pain, it is dead before the pain nerve reaches the sense. This beef is toxin-free and tastes great. ”

There was another person next to him, and he seemed to be familiar with Xie Ji.

"That's not it, that kid from the Xie family is vicious, you can hear the sound of him beating beef from a distance of ten meters, it's just a god."

Vicious waves, which are the dialects of the Chaoshan region, seem to be extremely powerful and intimidating. And the previous uncle praised Su Congshuang, saying that Su Congshuang knew how to eat very well, and it was also a praise.

Shui Ying smiled: "It's too exaggerated to kill a cow with one punch, how is it possible."

The uncle shook his head and said, "No, no, no, this is true, I saw it with my own eyes, how can it be fake?" Every morning, I look at dozens of poops, and I can't go wrong. ”

Sikong Yao asked, "Uncle has seen it?"

Uncle nodded and said, "Yes."

Why this uncle is so familiar with Haiji makes Sikong Yao feel a little curious. And at this time, there was another person, Meiyu proclaimed, capable is the short hair set off the whole extra spirit, under a vest with a slight beef flavor, the muscles bulge like iron bumps, he belongs to the kind of normal physique that is strong, larger than ordinary people, but the muscle lines are very beautiful, especially the biceps above the hands, which are as developed as a ball, and the forearms are even more powerful, and under the fascinating lines, there is an explosive impact.

The man is only in his early twenties, but he still looks like an old man, and this capable feeling reminds Sikong Yao of his brother Sikong Lu.

The man said heartily: "Third uncle, are you hurting me again?"

"Yo, isn't this Fourth Master Xie? If you miss the distance, you deserve death for a small sin. ”

The uncle said this in a joking tone, and the people around him laughed one after another, obviously these people were old acquaintances and knew each other.

Sikong Yao whispered to the people at the next table, "Big brother, who is this person?"

The man said heartily, "A few friends from other places, right?"

Sikong Yao immediately sat up, inquired about other people's names behind his back, seemed to be a little rude, and immediately responded: "Ah, ah, yes, we came here, I heard that this Xie Ji is delicious, so come and have a look."

The man laughed loudly and said, "Haha, it seems that the reputation of our Xie Ji has spread to other places."

The man who was called the third uncle by the man also said: "No, since you improved the recipe of the beef balls, our family's business is getting better and better."

Hearing this, Sikong Yao understood what was going on, and immediately asked, "Are you the boss here?"

The man replied cheerfully: "Yes, thanks to my father's wrong love, I inherited the mantle early, and I am the boss here, but I still rely on the third uncle to take care of many things."

Sikong Yao was stunned for a moment, it was really a big flood that washed the Dragon King Temple, but he didn't expect to meet Xie Ji's boss as soon as he came.

Sikong Yao said in surprise: "You are the god who can kill a cow with one punch?"

The man smiled slightly embarrassedly, and said embarrassedly: "The great god doesn't dare to be, but if you kill the cow with one punch, it's not impossible." If you don't mind, just call me a thank you. ”

Anyone who looks Xie Xin up and down, and can kill a cow with one punch will definitely not be an ordinary person.

Sikong Yao sighed with emotion: "No, no, no, I don't dare to call the great god by his name, I will also call you Xie Siye."

Sikong Yao also understands the so-called principle of following the customs of the locals, especially in the Chaoshan area, which believes in gods and spirits, and has a lot of paranoia about some traditional customs that are stubbornly adhered to. Sikong Yao hopes to provoke someone who can kill a cow with one punch, after all, she is not stronger than a cow. (To be continued......)