Which one is better, Chaoshan beef balls or beef tendon balls? What is the difference between Chaoshan beef balls and beef tendon balls?

We all know that Chaoshan beef balls and beef tendon balls are two popular foods. They are eaten in a variety of ways, taste good, and are delicious. They are very popular among people. Many people like to eat Chaoshan beef balls and beef tendon balls. So which one is better, Chaoshan beef balls or beef tendon balls? Let's take a closer look!

Which is better, Chaoshan beef balls or beef tendon balls?

It mainly depends on personal taste. Some people like Chaoshan beef balls, while others like beef tendon balls.

The main difference between Chaoshan beef balls and beef tendon balls is the taste. The beef tendon balls contain some beef tendons, so they taste chewier and richer.

Chaoshan beef balls are made from fresh beef, which is hand-beaten. Compared with beef balls from other places, they are very bouncy and will bounce up when thrown on the table or on the ground, just like ping-pong balls.

You can cook it in a hot pot, or cook beef ball noodles, beef ball soup, or eat it directly after boiling in boiling water. Be careful when biting it open because the butter juice inside may burst and burn your mouth or get it on your clothes. You can take a small bite first.

What is the difference between Chaoshan beef balls and beef tendon balls?

1. Different taste

1. Beef balls: elastic, with moderate and delicate taste.

2. Beef tendon balls: They contain tendons and have a chewier texture.

2. Different raw materials

1. Beef balls: Use fresh pure yellow beef leg meat as the seasoning, remove the tendons, cut into pieces, and then chop into meat sauce.

2. Beef tendon balls: Use fresh pure yellow beef leg meat as the seasoning. Do not remove the tendons and chop them into meat paste.

3. Different edible groups

1. Beef balls: Beef balls are elastic, have a moderate taste, are tender and smooth, and have a delicate texture. They are suitable for consumption by the whole family.

2. Beef tendon balls: Beef tendon balls contain meat tendons, which make them chewier and more suitable for young people.

Simple recipe of Chaoshan beef balls

1. Choose fresh beef hindquarters, never water-injected meat. Boiled meat has no elasticity. It is easy to break, then cut into large pieces and place on a wooden block. Use a special hammer to hit the beef back and forth until the large pieces of beef are broken into small pieces. Then beat it into meat pulp.

2. Then add salt and MSG to the pounded meat paste. Stir well and then add starch and water. Be sure to stir in one direction. It is easier to stir. The amount of water added is also critical. It should be adjusted according to the season and temperature.

3. The standard for stirring is to make the meat paste sticky to your hands. Then, make a fist and grab a handful of meat paste, and make a circle with your thumb and index finger. Use your ring finger and little finger to squeeze out meat balls. Use a small porcelain spoon to scoop out and put into a basin of warm water. When it is almost squeezed out, cook it over low heat for ten minutes and then take it out.

How to eat Chaoshan beef balls

1. Eat directly

As we all know, beef balls are already semi-finished when they are formed. At this time, the beef balls can be understood as 50% to 60% mature beef, so some people choose to start directly

2. Hotpot

This is the favorite hot pot side dish of Chaoshan people.

3. Deep-fry

The fried beef balls are crispy on the outside and tender on the inside. They are already well seasoned and do not need any other seasonings. They taste very good.

4. Grilled

Barbecue beef balls are actually available all over the country, but some places use other types of meatballs instead.