The beef balls from the tides are made by using iron bars for a long time to beat the beef legs. Should it be one of the best beef balls in China? ! Friends SF voted, have the opportunity to go to the Chaoshan to taste it~
Prepare beef balls.
Western lettuce and parsley are washed.
Prepare some tidal chili sauce, fried garlic, western lettuce and parsley in a large bowl.
Heat a pot of water to 80-90 degrees, put in beef balls and cook for about 2 minutes.
When the beef balls become large and float to the surface, they can be turned off. Add 1/2 teaspoon of salt to taste.
Heat the beef balls together with boiled beef balls and water into the lettuce and parsley bowls. Sprinkle with fried garlic on the noodle soup - delicious and simple Chaoshan Qingtang beef balls are cooked! The beef balls don't say anything, and they bite the juice and the soup is delicious. I really don't know how delicious it is to taste locally. ...
Beef balls can be eaten with Chaoshan chili sauce or a slightly greenish sand tea sauce.
If it is a frozen beef ball, it should be boiled in cold water. The purchased beef balls are best kept in cold storage and eaten as soon as possible within 1-2 days.