Do you know what the prototype of the pissing beef balls in Stephen Chow's "God of Cookery" is?

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Meatballs often appear in the diet, whether it is hot pot, soup, noodles or stir-fry.

As for meatballs, we have to say Chaoshan beef balls. Nowadays, beef balls are available everywhere, as long as they can be bought in wet markets, and more on Taobao, Tmall, and JD.com.

The most classic story about Chaoshan beef balls is the pissing beef balls in Stephen Chow's "God of Cookery". The prototype of the peeing beef balls in "The God of Cookery" is Chaoshan beef balls.

Because of the special craftsmanship of Chaoshan beef balls, the solid meatballs can also give the feeling of peeing beef balls.

The most famous beef balls are Chaoshan beef balls, which are one of the most famous traditional snacks in the Chaoshan area. They are famous for their softness, moistness, freshness and refreshing.

Its production technique is derived from the imperial dish "Taozhen" which has been used for more than 2000 years. This production technique has been circulated in Chaoshan area for hundreds of years.

When you bite into the beef balls, you will hear a "squeak" sound, and the beef juice will spread in your mouth, making you addicted to it. Every Chaoshan person who goes out will think of Beef Ball Kuey Teow every late at night!

Hand-beaten beef balls need to be minced into minced meat, but it is not chopped with a knife. It is beaten repeatedly with two sticks.

Repeated beating causes the muscle protein of the beef to continuously expand until the beef forms an adhesive gel. Generally, the meat sauce will not fall off when picked up by hand, and it is considered ready.

The minced beef meat is extruded into meatballs. The extruded meatballs are immediately put into warm water at 60℃-80℃ to set. Finally, boil it again with water, and an authentic Chaoshan hand-baked beef ball is ready.

As a Chaoshan person, my favorite thing is to cook beef balls in a side stove (hot pot). The beef balls are fragrant under the scalding clear soup.

Coupled with the Shacha sauce to enhance the "freshness" of the beef balls, the gravy bursts out, leaving you with an aftertaste of your lips and teeth. As long as you eat it once, you will still think about the next time.

Put the cooked handmade beef balls into your mouth and take a bite, your mouth will be filled with the aroma of beef. It tastes springy and crispy, and the more you chew it, the more delicious it becomes.

The reason why beef balls are so chewy is inseparable from good meat quality. The climate in the Chaoshan area is mild, which is very suitable for the growth of cattle. If they are raised in a reasonable and scientific way, the meat will be delicate and tender, and the taste will be more delicate and chewy.

Most beef balls on the market do not have the authentic Chaoshan flavor. The one I was most satisfied with was Hula’s.

"This hand-made beef meatball" has a classic trendy taste and has been passed down for centuries.

Selected high-quality beef thigh meat,

makes the beef meatballs taste and nutritious. Excellent.

The meat is pounded by a master with more than 10 years of experience and pressed into meatballs.

The meat is more tender and tender.

You can feel the elasticity, texture and strong aroma of beef in the mouth.

Now that it is autumn, it is a good time to cook it!

Hurry up! Buy it and try it, you will still want to eat it after eating it

Just follow Hula Waiter