A good sentence to describe the taste of beef balls

1. About the introduction of beef balls, the beef balls in Shantou are different from those in delicious food, that is, there is no stuffing in the middle. I don't know if the beef balls in Gourmet are Hong Kong people's beef balls, or whether they were shot by Stephen Chow in order to increase the technical content of making beef balls. In short, the beef balls in Shantou are not like that. The film looks like Xiamen fish balls (Xiamen fish balls are stuffed with meat, which is strange, but delicious). The real chaoshan beef meatball is made of beef, solid and the size of table tennis. A bite is delicious and elastic. At this time, the juice of beef overflowed into the mouth, which was very delicious. Because it is elastic, it is chewy, and the more you chew, the more fragrant it is. Under normal circumstances, it is difficult to eat a cow pill in one bite, because it is really not small. Beef balls are also classified. And beef balls, which are made of pure beef. Fine and soft texture, suitable for the elderly, slightly more expensive. There are also beef tendon balls, which are beef tendon in beef balls. The texture is a little rough and the price is a little cheaper, but it is said that beef offal and beef are used as raw materials and belong to low-grade goods. Shantou people generally eat beef balls dipped in Satay or Chili sauce, and some like to eat nothing. Personally, I think Shantou's hot sauce tastes terrible, so I usually choose Satay sauce.

Niuwan is one of the characteristics of Shantou, that is to say, only Shantou has authentic Niuwan, and Shenzhen and Guangzhou can't even eat Niuwan from Puning Chaoyang. Make that special taste. Chaoshan people, known as Chinese Jews, spread all over Guangdong, Hainan and even Hong Kong and Macao for their livelihood. So on holidays, many people come here, either driving private cars or taking the provincial bus to Shantou to buy authentic beef balls.

The production process of handmade beef balls is that the store should select the first-class beef red meat and remove the beef tendon (in fact, it can be processed into beef tendon balls separately). After that, put the beef red meat on a big wooden chopping board and hammer it repeatedly with a big iron bar with square bones in each hand until it becomes paste. Add a little chicken breast, garlic paste, minced white pork, borax and salt, and continue hammering until it becomes minced meat. Hold it in the palm of your hand, squeeze it with a little force, and squeeze out a round raw beef ball as big as Xinger from the mouth of your fist. Let it fall into warm water to set, and then take it out. Let it be cooked in hot soup when you want to eat it, and it will swell up like table tennis and taste crisp and cool.

Beef ball method:

1) Boil with clear water. The water should not be too boiling when cooking, or the beef balls will not be smooth. Boil 10 minutes or so, and the meatballs will become bigger. Add oil, salt, monosodium glutamate, pepper, green vegetables or celery and serve with sand tea sauce or Chili sauce. In other words, it can be a delicious soup. It is better to eat meatballs when the temperature is high. If they are cold, please reheat the soup and eat it again. The taste of soup should be strong or weak, and it should be made according to everyone's hobbies.

2) Beef balls can also be baked. When barbecuing, cut the beef balls in half, spread the sauce and honey, and bake them.

3) You can rinse hot pot, and friends who like Chili can season with Chili sauce and eat it right away. Shantou sand tea sauce is recommended here.

4) Different friends have different tastes. You can also cut the meatballs into small pieces, stir-fry peppers, stir-fry vegetables, stir-fry coriander and so on, depending on how you like to eat them.

5) New leisure eating method: cut the beef balls into two pieces, fry them in a pot until they are slightly yellow, and add some tomato sauce to the plate. It's really cool! Drink some beer, so much the better!

2. What are the sentences describing food? 1. salted duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness.

2. The skin of the dumpling is very thin, even translucent. Open your mouth and take a bite. The delicious juice inside will flow into your mouth and take a bite of the meat ball soaked in juice. Not fat or greasy, the entrance is smooth ... that's so beautiful!

3. The bright red dates are like the twinkling stars in the sky, all blinking naughty eyes.

Those candied haws are red and shining in the sun. I don't know how many children yearn for them.

4. Small mess, small, thin skin, as long as you scoop it into boiling water, you can put it in a bowl and have a bite. It's delicious!

I took a water bottle and poured boiling water into the teacup. Suddenly, the Longjing tea in the water is like thousands of small fish flying up and down. It's so beautiful.

6. The baked sweet potato is burnt and covered with grass ash. Smell it, and the fragrant smell will immediately enter your insides, making you drool for three thousands of feet.

7. Stinky tofu is "hospitable". She always makes the surrounding air filled with a strong fragrance, which makes people look for it first and write it first.

8. Zongzi is made of pure white glutinous rice and red dates wrapped in green reed leaves. Peel off the reed leaves after cooking, and it seems that there are still a few bright red agates embedded in the rice ball, which is very beautiful.

9. Soft jade chews rice noodles and Joan drinks soup.

10. Soft and hard, Xian Yi, Xian Yi, old and young, sweet and spicy, with good color, smell and taste.

3. A soft article about beef ball noodles Title: XX ball beef noodles let you taste the taste of childhood.

In Linfen, you can't help but say beef ball noodles. In the streets and alleys of Linfen, the most common is beef meatball noodles, which are cheap snacks because of their small appearance. Many Linfen people come back from other places and eat beef ball noodles as soon as possible. It's delicious and suitable for people who like spicy food. What is the best beef meatball noodle on the street? XX beef ball noodles let you taste the taste of childhood.

XX beef meatball noodles look very simple. Noodles seem to be steamed in advance. There is a big pot in the deepest part of the hall, in which a lot of peppers and beef bones are put, which makes the soup stock thick and mellow, and at the same time, the soup stock has become the biggest selling point of beef meatball noodles.

The soup is still stewed with meatballs, and a thick layer of Chili oil can be seen on it. When eating, pour the noodles thoroughly with hot soup, heat the meatballs, and add a few slices of beef and celery.

The taste is very spicy and refreshing, and the feeling of numbness is always fascinating. Everyone is sweating, but there are many people who eat in summer. In the words of Linfen people, it is "a big bowl of beef ball noodles". Come to XX and try Zhenzong's meatball beef noodles.

Note: the XX above is about the brand you want to promote.

Hope to adopt

4. How to write an article about beef balls? Chaozhou snack beef balls My hometown is Chaozhou, an ancient city with a long history and profound cultural heritage.

There are many kinds of snacks in the ancient city of Chaozhou, including mother duck twist, mouse shell fruit, rice rolls, beef balls, fried oysters, salted fruit and so on. Among them, my favorite is beef balls, which is well known to all women and children. Speaking of beef balls, I'm a big fan. Chaozhou hand-hammered beef ball looks gray and plain in color, but it is made by beating two triangular iron bars for two to three hours. It is delicious, elastic and unforgettable.

Once I went to a beef ball shop with my mother to eat snacks. There are beef balls and beef noodle soup, which are very famous. I saw a master repeatedly beating a piece of fresh beef with two triangular iron bars until it became paste and squeezed into pills. I asked the master who beat beef cheerfully, "What beef do I use to beat beef balls by hand?" Why is the hand-hammered beef balls in Chaozhou so famous? "When the master who beat beef saw that I wanted to know the origin of beef balls so much, he cheerfully introduced to me:" Our Chaozhou beef balls are famous because the climate in Chaoshan area is humid and the land is fertile, so the cows produced are unique. "

Beef balls are usually made of mountain cows. The beef ham that was slaughtered alive that day was cut into small pieces and beaten continuously for two or three hours with two triangular iron bars until the beef became slurry, seasoned and pressed into balls by hand. Chaozhou beef balls are very elastic in taste and not rotten when cooked. Put it in a bowl, add garlic and celery to the soup, it's very delicious, then dip it in Chaoshan sand tea sauce and beef balls, and the taste and delicious taste are fully displayed. "

Listening to the master's smug tone, I didn't expect a beef ball to have so much knowledge. It seems that I still have to study hard, I thought. I couldn't wait to eat beef balls, so my mother bought two bowls and ate them with relish.

Today, I am very happy. I not only tasted delicious beef balls, but also learned about Chaozhou cuisine. What a great harvest! This is our famous snack in Chaozhou-beef balls. Welcome to Chaozhou. I'm glad to take you to taste the delicious beef balls in Chaozhou.

My hometown is Chaozhou, an ancient city with a long history and profound cultural heritage.

There are many kinds of snacks in Chaozhou ancient city, including mother duck twist, mouse shell fruit, rice rolls, beef balls, fried oysters, salted fruit ... Among them, my favorite is beef balls, which is well known to all women and children. Speaking of beef balls, I'm a big fan. Chaozhou hand-hammered beef ball looks gray and plain in color, but it is made by beating two triangular iron bars for two to three hours. It is delicious, elastic and unforgettable.

Once I went to a beef ball shop with my mother to eat snacks. There are beef balls and beef noodle soup, which are very famous. I saw a master repeatedly beating a piece of fresh beef with two triangular iron bars until it became paste and squeezed into pills. I asked the master who beat beef cheerfully, "What beef do I use to beat beef balls by hand?" Why is the hand-hammered beef balls in Chaozhou so famous? "When the master who beat beef saw that I wanted to know the origin of beef balls so much, he cheerfully introduced to me:" Our Chaozhou beef balls are famous because the climate in Chaoshan area is humid and the land is fertile, so the cows produced are unique. "

Beef balls are usually made of mountain cows. The beef ham that was slaughtered alive that day was cut into small pieces and beaten continuously for two or three hours with two triangular iron bars until the beef became slurry, seasoned and pressed into balls by hand. Chaozhou beef balls are very elastic in taste and not rotten when cooked. Put it in a bowl, add garlic and celery to the soup, it's very delicious, then dip it in Chaoshan sand tea sauce and beef balls, and the taste and delicious taste are fully displayed. "

Listening to the master's smug tone, I didn't expect a beef ball to have so much knowledge. It seems that I still have to study hard, I thought. I couldn't wait to eat beef balls, so my mother bought two bowls and ate them with relish.

Today, I am very happy. I not only tasted delicious beef balls, but also learned about Chaozhou cuisine. What a great harvest! This is our famous snack in Chaozhou-beef balls. Welcome to Chaozhou. I'm glad to take you to taste the delicious beef balls in Chaozhou.