Zi 字媒體

Authentic Chaozhou Food 地道潮州美食Chaoshan Beef balls enjoy great popularity in China and overseas Chinese communities.潮汕牛肉丸在和海外華人地區可謂是家喻戶曉，人見人愛。Beef used for making beef balls is all pounded by hand with two steel bars weighing 3 kilograms each, until beef paste is formed. Other pounded meat such as fish and pork can be the ingredients of other meat balls.用於製作牛肉丸的牛肉都是得用兩根每根重約3公斤的鐵棍用手錘打直到肉泥形成。其他像魚肉泥，豬肉泥可以用來製作其對應的肉丸。So, how to get a ball shape? Well, scoop the beef paste onto your wet hand. Push the paste through your thumb and index finger by making a fist. Use a wet spoon to scoop it and drop it into the hot water. 那麼，要怎麼才能做出球狀的丸子呢？將手用水浸一下，然後用手抓肉漿，握緊拳從拇指和食指之中擠成丸，然後用濕湯勺掏進溫水裡面。Chaoshan beef balls are totally different in texture from, say, Western beef balls.Western beef balls are mostly loose, soft and a little coarse to the tongue while Chaoshan beef balls are dense, smooth, and bouncy.潮汕牛肉丸跟其他的牛肉丸在口感上很不一樣，比如說西方的牛肉丸，它們大多數口感比較鬆散， 鬆軟，還有比較粗糙，而潮汕牛肉丸肉質結實, 順滑而且彈牙。Bouncy is the key characteristic of Chaoshan beef balls. Whether it is a fish, pork, or beef ball, if it doesn't give a springy bite, it is considered a failure.彈牙被認為是潮汕牛肉丸的重要特徵。不管是魚丸，豬肉丸還是牛肉丸，如果嚼起來不彈牙的話，那就是一個敗筆。Many people believe that Chaoshan beef balls can bounce on the ground higher than a ping pong ball. Whether it is true or not, it doesn』t matter. It just tells us how bouncy Chaoshan beef balls really are!很多人認為潮汕牛肉在地上可以彈得比乒乓球還高。不管是真還是假，這都不重要。這正好告訴我們潮汕牛肉丸的彈性是有多麼好啊！編輯：潮汕人家法律顧問：廣東啟源律師事務所原創作品，轉載時請註明出處和署名，謝謝！