Chaoyin Hipster: Beef Tendon Ball Soup Noodle

Name: Chaoyin Hipster: Beef Tendon Ball Soup Noodle
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Kuey Teow; 6 capsules Beef tendon balls; 1 celery; 4 cloves Garlic cloves; 3 slices lettuce; Some salt; Some Chicken Essence; Some oil

by Chaoyin Hipster

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Chaoshan Niujin Wan is a famous Chaoshan snack, which has a history of nearly a hundred years in Shantou. Beef balls can be divided into beef balls and beef tendon balls. Beef tendon balls are made with some tender tendons added to the beef. They are super elastic and a bit chewy. It is said that the best beef balls can rise up high when thrown on the ground. The previous beef balls are all handmade and may be able to perform this performance. Because they are all manually operated, the cost is higher than the mechanism. After the appearance of the pill machine in the early 1980s, the traditional production method of hand-beating became scarce.

Ingredients

150g Kuey Teow
6 capsules Beef Tendon Balls
1 Celery
4 cloves Garlic Cloves
3 slices Lettuce
Some Salt
Some Chicken Essence
Some Oil

Chaoyin Hipster: Beef Tendon Ball Soup Noodle

1. Wash the celery, remove the head, cut into pieces, put on a plate, set aside

Chaoyin Hipster: Beef Tendon Ball Soup Noodle recipe

2. Peel the garlic cloves, smash them, chop them into minced garlic, place them on a plate, and set aside

3. Pick the lettuce, wash it, put it on a plate, and set aside

4. First, turn on a low fire, pour in the right amount of oil, add the minced garlic, keep shaking the pot, let the minced garlic heat evenly, fry to remove the water from the minced garlic, and turn into golden brown garlic crisps. Drain the oil. ,stand-by

5. Then wash the pot and pour in the right amount of water. After the water in the pot is boiled, put the kuey teow on a colander, blanch it in water (hot for one minute), drain the water, and put it in a bowl

6. Then pour an appropriate amount of water into the pot. After the water is boiled, add the beef tendon balls and cook for 1 to 2 minutes, then add the lettuce, appropriate amount of salt and chicken essence, and cook for 30 seconds.

7. Finally, pour the prepared soup on the kway teow, spread the lettuce and beef tendon balls on the pho, add celery diced and garlic crisps and serve.

Tips:
❥ Please choose fresh ingredients, fresh, fresh, fresh ❥ Beef tendon balls can be dipped in sand tea sauce to eat ❥ Don’t blanch the noodles in boiling water for too long to prevent the taste from changing