If you buy finished beef balls, it's really easy to make.

1. Remove the head, root, peel and wash the white radish and make it into hob blocks. Peel ginger and cut into 4 pieces. Wash the onion and cut it into two 4 cm long onion segments.

2. Wash the sweet corn and cut it into two sections.

3. Put the materials prepared in step 1 into a casserole, add water, bring to a boil with high fire, and turn the heat down for 30 minutes. Add Chaozhou beef balls and sweet corn, bring to a boil, turn to low heat, and cook for 15 minutes. Remove the scallion, add a little salt and white pepper, and also add a little chicken essence.

4. Put a little chopped green onion, coriander and a few pieces of seaweed.

Tips:

I use beef balls bought in the supermarket, which tastes Q and is elastic. If you don't have beef balls on hand, you can use beef slices. First, soak the beef slices in hot water until they change color. Take them out. When the radish soup is almost ready, add the scalded beef slices and cook on low heat 10 minutes.

How to make homemade beef balls;

1. Wash the beef, cut into pieces, peel the onion, put it together with the beef, wring it twice with a reamer, chop it with a knife, put it in a pot, add salt, vegetable oil, pepper, monosodium glutamate and eggs, stir well, add 150ml water, stir with water, and make it into a paste.

2. Boil the soup pot with water, squeeze the meat stuffing into balls by hand and put them into the boiling water pot. When the meatballs float and boil, put them in cold water to wash away the floating foam and put them in a colander to drain.

There are more complicated ways:

Ingredients for making beef balls: beef, edible salt, sugar, soy sauce, black pepper, cooking wine, starch, water and baking powder.

Production method:

First, clean the prepared beef, and then remove the fascia of the beef. Then, we can cut the beef into small pieces, and then put the prepared seasoning in the beef juice and stir it evenly. After that, we can put the beef into the meat grinder and beat it into a paste. You can beat it a few times when you paste it, because it will make the beef sauce more delicate. Be careful not to stir at once.

After the beef paste is beaten, you can put the beef paste in a large pot and beat it by hand. The longer the stirring time, the more chewy the beef balls are. After beating, you can cover the beef paste with plastic wrap and put it in the refrigerator for one night, and then cook it the next day, so that the beef balls will taste more tender.

Wait until the next day, take out the chilled beef sauce, then add a proper amount of water to the pot to boil, and then turn off the fire after dense small bubbles begin to appear at the bottom of the pot. Then grab a handful of beef by hand, squeeze it out of the tiger's mouth and put the meatballs into the pot with a spoon. Pay attention to the spoon, so that the surface of the beef meatballs will fall off immediately when heated.

Eating too much beef balls will also become crowded. When there are many piles, you can gently stir them with a spoon, but you must pay attention to the light action to avoid mixing the beef balls together. When all the beef balls are in the pot, you can fire, then boil the water and the beef balls float on it, and then turn off the fire.

Then you can fish out the beef balls and let them pass through cold water twice, so as to ensure that the beef balls are tender, delicate and delicious. This step is also very important, but don't ignore it.

After drinking cold water, take out the beef balls, put them in fresh-keeping bags, freeze them in the freezer of the refrigerator, and take some out when you want to eat. It's convenient to make beef ball soup, eat hot pot or do something else.