✅ Step 1: Ingredient List
Here are the main ingredients needed to make Chaozhou Beef Ball Soup.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Chaozhou Beef Balls / Beef Tendon Balls | 10-15 pieces | 🐄 Choose authentic Chaozhou hand-pounded beef balls for a more springy (“Q”) texture |
| Broth & Veg | White Radish (optional) | 1 (approx. 250g) | Peeled and cut into chunks; adds a fresh sweetness |
| Lettuce | 1 head | Or replace with other leafy greens according to preference | |
| Aromatics | Chinese Celery | 1 small bunch | Cut into small pieces; provides a fresh aroma |
| Cilantro (optional) | 1 stalk | Minced; for garnish and aroma | |
| Garlic | 2-3 cloves | Used to make garlic oil | |
| Other | Cooking Oil | As needed | For making garlic oil |
👨🍳 Step 2: Instructions
Making Chaozhou Beef Ball Soup emphasizes a clear broth and the proper cooking time for the beef balls. Here are the core steps.
- 🧄 Make Garlic Oil (Signature Key Step):
- Mince the garlic.
- Add an appropriate amount of cooking oil to a wok or pan. Heat the oil, then add the minced garlic.
- Stir-fry over medium-low heat until golden brown, crispy, and fragrant. Remove and set aside. This is the signature condiment for Chaozhou Beef Ball Soup – garlic oil.
- 🥬 Prepare the Ingredients:
- Cut the Chinese celery into small sections or bits.
- Wash the lettuce; break large leaves into two sections if too big.
- Mince the cilantro (if using).
- If using white radish, peel it and cut it into rolling chunks or thick slices.
- 🍲 Cook the Broth & Beef Balls:
- Add water or stock to a pot (if using white radish, add it to the water and cook until soft).
- Bring the water to a boil, then add the beef balls (if frozen, thaw first).
- Maintain a medium boil for about 10-15 minutes, until the beef balls all float to the surface. This indicates they are cooked through.
- 🥣 Seasoning & Combining:
- In your serving bowl, place in advance seasonings: appropriate amount of salt, chicken powder/MSG (optional), a little fish sauce, and the Chinese celery bits.
- Pour the cooked beef balls and some hot broth into the bowl(s). Stir to dissolve the seasonings.
- Add a little salt to the remaining broth in the pot, then quickly blanch the lettuce (do not overcook). Remove and add to the soup bowl(s).
- ✨ Finishing Touches & Serving:
- Drizzle a spoonful of the prepared garlic oil over the soup in the bowl(s).
- Sprinkle with a little minced cilantro.
- According to preference, you can sprinkle some white pepper for extra flavor.
- The authentic way to eat it is to serve with a small dish of satay sauce or chili sauce for dipping the beef balls, which enhances the flavor even more.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Chaozhou Beef Ball Soup, especially the aroma of the garlic oil and the umami from fish sauce.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Table Salt | 5-8g | Provides base saltiness; adjust to taste |
| Fish Sauce | 5-10g (optional) | Chaozhou特色 seasoning, enhances umami |
| Garlic Oil | 15-20g | Provides rich garlic aroma; one of the soul elements of the soup |
| White Pepper | 1-2g | Removes gaminess, adds aroma; optional |
| Chicken Powder / MSG | 2-3g (optional) | Enhances freshness; optional |
| Sesame Oil | 5g (optional) | Enhances aroma |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is the Soul: Selecting authentic Chaozhou hand-pounded beef balls is the key to this soup’s success. Good beef balls have a high beef content (usually ≥90%), a springy texture, and a rich meaty aroma.
- Garlic Oil is the Finishing Touch: Homemade garlic oil is an important step to enhance the soup’s aroma. Fry the minced garlic over medium-low heat until golden brown and crispy, but do not burn it.
- Beef Ball Cooking Technique: Beef balls can be added to cold or hot water to start cooking. Cook until they all float to the surface, indicating they are done. Avoid overcooking to prevent affecting their springy texture.
- Flexible Vegetable Pairings: Besides lettuce, white radish, celery, seaweed are all common pairings; choose according to your preference.
- Dipping Sauce is the Essence: The authentic Chaozhou way to eat is to serve with satay sauce or chili sauce for dipping the beef balls, rather than pouring the sauce directly into the soup. This allows you to enjoy both the clear freshness of the soup and the rich aroma of the balls simultaneously.
