The Bounciest Meatballs Are Whacked by Hand With Long Steel Rods
The Chaoshan region in southern China is famous for its bouncy hand-pounded beef balls. They are made of only three ingredients — beef, salt, and ice. The region is dotted with small diners where you can see workers pounding beef with long stainless steel rods for hours and hours at the store front. We visited one shop in Shantou city that makes beef balls all year round for both local eaters and online customers across China.
This is the new episode of our series about established mom-and-pop eateries in China. In the next episode, we’ll visit a neighborhood diner in Hong Kong that makes these great sizzling Shanghainese guotie. Stay tuned!
Address: 石炮台街道东平一街2号
0:00 A rhythmic task
1:03 Meet the chef
1:29 How he makes beef balls
3:42 Handmade vs. store bought
If you liked this video, we have more stories featuring mom-and-pop shops in China
Oyster Pancakes: A Juicy, Satisfying Street Food Staple
Sticky Rice Cakes (Ciba): Warm, Chewy, Hearty Street Snack
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Producer: Xin Fang
Videographer: Song Wang
Editor: César del Giudice and Mario Chui
Narration: Tiffany Ip
Mastering: César del Giudice
Music: Audio Network
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Homemade Steamed Chinese Meatballs(pork and chicken) Dim Sum Style
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Steamed meat buns recipe
2/3 pound of ground chicken and 2/3 pound of ground pork
1/2 tsp of minced ginger and 1/2 tsp of minced garlic
1 1/2 cup of mixed(chopped water chestnut, peas and carrot, chopped green onion)
A pinch of black pepper
1 tsp of oyster sauce
1 tsp of sesame oil
1 1/2 tsp of soy sauce
1-2 tsp of sherry cooking wine
2 TBS of cornstarch
Dipping sauce:1 tsp of minced ginger, 1 tsp of minced garlic, 1 tsp of wasabi paste, 2 tsp of sriracha hot sauce,3-4 TBS of light soy sauce, 1/2 tsp of sesame oil, 2 tsp of hoison sauce, 1/2 of lemon juice and some chopped cilantro.
Steam meatballs for 15 minutes until cooked. Enjoy!!!!!!!!!
Red Braised Lions Head Meatball Recipe
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红烧狮子头 (Red Braised Lions Head) - Don’t worry, the lion is not on the ingredient list; it is a jumbo size meatball dish from Huai Yang cuisine. It got the name from its shape, which resembles the head of Chinese guardian lions.
This is a recipe that features the most tender, fluffy, and delicate meatballs. You can just scoop the meat by using a spoon. As it melts in your mouth, all the flavors just burst out. The braising liquid is so savory and goes perfectly over the white rice. Chinese New Year is coming soon so I hope you can give this a try as it’s a celebration dish.
INGREDIENTS
For the Pork
600 grams of skinless pork belly
100 grams of bamboo shoot can be switched with water chestnut, carrot, and shitake mushroom.
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tsp of salt (Amazon Link -
1 tsp of sugar (Amazon Link -
White pepper to taste (Amazon Link -
To Make the Aromatic Water
1/2 cup of water
1 piece of scallion
1/2 tbsp of diced ginger
2 cloves of diced garlic
1 tsp of Sichuan peppercorns (Amazon Link -
5 tbsp of cornstarch (Amazon Link -
To Make The Braising Liquid
1.5 tbsp of oil
2 tbsp of sugar (Amazon Link -
2 pieces of scallion
5-6 slices of ginger
4-5 cloves of garlic
1/2 tbsp of Sichuan peppercorns (Amazon Link -
1/2 of cinnamon stick (Amazon Link -
1/2 of a star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
2.5 cup of water
2.5 tbsp of soy sauce (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
Others
Blanched Baby Bok Choy
4 cups of frying oil for deep-frying (Amazon Link -
Videography / Editing by Austin Schargorodski -
???? Dad's JUICY Homemade Fish Balls (鱼丸)!
Watch Daddy Lau teach us how to make these amazing homemade fish balls. I can personally vouch that my dad's recipe is absolutely DELICIOUS!
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If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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⏲ CHAPTERS ⏲
00:00 - Start
00:24 - Preparing fish balls
01:37 - Cutting, mincing, flattening fish
03:25 - Can you use other tools? Blenders?
04:30 - Cutting, mincing, flattening shrimp
06:16 - Mixing fish and shrimp
07:03 - Versatility of fish balls
07:31 - Chop vegetables
08:51 - Create flavors
09:37 - Mix everything together, add oils
10:38 - Mixing and slapping fish paste
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Intro Flute Music - Performed by Daddy Lau
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Chinese Subtitles by Mommy Lau + Gan
Chinese Takeaway Style Curry Sauce w Meatballs
This Chinese curry sauce with juicy meatballs makes a great, comforting dinner.
The Chinese takeaway style curry sauce works so well with chicken, minced beef but my personal favourite is these homemade meatballs.
This recipe was handed down to me by my Dad, I remember eating it loads when growing up. that sauce has got a rich, savoury tang to it, and it tastes so comforting and filling that you just don't want dinner to end!
Free printable recipe is available on our site:
Ingredients:
For the meatballs:
▢500 g (1.1 lb) minced beef
▢1 tbsp soy sauce
▢pinch of black pepper
▢1 tsp minced ginger
▢1 clove garlic - peeled and minced
▢2 spring onions (scallions) - finely chopped
▢1 large egg
▢3 tbsp freshly grated breadcrumbs or panko
Chinese Takeaway Style Curry Sauce:
▢1 tbsp sunflower oil
▢1 ½ tsp turmeric
▢½ tsp Chinese 5 spice
▢1 tbsp mild curry powder
▢2 cloves garlic - peeled and minced
▢210 ml (little under a cup) chicken stock
▢210 ml (little under a cup) beef stock
▢210 ml (little under a cup) whole milk
▢1 onion - peeled and cut into large squares
▢1 red bell pepper - chopped into large chunks
▢2 tsp sugar (granulated/caster or light brown)
▢2 tsp Lime juice
▢1 tbsp Cornflour (Cornstarch)
▢2 tbsp Cold water
To Serve:
▢Boiled rice
▢5 soft boiled eggs
▢Fresh coriander
▢Chilli flakes
▢Warm pitta breads
INSTRUCTIONS
1. Add all of the meatball ingredients to a large bowl and mix together until just combined.
2. Form into walnut-sized balls (you should get 20-22).
3. Heat the oil in a large frying pan (skillet).
4. Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully, using tongs to prevent the meatballs breaking) until browned all over - this should take about 6-8 minutes.
5. Remove the meatballs from the pan and place on a warm plate whilst we make the Chinese takeaway style curry sauce.
6. Add the turmeric, five-spice, curry powder and garlic to the pan with the meatballs, and cook for a further 2-3 minutes, until the spices start to release their fragrance.
7. Add the chicken and beef stocks and milk to the pan.
8. Stir everything together then add the meatballs back into the pan.
9. Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.
10. Add the chunks of onion and red pepper, simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).
11. Stir through half the sugar and half the lime juice, then taste and add more if needed.
12. Stir in the cornflour slurry (1 tbsp of cornflour/cornstarch + 2 tbsp of water). Taste and add additional lime juice or sugar to your taste.
13. Serve the curry with boiled rice (or cauliflower/broccoli rice*) and hard or soft boiled eggs**. Top with fresh coriander and chilli flakes. You could also serve with warm pitta bread if you like.
#CookingShow #Recipe #Fakeaway
How to Make Fish Balls (鱼蛋)
Fishballs! There's a couple different approaches to fishballs, but we'll be showing you the salt water fish variety - which're the common fishball in Hong Kong.
The two dishes we wanted to show you then were the ever popular Hong Kong curry fishball, together with a simple fishball soup coming from Chaozhou. No interested in a fishball from scratch project? You can definitely give those a go with store bought frozen fishballs too.
Written recipe is over here on /r/cooking:
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Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!