介绍牛肉丸及制作方法英语作文

介绍牛肉丸及制作方法英语作文

Chaoshan Beef balls enjoy great popularity in China and overseas Chinesecommunities.

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.

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.

Chaoshan beef balls are totally different in texture from,say,Westernbeef balls.Westernbeef balls are mostly loose,softand a little coarse to the tongue while Chaoshan beef balls are dense,smooth,and bouncy.

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.

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!