From the beginning of the selection of ingredients, it is full of respect for the ingredients and picky. Selected fresh cuttlefish caught in Chaoshan inland sea, where the water is clear and the ecological environment is superior, providing a unique growth environment for cuttlefish. Each cuttlefish is delicate, sweet and delicious, providing the best quality raw materials for making cuttlefish balls.
The process of making Cuttlefish flavor balls is a traditional craft. After rigorous cleaning and selection, fresh cuttlefish are expertly hammered into pulp. This is not only a simple physical process, but also a respect and refinement of the ingredients. In the process of beating, the meat of the cuttlefish becomes more delicate and the taste is more elastic, which lays a solid foundation for the subsequent molding and cooking.
It is worth mentioning that the ink fish content of this cuttlefish ball is as high as 98%, which is really a real material. Moreover, the production process does not add any duck, chicken and other impurities, to ensure that each bite is pure cuttlefish taste.
When Cuttlefish flavor balls roll in the pan, the rich seafood smell will come into your nose. Each cuttlefish ball is full of juicy, bite down, the delicious juice will fill the mouth, bring unparalleled satisfaction. And the unique Chaoshan flavor, it is endless aftertaste.
This cuttlefish ball is not only a food, but also a perfect fusion of tradition, freshness and ingenuity. Each bite is a profound experience of the charm of Chaoshan cuisine.
The making of a cuttlefish ball
Cuttlefish flavor balls, as one of the representatives of Chaoshan cuisine, are made of both technical skills and fresh raw materials. Below, we will break down in detail how a cuttlefish ball from fresh cuttlefish to table delicious.
Selected raw materials: The selection of Shantou bay pollution-free fresh cuttlefish. The water quality of the sea here is clear, providing a good growth environment for cuttlefish, ensuring that the cuttlefish meat is delicious and pollution-free.
Wash the cuttlefish and cut it into pieces to remove internal organs and impurities to ensure that the purest ink is used in the subsequent production process.
Hammering into pulp: Hammering is a key step in the traditional technique of making cuttlefish balls in Chaoshan. Experienced masters will use a special stick or hammer to repeatedly pound the cuttlefish block.
The beating process is not only to turn the cuttlefish block into a delicate meat pulp, but also to release the fiber of the cuttlefish and increase the elasticity and taste of the cuttlefish ball.
After about 30 minutes of hammering, or about 1,200 repetitions of hammering, the cuttlefish pieces gradually become a fine, viscous pulp.
Hand extrusion into pills: The master will use the hand to beat the cuttlefish pulp extrusion into a uniform ball. This process requires a certain amount of skill and hand feel to ensure that the shape and size of the cuttlefish balls are up to standard.
Warm water setting: Place the squeezed cuttlefish balls in warm water and let them set slowly in the water. This process not only helps the cuttlefish balls maintain their shape, but also removes impurities and excess water from them.
Simmer: Place the set cuttlefish balls in a pot and simmer slowly. This process requires patience and care to ensure that the cuttlefish balls fully absorb the flavor of the broth while maintaining their elasticity and texture.
Dry bagging: When the cuttlefish balls are braised until they are fully cooked and golden in color, remove them and drain them, then put them in a food bag and seal them.
The final product of cuttlefish balls, the texture of the meat fiber is obvious, and the manual beating makes it tight and solid teeth, each bite is full of the delicious and unique flavor of Chaoshan seafood.
