大家好，歡迎來到農村美食課堂，這個就是潮汕的牛肉丸，肉眼可見的新鮮，純手工打制而成。我們今天就用它來做一道好吃的潮汕牛肉丸湯。

準備一個鍋子，放點油燒熱后下入蔥姜蒜末炒香，再把牛肉丸倒進去翻炒一下，然后加入熱水，大火煮開以后轉小火慢燉一會。接著放入洋蔥塊、胡蘿卜丁、玉米粒，加少許鹽調味就可以出鍋了。

這道菜做起來很簡單，但一定要選對材料。像這種肉眼可見的新鮮牛肉丸，是選用新鮮牛腿肉制作而成，不添加一滴水，吃起來彈牙多汁，口感豐富，有嚼勁又有營養。

牛肉丸在潮汕人的心目中有著不可替代的地位，幾乎每家每戶都會自己做。正宗的潮汕牛肉丸講究的是現買現做，而且不能加一滴水，這樣才能保證口感和味道。

牛肉丸要做出好味道，選材和工藝都很重要。好的牛肉丸應該是肉質緊實且富有彈性，顏色呈淡淡的粉紅色，聞起來有一股濃郁的牛肉香味。如果是劣質的牛肉丸呢？不僅彈性差，而且顏色發黑，聞起來還有種怪味，千萬不要買。

那么問題來了，如何挑選優質牛肉丸呢？

第一，看顏色，正常的牛肉丸應該呈淡粉色或者淺褐色，如果顏色太白或太深，很可能是加入了添加劑。

第二，聞氣味，優質牛肉丸會散發出一股濃郁的牛肉香味，而劣質牛肉丸則會有股奇怪的異味。

第三，用手捏，優質的牛肉丸富有彈性，不容易被捏碎，而劣質牛肉丸則容易被捏碎。

第四，煮熟觀察，將牛肉丸煮熟之后，優質的牛肉丸色澤均勻，沒有雜質，而劣質牛肉丸則可能帶有黑色的斑點。

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第五，嘗味道，優質的牛肉丸吃起來會有一股濃郁的牛肉香味，而劣質牛肉丸則是各種亂七八糟的味道。

下面是制作潮汕牛肉丸的具體配料配方，想吃的朋友可以參考學習制作喲！

牛里脊肉 400克，鹽 5-8克，白糖 8克，雞精 2克，小蘇打 1克，蒜末 10-15克，黑胡椒（可不放） 適量，紅薯淀粉或木薯淀粉 兩調羹，冰塊 50克。