大家好，欢迎来到农村美食课堂，这个就是潮汕的牛肉丸，肉眼可见的新鲜，纯手工打制而成。我们今天就用它来做一道好吃的潮汕牛肉丸汤。
准备一个锅子，放点油烧热后下入葱姜蒜末炒香，再把牛肉丸倒进去翻炒一下，然后加入热水，大火煮开以后转小火慢炖一会。接着放入洋葱块、胡萝卜丁、玉米粒，加少许盐调味就可以出锅了。
这道菜做起来很简单，但一定要选对材料。像这种肉眼可见的新鲜牛肉丸，是选用新鲜牛腿肉制作而成，不添加一滴水，吃起来弹牙多汁，口感丰富，有嚼劲又有营养。
牛肉丸在潮汕人的心目中有着不可替代的地位，几乎每家每户都会自己做。正宗的潮汕牛肉丸讲究的是现买现做，而且不能加一滴水，这样才能保证口感和味道。
牛肉丸要做出好味道，选材和工艺都很重要。好的牛肉丸应该是肉质紧实且富有弹性，颜色呈淡淡的粉红色，闻起来有一股浓郁的牛肉香味。如果是劣质的牛肉丸呢？不仅弹性差，而且颜色发黑，闻起来还有种怪味，千万不要买。
那么问题来了，如何挑选优质牛肉丸呢？
第一，看颜色，正常的牛肉丸应该呈淡粉色或者浅褐色，如果颜色太白或太深，很可能是加入了添加剂。
第二，闻气味，优质牛肉丸会散发出一股浓郁的牛肉香味，而劣质牛肉丸则会有股奇怪的异味。
第三，用手捏，优质的牛肉丸富有弹性，不容易被捏碎，而劣质牛肉丸则容易被捏碎。
第四，煮熟观察，将牛肉丸煮熟之后，优质的牛肉丸色泽均匀，没有杂质，而劣质牛肉丸则可能带有黑色的斑点。
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第五，尝味道，优质的牛肉丸吃起来会有一股浓郁的牛肉香味，而劣质牛肉丸则是各种乱七八糟的味道。
下面是制作潮汕牛肉丸的具体配料配方，想吃的朋友可以参考学习制作哟！
牛里脊肉 400克，盐 5-8克，白糖 8克，鸡精 2克，小苏打 1克，蒜末 10-15克，黑胡椒（可不放） 适量，红薯淀粉或木薯淀粉 两调羹，冰块 50克。