How to make lean meatball soup, how to make lean meatball soup and how to make a good taste trick

This is what was done today. The recipe of the raw materials is very simple, and the method is simpler Ingredients: lean meat, tapioca flour, ice water, green onion, ginger and garlic.

Seasoning: salt, pepper, chicken essence, light soy sauce, cooking wine.

Method: Beat the lean meat, green onions, ginger and garlic into a puree (there is no machine to ask the meat stall owner to grind the green onions, ginger and garlic and chop it) Add the seasoning and mix well, add tapioca flour to simmer, and then add ice water a little bit to make the meat, flour and water into a puddle of mud, whip the meat puree in one direction with your hands, and then transfer the stirred meat puree to a flat plate and smooth it out. After the water in the pot boils, scrape it into the pot with a spoon little by little, and cook until the meatballs float and are cooked!

Take another bowl of shrimp skin, seaweed, salt, shallots, coriander as the base, pour in the stock (if there is no broth, add chicken essence, light soy sauce, sugar, and boil the meatballs in water), take out the meatballs, put them in the soup bowl, and eat!

The amount of all ingredients is put according to the amount of meat, just like the dumpling filling, but with an extra tapioca flour, tapioca flour is the key to keeping the meatballs elastic, if not, you can also use sweet potato starch instead, sweet potato starch does not have tapioca flour Q bomb.

I did it for the second time today, it was very successful, the sweet potato starch I used for the first time was also delicious, but it was not so q, and my baby ate a big bowl.

Most of the stalls are sold with additives such as meat tenderizing powder and high elastin. It's still easy to make your own hygiene, and it's easy to eat.

Today we make a pot of soup with a bit of exception, which is still delicious without simmering for a long time, which is tomato ball soup.

Pork belly is made into meatballs, tomato is used as the base soup, and then let's take a look at the specific method.

1.Start by making the stuffing.

A piece of pork belly is chopped into meat filling, and the reason why you don't buy ready-made meat filling is because the minced meat filling has gluten and tastes good.

It has more soul than the meat stuffed by the machine, and it is chopped and placed in a basin.

A small piece of green onion white, first break it and then cut it into chopped green onions and meat filling together, pour in 3 grams of ginger juice, 2 grams of chicken powder, 2 grams of salt, 3 grams of cooking wine, 1 gram of Sichuan pepper powder, and one gram of pepper. (Ginger ale and pepper can reduce the fishy smell of the minced meat).

Then grasp the seasoning with your hands, beat in an egg white and continue to stir and fall, so that the meat puree is more gluten and tender, and beat for about 3 minutes.

Add a spoonful of dry starch and continue to stir and beat, so that the meat filling can solidify together without breaking, add a little vegetable oil after stirring, and marinate for 10 minutes to fully absorb the flavor of the meat filling.

2.Prepare the soup stock while marinating the minced meat.

Cut the tomatoes into small triangular pieces and put them in a pot, break the white green onion first and then cut it into green onions, cut a small piece of ginger into shredded ginger, and cut a small handful of shallots into small green onions and put them in the pot.

When all the ingredients are ready, we will start making the meatball soup.

Heat oil in the pot, pour in green onions, ginger and garlic and stir-fry until fragrant, pour in tomatoes and stir-fry to get juice, add an appropriate amount of water after the soup is thick, start seasoning, add 1 gram of pepper, 2 grams of salt, pour 3 grams of cooking wine, add a little light soy sauce and stir with a spoon to dissolve the seasoning.

Wait until the soup is boiling, remove the residue of the tomatoes and shallots, ginger and garlic with a sheath, and start to serve the meatballs.

Dig a handful of minced meat with your left hand and squeeze out a round ball with the tiger's mouth, and dig into the pot with a small spoon, dipping the spoon in water in advance to avoid sticking to the meatballs.

To avoid the inconsistency of raw and cooked meatballs in the pot, you can turn off the heat first, and then turn on medium heat to slowly cook the meatballs.

When you boil, there will be blood water, so take a spoon and beat it along the edge of the pot to remove the blood water that comes out of the boiling.

After boiling for about 5 minutes, the meatballs are almost cooked, pour the meatball soup into the soup basin, sprinkle with chopped shallots to garnish, and finally pour in a little sesame oil and serve.

Meat filling, refined salt chicken powder thirteen spices, light soy sauce oyster sauce, green onion and ginger water, add starch and stir.

Teach you how to make home-cooked meatball soup that both adults and children love to eat.

25 grams of beef leg meat, 50 grams of chicken eggs, 100 grams of shallots, 100 grams of carrots, 100 grams of potatoes, 20 grams of peas, 50 grams of chicken fat, appropriate amount of refined salt, 1 gram of pepper, 3 grams of monosodium glutamate, 800 grams of chicken consommé, a little bay leaf, a little dried chili, an appropriate amount of peaches, and 5 grams of sour cream.

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1. Wash the beef and cut it into pieces. Peel the shallots (one-third) and put the meat together with a reamer to grind two flats, chop the meat again with a knife, put it in a basin, put salt, pepper, monosodium glutamate, chicken fat, eggs and stir with a wooden stick, add 50 grams of water, pour and stir with the air, and form a meat puree.

2. Take a soup pot, put in boiling water, squeeze the meat filling into balls by hand and put it in the boiling water pot, squeeze a total of 40 pieces. After opening, the balls float up, skim out the original soup, wash off the foam of the balls in cold water, and pour the internal control of the moisture. Peel and wash the potatoes, carrots and shallots, and cut them into small cubes.

3. Put in the chicken fat from the pot, burn until it is hot, put the potatoes, carrots and shallots, put the bay leaves, peaches and peppers, use the method of half frying and half stewing, simmer the vegetarian vegetables, put in the chicken broth, meatballs, peas, monosodium glutamate and salt, put on the fire and see the opening, pour it into the soup pot, take out the fragrant peach Qingqi Huai, chili pepper and bay leaves, and pour sour cream on it.

Here's how:Ingredients: meatballs, 200 grams of winter melon, 2 tablespoons of vegetable oil, 2 corianders, 1 small piece of ginger, 1 2 teaspoons of black pepper, appropriate amount of water.

First, first boil the meatballs in a pot under cold water.

2. Cut the winter melon into thick slices after processing.

3. Boil the winter melon and water in a pot, add salt, and season with chicken juice, not too salty.

4. After the winter melon is soft, pour in the meatballs and cook for two or three minutes.

5. Add minced garlic and black pepper, turn off the heat, pour sesame oil and sprinkle coriander to chop out of the pot.

6. Serve in a bowl.

Steps: 1. Cut the pork into small pieces, add green onions, ginger and garlic and grind them into minced meat.

2. Put light soy sauce, dark soy sauce, oyster sauce, five-spice powder, salt, monosodium glutamate and a small amount of vegetable oil in the minced meat, and then add some starch and stir well.

3. Stir-fry chopped chives in hot oil in a wok and pour them into a pot of warm water, squeeze out the meatballs with a spoon in the tiger's mouth and put them in the pot.

4. Chop the celery, put it in a pot, add salt, cook for about 10 minutes, and the meatballs are cooked thoroughly, then pour in sesame oil. Add pepper and nori when eating.

Pork Ball Soup is mainly a soup made with pork balls as the main ingredient, this soup is simple to make, light in taste, and very suitable for people with poor stomach or health.

Ingredient breakdown. Lean pork, celery leaves, green onions, starch, eggs, salt, ginger, garlic, mushroom soup base.

1. Wash and chop the lean pork bought back into meat puree, mince ginger and garlic, mince green onion, and then chop the green onion white and ginger and garlic in the meat puree, put salt, starch and eggs into the meat and stir evenly, and make it for a while, so that the meat is more viscous. (Only put a little salt here, because the mushroom soup used later has a salt smell in it).

2. Boil water in the casserole (it would be better if there is stock at home), turn off the low heat after the water is boiled so that the water is not boiling, and then knead the meat puree into balls and put it in the pot (remember not to let the water boil, otherwise it will be boiled into a pot of porridge), and wait for the meatballs to be set.

3. When the meatballs are almost cooked, put the mushroom soup base in the spicy space (a large bag of mushroom soup base in the spicy space contains four small bags, and only one small bag is put in our family when only two people eat), boil, put in celery leaves, and you can get out of the pot.

Main ingredient: meat.

Ingredients: green onion, ginger, seasoning: salt, pepper, cooking wine, light soy sauce, oyster sauce, sesame oil.

Specific steps: 1. Chop the pork into minced meat, and put the minced meat into a bowl.

2. Cut the green onion into minced green onions, put them in the minced meat, pat the ginger flat and chop it into minced pieces, put it in a bowl, put half a spoonful of salt and pepper, then pour in two spoons of cooking wine, two spoons of light soy sauce, a spoonful of oyster sauce to taste, then pour some sesame oil, stir well with chopsticks, 3. Beat an egg into the meat filling, add an appropriate amount of dry starch, increase viscosity, stir in one direction for about a minute, you can squeeze it into a round ball, and then beat it hard, so that the balls are not easy to disperse.

4. Pour water into the pot, put in a few ginger slices, boil over high heat, turn to low heat after the water boils and start to lower the meatballs, use your index finger and thumb to squeeze the meat filling into balls of uniform size, use a spoon to put them into the pot, do not stir first, and then stir after the meatballs float.

5. Turn to medium heat and continue to cook for about 3 minutes, then put some greens, a small amount of salt, half a spoon of thirteen spices, then pour some balsamic vinegar, pour in sesame oil, stir evenly to taste, and then you can get out of the pot.

Well, the fragrant and tender, untired meatball soup is ready, very suitable for the elderly and children, and finally sprinkle some chopped green onions.

The home-cooked recipe for meatball soup is as follows:Ingredients: Appropriate amount of pork balls, 1 lettuce, half a sheet of fresh bean skin, appropriate amount of sea rice.

Excipients: a little refined salt, a little monosodium glutamate, half a spoon of pepper.

Steps: 1. Put in the soaked sea rice.

2. Add the pork ball soup.

3. Add the bean skin.

4. Add the lettuce.

5. Cook for 5 minutes, add refined salt and monosodium glutamate to taste, add pepper to turn off the heat.

6. Fresh and delicious.