How to make lean meat soup and how to make it? Hurry, hurry

1.Appropriate amount of lean meat pieces, chopped into minced meat;

2.starch (proportion: 1 3 of the meat), ground into powder;

3.Add an appropriate amount of salt, monosodium glutamate, soy sauce, cooking wine, a little minced ginger and a little minced green onion to the lean meat, stir well;

4.Add the ground starch to the prepared minced meat, stir well, and let it stand for 1-2 hours before it is ready to cook.

5.Scrape into strips with a spoon and cook in boiling water.

Ingredients: 150 grams of rice (preferably Northeast rice), 50 grams of lean pork (preferably leg meat), 15 grams of minced ginger, 2 preserved eggs, appropriate amount of chopped green onions, water, 1 teaspoon (5ml) of cooking oil, appropriate amount of salt.

Method: 1. After washing the rice, soak it in an appropriate amount of water with a little salt and cooking oil for 30 minutes, the oil added during soaking will fuse with the porridge when boiling, don't worry about greasy, if the rice is broken with a blender in advance, the porridge will be more delicate and viscous;

2. Put the lean pork into boiling water and boil it to change color, remove it, and do not boil the meat with water;

3. Put enough water in the pot, about 2000ml, and boil the soaked rice, 1 chopped preserved egg, blanched lean pork and minced ginger together;

4. Cover and turn to low heat to keep the porridge slightly open and boil for about 1 hour, pay attention to stirring frequently to avoid the porridge sticking to the pot, and also pay attention to the overflow of porridge;

5. When the porridge becomes viscous, take out the lean pork and grind it into thin wires with chopsticks;

6. Put the shredded lean pork and another preserved egg cut into small pieces into the porridge, boil for another 10 minutes, add salt to taste, and sprinkle with chopped green onions when eating.

1. Ingredients: 500g pork tenderloin.

2. Excipients: 5 egg whites, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of coriander, appropriate amount of sweet potato powder, appropriate amount of ginger, vinegar, chili pepper, etc.

3. Cut the pork into foam, add an appropriate amount of chicken essence, salt, ginger and other seasonings to marinate.

4. After 20 minutes of marinating, add egg whites and an appropriate amount of sweet potato powder, stir, and marinate for another 10 minutes.

5. Boil water.

6. Use a spoon to make the meat filling into small pieces, add it to the soup for 5 minutes, bring to a boil, cover and cook for half a minute, add seasoning and coriander.

1. First of all, put the lean meat (occasionally some more particular chefs will cut some lean meat strips for later use) and fatty meat into a conditioning machine and stir into a puree (traditionally, the meat is chopped into a puree with a kitchen knife, which is said to have a firmer taste).

2. Next, mix in seasonings such as salt, sugar, white pepper, sesame oil, white powder, and shallots, as for the amount of these seasonings will vary from person to person.

3. After adding the seasoning, stir the meat puree until it is extremely sticky, and then continue to mix the fish slurry (you can put the lean meat strips cut first into the meat puree, and stir quickly to increase the taste of the meat puree). Finally, knead the meat puree into granules, put them in the boiling soup, cook and scoop up.

4. After the meat puree is made, you can prepare the mushroom and meat soup soup. First, shred some vegetable ingredients (such as shiitake mushrooms, Chinese cabbage, bamboo shoots, etc.). Cut the green onion into pieces and set aside.

5. Pour the oil into the wok and heat it, put the green onion into it and take it out immediately after stir-frying (the fried green onion is usually discarded directly; But you can take out a little scallion oil for later use).

6. Then stir-fry shredded shiitake mushrooms and shredded Chinese cabbage (if you want to cook bamboo shoots and meat soup soup, cook the bamboo shoots with boiling water). Add the soup from which the meat soup was cooked before (you can add fungus, dried shrimp, or shark fin if you are more particular), and wait until the soup is boiled to add seasonings (such as soy sauce, sugar, salt, etc.).

7. Finally, thicken with a little white powder water (you can also add egg flowers, put in the meat soup, sprinkle some coriander (you can also drizzle a little scallion oil at the same time), prepare a little garlic, black vinegar (can be replaced by black vinegar) or soy sauce, and you can enjoy.

Ingredients: lean meat, baking soda, sweet potato starch, salt, monosodium glutamate, chicken essence, pepper, sugar, ice water. Seaweed, mustard, shallots, coriander, white vinegar.

Place the lean meat in a food processor and mince it so you can add other seasonings later. Add baking soda and sweet potato starch to a boil with ice water and stir well. Pour the starch water into the meat churn and stir.

Add an appropriate amount of salt, monosodium glutamate, pepper, chicken essence and sugar and continue to stir. <

Materials:200 grams of lean meat, 2 grams of baking soda, 60 grams of sweet potato starch, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of chicken essence, appropriate amount of pepper, a little sugar, 175 ml of ice water, a small slice of seaweed, half a bag of mustard, appropriate amount of shallots, appropriate amount of coriander, appropriate amount of white vinegar.

1. Put the lean meat into a food processor and grind the meat, so that you can put other seasonings later.

2. Add baking soda. The ratio of lean meat to baking soda is 100:1, and the sweet potato starch is put in a small bowl and melted with ice water, stirring well.

3. Pour the starch water into the meat stirring cup and stir.

4. Add an appropriate amount of salt, monosodium glutamate, pepper, chicken essence and sugar and continue to stir.

5. Pour oil into the pot, add an appropriate amount of shallots to boil scallion oil, pour it into a bowl and set aside.

6. Add an appropriate amount of water, mustard, seaweed, and scallion oil to the pot and bring to a boil.

7. Put the meat puree on a flat plate, and use chopsticks or a small spoon to cut the meat puree into the pot one by one.

8. Pour the boiled meat slices into a bowl, add some white vinegar or balsamic vinegar according to taste, and sprinkle some coriander and green onion to decorate.