How to make soup balls in dessert 30

Ingredients: spinach, fish balls, cherry blossom vermicelli, soy sauce, fresh shellfish, salt, cooking oil, sesame oil, sliced green onions, pepper. Wash the spinach, blanch it in boiling water, and cut it into inch pieces.

Blanch the fish balls in boiling water and remove them. Put cooking oil in the frying pan, add the green onion slices and stir-fry until fragrant. Add spinach and fish balls and stir-fry for 1 minute.

Pour in soy sauce to taste. Add the appropriate amount of water and bring the vermicelli to a boil. <

1. Prepare ingredients: spinach, fish balls, vermicelli, soy sauce, fresh shellfish sauce, salt, cooking oil, sesame oil, green onion slices, pepper.

2. Wash the spinach, blanch it in boiling water, and cut it into inch pieces.

3. Blanch the fish balls in boiling water and remove them.

4. Put cooking oil in the oil pan, add the green onion slices and stir-fry until fragrant.

5. Add spinach and fish balls and stir-fry for 1 minute.

6. Pour in soy sauce to enhance the flavor.

7. Add an appropriate amount of water and bring the vermicelli to a boil.

8. Add salt, pepper, sesame oil, and fresh shellfish sauce to increase freshness.

The first is the preparation of the ingredients, including pork, red dates, pears, and shallots. We prepare a piece of pork and use a meat grinder to grind it into minced meat, and those who don't have a meat grinder can also chop it directly into meat foam with a knife, but it must be chopped. Sydney pears should be cut into small pieces, preferably the same size as the meat foam, with or without peeling.

Chop the prepared shallots into chopped shallots and set aside.

We add an appropriate amount of salt to the meat foam and add pepper pie powder, which can be a little more. Grasp the seasoning evenly with your hands, then add the egg white of an egg and grasp the meat foam evenly. We don't need to use ginger in this dish, but use Sydney pears instead, put the chopped pear into the minced meat, and grasp the ingredients evenly with your hands, so that the snow is like a pear and fully integrated into the minced meat.

When grabbing, make the minced meat strong so that it doesn't fall apart in the back.

After that, prepare a large basin of water, put red dates in it, and add a spoonful of edible salt. Then grab the minced meat into balls with your hands, and the size and shape of the balls depend on everyone's mood, and it doesn't matter if they are bigger. Then we prepare a steamer, pour water into the pot, wait for the water to boil, put the pot with the meatballs in the pot, and steam it for 25 minutes on high heat.

After 25 minutes, it's ready to cook, add the chopped green onions before cooking, and this delicious jujube meatball soup is ready.

The winter solstice is the New Year, and I saw a friend's greeting on Q yesterday, only to find out that the winter solstice is over, but I am cautious about the relationship between the jet lag, and I still have time to make a soup ball to eat. In the north, dumplings are eaten on the winter solstice, but in Guangdong, they eat tangyuan, and in LG's hometown, they eat salty soup and wide yuan. When I got up today, I asked LG if he would eat dumplings at night, and he asked why ignorantly.

But my daughter was very excited, because she had to play.

Process: Boiled. Taste: Salty umami.

Calories: Higher calories.

Ingredients: 454 grams of glutinous rice flour, 10 shiitake mushrooms (dry), 1 white radish, 1 cabbage, 4 sausages, 1 bacon, 15 shrimps, appropriate amount of fresh scallops, 1 tablespoon of white flour, 1 box of fish syrup, 5 chives, 1 tablespoon of corn oil, 1 bowl of chicken broth, 1 2 teaspoons of salt, appropriate amount of water.

Cooking steps:1Peel and shred the white radish, wash the Chinese cabbage and cut into shreds.

2.Soak the mushrooms softly, remove the stems, cut into shreds, cut sausages and bacon into thin slices, cut chives into green onions, use cooking wine for shrimp, too white powder, and dig corn oil to grasp well, marinate for a while, and thaw the fresh shellfish for later use.

3.Put 2 tablespoons of chopped green onion in the fish slurry and stir well, then fry until golden brown on both sides, cut into small pieces and set aside.

4.Slowly pour about 550 ml of cold water into the glutinous rice flour and knead it into a dough (not too much water, you can knead it into a dough).

5.Take a small piece of dough and knead it into small round balls about a centimeter in diameter (make it smaller because it is not filled).

6.Pour corn oil into the pan, heat the oil pan, and stir-fry the mushrooms until fragrant.

7.Add bacon and sausage and stir-fry for a while.

8.Pour in the radish and stir-fry well, add the chicken broth and drink an appropriate amount of water and cook until the radish is a little transparent.

9.Add the cabbage and cook until soft.

10.Add the shrimp, scallops and fish cakes and cook until the shrimp change color.

11.Finally, add chopped green onion and salt to taste.

12.When boiling the radish, boil another pot of water, and put in the rice balls after the water boils.

13.Cook until the rice balls float up (use a spatula to push the rice balls from the bottom of the pot to prevent them from sticking to the pan).

14.When eating, put the glutinous rice balls and soup stock together.

Cooking Tips:

Meatball soup is a traditional home-cooked food, the main material is made of fresh meatballs and other side dishes, not only the soup is delicious, but also the method is simple, the nutritional value is rich, deeply loved by the public, and regular consumption can also supplement the protein and energy needed by the body, you can put the meatballs into boiling water, put vegetables to season and eat.

How do you make meatball soup?

Meatball soup, meatball soup.

Winter melon ball soup.

Ingredients: 150 grams of minced pork, 150 grams of winter melon, 1 egg white, 1 teaspoon (5 ml) of cooking wine, 1 teaspoon (3 grams) of minced ginger, 2 slices of ginger, 2 teaspoons of salt (10 grams), 1 2 teaspoons (3 grams) of chicken essence, 3 grams of coriander, 1 teaspoon (5 milliliters) of sesame oil

Production process] 1. Peel off the green skin of the winter melon and cut it into thin slices with a thickness of centimeters.

2. Put the meat filling into a large bowl, add egg white, minced ginger and cooking wine, be careful not to forget to add salt, place it in an appropriate amount according to your taste, and then stir well.

3. Add water to the soup pot and bring to a boil, add ginger slices, turn to low heat, squeeze the minced meat into even meatballs, squeeze them into the pot, and when the meatballs change color and become tight, gently push them with a spoon to make them not sticky.

4. After all the meatballs are squeezed, turn on the high heat to boil the soup, put in the winter melon slices and cook for 5 minutes, add salt and chicken essence to lift the soup flavor, and finally add coriander, drip in sesame oil to start the pot.

Baby cabbage ball soup.

Ingredients: 1/2 pound minced pork, 150 grams of bok choy, a little starch, egg white, salt, minced ginger, sesame oil, monosodium glutamate, a little water.

Production process] 1. Wash the cabbage and cut it into sections.

2. Half a pound of pork filling, add a little starch, egg white, salt, minced ginger, sesame oil, monosodium glutamate, a little water, stir vigorously in one direction until the meat filling can be pulled out of the silk, squeeze it into small balls with chopsticks and put it into a pot of boiling water.

3. After cooking, add chicken essence and salt to the soup, add cabbage and vermicelli, cook slightly off the heat, sprinkle with sesame oil and pepper.

Features] This vegetable meat is fresh and tender, light and refreshing, the soup is clear and delicious, and it is a very good dish for infants and young children when they first start to eat supplementary food.

Bleached meatball soup.

Raw materials].

The filling is frozen into chunks and then wrapped in unfrozen meat puree.