What to put in meatball soup and how to make meatball soup

1.Meatballs: It should be beef balls (the quality should be good, the text below tells you how to do it, but it is too difficult to make it yourself).

2.Soup: It is basically the taste of the soup made from beef meatballs (the soup base is best boiled with beef bones and pork bones, and an appropriate amount of lard).

3.Ingredients: 1 Beef balls for the customer (you calculate the cost yourself) 2 Appropriate amount of five-spice powder 3 A little soy sauce.

4 vinegar to taste.

5 coriander. 6 It must be hot!! Very critical).

You must always boil a small cow ball, how can it have such magical power? The biggest mystery is lard!

Then mix in tangerine peel, fatty pork puree, dark soy sauce, etc., stir well in the order of water first and then oil, and then put it in the freezer for six hours, let the air conditioner absorb the water in the meat puree, and the beef balls will be refreshing and elastic.

So, how can the cow pill be made hollow, as elastic as the shock cushion in the sneaker, and can be played as a table tennis ball?

The answer is: put frozen lard in the filling.

Put ginger to make it fresh, put a small amount of white pepper, remove the smell, and use chicken broth is the best, or put chicken powder, and finally put coriander, a little sesame oil!

The condiments in the meatballs have been placed, so there is no need to put anything else in the soup, if you are afraid that the soup is too light, you can put a little salt.

The meatball soup is never boiled at home, it is steamed directly, and I personally feel that the steamed meatball soup tastes more fragrant, the soup is clearer, and the texture of the meat is also very tender.

Chinese cabbage or Chinese cabbage.

Delicious and tender, delicious and not fatty, winter melon meatball soup is a huge and simple method.

Start by preparing the ingredients you need.

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Next, the meat is minced, the pork is cleaned and cut into small pieces, and the chopped green onion and minced ginger are added.

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Whip into a delicate minced meat.

Add a pinch of salt, a pinch of white pepper, 1 tablespoon of cooking wine and 1 teaspoon of light soy sauce to the minced meat.

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Add another 1 egg white and 2 tablespoons of sweet potato starch.

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Use chopsticks to stir vigorously in one direction, so that the meatballs taste good.

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Put a little cooking oil in the pot, heat the oil and stir-fry the winter melon over high heat for a while.

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After the winter melon is fried until soft, add an appropriate amount of water and cook over high heat.

Squeeze the meatballs into a spoon with the mouth of your hand and put them into the boiling winter melon soup.

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Squeeze it all and cook for a while, adding a pinch of salt to taste when cooked.

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Once cooked, add a pinch of salt to taste.

Finally, sprinkle with chopped green onions and serve.

The delicious winter melon meatball soup is ready.

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Tip 1: You can choose pork or loin plum meat in front of the pork, which has a better meat quality and taste.

2. Stir the meat filling for a while, and the taste will be more Q-elastic.

Winter melon because of its long and round shape, like a pillow for human sleep, so it is also known as pillow melon, winter melon contains vitamin C and linoleic acid, oleic acid, unsaturated fatty acids and other nutrients, which can be described as rich in nutrients, and has a good effect on the human body, as follows:

1. Delay aging, beauty and beauty: because winter melon is rich in vitamin C is an antioxidant, it has a relatively strong antioxidant effect, which can remove excess free radicals in the body and prevent excessive oxidation of free radicals.

2. **: The active substances such as fenugreek and propanol diolic acid contained in winter melon can effectively prevent the conversion of sugars into fat in the body, and can also consume excess fat to prevent fat accumulation in the body. Winter melon is rich in dietary fiber, which can also increase the body's satiety, so winter melon is an ideal vegetable to maintain body shape and control weight;

3. Diuretic and dampness: Winter melon does not contain fat and has low sodium content, which can promote human metabolism and have a certain effect on diuretic dampness and edema.

Although winter melon is good, it is not suitable for all people, because winter melon has a strong effect on water, so it is not recommended to eat it for people with yin deficiency and emaciation, and winter melon is cold and cold, and raw food is not recommended.

The first is the preparation of the ingredients, and the ingredients we use in this dish are 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 the right amount of salt to the meat foam, add pepper, pepper 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 pear can be 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 by hand and make balls, the size and shape of the meatballs 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.

Ingredients: minced meat, oyster mushrooms, fungus, shiitake mushrooms, tomatoes, salt, monosodium glutamate, cooking wine, chopped green onions, ginger.

Method:1Rinse the prepared minced meat and drain it into a bowl.

2.Add an appropriate amount of cooking wine, salt and ginger to a bowl and stir well.

3.Use your hands to knead the meat puree into the shape of a ball.

4.Wash the oyster mushrooms and cut them into thin strips.

5.Add an appropriate amount of bone broth to the pot, then add an appropriate amount of shiitake mushrooms, king oyster mushrooms, fungus and tomatoes and bring to a boil over high heat.

6.Then add the prepared meatballs along with salt.

7.After the meatballs are cooked, you can take them out and sprinkle in an appropriate amount of chopped green onions, and then you can eat.

Nutritional value of meatball soup.

The nutritional value of meatball soup is mainly determined by the ingredients, such as pork belly, cucumber, and tomato.

1.Pork: The nutritional value of pork is relatively high, and the protein and amino acid components are almost the same as those required by the human body, and the protein in it is a high-quality protein, which is similar to the proportion in the human body, and is easier to be absorbed and digested by the body.

At the same time, pork contains a lot of fat, which can provide enough calories for the body. There are also a lot of minerals in pork ingredients, especially in improving the anemia of the body due to iron deficiency, and the effect is still very good. The sugar content in pork is still relatively low, and it is slightly cold, so it can play a role in tonifying the kidney and improving qi deficiency in ordinary times.

However, pork is not suitable for people with high blood lipids and high blood pressure, because it can cause aggravation of the problem.

2.Cucumber: The most abundant cucumber is water, vitamins and trace elements, the main role of these ingredients is to meet the body's vitamin supplement, and at the same time in blood sugar and anti-inflammatory, thirst-quenching are also good.

3.Tomatoes: Rich in carotene, B vitamins, and vitamin C, they are rich in tomatoes, and these substances are very good in protecting cardiovascular disease and improving heart disease.

If you continue to consume it, it can also have the effect of delaying aging and keeping the skin hydrated.

1. Meat filling, hand-chopped, better taste. 2

Prepare green onions, ginger, coriander, and goji berries. 3

Wash the spinach and set aside. 4

First, add an appropriate amount of salt, half a spoon of pepper, green onion, ginger and chicken essence to the meat filling and stir well. 5 in put two spoonfuls of starch. 6

Stir well. 7

Add water to the pot and bring the water to a boil to turn on the heat. 8

Grasp the minced meat in your left hand and squeeze it out evenly from the tiger's mouth, which is a small ball, and gently put it into the water. The meatballs are ready, just hit **. (There will be white foam when cooking meatballs, don't be afraid that it's egg whites, you can put it out with a spoon) 9

Put in the spinach. Add an appropriate amount of salt before cooking, sprinkle with coriander, and drop a few drops of sesame oil. 10Meatballs are ready, hehe! 

Materials. Ingredients: 500 grams of minced pork.

Excipients: 2 cloves of garlic, 1 piece of ginger, 1 shallot, 1 2 teaspoons of pepper, 6 teaspoons of cornstarch, 1 2 teaspoons of five-spice powder, 4 teaspoons of soy sauce, 1 teaspoon of sesame oil, salt to taste.

1. Prepare the required materials.

2. Add ginger foam, garlic foam, chopped green onion spine spring, and eggs to the meat foam.

3. Add soy sauce, cornstarch, salt, sesame oil and pepper.

4. Mix it well, then stir to strengthen.

5. Add water to the pot and bring to a boil.

6. Squeeze out the meatballs with the tiger's mouth.

7. Put all the squeezed out balls in the pot, then turn on high heat and cook for about 6 minutes.

8. Remove the dried water from the wild reeds.

9. Add an appropriate amount of water, soy sauce ribbon, five-spice powder and cooking wine to the pot.

10. Add the meatballs after boiling.

11. After boiling for a while, add water starch to thicken.

12. Finally, sprinkle with chopped green onions and remove from the pot.

13. The meatballs are made.

Ingredients: 150 grams of Chinese cabbage, 150 grams of lean minced meat, 20 grams of carrots, 1 coriander, 4 slices of ginger, appropriate amount of salt, appropriate amount of blending oil.

Steps: 1. Materials.

2. Add a slice of minced ginger and salt to the minced meat, mix well and stir until strong.

3. Wash and cut the cabbage into sections.

4. Peel and shred the carrots; Cut the parsley into sections; Ginger shredded.

5. Make the minced meat into meatballs.

6. Blanch the meatballs in boiling water for 10 seconds.

7. Remove it. 8. Add 3 bowls of water to the soup pot and bring to a boil, add meatballs and ginger shreds to boil, turn to low heat and cook for 10 minutes.

9. Add the bok choy and shredded carrots and cook for 2 minutes.

10. Add coriander, add salt, add half a tablespoon of mixed oil and mix well.

11. a finished product.

Ingredients: 150 grams of ground pork, 150 grams of winter melon, 1 egg white, 1

5 ml), 1 tsp (3 g) of minced ginger, 2 slices of ginger, 2 tsp (10 g) of salt, 1 2 tsp (3 g) of chicken essence, 3 g of coriander, 1 tsp (5 ml) of sesame oil

Method:1Peel off the green skin of the winter melon and cut it into thin slices of centimeters thick.

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

3.Add water to a boil in a soup pot, add ginger slices, reduce the heat to low heat, and squeeze the minced meat into an even shape.

When the meatballs change color and become tight, gently push the branches 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 put in the coriander.

It's very simple:

Wash and cut into sections. 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, after cooking, add chicken essence and salt to the soup, put in the cabbage and vermicelli, cook slightly off the heat, sprinkle with sesame oil and pepper. 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.

25 grams of beef leg meat, 50 grams of 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 peach, 5 grams of sour cream.

Gastronomy practices. 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 flattens, 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, mix with pouring, and form a meat puree.

2. Take a peel of plums from the soup pot, put in boiling water, squeeze the meat filling into balls by hand and put them 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 the chicken fat in the pot, burn until it is hot, put the potatoes, carrots and shallots in, 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 it on the fire, pour it into the soup pot, take out the fragrant peaches, peppers and bay leaves, and pour sour cream on it.

500 grams of raw pork (30 percent fatty meat), 100 grams of water chestnuts (or tender lotus root), 50 grams of green vegetables.

25 grams of sea rice, ham, and winter bamboo shoots.

Excipients: 25 grams of shredded green onion and ginger, 6 grams of salt.

2 grams of monosodium glutamate (MSG), 20 grams of cooking wine, 25 grams of soy sauce, 2 eggs, 75 grams of water starch, 1 gram of pepper, 25 grams of sugar and 1000 grams of cooked lard (actual consumption of 50 grams).

Cooking method: Steps.

Here's how. Step 1

Cut the pork, water chestnuts and water chestnuts into small pieces, and cut the ham and bamboo shoots into rectangular slices.

Step 2: Put the meat filling into a basin, add water chestnuts, sea rice, eggs, salt, pepper, cooking wine, water starch and mix evenly.

Step 3: Knead the mixed ingredients into four equal large meatballs, put them in 70% hot oil and fry them until the surface is light yellow.

Step 4Put the meatballs into a large casserole, add ginger and shallots, cooking wine, soy sauce, sugar, and 1000 grams of water.

Step 5: After boiling, skim off the foam of the noodle soup and simmer over low heat for 1 hour.

Step 6 Put the wok on the fire, add vegetable oil, and fry the cabbage, bamboo shoots and ham when it is 50% hot.

Step 7 Decant the soup of the stewed meatballs and bring to a boil, add pepper, monosodium glutamate, add water starch to thicken, and pour into the casserole with meatballs.