How to make authentic clear soup meatballs, how to cook clear soup meatballs delicious

Ingredients: Ground beef to do kilograms.

Chopped shallots to taste.

Tofu 1 small piece.

1/2 chicken leg mushroom.

Vermicelli to taste.

1 handful of spinach.

Salt Appropriate amount of peppercorn powder Appropriate amount of grains.

1 egg.

Starch 1 scoop.

Clear oil to taste.

Fuel consumption: 1 scoop.

Seafood soy sauce to taste.

Ginger powder to taste.

Preparation of clear soup meatballs.

Prepare the meat filling and put an appropriate amount of Sichuan pepper powder, ginger powder, seafood soy sauce, oil and salt, chopped green onions, stir well in one direction, and then put egg whites, clear oil and starch with your hands.

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Then dip your hands in water, knead the meat filling into your favorite size, and set aside.

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Slice the tofu in hot water and blanch it, take out the cold water for later use, and then boil the vermicelli in boiling water until soft and remove it for later use. Wash and slice the chicken leg mushrooms and set aside.

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Boil water in the pot, who opens the meatballs, take out the blood foam on the balls with a net, wait for the balls to float up and turn white under the tofu, boil the vermicelli for another 2 minutes, taste the saltiness of the soup and add salt, and finally put the spinach and stir twice out of the pot.

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Tips: 1.This dish only puts a small amount of clear oil when mixing the meat filling, and does not put any conditioning after entering the pot, and the oil will cook in the pot.

2.The side dishes in the meatball soup can be changed according to personal preference, and the amount of food can be increased or decreased according to your preference.

3.When adjusting the meat filling, add salt at the end, which should be seafood soy sauce and oyster sauce with salt, you can taste it before putting it. Egg whites are added to the meat filling to make the meat tender, and starch is added to make the meat filling sticky.

The method of clear soup meatballs is also very simple, fresh pork or beef, wash the meat, chop it into a filling, and then use green onions, various auxiliary small ingredients, starch, and egg whites, stir well, you can go directly into the soup, so that the meatballs are elastic and have a good taste.

Ingredients: 150 grams of ground 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.

1. Peel off the green skin of the winter melon and cut it into thick slices;

2. Put the meat filling in a large bowl, add egg white, minced ginger, cooking wine, don't forget to add salt, put it in an appropriate amount, and stir well;

3. Add water to the soup pot and 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 soup 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.

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

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;

400 grams of minced pork and 1000 grams of winter melon.

Excipients: a section of green onion, a small piece of ginger, 2 grams of Sichuan pepper powder, 2 grams of soybean paste, 20 ml of soy sauce, an appropriate amount of salt, 1 gram of monosodium glutamate, a little sesame oil, a little coriander.

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1.First, add the minced meat to the green onion and ginger, a little monosodium glutamate, a little peppercorn, a spoonful of soybean paste, and a little soy sauce.

2.Then take a small half bowl of water, add the meat filling little by little and mix well, stir to strengthen, then add an appropriate amount of salt and evenly, marinate for 20 minutes to taste. When marinating the minced meat, peel and remove the gourd, wash and slice.

3.Take a pot and add an appropriate amount of water, add green onions, ginger slices, and peppercorns to the pot and boil, put in the winter melon and boil, when the water is boiled again, use a spoon to dig the meat filling into the pot into a ball-shaped, cook for a while, the color of the balls will turn white and all float up, turn off the heat. Sprinkle with coriander segments, drizzle with sesame oil and serve.

Ingredients: 500 grams of winter melon, 250 grams of pork belly, 10 grams of green onions, a little cornstarch, an appropriate amount of salt, and an appropriate amount of monosodium glutamate.

1. Peel and clean the winter melon, cut into small cubes and set aside.

2. Add salt and cornstarch to the minced pork belly and knead it into meatballs. (If you don't like to eat fat, use pure lean meat).

3. Place the meatballs in a pot first, add an appropriate amount of clean water and simmer over low heat.

After a few minutes, put in the winter melon, simmer for 15 minutes, add seasonings, sprinkle with chopped green onions, and serve.

Clear soup meatballs. <>

Drink soup before meals. Better than a good prescription Drinking soup can allow the body to better absorb the nutrients in the food There are many benefits of drinking soup In such a cold weather, drink a bowl of steaming ball soup to warm up the body, warm the stomach, warm the heart...

Ingredient breakdown. Ingredients.

300g of pork

1 handful of bok choy.

Appropriate amount of green onion. Ginger cubes to taste.

Appropriate amount of large ingredients. 1 tablespoon of salt.

A spoonful of chicken bouillon. Accessories.

Sichuan pepper powder salt cooking wine 2ml

1g of chicken essence and 1 egg white.

Finely chopped green onions. 20ml of water

Starch 20g light taste.

Cooking process. Half an hour takes time.

Easy difficulty. The steps to prepare the consommé meatballs.

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Wash the cabbage and control drying.

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Minced pork. <>

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Add all the seasonings in the auxiliary ingredients to the meat filling and stir well (except starch and water) <>

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Add starch and water and whisk in one direction until evenly viscous.

Add an appropriate amount of water, two green onions, a piece of ginger, a few grains of salt, a spoonful of chicken essence, bring to a boil over high heat and turn to low heat.

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Put the minced meat in your palm, squeeze out the ball from the tiger's mouth, and put it in the pot.

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After the meatballs are set, turn to medium heat and the cooked meatballs turn white in color and float on the surface of the water.

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Add the bok choy and cook to change color.

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Real elastic meatballs.

Tips. Add starch to the meat filling, the meatballs taste very q, and when the meatballs are served, they must be on low heat to set the meatballs well.

The home-cooked recipe for clear soup meatballs:

Prepare ingredients: 1 kg of meat filling (pork belly is the best), put 10g of salt, 20g of minced ginger, 30g of green onion foam, 100g of pepper water, 100g of bone broth (or water), 2g of pepper, 2g of chicken powder, 2 egg whites (or 1 egg), 10g of oil consumption (can also be omitted) 3g of sesame oil, 10g of starch.

1.First add 1500g of water, low heat, put the meatballs in, cook over high heat, and remove the foam.

2.Then I put in the cabbage, because I didn't buy it, so I put the cabbage.

3.Add 4g of sesame oil, 6g of salt, pepper, 6g of soy sauce, 2 tablespoons of aged vinegar (the seasoning is not fixed, just adjust it according to your favorite taste) Put some chopped green onions, coriander, if you like sesame oil, you can put some sesame oil.

Other ways to make clear soup meatballs:

Consommé meatballs are a dish with minced meat, baby cabbage, and vermicelli, and adjuncts such as green onions, ginger, salt, oyster sauce, concentrated soup stock (pork bones), Sichuan pepper powder, and sesame oil.

Add salt, chicken essence, pepper, minced green onion and ginger, cooking wine, dry starch, and a little tofu to the minced meat.

Use chopsticks to stir the minced meat vigorously in one direction.

Bring water to a boil in a pot and reduce the heat. Wearing disposable gloves, place the stirred minced meat in the palm of your hand, then make a fist and squeeze the minced meat out of your index finger and thumb into a ball.

Scrape the meatballs from your hands with a spoon and gently put them in the water that has been boiled over low heat until all the meatballs are ready and put into the pot. After the meatballs are formed, turn to medium heat and cook until cooked, skim off the floating powder while cooking, add salt, and adjust the chicken essence to taste.

Wash the baby cabbage hearts.

Put the baby greens into the boiled meatball broth, then remove from the pot, sprinkle pepper and drips in sesame oil and serve.

The home-cooked recipe for clear soup balls is as follows: Trouser bridge

Ingredients: pork belly.

Excipients: green onion, ginger and garlic, egg white, Sichuan pepper, salt, cooking wine, monosodium glutamate, thirteen spice powder, white pepper powder, chicken powder, sesame oil, rape core, coriander.

1. The pork bought home is finely chopped into a delicate meat puree with a knife.

2. Pour the chopped green onion and ginger into the meat puree.

3. Add egg white, appropriate amount of salt, cooking wine, monosodium glutamate, thirteen spice powder, white pepper to the meat puree, and stir well.

4. Beat the pepper water, green onion and ginger water into the meat puree. Whip the meat vigorously in one direction, with repeated beating in the middle, and finally press the meat puree with your hand, and it feels elastic, and it's good.

5. Pour an appropriate amount of water into the pot, turn off the heat after boiling, squeeze out the meatballs at the mouth of the tiger in the left hand, and gently wipe the thumb of the left hand to squeeze a smooth meatball. Put the white balls into the pot one by one, and grasp the white balls at the tiger's mouth with your left hand. After boiling, turn on medium heat and bring to a boil.

6. Flush the casserole with another limb in advance, pour in an appropriate amount of clear soup or water, add an appropriate amount of salt, monosodium glutamate or chicken powder, boil over high heat, take an appropriate amount of boiled white balls and an appropriate amount of rape core, and simmer for about 5 minutes. Drizzle sesame oil, sprinkle coriander, and minced garlic, and this clear soup white balls are complete.

The specific steps of the consommé meatballs, pork is one of the most commonly eaten meats, pork also contains more vitamin B2 that plays an important role in fat synthesis and decomposition, there are many ways to eat pork, among which it is a very popular practice to make pork, the following shares the specific steps of the consommé meatballs.

First, chop the pork into minced meat, add chives and stir well.

Then add light soy sauce, salt, thirteen spices, cooking wine and other seasonings to the bowl and stir well.

Finally, bring the water to a boil, squeeze the stirred meat filling into a ball-shaped shape, put it in the pot, and cook it and add the vegetables.

Mix the starch with water first, and then put it into the meat later.

Nowadays, when buying meat, you can crush the meat, and the vendors put green onions and ginger shreds in it when they are crushed, and some even add salt, and then put in starch water, and stir it in one direction with chopsticks.

Then put water in the pot and you can start preparing to make meatballs, and you can start making them directly when it is cold water, without boiling the water.

Use a small spoon to process the minced meat in the palm of your hand until it becomes round.

Then put it in cold water and heat it up with an induction cooker.

When the pot is boiling, you can use a spoon to turn the meatballs over so that they are evenly heated.

Remove the floating dust from the top and cook until all the meatballs float up and are ready to serve when cooked.

1. Pure lean pork.

2. Chop into mud.

3. Add salt, eggs, starch and chopped green onions.

4. Stir clockwise.

5. Bring water to a boil.

6. Squeeze out small balls by hand and put them in a pot to boil.

7. Hit cold water once, and you're done.