How to make rape ball soup delicious, how to make oil and wheat ball soup

Rapeball soup.

Ingredients: rape, meatballs.

Seasoning: salt, essence of chicken.

Preparation of rape meatball soup.

1. Clean the rape and cut it into sections.

2. Put oil in a pot, add water, and bring the water to a boil.

3. Add the meatballs and cook until the meatballs are cooked through.

4. Add a spoonful of salt to the rape and cook for two or three minutes.

5. Add half a spoon of chicken essence and stir well.

Rapeseed. Rapeseed is also known as brassica, greens, cabbage, cold cabbage, moss, mustard, vegetable knot, red rape, rape heart, rape moss, bristular biennial herbaceous plant rape, total peduncle and seeds, cultivated all over the country. Harvested in the spring and used fresh.

Food City** Tips.

Psoralen and rape cannot be eaten together: Rapeseed damages yang, psoralen helps yang, has different sexual tastes, and cannot be eaten together.

Chicken wings and rape can be eaten together: they are very effective in strengthening the liver and beautifying the skin.

1. Ingredients: a plate of cooked meatballs, a handful of rape, a green onion, and a spoonful of light soy sauce.

50g vermicelli, 1 tablespoon of salt, 1 tablespoon of thirteen spices.

Second, the cooking method steps.

1. Cleaned rape.

2. Blanch it in hot water, and use cold water to keep the color fresh.

3. Cut the blanched rape into sections with dry water.

4. Soak the noodles.

5. Steamed pork meatballs.

6. Cut the chives into sections.

8. Add water and vermicelli.

9. When the vermicelli is boiled until it is very soft, then put the chopped rape.

10. Put the meatballs and the prepared seasoning to adjust the soup. Wait for the soup to boil and stop the fire.

11. Put on a plate and serve with meat and vegetables.

Prepare some green vegetables, we choose the oily wheat cabbage today, we remove the roots of the oily wheat cabbage, clean it, the green vegetables can always bring us some good mood, we throw away the yellowing bad part, leave the essence of the beautiful leaves, put it in a bowl to control the water for later use.

The next step is to start preparing the meat filling, we clean the pork belly we bought, buy more lean meat, so that it is not greasy, chewy, and the fat meat can also be more fragrant in it, we chop the meat into minced meat, we are afraid of trouble to process it first, go home and then chop it, add ginger slices to chop it together, you can simply remove the smell of meat. Chop it and put it in a large bowl and wait for a while.

Find a small bowl, take half a bowl of water in the bowl, soak spices such as peppercorns, star anise, bay leaves, cinnamon, etc., and soak the water during the soaking process to absorb the aroma and taste of these spices. Let's chop a little more chopped green onion and put it in a large bowl with meat.

Then we prepare an egg, take the yolk away, leave the egg white and pour it into the meat and stir, and tell everyone a simple method, find a soft bottle and suck it out, and pour it slowly after opening, everyone is free to do it. Stir the egg whites well, the egg whites will make the meat tender and lock in the umami flavor of the meat.

We then add an appropriate amount of edible salt and cooking wine to the meat filling to remove the fishy, cooking wine is the commonly used seasoning for us to remove the fish, add a little light soy sauce and stir the color, and then pour in the water we soaked in peppercorns, which can better remove the smell of the meat, and then we stir evenly in one direction.

If we have leftover steamed buns at home, they have become very strong after many days, and we add some steamed bread crumbs to it, which can not only suck out the oil in the meat, but also make the filling strong, so that the meat tastes more tender and chewy.

Although we don't need to beat the meat filling for this meatball, we also beat and beat the meat filling, so that the meat filling can be more lumpy and stronger, knead and press it with our hands, and then we start to boil water in the pot, first boil the water, then turn down the heat, pinch the meatballs from the bottom of the thumb with our hands, and put them in the pot with a spoon.

When boiling the meatballs, keep using low heat, so that the meatballs are more tender, and they taste better, after the meatballs are ready, skim the foam in the pot, all of them come out of the meat, they are all decomposed products in the meat, and the boiled blood water affects the taste and appetite, and there is a layer of foam floating on it, who will not like it.

Skim off the foam, cook for a few minutes, clip one to see if it is cooked, cook the greens, don't want to eat the wheat vegetables, put the small rape or something, everyone can look at it themselves to save it, there is no requirement, the last step we add a little salt, rice vinegar, sesame oil to enhance the fragrance, the greens are cooked after a blanch, and the bowl can be put on it.

This green vegetable balls can be said to be very simple, the taste is also very good, the balls are not hard, tender and smooth at the same time without losing strength, this balls are also relatively light, not greasy.

1.Prepared with oily lettuce.

2.Wash the lettuce.

3.Meatballs are also washed and set aside.

4.Then boil the water and put in the oil, then put the oil and lettuce to cook.

5.After boiling for 2 minutes, add the pork balls, cook until the meatballs are larger, then add salt and chicken essence to taste.

Cabbage croquette soup.

This dish is salty and delicious, nutritious, and loved by the elderly and children, you deserve it!

Ingredients for cabbage croquette soup.

250g pork with half cabbage.

1 small piece of old ginger Appropriate amount of five-spice powder and white pepper.

1 egg 4 tablespoons starch.

1/2 tablespoon cooking wine and a pinch of green onion.

1 scoop of light soy sauce and 1/2 scoop of dark soy sauce.

1 Soup Treasure 1500ml water

200g of peanut oil

Preparation of cabbage croquette soup.

Step 1: Cut the pork into strips, pat a small piece of ginger, and put it in a meat grinder to stir.

Step 2: Add a little pepper and five-spice powder.

Step 3Add an egg, four tablespoons of starch, half a tablespoon of cooking wine, and mix well.

Step 4Add 1 scoop of light soy sauce, 1 3 scoops of dark soy sauce to color and mix well.

Step 5: Heat the oil in the pot, turn on low heat about 50% of the oil, wear gloves, squeeze out the meatballs with the tiger's mouth with your left hand, and scoop them up with a spoon in your right hand.

Step 6: Gently fry in a pan of oil.

Step 7: Fry for about 2-3 minutes, the color becomes golden brown, pick up and put in a bowl.

Step 8: After all the meatballs are fried, turn the heat to medium, and the oil temperature rises to about 60%, quickly pour the meatballs into it and fry them again.

Step 9: Re-fry for about 40 seconds.

Step 10 This is fried meatballs, you can eat them directly while they are hot, you can continue to process them and cook other dishes, put them in the freezer to freeze, and you can cook them later.

Step 11: Prepare half a cabbage, wash and cut into cubes.

Step 12 Boil a small half pot of water, put in a thick soup treasure (old hen soup flavor), put in the cabbage stalk and cook for 3 minutes after the water boils.

Step 13: Then add the cabbage leaves and cook for about 1 minute.

Step 14Add a pinch of salt (the meatballs themselves have a salty taste, and the soup base also has a salty taste, so you don't need to put too much).

Step 15: Add the croquettes and cook over medium heat for 4 minutes.

Step 16: Prepare the pot.

Step 17: Sprinkle a little chopped green onion on a plate. The soup is fresh and meaty, and the croquettes and cabbage soup are ready.

Cooking tips for cabbage croquette soup.

Turn on the croquettes a little lower, and scoop up the fried croquettes in time to avoid getting old.

1. Main ingredients: carrots, shallots, coriander, eggs, flour 2, peel and shred carrots.

3. Wash and mince the coriander and shallots separately.

4. Put the chopped coriander and chopped green onion into the rubbed shredded carrots, add an egg, 2 teaspoons of flour, a little salt, a little white pepper and five-spice powder.

5. Add all the seasonings and mix well, and the mixed batter can be crumpled into a ball.

6. Put the balls into a hot oil pan and fry them over medium-low heat.

7. Fry until golden brown.

Northeast people like to eat vermicelli, and they will process vermicelli into a variety of dishes, such as celery vermicelli, shredded pork vermicelli, spicy cabbage vermicelli, and so on. There are also some people who make noodles into soup, and rape vermicelli ball soup is a very common one. The rape is tender, the vermicelli is chewy, and the meatballs are sweet, making this soup a very delicious soup.

So what is the recipe for rape vermicelli ball soup? Let's take a look at the related issues.

Ingredients: 1 kg of minced meat, 1 green onion, appropriate amount of ginger, 3 rape. Method:

To make the meatballs first, add an appropriate amount of cooking wine, salt, white pepper, sugar, and light soy sauce to the minced meat, mix well, and stir the chopsticks in the same direction when mixing. Then add eggs, minced green onions, and minced ginger according to the above, and mix well with the chopsticks in the same direction, add an appropriate amount of cornstarch, or stir in the same direction, and be sure to mix well, otherwise it is easy to scatter. Add an appropriate amount of water to the pot, turn to low heat after boiling with water, put the mixed meat filling into the palm of your hand, take a spoon in the other hand, rotate it on the palm of the meat filling with the spoon, take it off with the spoon and put it in boiling water at the same time, when making meatballs, be sure to keep the water not boiling.

When all the meatballs are in the pot, bring to a boil over high heat, and then remove the foam from the surface. Remove the meatballs. Then put ginger slices in the water that has boiled the meatballs, bring the water to a boil, put in an appropriate amount of meatballs, simmer for 15 minutes, put in a little salt, and washed greens, and turn off the heat after the rape is raw.

The meatball soup is ready.

Tips: The key to making meatballs is that when mixing, be sure to stir in a circle in the same direction, and after adding cornstarch, be sure to stir evenly and strongly. If you can't make the meatballs at the same time, you can make them one by one, put them on a plate, and then put them in the pot one by one with a spoon when the water boils.

If you buy finished meatballs, you can ignore the steps of making meatballs and just make soup.

Cabbage vermicelli ball soup is a dish with cabbage, meatballs, and shuifa vermicelli. Ingredients: 200 grams of cabbage, 150 grams of meatballs, 25 grams of water hair vermicelli.

Seasoning: 4 grams of salt, a pinch of soy sauce, 2 grams of green onion and 2 grams of ginger. Wash the cabbage and tear it into pieces, wash the meatballs slightly, wash the water hair vermicelli and cut it into sections for later use.

Pour oil into the soup pot on the fire, stir-fry the green onion and ginger until fragrant, cook in the soy sauce, stir-fry the cabbage, pour in the water, add the salt, add the meatballs and water vermicelli and cook until cooked. Meatballs can be made on their own, but it's easier to buy ready-made.

There are some trace elements in cabbage, which can help break down estrogen associated with breast cancer, and women can prevent breast cancer by regularly eating cabbage. It is still necessary to properly replenish calories when it is cold, and the eleven civilian versions of cabbage vermicelli ball soup are delicious and easy to make, and those who like them can try it.

Ingredients: 500 grams of fat and lean pork filling, 1 kg of rape.

Excipients: 1 kg of vegetable oil (actual consumption of 50 grams), 40 grams of soy sauce, 13 grams of refined salt, 6 grams of cooking wine, 150 grams of water starch, green onions, minced ginger, a little high.

Preparation method: 1. Wash the rapeseed and cut it into strips 2 cm long and cm wide, and separate the vegetable stems and leaves.

2. Put the meat filling into a basin, add minced green onion and ginger, refined salt, cooking wine, water starch, stir evenly, squeeze into balls with a diameter of centimeters, put it into seven or eight hot oil, fry it until yellow, remove it and set aside.

3. Put 50 grams of vegetable oil into the pot, put the vegetable stalks into the pot and stir-fry until they are six or seven mature, add salt, and then stir-fry the vegetable leaves, then put the meatballs in, add soy sauce and a small amount of water, and burn them together until the taste is thorough.

The key to production: When cutting vegetables, rape stems and leaves should be separated, and they cannot be put into the pot at the same time. The dish should be burned. Don't put too much soy sauce on it so as not to affect the color and taste.

Materials:

Ingredients: 50 grams of pork, 150 grams of rape. Condiments: 9 grams of cooking oil, 3 grams of cooking wine, green onion, ginger, salt and flour.

Method:

Chop the pork, add green onions, ginger, dough powder, cooking wine, soy sauce, and stir to make a meat filling. Wash the oil-to-sensitive vegetables and cut them into sections. When the oil is hot, squeeze the minced meat into balls and fry them in the oil until they turn yellow and remove the core branches.

Put the rape in a pot and stir-fry until it is eight ripe, add salt, and put the small balls in a small amount of warm water and cook until the flavor is ready.

Ingredients: 3-4 cabbage leaves, appropriate amount of meatballs, appropriate amount of quail eggs for 3 people.

Excipients: 1-2 tablespoons of salt, 20 ml of corn oil, 2 slices of ginger, appropriate amount of water.

1. Prepare the materials. Meatballs are freshly made meatballs that you bought. Quail eggs are the kind that are cooked and then peeled.

2. Cut the cabbage into thick shreds and clean it.

3. In a non-stick frying pan, pour in corn oil, **, and stir-fry the ginger slices after the oil is hot.

4. Then pour in the shredded cabbage and start stir-frying.

5. Stir-fry until the cabbage becomes soft, add an appropriate amount of water, end the shredded cabbage, cover the pot, and bring to a boil.

6. When the soup boils, add the meatballs and quail eggs. Stir well and continue cooking.

7. After boiling again, cook for a while. You can add salt to taste.

8. After stirring well, turn off the heat after 1 minute.

9. Put it in a bowl.

Preparation of cabbage meatball soup

Ingredients: 200g minced meat, 120g old tofu, 2g minced ginger, 5g chopped green onion, 5g light soy sauce, 10g oyster sauce, 1 egg, white pepper, 3g salt, 3g sesame oil, 100g cabbage soup, a little chopped green onion, 3g salt, 1000ml water

Preparation of the cabbage ball soup:

Add minced ginger, chopped green onion, salt, light soy sauce, oyster sauce, sesame oil, white pepper and egg and stir in one direction. Add the tofu again, crush and stir well. Dip your hands in water and roll the meat filling into balls.

Bring the water to a slight boil, add the meatballs and cook. The color of the balls turns white and is slightly elastic. Skim out the foam and add the bok choy and cook until it is broken. Add salt and sprinkle with chopped green onions.

Tips: Cabbage is high in calcium, which can supplement vitamin D, and it is helpful for some people who are deficient in calcium, and can also improve their body's immunity. The nutrients contained in bok choy can reduce arteriosclerosis and make blood vessels elastic.

The nutrients in the cabbage are conducive to promoting the metabolism of the body's cells, which can prevent them from becoming rough and make them more beautiful. Chinese cabbage is very rich in vitamin C, which can fight cancer, so it has a certain effect on fighting cancer. The crude fiber contained in bok choy promotes peristalsis of the large intestine, which promotes digestion.

Some of the substances contained in bok choy have a great effect on clearing the lungs.