Beef ball soup(niu rou wan tang )

Beef ball soup method:

Ingredients for beef ball soup:

Beef tenderloin 250g, cucumber 50g, egg white 50g, pea leaves 5g, sesame oil 25g, starch 40g, cooking wine 15g, monosodium glutamate 5g, soy sauce 10g, chili oil 1g, sesame 10g (baked), beef broth 1kg, scallion 10g, ginger 5g.

Processing steps of beef ball soup:

1. Remove the tendons of beef fillet, chop it into fine stuffing with a knife, put it into a porcelain basin, add soy sauce and appropriate amount of water and refined salt, stir it with chopsticks in one direction until the meat stuffing is thick, then add egg white, starch, onion, ginger and sesame oil, and stir well.

2. Heat the spoon, add water, bring to a boil, take the spoon away from the fire, squeeze the meat into small balls by hand, put them into the spoon, then heat the spoon, cook the small balls with low heat, remove them and pour out the soup.

3. Put the spoon on the fire, add beef broth, cooking wine, MSG, soy sauce, refined salt and small balls, bring to a boil, skim the foam, sprinkle with chili oil, add cucumber slices and pea leaves, place in the soup bowl, and sprinkle with roasted sesame.

Characteristics of beef ball soup:

The soup is fresh and delicious. The meat is tender and mellow.

Beef ball soup

Beef ball soup is a dish, the main raw materials are sirloin, cucumber slices, egg white, ingredients are pea leaves, sesame oil, starch, etc., this dish is mainly through the ingredients into the pot stew cooking.

Ingredients needed

Beef tenderloin 250g, cucumber 50g, egg white 50g, pea leaves 5g, sesame oil 25g, starch 40g, cooking wine 15g, monosodium glutamate 5g, soy sauce 10g, chili oil 1g, sesame 10g (baked), beef clear soup 1kg, scallion 10g, ginger 5g.

Production method

1. Remove the tendons of beef fillet, chop it into fine stuffing with a knife, put it into a porcelain basin, add soy sauce and appropriate amount of water and refined salt, stir it with chopsticks in one direction until the meat stuffing is thick, then add egg white, starch, onion, ginger and sesame oil, and stir well

2. Heat the spoon, add water, bring to a boil, take the spoon away from the fire, squeeze the meat into small balls by hand, put them into the spoon, heat the spoon, cook the small balls with slow fire, remove them and pour out the soup

3. Then put the spoon on the fire, add beef broth, cooking wine, MSG, soy sauce, refined salt and small balls, boil, skim the foam, sprinkle with chili oil, add cucumber slices and pea leaves, put them into the soup bowl, sprinkle with roasted sesame

Production method 2

Wash lettuce and drain

Wash the beef balls with water and cross them

Mince the garlic and make garlic oil later

Add water to the pot and bring to a boil

Bring the water to a boil and pour in the beef balls

Add some salt

Add some cooking wine and continue to cook

Tear the lettuce into small pieces and put it at the bottom of the bowl

Pour the boiled beef balls and soup evenly over the lettuce

Cool the oil in a cool pan and fry the minced garlic over low heat

Pour in a spoonful of fried garlic oil

The delicious beef ball soup is ready to eat

What to eat

The sarcosine content of beef is higher than any other food. It is especially effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, effectively supplement adenosine triphosphate, so that training can last longer.

Dietary taboos:

What can't beef ball soup be eaten with?

1. Leek

Beef is one of the main meat consumed by Chinese people, and its sales volume is second only to pork. Beef enjoys the reputation of "proud son of meat". It not only has excellent taste, but also has the effect of tonifying spleen and stomach, benefiting qi and blood, strengthening muscles and bones. In contrast, eating more leeks can enhance the Qi of spleen and stomach and benefit liver function. It is reasonable to say that the effect of eating these two kinds of food together will be better, but in fact it is not the case. Beef and leeks will be poisoned at the same time,

2. Brown sugar

Beef and brown sugar can't be eaten together, which will produce adverse biochemical reactions and cause abdominal distension.

3. Snail

Snail meat is rich in vitamin A, protein, iron and calcium. It has a therapeutic effect on eye redness, jaundice, beriberi, hemorrhoids and other diseases. But snails and beef, not easy to digest, will cause abdominal distension.

4. Olives

Beef and olives with food will not be toxic, but will cause abdominal distension. Every two hours or so, the first kind of food is basically digested.

5. Chestnut

There is a record in Yinshan Zhengzheng that beef should not be eaten with chestnuts. At the same time, it was also found that beef and chestnuts can cause vomiting. The vitamins in chestnuts are easy to react with the trace elements in beef. If the two are eaten together, the trace elements in beef will weaken the nutritional value of chestnuts. Not only the nutrition obtained will be greatly reduced, but these two kinds of food materials are not suitable for digestion and absorption.

6. Ginger

Ginger contains volatile oil, gingerol and other ingredients, with a special spicy flavor, often used as a seasoning for cooking dishes. However, ginger is not suitable for beef. This is because ginger is pungent and warm in nature. Generally, people with Yin deficiency and internal heat should avoid eating ginger. If ginger is mixed with beef with sweet and warm taste, it will undoubtedly add fuel to the fire, make the body heat up, and lead to various kinds of heat pain syndrome. Therefore, beef should not be served with ginger.

7, Baijiu

Baijiu and beef are easy to get angry. Add fuel to the flames, and Baijiu is a product of great temperature. The beef is the same as beef, which is easy to cause inflammation of the teeth.

8. Pork

There is a long-standing saying that pork and beef should not be eaten together. "Yinshanzheng" points out: "pork should not be eaten with beef.". This is mainly considered from the perspective of traditional Chinese medicine. First, from the perspective of traditional Chinese medicine food properties, pork is sour and cold, slightly cold, greasy and Yin cold, while beef is sweet and warm, which can tonify the spleen and stomach, strengthen the waist and feet, and has the function of soothing the middle and replenishing qi. One is warm and the other is cold, the other is tonifying spleen and stomach, the other is cold and greasy. It is not suitable to eat the same food because of the conflict between sex and taste.

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Chinese PinYin : Niu Rou Wan Tang