White radish and vermicelli soup(bai luo bo fen si wan zi tang )

White radish and vermicelli soup

Introduction:

"In the cold season, lamb and radish soup is the first choice. If you eat radish in winter and ginger in summer, you don't need a doctor's prescription. Warm up with mutton soup for health care. For anyone. If you can't eat chili, you can leave it

Production steps:

Step 1: main ingredients: half a catty mutton stuffing, one white radish, one mung bean vermicelli.

Step 2: Seasoning: appropriate amount of 13 spices, 1 spoonful of salt, 1 spoonful of seafood sauce. A spoonful of chili oil, a little pepper powder. Two spoonfuls of potato flour and one egg. Half a glass of water.

Step 3: use an egg and potato flour to mix mutton with water. Marinate with salt, seafood sauce and thirteen spice powder for 10 minutes. The method of stuffing adjustment is to stir the stuffing with chopsticks clockwise to make the stuffing strong. thick. Don't drain too much water or oil.

Step 4: put water in the pot, scoop the meat with a small teaspoon, put it into the boiling water pot, and boil it into balls.

Step 5: when the meatballs are cooked, take out the water with a fence.

Step 6: cut shredded radish and scallion and set aside.

Step 7: brush the pan clean, heat the oil, stir fry the scallion, and pour in the boiling water.

Step 8: put shredded radish in the soup pot and cook for two minutes.

Step 9: add in the vermicelli and a little pepper powder and cook.

Step 10: add a spoonful of refined salt.

Step 11: put in the boiled balls.

Step 12: like to eat chili, put a spoonful of your own fried chili oil.

Materials required:

Mutton stuffing: half a catty

White radish: one

Potato flour: 2 teaspoons

Egg: one

Fans: one

Chili oil: 1 teaspoon

Salt: a spoonful

Thirteen spice powder: a little

Soybean oil: a spoonful

Note: fans should not be cooked for a long time. Don't put too much salt. There is salt and soy sauce in the meat. Soup without soy sauce.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bai Luo Bo Fen Si Wan Zi Tang