Boiled beef balls with wax gourd(dong gua cuan niu rou wan )

Boiled beef balls with wax gourd

Introduction:

"Simple. Delicious, nutritious! Let's have a taste!"

Production steps:

Step 1: soak Zanthoxylum bungeanum in boiling water.

Step 2: chop the beef into mud.

Step 3: beef puree with onion, ginger, salt, monosodium glutamate and five spice powder.

Step 4: add pepper water several times, keep stirring in one direction, each time until the water is completely eaten into the meat, then add water.

Step 5: until the meat surface stirs the white muscle, the thin soft degree is moderate then.

Step 6: wash and peel the wax gourd.

Step 7: cut into pieces about 5mm.

Step 8: Boil the wax gourd in cold water.

Step 9: white gourd slices are translucent. Turn down the heat to keep the soup slightly boiling. Scoop up the meat with a small spoon and put it into the water.

Step 10: cook until the balls float, cover and cook for about 2 minutes.

Step 11: Sprinkle with coriander powder to eat.

Materials required:

Beef stuffing: right amount

Wax gourd: moderate

Onion powder: appropriate amount

Ginger powder: appropriate amount

Salt: right amount

MSG: right amount

Five spice powder: appropriate amount

Coriander powder: appropriate amount

Note: the meatballs are put into the pot when the side dishes are half cooked, and the heat must be turned down, otherwise the meatballs will taste a little & quot; Chai & quot;, and if the meatballs are boiled away in the fire, the adjusted flavor will be boiled in the soup, and the meatballs will have no taste

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Dong Gua Cuan Niu Rou Wan