Beef balls and green vegetable soup(niu rou wan qing cai tang )

Beef balls and green vegetable soup

Introduction:

"Beef balls --- as a famous Chaoshan snack, beef balls have a history of nearly 100 years in Shantou. Beef balls can be divided into beef balls and beef tendon balls. Beef balls are tender and smooth in texture. Beef tendon balls add some tender tendons into beef balls, which makes them a bit chewy. Beef balls, I buy ready-made, put some vegetables, is a very home-made delicious

Production steps:

Step 1: prepare 200 grams of beef balls < br > and wash and drain the vegetables.

Step 2: put proper amount of water in the pot to boil, add beef balls, add wine to boil.

Step 3: add the vegetables.

Step 4: bring to a boil over high heat. When the vegetables are wilting, add some salt.

Step 5: put some chicken essence, pepper, pour some refined oil, sprinkle some scallion.

Materials required:

Beef balls: 200g

Vegetables: 200g

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Vegetable oil: right amount

Pepper: right amount

Scallion: 1

Note: 1. Because the vegetables are very tender, they will be cooked after a little cooking. 2. It's good to put some fresh soy sauce to improve the taste.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Niu Rou Wan Qing Cai Tang