Beef ball soup with soybean milk
Introduction:
"The soymilk you buy is usually light, or the soymilk you make is strong enough"
Production steps:
Step 1: wash the soybeans and soak for 12 hours
Step 2: grind the soaked soybeans with a cooking machine, boil the bean dregs together, boil the soybean juice, adjust the medium heat, and continue to cook for about 5 minutes, so as to increase the yield of soybeans
Step 3: Boil the soymilk and filter out the soymilk with the residue
Step 4: shred mushrooms for later use
Step 5: wash the cabbage and set aside
Step 6: take out the beef balls and reserve them
Step 7: return the soymilk to the pot and bring to a boil
Step 8: put the prepared materials into the boiled soybean milk and cook for 8 minutes, then you can get out of the pot, spread the scallion, and you can finish
Materials required:
Soybeans: 250g
Water: 1000 g
Beef balls: right amount
Cabbage: moderate
Lentinus edodes: right amount
Scallion: right amount
Oil: right amount
Salt: right amount
Sugar: right amount
Chicken essence: appropriate amount
Note: the soybean milk boiled in the back pot is easy to paste the bottom. It's better to add a quarter of the water in proportion. This kind of soup bottom can also be used as hotpot soup bottom, which is not easy to paste
Production difficulty: unknown
Process: boiling
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Dou Jiang Niu Wan Tang
Beef ball soup with soybean milk
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