Beef ball soup -- Xinjiang flavor(niu rou wan zi tang xin jiang wei dao )

Beef ball soup -- Xinjiang flavor

Introduction:

"Beef soup is almost a household name in Xinjiang. Meatball soup used to be the last dish of family banquets in Xinjiang, meaning to leave after eating. There are two kinds of meatball soup, one is boiled meatball soup, the other is fried meatball soup. Boiled meatballs are chopped up with the back of a knife and then boiled in boiling water. Fried meatballs are chopped up with the blade and fried in an oil pan. The ingredients of meatball soup are very exquisite. It's not as simple as mincing the beef and kneading it into a ball. As soon as the meatball soup comes up, drink a mouthful of soup first to make the whole body warm up, and the mouth is fresh. Making meatballs also has to be a unique skill, using fresh beef as raw material, deep frying and stewing into the soup, crispy outside and tender inside, and the mouth is fragrant. Then eat a piece of frozen tofu, and the tofu is full of soup, which has a long aftertaste. In addition, Tang Li is the essence of the collection, Pleurotus mushrooms (or mushrooms), beef slices, powder pieces, vermicelli, spinach and so on, the taste is very rich, some fragrant and glutinous, some smooth, some fine Dao...... Meatball soup should be accompanied by a famous Xinjiang food: youtazi. It is said that the more layers there are, the better. And carrying the "top of the tower" can take up the whole tower. If you hang down one layer at a time, you will get the authentic oil tower. The oil tower here is made of butter. It's crisp and delicious. With it, you can enjoy a feast of low-cost and high-quality meatball soup. "

Production steps:

Step 1: Ingredients: cooked beef slices, ginger and scallion salt, Chinese prickly ash powder, pepper powder, chicken essence, clear oil flavor, sauerkraut, frozen tofu, vermicelli, spinach cold powder, wolfberry starch, mushroom

Step 2: chop the beef into mud, add starch pepper powder, pepper, ginger powder, sesame oil and salt, stir well

Step 3: ginger cut into powder, coriander cut into powder, soak in hot water and cut into pieces

Step 4: wash spinach, wash mushroom, tear into pieces, wash wolfberry with water

Step 5: add oil to the pan and heat it for 50%. Hold the beef paste in the palm of your hand with your left hand, squeeze the ball out of the curved seam between your thumb and index finger with your fist, dig the ball out of the seam with a spoon in your right hand, and then put it into the oil pan.

Step 6: blow up 5_ 6 minutes to make the meatballs golden yellow, pick up the oil control, small fire fried meatballs easy to fry through

Step 7: add water to boil, add ginger, salt, pepper and onion

Step 8: add frozen tofu, mushroom, beef, meatballs, jelly and spinach

Step 9: bring to a boil and season with chicken essence and wolfberry

Step 10: put the vermicelli into the bottom of the bowl, pour it into the bowl with vermicelli, sprinkle with coriander powder, the taste is delicious and fragrant, the soup is strong, and the meatballs are tender and fragrant

Materials required:

Beef: moderate

Cooked beef slices: right amount

Spinach: moderate

Mushroom: moderate amount

Vermicelli: right amount

Frozen tofu: right amount

Cold powder: right amount

Wolfberry: moderate

Pepper: right amount

Pepper powder: right amount

Scallion: right amount

Oil salt: right amount

Sesame oil: appropriate amount

Coriander: moderate

Chicken essence: appropriate amount

Ginger: right amount

Note: the beef balls have to be fried slowly over low heat. It's better to use beef soup. If you like chili, you can add chili oil

Production difficulty: ordinary

Craft: Stew

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Niu Rou Wan Zi Tang Xin Jiang Wei Dao