Mutton balls and vermicelli soup
Introduction:
"In early winter, you can make a pot of hot mutton ball soup in just ten minutes, which is nutritious and super delicious! If it's for two, it's a delicious dinner with a side dish. "
Production steps:
Step 1: stir the fresh mutton stuffing with the above condiments together, pay attention to mixing in one direction, and wring the stuffing into drawable shape. Don't pour too much water at one time, otherwise it will be too thin. Just a small amount of water for many times.
Step 2: after mixing, make the meat into the size of a fist ball, and use both hands to make it into the size of a lion's head. After the surface is smooth, it can be squeezed into small meatballs one by one from between the index finger and thumb, which is tight and not easy to loosen. When you're ready, boil it in boiling water for 7 minutes. It's easier to make soup.
Step 3: the next wok, onion pan, fried cabbage, basic fried soft when the next hot water, this time can be cooked before the next round of meatballs are slightly ~ and then under the fans. Taste the taste, you can put salt and monosodium glutamate out of the pot, turn off the fire, and order a few drops of sesame oil and pepper, which is a pot of delicious mutton ball soup!! Take out the rice and mix it together!!
Materials required:
Minced mutton: about 1 jin
Chinese cabbage: some problems
Fans: 2
Scallion: right amount
Ginger: right amount
Soy sauce: a little
Cooking wine: more in moderation
Salt: a spoonful
MSG: a little
White pepper: a few
Sesame oil: a few drops
Starch: a little
Warm water: a little
Note: 1, it is best to buy fresh mutton brain called vendors to stir into stuffing, do not buy ready-made ground stuffing is not clean and fresh. 2. When mixing the stuffing, the amount of salt should be controlled well. It should not be too salty or too light. A spoonful of salt for a kilo of meat is just right. 3. I've seen other recipes. The balls and cabbage are cooked together. Sometimes the cabbage is not cooked, so it's better to cook the balls first.
Production difficulty: ordinary
Process: boiling
Production time: 20 minutes
Taste: light
Chinese PinYin : Yang Rou Wan Zi Fen Si Tang
Mutton balls and vermicelli soup
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