Mutton ball soup(yang rou wan zi tang )

Mutton ball soup

Introduction:

"My mother-in-law sold a lot of mutton, thinking that making dumplings was boring, she thought about boiling some meatballs to eat."

Production steps:

Step 1: cut the mutton into mince with the ratio of lean to fat = 2:1

Step 2: mince the ginger and put it into the meat

Step 3: add five spice powder, oil consumption, soy sauce, soy sauce, cooking wine, stir well

Step 4: put in half an egg

Step 5: add half an egg and continue to stir

Step 6: crush tofu into minced meat and continue to stir

Step 7: let the minced meat stand for 10 minutes

Step 8: bring the water to a boil - squeeze the minced meat into a round shape and put it in the boiling water one by one - continue to boil for three minutes - add salt according to your taste - pour the meatball soup into a large bowl with coriander in advance while it is hot

Materials required:

Mutton: 2 liang

Marinated tofu: a piece the size of an egg

Ginger: five pieces

Eggs: half of them

Oyster sauce: 1 tbsp

Starch: 1 tbsp

Soy sauce: 1 tbsp

Veteran: half a spoonful

Salt: right amount

Cooking wine: 1 tbsp

Vegetable oil: 1 tbsp

Note: 1, put a small amount of brine tofu, not only can dilute the mutton smell, but also the tender and smooth tofu and starch, eggs together can make the ball very tender and smooth, this you eat when you know! 2. Finally, you can also put a few drops of sesame oil. 3. Put more ginger powder in the right amount!

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yang Rou Wan Zi Tang