[health preserving dish in winter] - health preserving beef ball soup(dong ji yang sheng cai yang sheng niu rou wan tang )

[health preserving dish in winter] - health preserving beef ball soup

Introduction:

"Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and after operation, after the rehabilitation of people in supplement blood loss, repair tissue and other things are not suitable. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. It is suitable for people with middle qi depression, shortness of breath, body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face. It is suitable for the general population. It is especially suitable for people who have been growing up, after operation, after recuperation, under the condition of concealment, shortness of breath, weakness of muscles and bones, anemia and chronic diseases, and yellow dizziness. Attention should be paid to people who are infected with infectious diseases, liver diseases and nephritic people. Broccoli, black fungus and carrot are all vegetables and fungi with high nutritional value. They can be used with beef to supplement more nutrients to the human body. "

Production steps:

Step 1: add the beef and eggs and stir until strong.

Step 2: add onion powder, ginger powder, five spice powder, salt, chicken essence, soy sauce and mix well.

Step 3: add dry starch and mix well.

Step 4: pour water into the pot and heat it until it's warm. Turn off the heat. Squeeze the meat stuffing into a ball shape. Put it into warm water, then open fire and cook the ball.

Step 5: take out the cooked balls.

Step 6: put the meatballs into a bowl and set aside. Do not pour out the water for cooking the meatballs. The water is very dirty, it's all the blood in the meat.

Step 7: wash carrots and cut into hob pieces; wash broccoli and tear small flowers; wash Auricularia auricula and tear small flowers.

Step 8: heat the frying pan with proper amount of vegetable oil, add onion and ginger powder into the pan.

Step 9: stir fry the carrots for 2 minutes.

Step 10: pour in water and bring to a boil until carrots are soft and rotten.

Step 11: cook the beef balls.

Step 12: pour in broccoli and agaric.

Step 13: add salt and cook for 2 minutes.

Step 14: add chicken essence to taste.

Materials required:

Beef stuffing: 200g

Broccoli: 150g

Carrot: 1 / 2 root

Auricularia polytricha: right amount

Water: moderate

Eggs: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Salt: right amount

Chicken essence: 2 teaspoons

Soy sauce: right amount

Five spice powder: 1 teaspoon

Dry starch: appropriate amount

Note: adding proper amount of dry starch into beef stuffing can make the meatballs soft, tender and smooth. When making meatballs, don't add oil in the meat stuffing, otherwise the meatballs will disperse after they are cooked. After all the meatballs are made, they are squeezed into warm water and heated by fire. In this way, all the meatballs can be cooked at the same time, and some of them will not be raw or cooked. Carrots are fat soluble vegetables, containing carotene in hot oil can be very good release, in order to facilitate human absorption, so carrots must be fried with oil.

Production difficulty: ordinary

Process: boiling

Length: 20 minutes

Taste: light

Chinese PinYin : Dong Ji Yang Sheng Cai Yang Sheng Niu Rou Wan Tang