Beef ball soup

Beef ball soup method:

Ingredients for beef meatball soup:

750 grams of beef, 150 grams of eggs, 400 grams of scallions, 300 grams of carrots, 500 grams of potatoes, 50 grams of peas, 400 grams of chicken oil, 15 grams of refined salt, 2.5 kilograms of beef clear soup, half a slice of fragrant leaves, 1 piece of dried pepper, pepper powder and monosodium glutamate.

Processing steps of beef ball soup:

1. Wash the beef, cut it into pieces, peel 100g scallion, put it together with the beef, grind it twice with a cutter, chop it again with a knife, put it into the basin, add 5g refined salt, 50g chicken oil, pepper, monosodium glutamate and eggs, stir well, add 150ml water, stir as you pour, and mash the meat.

2. Put water into the soup pot to boil, squeeze the meat into 120 balls by hand, put them into the boiling water pot, boil one, float the balls, decant the original soup, put the balls into cold water to wash away the foam, transfer them into the colander, and control the water.

3. Peel carrot and onion, wash and cut into cubes; peel potato, wash and cut into 40 pieces.

4. Put 200g chicken oil into the pot and heat it to 50%. First put in diced carrot and onion, then put in fragrant leaves, pepper and dried pepper

Beef ball soup

Beef ball soup is a traditional snack. It is mainly made of beef leg. The ingredients are eggs, carrots and potatoes. The seasoning is refined salt, pepper and monosodium glutamate. It is cooked over high fire.

Practice 1

brief introduction

Beef ball soup

[cuisine] a famous French dish

[Characteristics] the soup has strong flavor, tender and delicious meatballs.

raw material

750 grams of beef, 150 grams of eggs, 400 grams of onion, 300 grams of carrots, 500 grams of potatoes, 50 grams of peas, 400 grams of chicken oil, 15 grams of refined salt, beef broth 2. 5kg, half fragrant leaves, 1 dried pepper. Pepper powder, monosodium glutamate each amount.

Production process

1. Wash the beef, cut it into pieces, peel 100g scallion, grind it with the beef twice with a cutter, chop it again with a knife, put it into the basin, add 5g refined salt, 50g chicken oil, pepper, monosodium glutamate, egg, stir well, add 150ml water, stir as you pour, and mash the meat.

2. Put water into the soup pot to boil, used to squeeze the meat into I20 balls, put them into the boiling water pot, boil one, float the balls, decant the original soup, put the balls into cold water to wash away the foam, transfer them into the colander, control the water.

3. Peel, wash and cut the carrot and onion into cubes. Peel, wash and cut the potato into 40 pieces.

4. Put 200g chicken oil into the pot and heat it to 50%. First put diced carrot and onion, then add fragrant leaves, pepper and dried pepper, stir fry and stir fry the vegetables until they are ripe, add beef soup, monosodium glutamate and refined salt, adjust the taste, put the potatoes into the pot until they are nine mature, put the balls in, boil them for two times, change the low heat to boil slightly, and then put them into the pot.

5. When eating, divide it into 10 grams, 5 grams of peas, 12 beef balls and soup for each.

Practice 2

raw material

300 grams of beef, 50 grams of eggs, 100 grams of scallions, 150 grams of carrots, 200 grams of potatoes, 2000 grams of beef soup, half a slice of fragrant leaves, a dry red pepper, salt, pepper, monosodium glutamate and vegetable oil.

Making method

1. Wash the beef and cut it into pieces. Peel 100g scallion and put it together with the beef. Grind it twice with a cutter and chop it again with a knife. Put it into a basin. Add salt, vegetable oil, pepper, monosodium glutamate and eggs. Stir well. Add 150ml water. Stir as you pour. Mix with the meat paste.

2. Put water in the soup pot and bring to a boil. Squeeze the meat stuffing into balls by hand and put it into the boiling water pot. When the balls are floated and boiled, put them into cold water to wash away the foam, put them into a colander and drain the water.

3. Peel carrot and onion, wash and cut into cubes; peel potato, wash and cut into small pieces.

4. Put the frying pan on a high heat and pour in the vegetable oil. When it is 50% hot, first add diced carrots and scallions, then add fragrant leaves, pepper and dry red pepper. Stir fry until the vegetables are cooked. Then add beef soup and salt to make the taste better. Put the potatoes into the pot and cook until nine. When it's ripe, put the balls in the pot and bring to a boil. Reduce the heat and cook a little. Finally, add monosodium glutamate.

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