Mutton balls and vermicelli soup
Introduction:
Production steps:
Meat stuffing: meat stuffing meat stuffing with salt and beer, stirring in the same direction, stirring with beer while stirring until the meat is strong and sticky; add Baijiu, egg white, starch, pepper, ginger, pepper and olive oil to stir until the first sticks.
Step 2: pour water into the pot, add scallion and ginger slices, turn the meat into a thumb sized ball and put it in the pot, skimming the foam to make the soup clear.
Step 3: cover and simmer for 5 minutes, add salt and vermicelli into the pot, cover and simmer for 3 minutes after boiling, remove the heat, sprinkle the washed wolfberry into the pot, cover and simmer for 3 minutes.
Materials required:
Mutton stuffing: 500g
Egg white: 1
Starch: a little
Fans: 2 bundles
Medlar: 30 capsules
Olive oil: 2 teaspoons
Ginger: 50g
Salt: right amount
Highly Baijiu: 1 teaspoons
Pepper powder: a little
Beer: moderate
Pepper: a little
Onion cunduan: 2-3 roots
Note: Secret: 1. Mutton soup without monosodium glutamate, chicken essence, is to taste the unique flavor of mutton itself, chicken soup, fish soup, mutton soup are very fresh, but the taste is completely different; 2. Mutton balls do not put soy sauce, vinegar and mutton is not partner; 3. Like medicated food can put some Astragalus, angelica, American ginseng taste elegant tonic herbs, but to boil into medicated soup in advance Pour it into the soup and cook it at the same time. If there is medicine residue, the dish will be destroyed. Moreover, it is not suitable to put too much in order to avoid the bad taste.
Production difficulty: ordinary
Process: water
Production time: three quarters of an hour
Taste: Original
Chinese PinYin : Yang Rou Wan Zi Fen Si Tang
Mutton balls and vermicelli soup
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