Mutton balls and vermicelli soup

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