Beef ball soup with soybean milk

Beef ball soup with soybean milk

Introduction:

"The soymilk you buy is usually light, or the soymilk you make is strong enough"

Production steps:

Step 1: wash the soybeans and soak for 12 hours

Step 2: grind the soaked soybeans with a cooking machine, boil the bean dregs together, boil the soybean juice, adjust the medium heat, and continue to cook for about 5 minutes, so as to increase the yield of soybeans

Step 3: Boil the soymilk and filter out the soymilk with the residue

Step 4: shred mushrooms for later use

Step 5: wash the cabbage and set aside

Step 6: take out the beef balls and reserve them

Step 7: return the soymilk to the pot and bring to a boil

Step 8: put the prepared materials into the boiled soybean milk and cook for 8 minutes, then you can get out of the pot, spread the scallion, and you can finish

Materials required:

Soybeans: 250g

Water: 1000 g

Beef balls: right amount

Cabbage: moderate

Lentinus edodes: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: the soybean milk boiled in the back pot is easy to paste the bottom. It's better to add a quarter of the water in proportion. This kind of soup bottom can also be used as hotpot soup bottom, which is not easy to paste

Production difficulty: unknown

Process: boiling

Production time: several hours

Taste: salty and fresh