200g beef stuffing

condiments

Cauliflower

150g

carrot

Bangen

(edible) auricularia auricula

100g

Eggs (of hens)

1

starch

Proper amount

condiment

salad oil

Proper amount

salt

Proper amount

soybean

Proper amount

chicken essence

2 teaspoons

verdant

Proper amount

energy

Proper amount

five spice powder

1 tea spoon

water

Proper amount

Practice of keeping beef ball soup healthy

1. Add the eggs to the beef and stir until it thickens. Add chopped green onion, Jiang Mo, allspice powder, salt, chicken essence and soy sauce, and mix well. Add dry starch and stir well.

2. Pour water into the pot, heat it until it is warm, turn off the fire, squeeze the mixed meat into balls, put them in warm water, and then cook the balls over high fire.

3. Take out the cooked meatballs and put them in a bowl for later use. Pour out the water for cooking meatballs. The water is dirty and the meat is full of blood.

4. Wash carrots and cut hob blocks; Wash broccoli and break off small flowers; Wash fungus and tear small flowers.

5. Heat the wok with proper vegetable oil, add chopped green onion and ginger, and stir-fry carrots for 2 minutes.

6. Pour in water and cook until the carrots are soft and rotten.

7. Add cooked beef balls, then add broccoli and fungus.

8. Add the right amount of salt and cook for 2 minutes. Finally, add chicken essence to taste.

Cooking tips

Adding proper amount of dry starch to beef stuffing can make meatballs soft and smooth. Never add oil to the meat when making meatballs, or the finished meatballs will spread out after entering the pot. After all the meatballs are made, squeeze them into warm water and then heat them with fire, so that all the meatballs can be cooked at the same time, and there will be no phenomenon that some meatballs are cooked. Carrots are fat-soluble vegetables, and the carotene contained in them can be released well in hot oil to facilitate human absorption, so carrots must be fried in oil first.