Gourmet practice?
1, beef washed and cut into pieces. Peel the onion (one third of the meat) and put it together and ground it flat with a reamer. Chop the meat with a knife again, put it in a pot, add salt, pepper, monosodium glutamate, chicken oil and eggs, stir with a wooden stick, add 50 grams of water, and stir while pouring to form a paste.
2. Take a soup pot, add boiling water, knead the meat into balls by hand and put them into the boiling water pot, and knead out 40 pieces altogether. After opening, the balls float, skim off the original soup, wash off the floating foam of the balls with cold water, pour off the water and control the net water. Peel potatoes, carrots and onions, wash them and cut them into small cubes.
3. Put chicken oil in the pot, heat it to 50%, add potatoes, carrots and shallots, add fragrant leaves, fragrant peaches and peppers, stew vegetarian dishes by half-frying and half-stewing, add chicken soup, meatballs, peas, monosodium glutamate and salt, stir-fry until boiling, pour into the soup basin, and take out fragrant peaches, peppers and fragrant leaves.
250g pork (beef can be substituted), 50g spinach, 3 egg whites, egg yolk 1, broth 1000ml, salad oil, salt, monosodium glutamate and pepper. Or other fresh vegetables without losing flavor are delicious.
manufacturing method
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1. Wash pork (or beef), chop it into minced meat, put it in a bowl, and add salad oil, cooking wine and salt to marinate 15 minutes. Then add water and a little starch to the bowl and stir it into a paste.
2, put the soup pot on the fire, pour water to boil, switch to a small fire, put
Knead the meat sauce into balls and cook it in soup.
3. Put another soup pot on the fire, add the broth to boil, add the meatballs, and pour out the soup for later use. Replay the broth in the soup pot, add salt and pepper to boil, add meatballs, add monosodium glutamate when the soup boils, and put it in a big soup bowl.
Half a catty of pork stuffing, Chinese cabbage 150g, a little starch, egg white, salt, Jiang Mo, sesame oil, monosodium glutamate and a little water.
Steps:
1. Wash Chinese cabbage and cut into pieces;
2. Half a catty of pork stuffing, add a little starch, egg white, salt, Jiang Mo, sesame oil, monosodium glutamate and a little water, stir vigorously in one direction until the meat stuffing can be pulled out, squeeze it into balls with chopsticks, and put it into a boiling pot;
3. After cooking, add chicken essence and salt to the soup, add Chinese cabbage and vermicelli, turn off the heat slightly, and sprinkle with sesame oil and pepper.
Features: Fresh meat and vegetables are tender, light and refreshing, and the soup is clear and delicious. This is a very good dish for babies who have just started to eat complementary food.
Bleached meatball soup
Raw materials: lean meat, ginger powder, refined salt, monosodium glutamate, coriander and sesame oil.
Meatball soup
Steps:
1, the key is to mince (or chop) lean meat with a meat grinder, put it into a slightly larger bowl or basin, add cold water and stir it clockwise with chopsticks. The ratio of water to meat is about 1: 1. When mixing water, pay attention to: ① only one direction can be mixed; (2) Don't put cold water in once, but put it in several times while stirring; (3) It is forbidden to put salt at this time, which is easy to kill water. (4) When the meat is stirred, it should be thick porridge;
2. Put the water on the fire to boil. In the process of boiling water, add salt, monosodium glutamate and ginger powder into the meat and mix well. You can put more seasoning properly, because it will be released into the soup during cooking.
3. Pick up the prepared meat sauce with chopsticks and put it into the boiling pot. Do not stir in this process;
4. Put the coriander (chopped) and sesame oil into the soup bowl. After the meatballs are put into the soup and boiled again, take the pot and pour it into the soup basin.
Beef ball soup
Ingredients: beef ham 750g, egg 150g, onion 400g, carrot 300g, potato 500g, pea 50g, chicken oil 400g, refined salt 15g, beef soup 2.5kg, fragrant leaves half a slice, dried pepper 1, pepper and monosodium glutamate.
Steps:
1. Wash beef, cut into pieces, peel onion 100g, mix with beef, twist it twice with a reamer, chop it with a knife, put it in a pot, add 5g of refined salt, 50g of chicken oil, pepper, monosodium glutamate and eggs, stir well, add water 150ml, stir while pouring, and adjust.
2. Boil the soup pot with water, which is used to squeeze the meat stuffing into i20 pills, put it into a boiling pot, burn one, float the balls, decant the original soup, wash the balls with cold water to remove the floating foam, and transfer them into a colander to control the water purification;
3. Peel carrots and onions, wash and cut into dices, peel potatoes, wash and cut into 40 pieces;
4. put 200 grams of chicken oil in the pot and heat it to 50% heat. Add diced carrots and diced onions, then add fragrant leaves, prickly ash and dried peppers, stir-fry the vegetables until cooked, add beef soup, monosodium glutamate and refined salt, adjust the taste, put the potatoes in a pot until they are 90% cooked, then add pills, cook them twice, and put them in a pot with low heat.
5. When eating, divide it into 10g, and put 5g peas, 12 beef balls and soup in each serving.