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How to make meatball soup

1. Put chopped onions, ginger, eggs and various seasonings in the pork stuffing and stir clockwise. (come on, as if to exercise the arm strength) put the right amount of water in the pot, heat it, dig out the shape of the balls with a small spoon, and cook them in the pot for a while. Add rape, salt and chicken essence.

2. Put minced meat, tofu, eggs, starch, minced ginger, salt and a tablespoon of water in a bowl, fully grasp them with your hands, then add chopped rice sprouts and vegetables. Take a certain amount of ingredients with a stainless steel spoon to make balls in the palm of your hand and cook them in a soup pot over medium and medium heat. Keep the soup noodles boiling but not boiled; after all is done, change to medium heat and cook for about five minutes. Turn off the heat immediately after putting in the pea tip, put into the soup bowl, sprinkle with chopped onions and serve.

3. For making meatballs, I forgot to shoot tofu. The spinach has been cut so fine that the juice is left when it is used up. There are parsley, leek and garlic on the small plate next to it. Cut the potatoes and carrots into small pieces and crush them in a blender. Put mashed potatoes, carrots and spinach together. Add tofu evenly or properly. Stir well, add spring onions and salt. Stir well, add spring onions and salt.

4. Cook over high heat and add the right amount of salt to the soup according to your own taste. After two minutes, the balls will turn white and float. Sprinkle with appropriate amount of pepper and come out of the pot. Please click to enter the picture description tips to the right proportion of fat and thin, chopped meat must be fine, too thick meat stuffing is not easy to stick. Stirring must be in the same direction, a little bit of water, stirring sticky and easy to push away, rich in small bubbles. If the meat stuffing doesn't stick, try adding some salt.

5, wax gourd ball soup steps: wax gourd peeled, cut into thin slices 0.5 cm thick; meat stuffing into a large bowl, add egg white, minced ginger, cooking wine, do not forget to add salt, appropriate amount, stir evenly; soup pot boiled, put ginger slices, adjust to low heat, squeeze the minced meat into a uniform meatball, along with squeeze into the pot, when the meatballs change color and tight, gently push with a spoon, so that it does not adhere.

6. The practice of meatball soup: main ingredients: 200 grams of wax gourd and 300 grams of pork filling. Excipients: light soy sauce 4 teaspoons, 50 grams tofu, 50 grams lotus root, 1 small piece of spring onion, 2 tablespoons chicken juice, 4 teaspoons water starch, 1 teaspoon salt, 1 egg, 2 tablespoons vegetable oil, 2 coriander, 1 small piece of ginger, 1 beat 2 teaspoons black pepper, right amount of water. Step: prepare the pork stuffing. Cut tofu into small pieces of water and soak in water to remove bean curd, drain and squeeze into mash.

How to make soup with fried meatballs

Step 2 cut all ingredients and set aside on a plate. Step 3: pour a little salad oil into the pot of meatball vegetable soup. Step 4: heat the oil and stir-fry the spring onions and ginger. Step 5: pour in the chopped vegetables and stir-fry. Step 6: pour in the previously fried pork balls and stir-fry. Step 7: add broth to meatball and vegetable soup.

The way to cook the soup of meatball soup: heat the oil until 80% hot, stir-fry the green onions, then pour in light soy sauce, oyster sauce and braised sauce, then add the beef bone soup cooked in advance; add the four fried balls, bring to the boil, season with salt according to the taste of the soup, change to the medium heat and cover and simmer for about 20 minutes; remove the green onions from the pan, pour in the water starch, boil the thick soup over high heat, and pour over the balls.

Put minced meat, tofu, eggs, starch, minced ginger, salt and a tablespoon of water in a bowl, fully grasp them with your hands, then add chopped rice sprouts and vegetables. Take a certain amount of ingredients with a stainless steel spoon to make balls in the palm of your hand and cook them in a soup pot over medium and medium heat. Keep the soup noodles boiling but not boiled; after all is done, change to medium heat and cook for about five minutes. Turn off the heat immediately after putting in the pea tip, put into the soup bowl, sprinkle with chopped onions and serve.

Put 35 grams of egg white, refined salt and wet starch in another bowl to make egg paste. Stir-fry spoons over medium heat, heat them with white oil until 50% hot, dip the balls one by one with egg paste and oil, and deep-fry medium well with a leaky spoon.

After the balls are ready and set in water, turn them to a boil over medium heat, then cook over medium heat until the balls float and turn off the fire (in the meantime, you can skim off the floating foam with a spoon). Finally, mix in white pepper, salt, sesame oil and coriander. Cooking skills: stirring eggs in the meat stuffing can make the meat stuffing more sticky, no matter how it is cooked, and it tastes smoother.

Put the meatballs in and spill them to show that the oil temperature is more suitable. At this time, turn to medium heat and quickly spoon the meatballs into the oil pan one by one. The meatballs should be put in one by one along the side of the pot, instead of turning with a spatula, you can gently paddle with bamboo chopsticks to prevent the meatballs from sticking together. the color you put in first becomes darker and you can clip them out with chopsticks. Deep-fried meatballs control the oil and cook.

How do you make meatball soup?

1, main ingredients: 200 grams of meat stuffing, a little egg white, a little starch. A little parsley, a little rape, a little carrots, a little spring onions and ginger, a little spice noodles, a little light soy sauce, a little salt. Chop lean meat into fine mud, add cooking wine, five-spice noodles, chopped spring onion and ginger, light soy sauce, salt, monosodium glutamate and pepper in a plate, stir hard in one direction, add egg white, water starch and stir well, then add diced radish and diced rape to form a filling.

2. Steps: materials. Add a piece of ginger and salt to the minced meat and stir well. Wash and cut the cabbage. Peel and shred carrots; sliced parsley; shredded ginger. Make minced meat into meatballs. Blanch the meatballs in boiling water for 10 seconds. Get it out. Add 3 bowls of water to the soup pot and bring to the boil. Bring to the boil with meatballs and shredded ginger. Bring to a boil over low heat for 10 minutes. Add Chinese cabbage and shredded carrots and cook for 2 minutes.

Then we begin to cook meatball soup, heat oil in the pan, add spring onions and ginger, and stir-fry for a few times. Put in the baby vegetables and stir-fry quickly until the baby vegetables are cut off. Pour in the soup of the boiled meatballs just prepared, pour into the fungus and cook for about a minute. Put in the meatballs and cook over low heat for about 2 minutes. Pour in the millet pepper. Then add 2 grams of salt (2 tablespoons), 2 grams of chicken powder and 2 grams of pepper. Stir the soup and melt the seasoning.