Beef stuffing 2.5 Liang

Proper amount of salt

ginger slice

verdant

2 milk cabbages

A spoonful of starch

3 drops of soy sauce

Appropriate amount of pepper

Jiu Shao moderate amount

How to make beef meatball soup?

Home-cooked beef stuffing

Cut onion and ginger, pat flat and soak in water to squeeze out onion and Jiang Shui.

Stir onion and Jiang Shui into the meat, pour in a little water, and stir the meat in one direction with chopsticks. After the water is poured in, the meat becomes swollen and strong, and then seasoning is added. Shaoxing wine with proper amount of starch can also be used as egg white, which plays an adhesive role. Add two or three drops of soy sauce, just a little. This is mainly to make the meat a little colored and look better. Add salt, add seasoning while beating the meat, and finally sprinkle a little pepper or pepper.

Stir up the meat stuffing, so that chopsticks can stick to the meat stuffing and will not fall off.

Wash milk and cabbage. You can also use Chinese cabbage or spinach.

Cut the milk cabbage into small pieces.

Heat the water in the pot, keep the water slightly boiling, take out a meatball with a spoon and put it in the hot water in the pot.

After the meatballs are cooked, pour them into the pot. After the water boils, remove the floating foam.

After the meatballs are slightly cooked, add milk and cabbage and cook together.

Stir the pot with a spoon to see if the cabbage and meatballs are cooked. After cooking, season with salt and serve.

Beef ball soup