Sesame oil, onion, ginger, Agaricus bisporus, beef, coriander, refined salt, umami, pepper powder and a little starch.

working methods

1. Cut beef, Agaricus bisporus, ginger and onion, add a little starch and pepper powder to taste, stir well and knead into balls.

2. Boil a proper amount of water in the pot, put the meatballs in, and be careful not to turn over until the meatballs are solidified and firm. During this period, add a proper amount of refined salt until the meatballs are cooked twice.

3. Finally, add the coriander section and drop a few drops of sesame oil.

Ingredients: Jinshan Jingmai quinoa, beef, mashed potatoes and tofu.

Accessories: starch, pepper, onion, ginger, cooking wine, olive oil and salt.

working methods

1. Using high-quality quinoa as raw material.

2. Soak quinoa in water for two hours and drain.

3. Crush the tofu, steam the potatoes and press them into mashed potatoes for later use.

4. Crush the beef and mix it with tofu sauce and mashed potatoes. 1/3 Less mashed potatoes and tofu, more beef. Too much mashed potatoes makes it difficult to form meatballs. Then add two teaspoons of starch, which mainly plays the role of thickening, and mix well with cooking wine, pepper, onion, ginger, salt and olive oil.

5. Knead the beef balls into raw embryos.

6. Wrap the meatballs evenly with quinoa grains, make all the beef meatballs one by one and put them in the steamer.

7. Steam over medium heat for 20 minutes.

material

Beef stuffing, 1 white radish, fresh mushrooms, onions and ginger.

working methods

Step 1: Add minced onion and ginger, an egg, salt and a little oil to the beef stuffing bought in the supermarket and mix well for later use.

Step 2: peel the white radish, wash it and cut it into pieces for later use; Wash fresh mushrooms and cut into pieces for later use.

Step 3: Boil the water in the pot, add the ginger slices, and squeeze the beef stuffing into small balls with a spoon and put them in the pot. Half a bowl of beef stuffing can make more than 20 meatballs. Turn on a small fire and squeeze the meatballs slowly. Don't be too anxious. After the meatballs are slightly shaped, add the radish pieces and the mushroom pieces and cook together.

Step 4: Cook on high fire for about 15 minutes. When all the ingredients are cooked, season with salt and sprinkle with chopped green onion before taking out. The dripping radish can not only be smooth, but also help digestion. It is made of high-protein beef balls and natural seasonings of fresh mushrooms. This soup is delicious without monosodium glutamate. You are worth a try!

material

A catty of beef and an egg.

A little coriander, thirteen spices, salt, chicken essence, seafood, soy sauce and pepper noodles.

working methods

Stir the beef into stuffing first (it is best to buy fat and thin beef stuffing. Because it smells better that way)

Add an egg

A little salt and thirteen incense

Debug according to your own taste

Clockwise stirring

Make a ball with a spoon.

reserve

Second, add water to the pot, such as seafood soy sauce.

salt

chicken essence

Wait for the soup to taste.

Add a small amount of pepper noodles.

After the water is boiled, taste the salty water.

To one's own taste

After the third pot is boiled, put the meatballs together (if they are put one by one, it is recommended to turn off the fire until all the meatballs are put in) and wait until the pot is boiled.

Add coriander in minutes.

Take it out of the pot.