Ingredients: lean meat, water

Ingredients: eggs, longan, cuttlefish, etc. You can have nothing as you like.

Seasoning: salt, monosodium glutamate (in fact, you don't need this thing for a good soup), and raw flour.

Exercise:

1.

Chop lean meat (I prefer traditional chopping with a knife, which always makes me feel disgusting, and I can master the fineness of chopping myself), and mix in the right amount of salt and raw flour. The amount of raw flour controls the patties.

Smoothness, how much raw flour to put in the meat, depends on personal experience. I used to like the smooth taste, so I put more raw flour in cooking at home. It doesn't matter now, as long as the meat is not old.

All right. Because of personal preference and other subjective and objective reasons, I have to find out this amount by myself ... My mother was accused by some idiot of using egg white instead of raw flour, and the result was naturally a failure. Stewing is not the same as frying.

Although the meat dipped in egg white will be smoother when fried. But the state and cooking method of meat here are different, so it is impossible to copy it mechanically.

2. Take out the container. If it is a crock, knead the mixed minced meat into a ball and put it in the jar. If it is a container with a large opening, such as a big bowl, press the minced meat at the bottom of the bowl and spread it to an acceptable thickness. If it is a sand bowl with the same thickness from top to bottom, it depends on whether you like meatballs or patties.

3. Add the right amount of cold water. If you want to eat longan meat pie or cuttlefish meat pie, you can add dried longan or cuttlefish at this time. Personally, I suggest not to put one more ingredient. It would be strange to put longan and cuttlefish at the same time. ...

4. Steam in water. If you want to eat omelet soup, when the water boils, beat in the eggs. If the container used is a crock, you can beat the eggs before and after adding water.

5. Cooking and seasoning.