Cuisine and efficacy: home-cooked recipes, stomach-nourishing recipes, cold limbs and fear of cold recipes, anemia recipes, and technology: roast mutton meatball soup (2) Production materials: main ingredient: 200 grams of mutton (thin).

Accessories: Chinese cabbage150g, eggs 50g.

Seasoning: starch (corn) 5g, shallot 10g, ginger 5g, cooking wine 5g, sesame oil 5g, salt 3g, monosodium glutamate1g.

Characteristics of mutton meatball soup (2): the meatballs are tender and smooth, and the soup is delicious. The method of mutton meatball soup (2): 1. Wash the mutton and chop it into mud;

2. Wash and shred the cabbage;

3. Wash the onion and ginger and cut into pieces;

4. Put mutton, onion and ginger into a bowl, beat in eggs, add starch, cooking wine, sesame oil and refined salt, and stir into stuffing;

5. Put the soup pot on the fire and pour 500 grams of water to boil;

6. Add shredded Chinese cabbage, then squeeze the mutton stuffing into small balls, put them in a soup pot and let them boil;

7. Skim off the floating foam, add refined salt and monosodium glutamate, and put them in a soup bowl. Eating like eggs: eating with geese hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

How to make mutton meatball soup?

Practice of Shaanxi mutton meatball soup: 1. Wash the cabbage and cut it into silk with a top knife; 2. Wash the mutton, chop it into fine powder and put it in a big bowl; 3. Wash and cut the onion and ginger, add a little water to the big bowl and stir; 4. Add water while stirring until the mutton is gelatinized; 5. Add egg white, refined salt, monosodium glutamate, Shaoxing wine and sesame oil, and mix well to make mutton balls for later use; 6. Put the soup pot on a strong fire, add 750 grams of water and bring to a boil; 7. Add shredded Chinese cabbage, then squeeze the mutton stuffing into balls with a diameter of 2 cm by hand and put them in the soup pot; 8. When the soup boils again, skim off the floating foam, add the remaining refined salt, monosodium glutamate and Shaoxing wine, and put them in a soup bowl.

Food is similar to egg white: egg white cannot be eaten with saccharin, soybean milk and rabbit meat.

How to make mutton meatball soup?

Ingredients: mutton (fat and thin) 150g cabbage 250g egg 70g seasoning: salt 3g cooking wine 5g ginger 5g onion 15g sesame oil 10g starch 10g, and the appropriate preparation methods 1. Shred cabbage, wash mutton and chop into fine powder.

2. Boil 750 grams of water in the pot, add shredded Chinese cabbage, then knead the mutton stuffing into balls the size of dates by hand, put them in the pot, and when the soup boils again, skim off the floating foam, add the remaining salt and serve with cooking wine.

Radish mutton meatball soup

Material for making mutton meatball soup (1): main ingredient: Chinese cabbage150g.

Accessories: mutton (thin) 150g, egg white 150g.

Seasoning: sesame oil 10g, salt 5g, monosodium glutamate 2g, cooking wine 5g, onion 15g, ginger 5g and starch (corn) 5g.

Characteristics of mutton meatball soup (1): tender, soft and delicious. The method of mutton meatball soup (1): 1. Wash the cabbage and cut it into shreds with a knife;

2. Wash the mutton, chop it into fine powder and put it in a big bowl;

3. Wash and cut the onion and ginger, add a little water to the big bowl and stir;

4. Add water while stirring until the mutton is gelatinized;

5. Add egg white, refined salt, monosodium glutamate, Shaoxing wine and sesame oil, and mix well to make mutton balls for later use;

6. Put the soup pot on a strong fire, add 750 grams of water and bring to a boil;

7. Add shredded Chinese cabbage, then squeeze the mutton stuffing into balls with a diameter of 2 cm by hand and put them in the soup pot;

8. When the soup boils again, skim off the floating foam, add the remaining refined salt, monosodium glutamate and Shaoxing wine, and put them in a soup bowl. Food is similar to egg white: egg white cannot be eaten with saccharin, soybean milk and rabbit meat.