How to make meatball buckwheat noodle soup? It's delicious and full. What do children like best? Meatballs can be fried more than once, and then frozen in self-sealing bags. After that, noodle soup, iron pot stew and meatball spaghetti sauce are especially delicious. It is also a very good recipe for wage earners who are busy with their daily work. Stir-fry some meatballs on Sunday, so that it will be much easier for them to go home from work and cook. In the case of making noodle soup for breakfast, add a few meatballs, which is delicious and simple.

After the meatballs were made yesterday, my family and I had meatballs and black wheat noodle soup for breakfast this morning, and then made a cold dish, which took less than 30 minutes. This is really reassuring. After the meatballs are taken out of the refrigerator, they do not need to be thawed. They were immediately put into the pot. After being blanched in water, meatballs become softer and mellow, which is easier for the elderly to digest. Tomorrow and Sunday, make full use of Sunday and make some delicious meatballs. There will be breakfast and dinner next week ~ ~ ~

Meatball rye noodle soup food is prepared in advance: 300g beef stuffing, 200g pork stuffing, a small amount of raw eggs, 2 fragrant fried powders, 40g rice wine, fresh spicy sauce, soy sauce, salt, black pepper, sugar, mineral water (mixed with meat stuffing), vegetable oil, a small amount of Undaria pinnatifida, a small amount of buckwheat vermicelli, a small amount of soy sauce and an appropriate amount of salt and pepper oil.

Step 1: Slice 300 grams of beef and mutton and 200 grams of raw pork, put them into a multifunctional cooking machine and stir them into fine meat stuffing. There is beef stuffing in the left plate and pork stuffing in the right plate.

Step 2: Cut a small amount of chopped green onion and ginger foam, beat 1-2 eggs, and then add 40 grams of fragrant frying powder, because minced meat is thin, adding a little fragrant frying powder can make the meatballs easier to agglomerate.

Step 3: Pour in rice wine, soy sauce, salt and fresh fragrant dew, then grind a little black pepper, and add a little sugar to the beef stuffing to make it taste stronger. Adding a little mineral water in stages when stirring will make the meat stuffing taste more like Q bombs, and the meat stuffing will definitely be delicious.

The fourth step is to put on gloves and knead the meatballs into the same size so that the meat won't stick to your hands. Add a proper amount of vegetable oil to the wok. When it is 60% hot, add the kneaded meatballs and fry until golden brown. The fried oil in the meatballs is very clean, so it is no problem to filter the oil before cooking.

The fifth step is to put the meatballs on kitchen paper and filter them, and then put them into a film bag for freezing and preservation after being completely cooled. Until this morning, put a proper amount of frosted meatballs into a bowl, and then prepare a small amount of onions, some Undaria pinnatifida and buckwheat noodles in advance.

Step 6: Put a proper amount of cold water into the pot, bring to a boil, add noodles and scallions, and simmer for 3 minutes. Then add meatballs, pour a spoonful of soy sauce and a small amount of fresh fragrant dew, taste the juice and consider adding salt as appropriate.

Add Undaria pinnatifida, add meatballs, cook for 4-5 minutes, turn off the heat, and pour a little pepper oil, which is fresher and more greasy. Here I use dried Undaria pinnatifida, which takes only 3-4 minutes to cool. You can use other seasonal vegetables here, such as oily wheat, cucumber and lettuce.