First make the beef into meatballs. Ingredients: fresh beef (500g), refined salt (40g), flavored powder (4g), water (100g), cornstarch (30g) Preparation method: 1. Cut the fresh beef into thin slices, pound it with a small round iron mallet, mix it with water, refined salt and water chestnut powder, and beat it into beef glue. 2. Roll the beef glue into a ball shape with your hands, put it into a pot, add water, and soak it over a slow fire until it is cooked (the water is clear and the balls are not floating on the surface). Take it out. Notes: 1. The beef must be fresh, otherwise there will be no glue. If it is not beaten well, water will easily come out, and the beef balls will not be smooth. 2. The beef balls should be soaked in a slow fire. If the fire is continued to boil, the beef balls will become tough. Then use the prepared beef balls, 50 grams each of onions, carrots, and celery, 15 grams of curry powder, 3 grams of salt, and dry Prepare 5 grams of red wine and soy sauce, 25 grams of flour, 100 grams of chicken broth, 50 grams of oil, a little each of chili powder, monosodium glutamate, bay leaves, minced garlic, and peppercorns. Production process: ① Deep-fry the beef meatballs and take them out ② Fry them Heat the oil in a pan, add diced onions, celery segments, bay leaves, and minced garlic and stir-fry briefly. Add flour and stir-fry until fragrant. Add curry powder and stir-fry until fragrant. Add a little chili powder to make a curry sauce. ③Put chicken stock in the frying pan and bring to a boil. , add curry paste, salt and MSG and mix thoroughly, then add the cooked beef meatballs, simmer for a while, remove from the pan and serve on a plate

Beef and Mushroom Meatballs

Ingredients:

Minced beef, mushrooms, water chestnuts, tomatoes, Shanghai greens, eggs.

Edit seasonings for this paragraph:

Salt, chicken essence, black pepper, sugar, soy sauce, tomato sauce, Xiamen Sha Cha spicy, a little sweet potato powder, a little onion and ginger flavored cooking wine, bread Bran

Edit this section preparation:

1. Use a meat grinder to grind the beef into fine minced meat, cut the fragrant rhubarb and water chestnuts into small dices; 2. Cut the Shanghai Green into small pieces; Halfway through, heat the water in a pot until it boils, add a little oil and salt, add the sliced ??Shanghai greens and blanch them briefly and set aside. (Put a little oil and salt into the water when making the Qing Lai. The cooked Qing Lai will be shiny and not easy to turn yellow.)

Edit this paragraph's method:

1. Minced beef Add shiitake mushrooms, water chestnuts, half an egg, season with salt, chicken essence, black pepper, sugar, a little soy sauce, Xiamen Sha Cha spicy, a little green onion and ginger flavored cooking wine, and marinate for half an hour; 2. Take a small amount of the marinated minced beef Place some dots in the palm of your hand and roll into small balls, dip in bread crumbs and roll evenly; 3. Heat the oil in the oil pan until it is 40% hot. Add the beef balls and lightly fry them over low heat. After frying, take them out and set aside. 4. Tomatoes Cut into cubes, stir-fry evenly in a pan with a little oil, add a little water, sugar, and vinegar to boil, and make sweet and sour tomato sauce; 5. Add the fried beef balls into the tomato sauce, stir-fry evenly, and add Season with salt, chicken essence, etc., and pour in a little wet starch to thicken the gravy; 6. Place the blanched Shanghai greens in a circle on the outside of the plate, and put the prepared beef balls into it.