Authentic Chaoshan beef ball soup~

Cooking materials: authentic beef balls/beef tendon balls, lettuce, parsley, garlic oil, fish sauce, pepper, sesame oil, cooking oil, Refined salt, chicken essence/MSG

Cooking steps:

1. Put the beef balls and beef tendon balls into a pot of boiling water and cook;

2. Cook During the process, wash the lettuce, and break the leaves into two pieces if the leaves are too large; cut the parsley into dices and set aside;

3. Add some ingredients to the bowl: appropriate amount of refined salt, chicken essence/ MSG, cooking oil, fish sauce, parsley;

4. When the soup for cooking beef balls is boiling, use a spoon to add an appropriate amount of soup into a bowl, and stir the soup ingredients evenly;

5. When you see the beef balls floating on the water, it means the beef balls are cooked;

6. Use a slotted spoon to pick up the beef balls and put them into the soup bowl with the ingredients;

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7. Add a little refined salt to the soup pot where the beef balls were cooked just now, and put the lettuce in;

8. Blanch the lettuce and pick it up, do not take it too long, and put it into the beef ball soup bowl. In it, sprinkle pepper and garlic oil, stir and serve.

Cabbage and Beef Balls~

Caichoy and Beef Balls/3.html

Ingredients: cabbage, fungus, frozen tofu, beef, beef balls

< p>Method: 1. Preparation for stew soup: cut the beef into pieces, boil in cold water and rinse to remove the blood and set aside; pour an appropriate amount of water into the pressure cooker and boil, add fresh ginger slices and green onions, and then add the stew meat ingredients Bao (star anise, aniseed, Wang Shouyi's stewed meat ingredients, you can also add seasonings such as grass fruits, tangerine peel, etc. according to personal taste), pour in the beef cubes, add a small amount of blended oil, an appropriate amount of dark soy sauce, and two spoons of salt, and bring to a boil over high heat. Turn to low heat, cover the pressure cooker, and simmer for 20-30 minutes.

2. Preparation of side dishes: Soak fungus, cut frozen tofu into sections, blanch cabbage slices in water and set aside.

3. The production process of beef balls is very long, the technology is very complex, and the taste is unparalleled (a family secret recipe). The beef balls are made in advance.

4. Place the beef balls at the bottom of the soup pot, cover with a layer of cabbage, then add fungus and frozen tofu. If you like vermicelli, you can also put some vermicelli, and then add the beef soup in the first step with the soup. Pour the meat into the soup pot, simmer over low heat for 10-15 minutes and then transfer it to a plate. It is also delicious to soak rice in this soup.