Bean sprouts and meat cake soup

Ingredients: 300 grams of lean pork fat, 150 grams of soybean sprouts, 50 grams of winter vegetables, 100 grams of water chestnuts, 1 egg, 30 grams of water starch, pepper 1g, 4g refined salt, 15g soy sauce, 15g cooking wine, 10g sesame oil, 10g each ginger and green onion, 750g soup, 1g MSG.

Preparation:

1. Chop the pork (fat, lean and lean) into fine particles and put them into a basin. Add golden elixir, 2 grams of salt, 5 grams of cooking wine, 5 grams of soy sauce, pepper, ginger, chopped green onion, water chestnuts (peeled and cut into small pieces), 5 grams of sesame oil, 25 grams of cold soup, MSG, water starch, etc. Mix evenly and adjust the taste.

2. Add fresh soup into the pot, then add soybean sprouts (optional roots removed), winter vegetables, 2 grams of salt, 10 grams of soy sauce, and 10 grams of cooking wine. Bring to a boil for about 3 minutes, remove from the pot, and add In a large soup bowl. Then shape the mixed meat into 4 round cakes with a diameter of 5 cm and a thickness of 1.5 cm. Place them gently on top of the bean sprouts. Pour in boiling water and steam for 15 minutes. Take it out and place it at the bottom of the bowl. Place a set plate on the table and serve.

Operation key: After the meatloaf is placed in the bowl and topped with bean sprouts, it should be steamed in time, otherwise it will be cooked and the shape will be affected.

Features: The meatloaf in this soup is tender and fragrant, and the soup tastes fresh and delicious. It has a strong aroma of bean sprouts and winter vegetables. It is a top-quality spring soup.

How to make meat cake soup

Ingredients: lean meat, water

Ingredients: eggs, longan, cuttlefish, etc., it can be customized according to your preference Nothing.

Condiments: salt, monosodium glutamate (in fact, a well-made soup does not need this), cornstarch.

Method:

1. Chop lean meat (I prefer to chop it traditionally with a knife. I always feel that the meat grinder is disgusting, and I can chop it myself. (Adjust the degree of fineness if you like), stir in appropriate amount of salt and cornstarch. The amount of cornstarch controls the smoothness of the meatloaf. How much cornstarch is added to the specific amount of meat depends on personal experience. I used to prefer a smoother texture, so I would put more cornstarch in when making it at home, but now it doesn't matter, as long as the meat doesn't taste old. Because of personal preferences and various other objective and subjective reasons, you should explore this amount yourself... My mother was once instructed by some idiot to use egg whites instead of cornstarch, but the result was naturally a failure. Stewing and stir-frying are different, although when stir-frying, the meat dipped in egg white will be smoother. However, the state of the meat and the cooking method are different here, so copying them mechanically is not enough.

2. Take out the container. If using a crockpot, shape the minced meat into a ball that can fit into the jar. If it is a container with a large opening, such as a large bowl or something, press the minced meat at the bottom of the bowl, and then spread it out to a thickness you can accept. If it is a sand bowl with the same thickness from top to bottom, it depends on whether you prefer meat balls or meat patties.

3. Add appropriate amount of cold water. If you want to eat longan patties or cuttlefish patties, you can add dried longan or cuttlefish at this time. I personally recommend not to add more than one ingredient. Putting longan and cuttlefish at the same time will feel strange...

4. Steam over water. If you want to eat egg patty soup, add the eggs after the water boils. If the container used is an earthen pot, the eggs can be broken in before adding water.

5. Remove from the pot and season.

6. Eat.

Note:

1. You can also use some lily and Sichuan clam as ingredients to achieve certain special effects. I don’t need ginseng. Can I make it and call it weird meat pie soup?

2. The meat does not necessarily have to be lean. Put an appropriate amount of fat in it to make the meat more tender.

3. I have seen soup shops add soup after the meat is steamed. Firstly, this may be faster, and secondly, the taste of the soup can be controlled from the beginning. We don’t recommend this when making it ourselves. Firstly, it’s troublesome. Secondly, the soup and meat can’t communicate enough, and the taste will not be in place.

Answer: gabjwjjwd - Great Magician Level 9 9-10 19:08

Asker’s evaluation of the answer:

Thank you

< p>For those who don’t like fish

How to make bean sprout meat cake soup

Ingredients: 300 grams of fat and lean pork, 150 grams of soybean sprouts, 50 grams of winter vegetables, 100 grams of water chestnuts, 1 egg Each, 30 grams of water starch, 1 gram of pepper, 4 grams of refined salt, 15 grams of soy sauce, 15 grams of cooking wine, 10 grams of sesame oil, 10 grams each of ginger and green onion, 750 grams of soup, and 1 gram of MSG.

Preparation: Chop the pork (fat, lean, and lean) into fine pieces, put it into a basin, and add eggs one by one.

2 grams of salt, 5 grams of cooking wine, 5 grams of soy sauce, pepper, ginger, chopped green onion, water chestnuts (peeled and cut into small particles), 5 grams of sesame oil, 25 grams of cold soup, MSG, water starch, etc., stir evenly and mix well Taste; add fresh soup into the pot, add soybean sprouts (optional roots removed), winter vegetables, 2 grams of salt, 10 grams of soy sauce, and 10 grams of cooking wine. Bring to a boil for about 3 minutes, then put the pot into a large soup bowl; then add Shape the mixed meat into 4 round cakes with a diameter of 5 cm and a thickness of 1.5 cm. Place them gently on top of the bean sprouts, pour boiling water into them, steam them in the pot for 15 minutes, take them out and serve. Function: It is the best spring soup dish. The meat patties in the soup are tender and fragrant. The soup is fresh and delicious. It has a strong aroma of bean sprouts and winter vegetables, which can strengthen qi and strengthen the body. [/size]

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Egg and meatloaf soup--Happy recipe--

one

Ingredients:

25 grams of young vegetable leaves, 3 eggs, 15 grams of rice wine, appropriate amount of clear soup, appropriate amount of refined salt, a little MSG, a little soy sauce, 10 grams of cooked chicken fat.

Method:

① Crack the eggs into the peas, add rice wine and a little refined salt and mix well;

② Heat the pot, pour in the clear soup, and add Bring the young vegetable leaves to a boil, add rice wine, refined salt, soy sauce, MSG, pour in the egg liquid, and when it boils again, pour in the cooked chicken oil and serve in a bowl.

two

Features:

Eggs are a common ingredient in cooking and soup. In many dishes, they need to be used as egg drop clouds. Here is egg soup as an example. This soup is a common dish in Chinese households. It has a fresh, fragrant and appetizing taste.

First of all:

The most convenient thing is the meat filling that can be bought in a big supermarket (much more convenient than in China, chopping meat makes your hands sore)

< p>Step 1: Put the meat filling into a bowl and stir, add about two tablespoons of oil, cornstarch, a small amount of salt, add water and stir until it becomes a thin mud (not too thin, otherwise it will not form lumps)

< p>Step 2: After mixing, spread the meat flat on the inside. The bottom should not be too thick, and should be stuck along the sides of the bowl. Then put it into the pot and steam it until the meat is cooked and forms lumps.

Step 3: Add water to the bowl of steamed meat slices. If you didn’t add much salt before, add some salt, MSG, etc.

ps:

There are many flavors of meat slice soup, such as mushroom. Longan. Wolfberry. egg. Wait, depending on personal preference, here I will talk about eggs and mushrooms.

If it is made from eggs, when steaming the meat slices, break the eggs and steam until the eggs are cooked, then add water to cook the soup.

Put the shiitake mushrooms in water and steam them until they are cooked. Other longan and other mushrooms are the same as shiitake mushrooms.

Another option is to eat nothing but soup with meat patties and water~

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Black-bone Chicken Soup N This recipe

Black-bone chicken is a good product for both medicine and food. It is neutral in nature, sweet in taste, non-toxic, nourishes the liver and kidneys, replenishes qi and blood, nourishes yin and clears away heat, regulates menstruation and activates blood circulation, relieves metrorrhagia and vaginal discharge, and treats abdominal pain. At the same time, black-bone chicken is also an excellent cooking raw material, with tender meat and delicious taste. It can be used to prepare a variety of dishes with different aromas and flavors.

1. Black-bone chicken and white phoenix soup

Ingredients: black-bone chicken (slaughtered cleanly)

Accessories: wolfberry

Seasoning: green onion, ginger , chicken essence, salt, vinegar

Method:

Put the black-bone chicken into the inner pot of the pressure cooker, add onion, ginger, salt, wolfberry, chicken essence, vinegar and appropriate amount of water. Adjust the pressure cooker to the chicken Set the temperature to 15 minutes, then add a little coriander and serve.

Features: Delicious flavor and rich nutrition. Black-bone chicken is rich in nutrients and suitable for all ages. Has high medicinal value.

2. Black-bone chicken and Gastrodia elata soup

Ingredients: black-bone chicken (slaughtered cleanly)

Accessories: Gastrodia elata

Seasoning: ginger, salt< /p>

Features: Black-bone chicken and Gastrodia elata soup has great nutritional value and is a folk nourishing "secret recipe". Gastrodia elata can treat dizziness, stroke and hemiplegia. It is nourishing and curative, the best of both worlds.

3. Colorful black-bone chicken shreds

Ingredients: 200 grams of black-bone chicken breast, one green pepper, one carrot, one white radish each, and one egg.

Method:

1. Shred the chicken (cut along the grain), shred the green pepper and red and white radish respectively.

2. Add refined salt, eggs, cooking wine, and wet starch to the chicken shreds, then put them into the oil pan and slip them into pieces.

3. Heat the wok, pour a little oil, add shredded ginger and stir-fry, add shredded green pepper and radish, add salt, monosodium glutamate, add a small amount of water, thicken, cover with oil, and pour in shredded chicken Turn the spoon and serve.

IV. Three sets of poultry supplements

Ingredients: one each of black-bone chicken, squab, and quail, a little wolfberry, and six pieces of Xiangru.

Method:

1. Slaughter and wash the black-bone chicken, squab and quail respectively. Add ginger slices, cooking wine and whole ginger to marinate for a while. Remove the organs from the quail’s opening. Stuff the squab into the body of the black-bone chicken, and then stuff the squab into the body of the black-bone chicken from the opening of the black-bone chicken.

2. Take a stew pot, put the black-bone chicken in it, add water, add ginger slices, onion knots, wolfberry, fragrant rhubarb, refined salt, monosodium glutamate, white sugar, pour a little oil, and put it in the cage over high heat. Steam for two hours, take it out, pick out the ginger slices and green onion knots, adjust the taste and serve.

5. Five-flavor black-bone chicken blood-boosting soup

Ingredients: One black-bone chicken, 15 grams each of angelica root, rehmannia root, white spoon, anemarrhena, and ground bone skin, green onion, ginger, salt, MSG Moderate amount.

Method:

1 Wash the black-bone chicken, wash and slice the five-flavored herbs, and wrap them in a single layer of gauze for later use.

2 Stuff the medicine into the chicken belly, tie it tightly, put it in the pot, add 1500ml of water, put it in the cage and steam it for 2 hours. Take out the medicine, add condiments and re-steam for 10 minutes.

6. Silky Chicken Stewed Turtle Skirt

Ingredients: 200 grams of dried turtle skirt, 1,000 grams of Silky Chicken.

Ingredients: 50 grams of water-cured fungus, 5 grams of shredded ham.

Seasoning: cooking wine, monosodium glutamate, refined salt, pepper, green onions, ginger slices, water starch, sugar, soy sauce, chicken fat, raw oil, and stock.

Method: ①After the turtle skirt is haired, wash it and take it out. Heat the pot, add oil, stir-fry ginger and green onions until fragrant, add cooking wine and water. Bring to a boil, put the turtle skirt into the pot, simmer through, take out, drain, cut into shreds, and soak in water. Slaughter the black-bone chicken, remove the feathers and internal organs, wash it, then put it into a cooking pot, add onion, ginger, cooking wine, salt, monosodium glutamate, and stock, put it in the cage, steam it for 1.5 hours, take it out, cool it, take out the chicken, and cut it into pieces. Silk, strain the original soup. ② Put the fungus shreds together with the turtle skirt shreds and chicken shreds into the pot, add the original soup, monosodium glutamate, salt, pepper, sugar, and soy sauce. When the soup turns golden brown, thicken it with water starch, add chicken oil, remove from the pot, put it into a bowl, sprinkle with shredded ham and serve.

Efficacy: Nourishing and strengthening. It is suitable for consumption by women with yang deficiency in internal organs, excessive fire activity, liver and kidney deficiency, irregular menstruation, amenorrhea, blood stasis and other symptoms in women.

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Details of how to make black-bone chicken soup [illustration]

/Html/meishi/12106.html There are details above The explanation can be understood at a glance

Ingredients:

1. Clean a hen black-bone chicken, put it in boiling water, pick it up and put it into a stew pot (because the naked part of the black-bone chicken is The corpse is a bit scary, so I won’t take pictures of it to disgust everyone).

2. 50g ginseng, 20g angelica, 50g astragalus, 30g dangshen, 20g lotus seeds, 50g yam, 30g lily, 50g Yiren, 30g red dates, 10g wolfberry, Wash them all.

1. Put the chicken that has been boiled into a stew pot, add almost full pot of water, bring to a boil over high heat and add ginseng, angelica root, astragalus root, Codonopsis pilosula, and lotus seeds. After boiling, beat off the foam, cover and simmer over low heat for half an hour.

2. Add yam, lily and Yiren, cover and continue cooking.

3. After simmering for an hour and a half, add an appropriate amount of salt, then add red dates and wolfberries, cover and simmer for another half an hour.

4. Boil until tender, then remove from the pot and pour into a soup bowl. Serve.

If it’s chicken, it will become tender after simmering it for two hours. However, it is best to use old hens for making soup.

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Homemade Crispy Wontons

/showthread.php?t=89115 Pictures with detailed illustrations