Category: Food/Cooking

Analysis:

Bean sprouts and meat cake soup

Ingredients: 300 grams of lean pork fat, 150 grams of soybean sprouts grams, 50 grams of winter vegetables, 100 grams of water chestnuts, 1 egg, 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 onion, 750 grams of soup , MSG 1 gram.

Preparation:

1. Chop the pork (three fat and seven 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 the lean meat into fine pieces (I prefer to chop it traditionally with a knife. I always feel that the meat grinder makes it disgusting, and I can chop it myself. (Adjust the degree of fineness if you like), mix 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 it mechanically is not enough.

2. Take out the container. If using a crock pot, 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 meatloaf or cuttlefish meatloaf, you can add dried longan or cuttlefish at this time. I personally recommend not to add more than one ingredient. It will feel strange if you put longan and cuttlefish at the same time...

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 adding 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.