The practice of lamb meatball soup, which is also based on their own choice, different production methods make the flavor of the soup has a great change, and in the collocation of ingredients, but also on their own choice, the following is a detailed description of its production methods.
Lamb meatball soup practice:
Materials: meat 250g, winter melon (knuckle) 500g, vermicelli, onion, ginger, coriander, pepper, salt, soy sauce, chicken essence, sesame oil, oil
Practice:
1. Pepper soaked in water for 20 minutes to remove the pepper, the pepper water is reserved for use, vermicelli into the boiling water to soak the standby,
2. Mutton Filling with oil, minced onion and ginger, salt, soy sauce, sesame oil, a little chicken essence, sesame oil clockwise a direction,
3. Mutton filling stirred to the strength of the peppercorns when the water, continue to stir into the pill filling,
4. Winter melon (melon) peeled and pith, cut thin slices of standby,
5. Boil boiling water, the meat with a spoon will be pressed into the pill shape (depending on personal preferences, to do the pills) The first thing you need to do is to make sure that the meatballs are not too big or too small.
Put the meatballs into a pot and cook them,
6. When the meatballs are 6,7 ripe, add the slices of winter melon (zucchini) and continue to cook them, then filter out the blood, and then cover and continue to cook them
7. When the meatballs are 8,9 ripe, add the soaked vermicelli and add salt, chicken broth, soy sauce, seasoning, and then cover and continue to cook them,
8. Before leaving the pot, drizzle in sesame oil and sprinkle with chopped parsley, that's it.
Tips:
1. add pepper water in the lamb filling to deodorize
2. sprinkle parsley to enhance the aroma before leaving the pot
Practice two
Materials: lamb (lean) 200 grams of pork 150 grams of fat,
Accessories: 100 grams of celery, parsley 30 grams of hairy fungus 30 grams of eggs 75 grams of egg
Seasonings: scallions, soy sauce and soy sauce.
Seasoning: 25 grams of onion, 25 grams of ginger, 15 grams of onion juice, 10 grams of ginger juice, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 1 gram of pepper, 5 grams of sesame oil, 5 grams of pea starch
Practice 1. lamb meat picking the tendons, chopped into a fine puree mud, into the basin will be the juice of the onion and ginger Xu added in a direction of the whisking vigorously, and then add the egg liquid, the fat meat, ground celery, salt, MSG, pepper, a little starch Stir evenly;
2. Spoon with soup, the mutton filling down into 2 cm diameter balls, and then the soup on the heating boil, beat off the foam, slow blanch and then seasoning seasoning;
3. out of the pot when sprinkled with minced parsley, drizzled with sesame oil that is ready.
We said above the tips, with cilantro to fragrance is very good, and in the production of mutton boiled meatballs to pay attention to, will be cured meat chopped, must be added to the gravy powder, or made out of mutton boiled meatballs is not tender, not good, inside you can also add a little bit of vegetables, but to be chopped, the practice is in fact also very simple, with the practice of doing the pork meatballs is almost the same, the production of the time to put into the ginger, so that the can pressure the fishy flavor.