Meatball soup: the soup of meatball soup is very particular. It takes a long time to boil the beef bones together to make such a delicious broth. It is estimated that it will take a long time to learn this bowl of soup. White is tofu, red is cassock, green is vegetables, bright vermicelli, and mutton balls with forefinger and thumb. The soup served is only appetizing, and then you can taste it. This is also the immortal of this time. The oil tower is picked up with chopsticks, which is not sticky or round. It is sweet and refreshing with side dishes, which is very boring. There are two kinds of meatball soup, fried meatballs and boiled meatballs. Changji's "49 meatball soup" is famous because its meatball soup is fried first and then cooked. The meatball soup made in this way is crispy outside and tender inside, and it is very tasty when chewed in the mouth.

Meatball soup has many ingredients. Pleurotus ferulae, frozen tofu, sweet potato vermicelli, spinach and so on make a bowl of meatball soup look full. The aroma of a bowl in front of the entrance is fragrant, which greatly increases people's appetite.

Ingredients: beef, spinach, vermicelli, Pleurotus ostreatus, frozen tofu, eggs, onion, Jiang Mo, salt, chicken essence and sesame oil.

Practice: 1. Crushing beef, adding egg, onion and Jiang Mo, mixing well, kneading into meatballs, and frying in oil pan; 2. Blanch spinach with hot water, and slice Pleurotus ostreatus and frozen tofu; 3. Take beef bone soup as the base material, add fried meatballs, spinach, Pleurotus ostreatus, frozen tofu and other accessories after boiling; 4. Finally, add seasonings such as salt, chicken essence and sesame oil.

. The most famous shop of meatball soup is in Changji, Xinjiang, and there are many shops of "49 meatball soup" in Changji, Urumqi. It is precisely because the ingredients of meatball soup are very particular that the older shops are famous. Every time I eat meatball soup, I will bring two oil towers in a small dish, which is the habit of Xinjiang people. The oil tower is made of flour, sheep oil or clear oil and onion. Compared with the steamed bread with the same pastry, the oil tower tastes better. Each layer of the oil tower is very thin, just like paper, but it is very soft, and each layer will not stick together.

Materials:

Flour, clear oil or sheep oil, onion

Making:

1. Mix the dough with warm water, add proper amount of yeast powder to soften the dough, then put it in a pot, cover it and put it in a warm place.

2. Hair the noodles for nearly an hour, take them out and knead them with salt water for a while.

3. Roll the dough into dough with a rolling pin, then dip sheep oil or clear oil on the dough to make the oil evenly contact one side of the dough, and sprinkle chopped green onion on the dough.

4. Roll up the dough from one side and roll it into the bucket.

5. Then cut the strip noodles into small pieces and knead the small pieces into a tower.

6. Put the twisted oil tower into a steamer and steam for 25 minutes, then take it out and eat it.

When making an oil tower, it is best to use sheep oil and clear oil together, so that the oil tower will not be loose and taste better. If the technique is good, the finer the dough, the better. The oil tower made in this way has a layered feeling and a different taste. Soak in the soup for a while and it will break into pieces. Xinjiang people like to eat noodle soup and meatball soup together.