A bowl of meatball soup is good, and the most important thing is meatballs. First, clean the beef, cut it into small dices, add salt, cooked vegetable oil, pepper, monosodium glutamate and eggs, and add a little water, constantly stir it into a paste, then knead it into a ball and fry it in a cooked oil pan, and then take it out of the pan when it is ripe. Deep-fried meatballs are stewed in soup, crispy outside and tender inside, and when bitten open, they reveal a compact and dense meat flavor.
It is not difficult to make meatball soup, but it is very particular about making soup. It takes five or six hours to make a good broth by putting beef and beef bones together. Whether the time for boiling soup is enough, whether the heat is properly mastered, and whether the seasonings added later are appropriate, these things must meet the standards. Then choose the right side dishes, if the taste of the dishes is too strong, it will affect the taste of meatballs. For example, celery will never be used to make meatball soup, while vegetables like spinach, which are light in taste, delicious in color and soft in taste, have always been the first choice for people to mix into meatball soup.
Although the soup is already cooked beef bone stock, it must be processed to be delicious. The usual practice is to put vermicelli into the boiled beef soup and cook it with low fire, then heat the oil to 50% in another wok, add diced carrots and scallions, sprinkle with spices such as pepper and dried red pepper, stir-fry for a little time, then pour it into vermicelli soup with meatballs, boil it with high fire, then cook it with low fire, and finally add salt and monosodium glutamate to make a delicious meatball soup.
To make meatball soup, we must first grasp the time, and there will be 40 minutes before and after. First of all, after the soup is boiled, add the beef slices, meatballs and vermicelli that are difficult to cook. After cooking for about 20 minutes, add the vermicelli, tofu and other vegetables that can endure cooking. Finally, add spinach for five minutes. After cooking for a little time, turn off the heat. At the same time, we should grasp the ratio of soup to vegetables. We should know that a lot of soup will be consumed after 40 minutes of cooking, and both meat and vegetables will swell, which will make meatball soup thicker and thicker, so that it will lose its appetite at the last glance. Therefore, we must add a little more soup in advance to ensure that the soup is sufficient, and the meatballs and meat dishes are loose and smart in the soup, so that they are comfortable to eat.