Taste: Salty and umami technology: boiled tomatoes, washed vegetables with beef ball soup. Ingredients: 520 grams of tomato, 0/60 grams of beef/kloc (fat and thin) and 240 grams of potato (yellow skin).
Accessories: dried tangerine peel 10g, egg white 30g.
Seasoning: 20g mustard, 5g ginger, 5g onion, 5g soy sauce, 3g sugar, 5g sesame oil 10g starch (corn), 3g salt to teach you how to make beef ball soup with tomatoes and vegetables. Soak tomatoes in boiling water for 5 minutes, peel and core, and cut into pieces.
2. Soak the dried tangerine peel, scrape off the pulp, wash and chop; Wash and dice potatoes.
3. Wash and dice pickles (mustard); Peel ginger, wash and pat loose; Wash and chop onions.
4. Wash the beef, dry it, chop it up, add seasoning and stir until it is gelatinous.
5. Add dried tangerine peel, onion and pickles, mix well, make balls and put them on a greased plate.
6. Heat the pot, add oil and saute ginger, and add water to boil.
7. Put down the potatoes and tomatoes and cook until the potatoes are sticky.
8. Cook the beef balls for another 5 minutes until they are cooked thoroughly, and then put down the seasoning. Pie-food phase grams:
Tomatoes: Tomatoes should not be eaten with pomegranate.
Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
The method of bergamot beef meatball soup introduces the cuisine and its effect in detail: asthma prescription
Taste: salty. Technology: Roasted bergamot beef meatball soup. Material: main ingredient: 500g of bergamot.
Accessories: beef (lean meat)100g, egg white 30g.
Seasoning: salt 4g, monosodium glutamate 1g, cooking wine 10g, ginger 5g, onion 10g, and soybean oil 20g teach you how to make bergamot beef meatball soup, which is delicious. Wash bergamot and shred for later use.
2. Put the minced beef into a bowl, add water and mix well;
3. Add some water and stir vigorously until it sticks firmly;
4. Add egg white, salt, monosodium glutamate, cooking wine and minced onion and ginger, and stir well;
5. Heat an appropriate amount of soybean oil into the wok, and first put the chopped green onion into the wok;
6. Then fry the bergamot for a while, and then add a proper amount of water;
7. After boiling, make the mixed beef stuffing into small balls and put them into the pot;
8. Boil the pot, the balls float, add some salt and cooking wine to the soup to taste, and then boil the pot. Tips-Health Tips:
This product has the effects of regulating qi, resolving phlegm, relaxing smooth muscle and invigorating qi and blood, and is suitable for patients with excessive phlegm and cough.
Pie-food phase grams:
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
The practice of sugarcane beef balls introduces the cuisines and functions in detail: recipes for invigorating qi and blood, recipes for people working in low temperature environment, and recipes for invigorating spleen and appetizing.
Taste: frying and roasting process: sugar-coated haws stir-fried sugarcane beef balls Material: main ingredient: beef (fat and thin) 500g.
Accessories: 50 grams of lettuce (round leaves)
Seasoning: sugarcane juice 100g, liquor 10g, soy sauce 20g, salad oil 5g, starch (pea) 10g, vegetable oil 50g to teach you how to make sugarcane beef balls and how to make them delicious. Wash lettuce leaves and put them on a plate for later use.
2. Mix minced beef with salad oil and soy sauce, stir evenly in the same direction, add half a cup of sugarcane juice and white powder, and keep stirring in the same direction to make a paste.
3. Pour the oil into the pot and heat it until it is warm. Take out 1 spoon of beef stuffing and make beef balls. One by one, put them in the pot and fry them until they are slightly yellow. Drain the oil and put it on the vegetable leaves.