Chinese name
Water blanching balls
Main ingredients
Pork (lean)
Classification
Lu Cuisine
Effectiveness
Nourishing yin, treatment of malnutrition, anemia
Dishes Listen to the voice
Water blanching balls, also known as blanching balls for a put soup dishes. GaoPing one of the top ten bowls, often appear in the middle and high grade banquets, ordinary banquets can also be seen. The dish soup is clear and transparent, the ball appearance round and smooth, soft and tender, fresh and fragrant, aftertaste.
Cuisine and its effects: Lu cuisine nourishing recipes malnutrition recipes anemia recipes
Process: blanch
Main ingredient: pork (lean) 200 grams
Auxiliary ingredients: 10 grams of cucumber
Seasoning: 40 grams of egg whites, salt 4 grams of monosodium glutamate (MSG) 1 grams of onion 5 grams of ginger 5 grams of peppercorns 3 grams of blanch
blanching balls of the special features: soup fresh flavor Beautiful, soft and refreshing.
Practice one listen to the voice
Soup recipe ingredients:
125 grams of pork, egg white 1, 15 grams of hairy yucca slices, 15 grams of hairy fungus, green onions, ginger 5 grams, 10 grams of refined salt, 5 grams of sesame oil, an appropriate amount of yellow wine.
Method of production:
1. the magnolia slices cut into small ivory slices, the fungus torn, standby;
2. will be chopped into meat puree, and then into the green onion, ginger, egg whites, refined salt, with chopsticks in the direction of the beat on the strength of the stuffing to be issued by the sound of the poof, it is quickly squeezed into the size of the jujube pills, and put into the seven ripe pot of water, and at the same time, with a high-flame fire boil;
3. p>3. To be pills floating, that is, into the yucca slices, fungus, salt, yellow wine, soy sauce, monosodium glutamate, skimmed off the floating foam, sheng into a soup bowl, drizzled with sesame oil, blanch pills that is complete. [Eat Zone]
The characteristics of the soup:
Fresh and light, soup color white.
Practice two Listen to the voice
Soup recipe ingredients:
500 grams of lean pork filling, 2 egg whites, 500 grams of cabbage leaves (spinach leaves, winter melon, cucumber and other vegetables can be), 15 grams of sesame oil, 15 grams of refined salt, 5 grams of monosodium glutamate (MSG), water starch 40 grams of green onions, ginger minced a little each.
Method of production:
1. Leafy vegetables cut into 2 cm sized pieces, melon vegetables cut into 2 cm square of small thin slices, to be used;
2. Meat into the pot, add egg white and water, stirring vigorously, to viscous, when added to the end of green onions and ginger, 8 grams of refined salt, monosodium glutamate 2 grams of essential oil 8 grams of water starch and mix well, squeezed by hand into a diameter of 1.5 cm 60 small balls, into the pot of cool water, when the pot to skim off the floating foam, the balls into the pot, pour the original soup to be used;
3. will be put into the pot (each time to choose one), add water (to the extent of diffuse over the vegetables), after the pot is opened, sheng into the bottom of the bowl, covered with 6 small balls, blanch balls can be eaten.
Composed of soup characteristics:
The balls are tender, soup flavorful, nutritious.