Xinjiang ball soup, also known as three fresh ball soup, is a broth specially boiled with beef bones, and the taste is fresh. The ball soup contains noodles, frozen tofu, gluten, vegetable leaves, etc. You can put other dishes according to your own taste. Today to make a different Xinjiang ball soup, this time the ball soup specially added mysterious ingredients, so that the taste of the balls is more crisp and delicious, and then with a wealth of vegetables and warm broth, I believe this Xinjiang style ball soup, you will like.
Ingredients: beef bone stick, fresh beef, steamed bun, egg, apricot abalone mushroom, green vegetables, frozen tofu, powder, vermicelli
Seasoning: green onion, ginger, cinnamon, grass fruit, hawthorn, cooking wine, soy sauce, pepper powder, pepper powder,
Preparation steps:
1. Let's first prepare the soup, put the appropriate amount of lamb bone stick cold water into the pot and boil it, then fish it out and drain it.
2. Restart the pot, put in the lamb bone stick, an appropriate amount of hot water, green onion, ginger, grass fruit, cinnamon and hawthorn, boil the soup and reduce the heat, cover the pot and simmer for 2 hours. There is no need to put salt in this step.
3. While it's time to cook the soup, let's make some croquettes. The bun first removes its skin and then soaks it in warm water to soften it.
4. Cut the beef into small pieces and place the beef in a meat grinder and crush it.
5. Cut some green onion and ginger and finely chop them up.
6. Put the beef filling in a large bowl, then add the chopped green onion and ginger, eggs and the soft steamed bun, and remember to wring out the water. Then add 10g of cooking wine, 10g of light soy sauce, appropriate amount of pepper powder, appropriate amount of pepper powder, stir well and force. Remember to stir in one direction.
7. Put the wide oil into the pot, insert a pair of chopsticks, and when the chopsticks bubble, we can put in the balls. The production of balls is also relatively simple, the left hand first pinches the balls, squeezes them out from the tiger's mouth, and then uses the right hand to sort them out, and then puts them into the oil pan, and slowly frys them over medium-low heat until the skin of the meatballs is crispy and can be fished out to control the oil, and if you want a better taste, you can also re-fry once.
8. The soup and beef balls have been made, the next is very simple, the soup in the seasoning and sheep bone stick fished out, the sheep bone stick must not be thrown away, the back with the ball soup with eating is also very enjoyable.
9. Cut the powder and frozen tofu into small pieces, slice the apricot abalone mushrooms, and the green vegetables are used together, and cut casually
10. Start the pot again, pour in the broth, because the soup is relatively thick, we add some hot water, first add meatballs and apricot abalone mushrooms, meatballs should be cooked for a while, so that the flavor of the soup and meatballs can be integrated.
11. After the soup is boiled, we add the powder, frozen tofu and vermicelli, the vermicelli I have cooked first, so it is relatively fast to cook, add a little salt and white pepper, stir well. Finally, add fresh greens and cook until the ingredients are out of heat.
Garnish with a little Xinjiang hot sauce and coriander. Delicious Xinjiang ball soup is finished, first try this meatball, the soup has been perfectly integrated with the balls, so delicious, and then drink a mouthful of hot Xinjiang ball soup, it is really too addictive.
Well, today's sharing is here, like friends remember to help like Oh!