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Radish meatball soup
The weather after the winter solstice is getting colder, and the sun is visible to the naked eye, but it does not shine a trace of warmth. Yesterday's "winter solstice dumpling feast" made a lot of noise, every household is wrapped in dumplings, in fact, the winter solstice eating dumplings in addition to the beautiful meaning, but also for the "winter", eat some warm and nourishing food, so as to achieve the purpose of removing the cold in the body.
As the saying goes, "winter supplements, fight tigers in the next year", winter supplements can not only nourish the body, but also enhance physical fitness, eat less raw cold and dry hot things, eat more nourishing ingredients, and lay the foundation for the health of the coming year. Chinese medicine pays attention to the "way of nourishing Tibet", and winter is the best time to maintain and save throughout the year.
Radish is a seasonal vegetable in winter, but also a good ingredient for winter health, there is a proverb that says it well: "Eat radish in winter and eat ginger in summer, it is better than a doctor prescribing medicine.". There are many varieties of radishes, and my family prefers green radishes, that is, fruit radishes, which are less spicy and have a crisp and slightly sweet taste.
Pork is one of the most familiar meats in our lives, its nutritional value is believed to be very familiar to many people, the recent pork price is not cheap, but still can not resist people's love for it. Today, use radish and pork to make a [radish meatball soup], after the winter solstice should be supplemented, radish plus meatballs to cook a beautiful soup, delicious and delicious, delicious and nutritious.
【Radish meatball soup】
Main ingredients: 250 grams of green radish, 150 grams of minced pork.
Ingredients: 2 chives, 1 coriander, 5 g ginger.
Meat filling seasoning: 1 g salt, 2 g soy sauce, 1 large ingredient, a little peppercorns, 5 g corn starch, a little cooking oil.
Soup base seasoning: 1 g salt, 1 g light soy sauce, a little sesame oil, a little cooking oil.
Production steps
ingredient
1. First of all, prepare the ingredients needed to make this [radish meatball soup]: 1 green radish, about 250 grams; pork filling 150 grams, which is leftover from yesterday's dumplings. Chives, ginger, large ingredients and peppercorns, soak a bowl of onion ginger water into the meat filling, than put thirteen spices of five-spice powder taste better; plus 1 gram of salt, 2 grams of soy sauce to adjust the bottom taste, grab a handful of corn starch to make the meat stuffing strong, don't look at the seasoning is simple, eat is tender taste. The soup base is always indispensable to coriander Titian, put 1 gram of salt, 1 gram of raw soy sauce to taste, a little sesame oil to add color, delicious becomes.
steps
2: Wash and peel the ginger and cut into thin slices, 2 chives peel off the skin and dried leaves, take 1 stick and cut it into segments, the remaining 1 stick is cut into green onions, leave it for a while to use in a simmering pot, and cut the coriander into segments. Put the cut ginger, green onion, peppercorns, and large ingredients together in a bowl, add about 30 grams of warm water and soak for a while, and when the color of the water changes to a light brown, you can use it to adjust the filling.
3: Pour the soaked green onion and ginger water into the meat filling three times, and stir it evenly along a square each time to completely tear the protein to make its taste more tender and smooth. Stir until the meat filling is moist, season with salt and soy sauce, add corn starch to make the meat filling tough, and it is easier to form balls when squeezed. Finally, pour in a little cooking oil to make the meat filling more delicate and moist, and the taste is better and the wood is not hairy.
4: Wash and peel the green radish and use a wire wiper to form a filament. Since having a silk wiper, as long as my family's silk-rubbing dishes are handed over to it, saving time and effort, the size of the fine filaments cut out is uniform and consistent, and the maturity of the dishes will not deviate from the taste. If you have good knife skills, hand cutting is the same.
5, the wok on the stove on the medium heat, first pour a little cooking oil to the cut radish shredded stir-fry, with oil can remove the spicy smell of the radish, leaving only its unique fragrance. Stir-fry the green onion in a frying pan until fragrant, pour in the chopped radish, stir-fry until slightly soft and turn off the heat. I always think that the soup boiled porridge also uses a casserole pot to taste better, move the fried radish to the casserole, pour in the appropriate amount of boiling water, boil again on high heat and then turn to low heat and simmer for about 5 minutes.
6, cook until the radish becomes soft, the prepared pork filling with a spoon into meatballs, not too big, it is not easy to cook thoroughly when cooking. If the spoon is too sticky, you can put a little cooking oil on the surface of the spoon, so that it is easy to fall off when you put it in the pot, cover the lid and cook for about 10 minutes.
7. After the color of the balls has become all white and mature, you can adjust the soup base. Add salt and soy sauce to taste simply, sprinkle with coriander and green onions, drizzle with a few drops of sesame oil, and you're ready to go. A steaming bowl of "radish meatball soup" will become warm on even cold days, so if you like it too, you might as well give it a try!
Cooking Tips:
1, the meat filling in the moisture moist, cooked meatballs will be tender and smooth, so when mixing the onion and ginger water must be stirred thoroughly, so that the meat filling fully absorbs the water.
2, with a casserole soup can be a good retention of the delicious soup, casserole heat preservation is also better, even if the soup is not drunk in time will retain a long period of warmth.
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