Tomato ball soup is a very common home-cooked soup, and it is also the best choice on the table for many people, but many people make meatballs that are either scattered or too old, or always feel that the taste is very strange. The little princess of the Qimei family is almost 5 years old, and since she was a child, she likes to eat the tomato ball soup I made, because the tomato ball soup I made is not only delicious, but also the meatball Q is smooth and smooth, and there is a kind of crispness of eating one grain at a time. Today I will share with you my own experience of making tomato ball soup for many years.
<h1 class="pgc-h-arrow-right" > meatballs</h1>
The most important thing about tomato ball soup is the production of meatballs, and I will explain the production process of meatballs to you in detail according to the steps.
1. Select the appropriate amount of tender plum meat, wash and crush it with a household meat grinder;
2、 Prepare an appropriate amount of spring onion and cut into green onions;
3, the most critical step of Qimei meatballs, fresh lotus root peeling and washing, first cut into thin slices, then cut into fine wires, and then cut into ends for later;
4, adjust the meat filling, add an appropriate amount of edible salt, sugar, a little oyster sauce to the minced meat, the green onion, lotus root and minced meat together with the seasonwise stirring evenly and set aside;
5: Use your hands or spoon to knead the prepared meat filling into small balls for later.
<h1 class= "pgc-h-arrow-right" > boiled tomato soup</h1>
1, boil a small amount of boiling water in the pot, two tomatoes washed and played with a cross flower knife, the tomato with the flower knife into the boiling water for a while, fish out and quickly tear off the tomato peel, cut the tomato into thin slices for later;
2. Prepare 2 ginger slices at the same time;
3, put the appropriate amount of peanut oil in the pot, put the oil into the tomato heat and fry quickly, when the tomatoes start to juice, add the appropriate amount of boiling water and prepared ginger slices, simmer for 3 minutes on high heat;
<h1 class= "pgc-h-arrow-right" > tomato ball soup</h1>
Quickly put all the prepared meatballs into the boiled tomato soup, float all the meatballs, add an appropriate amount of salt, a little chicken essence, sprinkle a little green onion, and you can get out of the pot.
Write at the end
To make tomato ball soup, I never add starch, because I think that after adding starch, the taste of the balls has changed; because my little princess does not eat ginger, so the meatballs do not add ginger, but the ginger slices are directly added to the soup, and when the tomato ball soup is ready, the ginger slices can be clipped out, so that both to remove the fishy taste, but also to ensure that the ginger is not eaten, and with oyster sauce, it can also achieve the purpose of fishy; secondly, after adding lotus root to the meatballs, it can not only dissolve the grease, but also make the meatballs taste better, and there is a crisp feeling when eating one grain at a time Tomato peeling and frying in the oil pot can better juice; peanut oil is more nutritious than the general oil, and the color is clear, there is no special taste, does not affect the appearance and texture of the dish.