The delicacy of the tip of the tongue is the practice of fresh shrimp wonton
When you come to Xi'an Muslim Street, the first meal you must eat is "meatballs and peppery soup". This is one of our famous breakfasts here, and it's almost hard to resist. When the weather is cold, come to a bowl, the whole body is warm, you can also continue to shop for the snack street cushion stomach. Our "meatball hu spicy soup" in Xi'an is different from the hu spicy soup in Henan, and it does not add shredded tofu and kelp shreds, and the taste is by no means the same. The unique Muslim "Meatball Hu Spicy Soup" is made by boiling beef bone broth for several hours, accompanied by q-bomb beef balls and vegetables, potatoes, carrots, cabbage, zucchini, etc., and cooked. Every time you eat it, add some spicy oil and pan helmet cake. After eating, I was sweating and very comfortable. In the words of our old Shaanxi people, it is Liao Jiao!
Ingredients - Ingredients:
Beef 400g
Half a cabbage
1 carrot
1 potato
1 zucchini
5 beans
Ingredients - Accessories:
Cooking wine to taste
Salt to taste
Starch to taste
15g shallots
Ginger 10g
Peppercorn powder to taste
Five-spice powder to taste
Chicken essence to taste
1. Prepare materials.
2: Finely chop the ginger, cut the green onion and soak in the right amount of water for about half an hour to form green onion and ginger water.
3: Mince the beef into minced meat (I soaked the beef for a few hours before using it, and repeatedly rinsed off the blood).
4: Add 5ml each of peppercorn powder and five-spice powder to the minced meat, salt and chicken essence.
5, add cooking wine, onion and ginger water to an appropriate amount (must be added a little bit, so as not to add too much, the meat filling is too soft after the difficult to form).
6. Use chopsticks to constantly whip in one direction.
7, slowly add starch (if the onion and ginger water is added too much, you need to add a lot of starch to make the balls form, resulting in the taste of the balls is not q, a noodle taste. The meatballs we make at home are as multi-faceted and less as possible, so the onion and ginger water should be added less, the amount of starch should be appropriately reduced, and the amount of meatballs is more).
8. Continue to stir the meat filling in one direction and form it vigorously.
9: Roll into small balls.
10: Prepare a pot of beef bone broth and bring to a boil and add beef balls.
11, meatballs boiled for about 2-3 minutes (the time of the meatball depends on the size of the balls, I made a relatively small, short time), cooked and fished out for later.
12, potatoes, carrots, zucchini (now zucchini is very tender, do not need to peel and remove seeds) cut into small hob pieces, cabbage by hand tear into small pieces, beans cut into small cubes.
13: Add peppercorn powder, salt and chicken essence to the beef bone broth (adjust specifically according to your taste and the amount of soup), and add potatoes and carrot pieces first.
14: Cook 8 to maturity, add diced beans and zucchini and cook for a while.
15: After the vegetables are cooked, add the meatballs and cabbage and cook for about 1 minute.
16: Pour in the water starch prepared in advance (add a little water in advance to stir the starch), stir while pouring, until it is cooked in a viscous state.
17: Add the appropriate amount of white pepper before cooking.
18, a pot of hot, sticky and delicious meatballs peppery soup is ready.
1, about the selection and production of beef: beef is best to use tenderloin, I chose the beef this time is not the best inside of the tendons is not very good chopped. The beef must be chopped very finely, stirring vigorously in one direction so that the balls will be elastic. Add onion ginger water must not add too much (I added a little more this time), add too much, you need to add too much starch to make the beef shaped into meatballs, but such meatballs have a high starch content, eat a noodle flavor, and also lack the taste of q bombs. The meatballs made at home are delicious because of more meat and less starch. Therefore, when adding onion and ginger water, be sure to add a little as appropriate.
2, about vegetables: side dishes as far as possible to choose seasonal vegetables, can not choose too much water, otherwise too much water, peppery soup will become not viscous enough. The most common of our Muslim street meatballs and peppery soups here is these vegetables. Try to cut the side dishes into meatballs about the size. When ordering vegetables, first put down the difficult ones, and then put down the good ones.
3, about the production of soup: try to choose beef bone soup, followed by beef soup (my family sometimes boils beef leftover clear soup with water, without any seasoning), there is really no need to buy beef flavored soup treasure. Someone asked why chicken soup, or other broths, could not be used. This meatball peppery soup I made is a special snack in Xi'an Muslim Street. Therefore, other meats are absolutely not allowed to be used in soup, one is the eating habits of religious culture, and the other is also a special taste. If you change the soup to another taste, it is really not authentic.
4, about the spices in the peppery soup: in fact, the spices inside are very simple, pepper powder, salt, chicken essence, white pepper powder, I like white pepper a little more. In terms of weighing ingredients, some of them I did not write a specific amount, because everyone's taste is different, the amount of soup added is different, and there will be a gap in the mastery of many quantities. Add it to your taste. The water starch is as thick as possible, and when it is poured, it should be stirred continuously, and it is cooked until the peppery soup is very viscous before it is in place.
5, finally drink it while it is hot, add some spicy oil, and eat a few pieces of pot helmet or beef roast cake together. (Shaanxi dialect, Meidi very).