Cabbage Beef Meatball Soup

Name: Cabbage Beef Meatball Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g beef inside; Some Cabbage Gang; Can add more to enhance the flavor shallot; Some ginger; 1 piece egg; Optional starch; A small amount Cooking Wine; A small amount Soy sauce; According to personal taste salt; A small amount Thirteen incense; A small amount black pepper powder; A small amount sesame oil

by Force me to be a cook

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When my mother was not ill, she used to make fish ball soup and beef ball soup all kinds of delicious. I haven't been able to eat it for many years, and my second aunt taught me how to make it a few days ago. At first, I resisted, because I was not good at cooking, I could only cook some simple quick dishes, but after listening to her about the steps, I searched the Internet and found it to be quite simple. Take advantage of the last day of the holiday, give it a try.
Of course, as a novice in the kitchen, there must be some failures in the work, which will be explained in detail in the warm reminder. I hope that friends like me can go further and further on the road of cooking! "

Cabbage Beef Meatball Soup

1. There is no meat grinder at home, so let him stir the beef when you buy it. Add chopped green onion and ginger, a small amount of cooking wine, add water in 3 times, stir clockwise until it is strong (it is sticky).

2. Add 13 fragrant, a small amount of soy sauce, and cooking oil, and continue to stir in one direction. For those who have added more water in the previous step, you can add some starch here to keep it sticky and prevent flowers from spreading out of the pot.

3. Ready. Chopped coriander, chopped green onion, cabbage leaves, water (with cooking wine), beef filling that is already strong.

4. The water temperature was 70 or 80 degrees and I had the first meatball. Because I had no experience, the water was added a little bit and no starch was added when the stuffing was stirred, so the first one went in and it became muddy in an instant. (An emoticon is needed here: 😭. I hope that the gourmet world will produce an emoticon package as soon as possible.)

5. The latter are more experienced, and they are not broken. But there was a layer of blood foam on the surface. Wait until all the beef balls are in the pot, and then skim them into the filling bowl.

6. Ran into one: plastic paws stained with blood.

7. Place the garnish after the balls are formed. You can use the ingredients you have on hand to add whatever you want, as long as it is not a compelling food and you like to eat it, you can put it. This paragraph can be played freely. Remember to stir it back and forth a few times with a spoon.

8. Add salt, chopped green onion, and coriander. Taste the taste and add soy sauce if it is weak.

9. Cover and simmer for a while, it's probably cooked through, add sesame oil and black pepper, and it's ready to be out of the pot.

Tips:
1. Don't add too much water, it will not form after the pot; it doesn't matter if you add too much, add some starch and stir again.
2. Wash the beef filling with blood in advance, otherwise the whole pot is full of blood foam. I didn't wash it, so I skimmed it later.
3. As side dishes, you can add winter melon, radish, cabbage, etc., to play freely.