Name: Warm to A Bowl of Winter Tonic Soup [fresh Eyebrows Lamb Meatballs Stewed with Radish]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Lamb; 1 piece Egg white; 5g ginger; 3g White pepper; 6g Sugar; 1 tsp Soy sauce; 300g White radish; a little shallot; a little parsley; Some olive oil; Some salt; Count Wolfberry; 1 tablespoon Cooking Wine

Warm to A Bowl of Winter Tonic Soup [fresh Eyebrows Lamb Meatballs Stewed with Radish]

by Susuai Food

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In cold weather,
I can drink a bowl of warm soup when I get home,
It warms both the stomach and the heart,
It is a very happy thing.
in fact,
Without much cooking skills,
Just think about it a little bit,
Choose the delicious soup that suits this season,
You can make a tonic soup that is both healthy and delicious.
Today’s [Fresh Eyebrow Lamb Meatballs Stewed with Radish]
The mutton balls with Q bombs inside,
It was fried fragrant with good olive oil,
Crispy on the outside and tender on the inside,
It's great to eat directly.
Actually fried food,
Try to use olive oil,
Its burning point high cooking is not easy to produce carcinogens.

Fried fragrant mutton balls,
You can cook the pot again,
Or with radish or with winter melon,
They are all in good time.
I used white radish today,
Let the two fully integrate with each other,
Both delicious and nutritious.
A bite of the meatball is crispy on the outside and tender on the inside,
Not greasy,
Take a sip of radish soup,
A mouthful of delicious scent swirls in the mouth.
In this cold winter,
Might as well make such a hot bowl of soup,
Send warm love to the family. "

Warm to A Bowl of Winter Tonic Soup [fresh Eyebrows Lamb Meatballs Stewed with Radish]

1. 1. Chop the mutton into small pieces and use a knife to chop into mashed meat or put a cooking machine to beat into mashed meat.

Warm to A Bowl of Winter Tonic Soup [fresh Eyebrows Lamb Meatballs Stewed with Radish] recipe

2. 2. Pour the cooking wine and soy sauce into the mashed meat thoroughly and evenly.

3. 3. Add white pepper and salt fully and evenly.

4. 4. Add sugar and chopped green onion and ginger, mix well.

5. 5. Put the egg whites in, and stir in one direction until the meat puree is vigorous for later use.

6. 6. Pour olive oil into the pot and heat to 60%, squeeze the meatballs into the pot by hand and fry them until they are slightly yellow. Remove and drain the oil.