Xin Chao Beef Ball Kway Teow Soup

Name: Xin Chao Beef Ball Kway Teow Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pcs Xin Chao Beef Balls; 150g Kuey Teow; Some Fried garlic; 3 slices lettuce; Some salt; Some celery

by Xiao Sao Roast

4.8 (1)

Favorite

5

Difficulty

Easy

Time

10m

Serving

2

Each kind of food has its own temper, and Kuey Teow made from rice from different origins and water from different rivers may not have the "taste of Chaoshan." But it doesn't matter, anyway, many people are stupid and unclear about "Kui Teow" and "Ho Fun".

As a carnivorous animal, the most unbearable thing is not to walk into a Chaoshan original soup noodle shop, where the kuey teow is replaced by pho, but the pho is scattered with a few shredded meat and beef balls are starchy.

Use Chaoshan ingredients to make Chaoshan taste"

Ingredients

Xin Chao Beef Ball Kway Teow Soup

1. Cut beef balls into crosses, mince celery and set aside. Wash lettuce and place on the bottom of a bowl

2. Add beef balls to boiling water and boil

3. Join Kuey Teow

4. Add salt after 2 minutes

5. Start the pot and add the fried garlic

6. Strong Chaoshan flavor

7. It is even better with authentic Chaoshan Shacha Sauce

Tips:
1. The amount of water must be controlled well, or it is impossible to have too little soup
2. The time after the kuey teows are put in the pot should be controlled well. The kuey teows will become lumps easily

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