Beefball oil tofu soup
By VicentaLakin
The first time I ate curry soup was in Hangzhou. It's like it's in a domestic frying shop. Until then, I didn't know that this heavy soup would appear in a place like Hangzhou, where I thought it was all green and clean like the halo soup that Abigail made. Curry's fragrances are fragrance and unique, and when they are made, the soup is spicy and spicy, and it's both appetizing and warming, and it opens up its appetite. For some reason, after the spring feasts, it was perhaps a year of busy work, plus less food for fitness. And then one day, when I was buying food at the supermarket, I saw the tofu, and I remembered the curry tofu soup, and suddenly I wanted to make it. With meatballs, powder, green vegetables, a pot of hot soup with hot air and an appetite. It's cold on the night of spring
Recipe Recommendations
- beef balls 120g
- rape 50g
- bean curd puff 50g
- wide powder 40g
- water 850g
- the soup 32g
- curry powder appropriate amount
- bacterial powder appropriate amount
- black pepper a little
- sesame oil 1 teaspoon
Steps for Beefball oil tofu soup
1
Cut the root, wash, control the water。
2
The boiler will be boiled with water, and when the fire opens, it will be boiled with soup, and then the small fire will be boiled for five minutes。
3
Cut the pieces of beefballs。
4
Turn the fire on, and the soup rolls down and into the powder。
5
It's on fire, boiled two or three minutes later into beefballs。
6
It's about a minute later。
7
Put it in the tarp。
8
Put the powder in。
9
Put curry in。
10
Put in black pepper。
11
Put the perfume in。
12
Smash it, a little boil it up。Beefball oil tofu soup Make Tips
The powder may also be replaced with fine powder, and the time of cooking may be fine-tuned to the selected powder。