beef kway teow soup
I bought two kilograms of beef before and ate hot pot twice. There was still a lot left. There were also four beef meatballs. If I wanted to eat the beef meatballs, I wanted to make kway teow soup and eat it. Hehe... a long-lost taste! If the soup tastes better, it must have fried garlic. The soup made from fried garlic is quite delicious!
Recipe Recommendations
- beef appropriate amount
- beef balls appropriate amount
- kway teow appropriate amount
- onion appropriate amount
- Shanghai green appropriate amount
- blending oil appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for beef kway teow soup
1
Thaw the beef and beef meatballs, cut the beef meatballs with a cross knife, and slice the beef.
2
Deep-fry garlic in a small bag, wash the spring onions and cut into sections.
3
One bag of kway teow teow.
4
Shanghai green wash.
5
Put four beef meatballs in the pan and bring them to a boil with water.
6
After boiling, add fried garlic, cook slightly, and season with salt.
7
Add the beef slices and cook.
8
Add the green onion segments when the beef slices are cooked, remove from the pan and plate for later use.
9
Start another pot and boil water (if there are two stoves on both sides can start together, that's better), put in the kway teow with a colander, and let go of the water to blanch until soft.
10
Blanch the kway teow strips, take them out and place them in a bowl.
11
Put the beef and beef meatballs in a bowl and add appropriate amount of beef soup.
12
When the kway teow is cooked, pour some water out of the pot, add salt to the remaining water to taste, pour in appropriate amount of blending oil, add Shanghai green to cook.
13
Add the hot Shanghai green to a bowl.