Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance and is suitable for people who are growing and developing, recuperated after surgery and disease in terms of replenishing blood loss and repairing tissue. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and alleviating wind, and quenching thirst and stopping saliva. It is suitable for people with subsidence of the middle qi, shortness of breath and weakness, weakness of muscles and bones, chronic anemia and yellow face.
Suitable for the general population. It is especially suitable for people who are recuperated during growth and development, after surgery, and after illness, people with hidden qi, shortness of breath and body weakness, weak bones and bones, chronic anemia and yellow dizziness;
Notes:
People with infectious diseases, liver disease, and kidney disease should be cautious about eating beef; beef meat is used as hair material, and should be cautious for those suffering from scabs, eczema, acne, and itching.
Broccoli, black fungus, and carrots are all vegetables and fungi with high nutritional value. Eating together with beef can be combined with meat and vegetables to supplement more nutrients to the human body.
Beef ball soup
By MaymieOrn
Recipe Recommendations
- beef stuffing 200 grams
- broccoli 150 grams
- carrots 1/2 root
- water fungus appropriate amount
- qingshui appropriate amount
- eggs appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- salt appropriate amount
- chicken essence 2 teaspoons
- soy sauce appropriate amount
- spiced powder 1 teaspoon
- dry starch appropriate amount
Steps for Beef ball soup
1
Add beef and eggs and stir until strong.
2
Add shredded green onion, shredded ginger, five-spice powder, salt, chicken essence, and soy sauce and mix well.
3
Add dry starch and mix well.
4
Pour clear water into the pot and cook until it is warm and turn off the heat. Squeeze the mixed meat filling into meatballs, put it into warm water, and then open fire to cook the meatballs.
5
Remove the cooked meatballs.
6
Put the meatballs into a bowl for later use. Pour away the water used to cook the meatballs. The water is very dirty and is all the blood in the meat filling.
7
Wash the carrot and cut the hob pieces; wash the broccoli and break the small flowers; wash the fungus and tear the small flowers.
8
Pour appropriate amount of vegetable oil into a frying pan and heat it up, add chopped green onions and ginger and cook.
9
Pour in carrot pieces and stir fry for 2 minutes.
10
Pour in water and bring to a boil, and cook until the carrots are soft and tender.
11
Add cooked beef meatballs.
12
Pour in broccoli and fungus.
13
Add appropriate salt and cook for another 2 minutes.
14
Finally add chicken essence to taste.Beef ball soup Make Tips
Adding a proper amount of dry starch to the beef filling can make the cooked meatballs soft, tender and smooth. Don't add oil to the meat filling when making meatballs, otherwise the prepared meatballs will disperse after being placed in the pan. Make all the meatballs, squeeze them into warm water, and then open fire to heat them. This will allow all the meatballs to be cooked at the same time, without causing the phenomenon that some of the meatballs are raw and some of the meatballs are cooked. Carrots are fat-soluble vegetables, and the carotene contained in them can be well released in hot oil to facilitate absorption by the body. Therefore, carrots must be stir-fried in oil first.