Lambball fan soup
By VicentaLakin
In the early winter, we can make a pot of hot and sprayed meatball soup. It'll be a nice dinner for two
Recipe Recommendations
- minced mutton stuffing
- Chinese cabbage several
- fans 2 they have given
- onion appropriate amount
- Jiang appropriate amount
- soy sauce a little
- cooking wine
- salt a spoonful
- MSG a little
- white pepper
- sesame oil
- starch a little
- warm water a little
Steps for Lambball fan soup
1
Fresh lamb meat mixed together with the above-mentioned sauce, be careful to mix it in one direction, with a lasagna, and not too much water at once, or too thin. Just a small amount of water, many times。
2
When you're done, you turn the meat into a fistball, you've got a pair of hands, you've got a lion's head, you've got a smooth surface, you've got a small meatball between your finger and your thumb, and it's tight and it's not loose. When you're ready, you can cook a 7-year-old。
3
We'll make a pot, onions, cabbage, hot water when it's basically soft, and then we'll cook a round of pills before then. Taste it, you'll get salt and fragrance, shut the fire, light a few drops of perfume and pepper. Take out the rice and mix it togetherLambball fan soup Make Tips
1. It is best to buy fresh lamb shoulder and have the vendor mince it for you; do not buy ready-made mince, as it is unclean and not fresh.
2. Control the amount of salt when seasoning the filling; it should not be too salty or too bland. One spoonful of salt for half a kilogram of meat filling is just right.
3. I have seen other recipes add the meatballs and cabbage together, but this sometimes results in overcooked cabbage and undercooked meatballs. It is best to boil the meatballs first.