Rapp beefball soup
By VicentaLakin
I used to make it with pork. I used to make it with beef. Beef protein is high and fat is low, so it tastes good, it's popular, and it enjoys the beauty of "smuggets in meat". It's good and fat! You eat radish for the winter and ginger for the seasons. The nutritional value of radish has been widely recognized since ancient times, with multiple nutrient components that enhance human immunity. Carrots contain a variety of trace elements that induce the human body to produce interferon and are important for the prevention of cancer and its resistance to cancer. Mustard oil and dietary fibres in radish can facilitate gastrointestinal creeping and contribute to the discharge of internal waste. The frequent consumption of radish reduces blood resin, softening blood vessels, stabilizes blood pressure and prevents diseases such as coronary heart disease, artery sclerosis and cholesterosis. The combination of radish and beef will not only ease up, but will also add to the aroma
Recipe Recommendations
- beef minced appropriate amount
- radish appropriate amount
- red pepper a
- green onion appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- eggs a
- starch appropriate amount
- pepper appropriate amount
- shisanxiang appropriate amount
- ginger appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Rapp beefball soup
1
White radish and beef gravy。
2
The beef gravy is added to the sauce above。
3
Follow one direction and stir it up hard。
4
White radish to slice up。
5
The boiler preheats, a little oil, and put it in red pepper and radish。
6
Pour in the casserole, turn in the cold water, keep the fire low, put the beef balls down。
7
When they're all in the pot, it's hot。
8
Turn the fire and boil it, put onion flowers, and it'll taste good。Rapp beefball soup Make Tips
1. Briefly stir-fry the radish to remove its raw smell. 2. Put the beef balls into a pot of cold water to make the meatballs more tender. 3. Cook in a clay pot so it is still bubbling when brought to the table—doesn't it feel especially warm on this cold winter day