Mutton meatballs and vermicelli soup
Ingredients: salt,beer,fans,wolfberry,egg white,pepper,Jiang,starch,olive oil,pepper powder,high-alcohol liquor,mutton
Recipe Recommendations
- original
- quick-boiled
- three-quarters of an hour
- ordinary
Steps for Mutton meatballs and vermicelli soup
1
Mix the mutton stuffing: Mix the mutton stuffing with salt and beer, stir in the same direction, adding the beer while stirring until the meat filling is strong and sticky; add white wine, egg white, starch, pepper powder, minced ginger, pepper powder, and olive oil and continue to stir until it is sticky.2
Pour water into the pan, add spring onions and ginger slices, and after boiling, turn the meat into thumb-sized meatballs and place them in the pan, skimming off the floating foam to make the mutton soup clear.3
Cover and simmer for 5 minutes, add salt and vermicelli into the pan, cover and simmer for 3 minutes, remove the heat, sprinkle the washed wolfberry into the pan, cover and simmer for 3 minutes.Mutton meatballs and vermicelli soup Make Tips
Secrets: 1. Lamb soup does not need MSG or chicken essence; the point is to taste the unique umami of the lamb itself. Chicken soup, fish soup, and lamb soup are all savory, but their flavors are completely different. 2. Do not add soy sauce to lamb meatballs; vinegar and lamb are not a good match. 3. If you like medicinal cuisine, you can add some light-tasting nourishing herbs like Astragalus, Angelica, or American Ginseng, but you must first boil them into a herbal liquid and add it to the soup to cook together. If there are herbal residues, the dish is ruined. Also, do not add too much to avoid overpowering the flavor.