How to make delicious coriander meatball soup, home-cooked coriander meatball soup

People who love coriander will not miss any coriander-related food. Coriander meatball soup is also a way to eat coriander. How should coriander meatball soup be made to make it delicious? Let me share with you the method of making coriander beef meatball soup.

Coriander Beef Meatball Soup

Material

250 grams of lean beef, 10 grams of garlic sprouts, 2 grams of refined salt, 1000 grams of fresh soup, 30 grams of vermicelli, 50 grams of bean paste, 10 grams of cooking wine, 30 grams of water starch, 50 grams of eggs, 2 grams of pepper, 5 grams of MSG, 2 grams of tenderizer, 20 grams of coriander, 10 grams of ginger, 5 grams of soy sauce, 100 grams of refined oil, 10 grams of celery, 15 grams of green onion, and 5 grams of sesame oil.

practice

1. Choose beef tenderloin and chop it into 0.2 cm square pieces.

2. Cut the garlic sprouts, celery and coriander into 0.2 cm cubes. Soak the vermicelli in clean water until soft.

3. Add salt, egg and tenderizer to the beef and mix well. Let it stand for 30 minutes and then add celery, garlic sprouts, coriander and water starch and mix thoroughly to make meat filling.

4. Put the pot on the fire, add refined oil, heat to 110-130 degrees, add the bean curd and stir-fry until fragrant, then add ginger, green onion, and pepper to stir-fry until fragrant; add soup, refined salt, MSG, cooking wine, soy sauce, and sesame oil, and boil until the flavor comes out. Remove the residue, add vermicelli and cook for 1 minute, then use low heat, squeeze the beef stuffing into balls, put them into the slightly boiling red soup and cook until just cooked, then serve in the pot.