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How to make beef ball hot pot soup base?

2024-01-01 source:internet [ typeface:big medium small ]

The nutritional components of Beef

  • heat quantity(kilocalorie)
  • 125
  • fat(gram)
  • 4.2
  • protein(gram)
  • 19.9
  • carbohydrate(gram)
  • 2
  • thiamine(mg)
  • 0.04
  • calcium(mg)
  • 23
  • riboflavin(mg)
  • 0.14
  • magnesium(mg)
  • 20
  • niacin(mg)
  • 5.6
  • iron(mg)
  • 3.3
  • manganese(mg)
  • 0.04
  • vitamin E(mg)
  • 0.65
  • zinc(mg)
  • 4.73
  • vitamin A(mcg)
  • 7
  • cholesterol(mg)
  • 84
  • copper(mg)
  • 0.18
  • Carotene(mcg)
  • 1.1
  • potassium(mg)
  • 216
  • phosphorus(mg)
  • 168
  • retinol equivalent(mcg)
  • 72.8
  • sodium(mg)
  • 84.2
  • selenium(mcg)
  • 6.45

As society develops faster and faster, living standards are getting better and better, and people are becoming more and more fond of hot pot. It is no longer just meat and vegetables. There are many foods that can be put in hot pot. Eating them, especially the beef ball hot pot, is amazing. It tastes better than boiling the beef directly, which is a big trouble for some people who have difficulty digesting it.

Method one:

Ingredients: 400 grams of beef mince, 50 grams of fat pig mince, 25 grams of green onion and ginger water, 30 grams of starch powder, 15 grams of egg white, 2 grams of salt, 1 gram of sugar, a little pepper


1. Chop the beef mince and fat pig mince with a kitchen knife and put them in a container.

2. Add a little salt (out of the amount) to break the texture of the meat, and stir in the same direction until the meat becomes sticky.

3. Add green onion and ginger water to remove the fishy smell, then add cornstarch, egg whites and seasonings and stir evenly in the same direction.

4. Pick up the sticky minced meat and beat it to make the texture firmer and firmer.

5. Shape the meatballs into shape with your hands and use a spoon to help. Put the meatballs into a pot filled with boiling water and cook over low heat.

6. When the meatballs float to the surface, you can pick them up.

Method two:

Use fresh beef leg meat ingredients, remove the tendons and cut into pieces, place it on a large chopping board, hammer the beef leg meat up and down into a pulp, add a small amount of snow powder, refined salt, high-quality fish sauce and MSG. Continue beating for another 15 minutes, then use a large bowl to serve it, add minced fish, white meat cubes and MSG, mix well, and stir the tart vigorously with your hands until the meat paste sticks to your hands and does not fall off? Then twist the meat paste with your hands, hold your fist and squeeze out the balls from the ring shape between your thumb and index finger, use a spoon to scoop them out and put them into a basin of warm water, cook the balls over slow fire for about 8 minutes, and pick up the beef balls.

When eating, put the original soup and beef balls into the pot and bring to a boil (the water should not be too boiling, otherwise the beef balls will not be smooth), add an appropriate amount of MSG, sesame oil, pepper and celery grains, and serve with sand tea sauce or chili sauce. .