Xinjiang flavor of meatball soup-You Are Foodie

By Hedy
51

Xinjiang flavor of meatball soup

Family members love to eat it. Eating it in winter can keep out the cold! It can be served with rice, steamed buns and pancakes. It is not greasy but delicious. It's also a good soup to serve!

Main Ingredients

Vermicelli A moderate amount of
Bean curd A moderate amount of
meat stuffing 200 g

Auxiliary Ingredients

onion A moderate amount of
Chinese cabbage in oil appropriate amount
Tomatoes A moderate amount of
Chopped scallion appropriate amount
Minced garlic appropriate amount
Ginger powder appropriate amount

Step 1 . Chopped scallions, ginger, garlic, tofu, chopped tomatoes, sliced green radishes, sliced cabbage, sliced onions

Step 2 . Put minced meat, 4-5 sliced tofu, chopped scallions, and ginger into a bowl and add a little cooking wine, salt, chicken essence, and soy sauce

Step 3 . Mix the ingredients well, crush the tofu (add tofu to soften the Rice-meat dumplings) and marinate for 10 minutes

Step 4 . Boil water and turn to warm water. Boil the meatballs for 8 minutes without stirring them with a spoon

Step 5 . Add green radish slices, tomatoes, and tofu cubes

Step 6 . Cook for 5 minutes and add the soaked noodles and onions

Step 7 . Boil the vermicelli until soft, then add cabbage, garlic, soy sauce, salt, and chicken essence in oil

Step 8 . Finally, add coriander and order sesame oil to remove from the pot!

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