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临汾牛肉丸子面汤底料怎么做

更新时间: 2020-06-29 00:00:00     

临汾牛肉丸子面汤底料

原料:牛腿肉750克,鸡蛋150克,葱头400克,胡萝卜300克,土豆500克,豌豆50克,鸡油400克,精盐15克,牛肉清汤,香叶半片,干辣椒1个,胡椒粉、味精。

步骤:

1.将牛肉洗净,切成块,100克葱头去皮,和牛肉入在一起用绞刀绞两遍,再用刀剁一遍,放人盆内,加入5克精盐,50克鸡油、胡椒粉、味精、鸡蛋搅拌均匀,加水150毫升,随倒随搅,和成肉泥。

2、向汤锅内放水烧开,放入开水锅内,烧一个开,丸子漂起,把原汤滗出,将丸子

关键词: 临汾 牛肉 丸子 面汤 怎么

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