焦作博爱牛肉丸子汤❤️舌尖上的中国

2024-06-11 00:01:58 891

焦作博爱牛肉丸子汤❤️舌尖上的中国
元旦期间一家四口去焦作爷爷奶奶家过节,回来路上特意拐到博爱县买了炸牛肉丸子小酥肉,焦作干炸丸子很好吃,论正宗当属博爱县的干炸牛肉丸,在郑州,有好多卖博爱牛肉丸子汤的店铺,生意火爆,这种丸子主要是用牛肉和红薯淀粉加香料粉混合炸制而成,无论蒸扣碗,烩菜,火锅,还是丸子汤,都非常棒,丸子筋道入味,一口下去,能看见大粒的牛肉,满满得肉香,看过舌尖上的中国都知道,博爱丸子在当地很出名,每逢过年过节,都会送给外地的朋友品尝❤️❤️

Details of ingredients

  • 干炸牛肉丸子200g
  • 香菜1颗
  • 蒜苗1颗
  • 1-2g
  • 白胡椒粉1g

Technique

  • 难度初级
  • 工艺
  • 口味咸香
  • 时间一小时

Steps to make 焦作博爱牛肉丸子汤❤️舌尖上的中国

  • 1.牛肉干丸子,非常硬,耐存放。
  • 2.加适量的温热水浸泡。
  • 3.浸泡到体积变大,可以捏动,但是不能泡太软,煮出来就不好吃了。
  • 4.蒜苗香菜洗干净切碎。
  • 5.碗中放香菜蒜苗碎,加盐,白胡椒粉。
  • 6.锅中放清水,水开后把丸子放进去煮2分钟(也可以用牛肉骨汤煮)。
  • 7.丸子盛出来,浇上汤,配上本地老面烧饼,喜欢吃辣再来点牛油炸的辣椒,真过瘾,吃完全身热乎乎的。
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