Homemade meat soup

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Homemade meat soup
Sharon Huang
Sharon Huang
29 Recipes 44 Fans
33 Likes 1 Do together

Description

The muscles in the large Costco specials are made into meat soup that can be used slowly when frozen. It is convenient to make a meat soup and the underneath.

Serving Size

10 Servings

Time

90 minutes

Ingredients

  • muscles
    15 pounds
  • Too white powder water
    4 cups of flour dissolved in 2 cups of water
seasoning
  • salt
    5 tablespoons
  • soy sauce
    1 cup
  • Yellow sugar
    6 tablespoons
  • Pepper
    2 teaspoons
  • Allspice
    2 teaspoons
  • Minced garlic
    1 large cup
  • rice wine
    2 cups
  • Whole eggs
    5 pieces
  • Shallot crisp
    2 cups

Steps

  • Today, I saw a surprise in the Costco pork section, the original price of each rib muscle pork was 1.99/pound, and then the whole package was discounted by $8 (in the past, it was $5), and the average price was only $0.88/pound per pound. Even though the fridge was too full, we managed to take two. 🤣🤣🤣 My husband is really the governor, and he quickly calculated that the smaller the strip, the more cost-effective.

    Today, I saw a surprise in the Costco pork section, the original price of each rib muscle pork was 1.99/pound, and then the whole package was discounted by $8 (in the past, it was $5), and the average price was only $0.88/pound per pound. Even though the fridge was too full, we managed to take two. 🤣🤣🤣 My husband is really the governor, and he quickly calculated that the smaller the strip, the more cost-effective.

  • Soak the pork in water, change the water several times, let go of the blood first, and try to remove the fishy smell as soon as possible. Please note that the muscles are not the most suitable type for making meat soup, but they are cheap, so they are easy to use.

    Soak the pork in water, change the water several times, let go of the blood first, and try to remove the fishy smell as soon as possible. Please note that the muscles are not the most suitable type for making meat soup, but they are cheap, so they are easy to use.

  • Pork cuts. **Please note!Be !️ sure to buy it and deal with it immediately, you can't go through the process of freezing and then thawing, it is easier for the protein to be formed and have the texture that the meat soup should have.

    Pork cuts. **Please note!Be !️ sure to buy it and deal with it immediately, you can't go through the process of freezing and then thawing, it is easier for the protein to be formed and have the texture that the meat soup should have.

  • Then cut it into small pieces (in fact, it is not small, about three centimeters in pieces), if you want to make meat soup, of course, you can also consider cutting long strips. However, there is no hard and fast rule on what it must be cut into, because after the mixing tank is beaten, it will also elongate the shape of the meat pieces anyway.

    Then cut it into small pieces (in fact, it is not small, about three centimeters in pieces), if you want to make meat soup, of course, you can also consider cutting long strips. However, there is no hard and fast rule on what it must be cut into, because after the mixing tank is beaten, it will also elongate the shape of the meat pieces anyway.

  • Beat the meat pieces with a mixing tank (paddle-shaped) to loosen the meat.

    Beat the meat pieces with a mixing tank (paddle-shaped) to loosen the meat.

  • How it looks after whipping with a blender. In fact, this recipe is a bit of a mistake, because it was originally intended to be made into meat puree, but the blender can't beat it so fine, but this kind of raw edge meat with lumpy edges and silk is the best material for making meat soup. So the temporary direction shifted, and the meatballs were changed to meat soup.

    How it looks after whipping with a blender. In fact, this recipe is a bit of a mistake, because it was originally intended to be made into meat puree, but the blender can't beat it so fine, but this kind of raw edge meat with lumpy edges and silk is the best material for making meat soup. So the temporary direction shifted, and the meatballs were changed to meat soup.

  • Because the amount of processing this time is large, put all the seasonings in the juicer and stir well. In fact, you can also process only half of it, and add the other half to the fried chopped onions, add breadcrumbs, and make fried meatballs.

    Because the amount of processing this time is large, put all the seasonings in the juicer and stir well. In fact, you can also process only half of it, and add the other half to the fried chopped onions, add breadcrumbs, and make fried meatballs.

  • Then mix the seasoning in batches, add the meat strips and stir evenly, remember to stir in the same direction all the time, do not repeat different directions, in order to make the protein elastic, and then beat the eggs, the same is to stir evenly in the same direction Finally, pour the white powder into the meat pieces, mix well, and stir in the same direction.

    Then mix the seasoning in batches, add the meat strips and stir evenly, remember to stir in the same direction all the time, do not repeat different directions, in order to make the protein elastic, and then beat the eggs, the same is to stir evenly in the same direction Finally, pour the white powder into the meat pieces, mix well, and stir in the same direction.

  • In fact, there are other recipes in this one, you can choose to mix with fish fille, but I use the option of too white powder water instead of fish fillet, on the one hand, because I will have to deal with it when I come back, and I can't find the fish paste temporarily, and the other reason is because the cost of fish paste is relatively high, and the cost of too white powder is low. I think the results are pretty much the same. Of course, if someone is more particular, you can choose to use fish paste to increase Q elasticity, I believe that the umami and taste must be better.

    In fact, there are other recipes in this one, you can choose to mix with fish fille, but I use the option of too white powder water instead of fish fillet, on the one hand, because I will have to deal with it when I come back, and I can't find the fish paste temporarily, and the other reason is because the cost of fish paste is relatively high, and the cost of too white powder is low. I think the results are pretty much the same. Of course, if someone is more particular, you can choose to use fish paste to increase Q elasticity, I believe that the umami and taste must be better.

  • Because of the large amount, boil two pots of water and put the meat pieces in batches to soak until cooked. Just soak it, pick it up before rolling, and don't cook it for too long, so as not to cook it too old. If you want to eat it right away, you can cook it right away, and the soup can be used as a base for the soup soup immediately, so don't waste it.

    Because of the large amount, boil two pots of water and put the meat pieces in batches to soak until cooked. Just soak it, pick it up before rolling, and don't cook it for too long, so as not to cook it too old. If you want to eat it right away, you can cook it right away, and the soup can be used as a base for the soup soup immediately, so don't waste it.

  • If you want to freeze, soak the meat pieces slightly until they are 7 minutes cooked, and then you can scoop them up. Let cool and freeze in portions.

    If you want to freeze, soak the meat pieces slightly until they are 7 minutes cooked, and then you can scoop them up. Let cool and freeze in portions.

  • Freeze and aliquot for use. If you have a meat grinder at home, you can make tribute balls, fry them into yellow meatballs, or fry them into meatloaf, there are many options. If you feel that the material is too dry (the characteristic of the muscles), you can choose to add fat and stir together to increase the taste.

    Freeze and aliquot for use. If you have a meat grinder at home, you can make tribute balls, fry them into yellow meatballs, or fry them into meatloaf, there are many options. If you feel that the material is too dry (the characteristic of the muscles), you can choose to add fat and stir together to increase the taste.

Tips

Please note that too little white powder should not be too little, otherwise it will not have the texture of the meat soup (and the muscles are all lean and very thin, and the fat part is very small), so it is more important to have enough white powder

If you pay more attention to the choice of taste and umami, Taibai powder can be replaced by fish slurry.

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Sharon Huang 29 Recipes 44 Fans