Curry Beef Balls and Tofu Powder Soup
Overview
The first time I had curry soup was in Hangzhou. It seems like at home in a pancake shop, the pancake is served with curry oil tofu and vermicelli soup. Before that, I didn’t know that such a heavy-flavored soup would appear in a place in the south of the Yangtze River like Hangzhou. I thought they were all light and green like the lotus leaf and winter bamboo shoot soup made by Abi. The aroma of curry is rich and unique. When made into a soup, the soup is fresh and slightly spicy. It is appetizing and warms the stomach when you drink it. It will instantly open up your taste buds and increase your appetite. For some reason, after experiencing the Spring Festival feast, Xu was busy during the New Year and in order to keep fit, so he ate even less. Suddenly one day, when I was buying food in the supermarket, I saw oiled tofu, and I remembered this curry oiled tofu soup, and suddenly I wanted to make it. Add some meatballs, noodles, and vegetables to make a steaming, appetizing hot soup. The spring is cold and the nights are cold, why not drink this bowl of hot soup...
Tags
Ingredients
Steps
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Cut off the roots of the rapeseed, wash and drain.
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Put water in the pot, bring to a boil over high heat, add the soup stock, stir well and simmer over low heat for 5 minutes.
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Cut beef balls into cubes.
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Turn up the heat, add the noodles after the soup boils.
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On medium heat, cook for 2 or 3 minutes and then add the beef balls.
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After cooking for about 1 minute, add the tofu soak.
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Add the rapeseed.
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Add bacterial powder.
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Add curry powder.
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Add black pepper.
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Add sesame oil.
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Stir well, cook briefly and then serve.
