The New Year''s Pass is approaching, and after busy with many trivial matters, I just want to eat and drink. This blog has been launching a New Year''s Eve dish every day from the 27th until the New Year''s Eve. The principle is that the family operation is simple and easy, at most three or four steps, it will be seen at a glance; fresh and interesting, not completely popular goods; ingredients can be bought in supermarkets (or specialty stores). Of course, the most important thing is nutrition and health, absolutely first-class. As for the price, after all, it''s the Chinese New Year. You only have to eat New Year''s Eve once a year, so you don''t have to be cheap.

　　 This recipe can be described in four words-simply dead.

　　 The first step is to buy beef and crush it. Buy a piece of beef with moderate fat (the taste is the best at this time), and crush it into a filling at the meat stall.

　　 The second step is seasoning. Add appropriate amount of ginger powder, pepper powder, spiced noodles, monosodium glutamate, soy sauce, salt, etc., the principle of seasoning is just like dumpling filling, whatever flavors you like. My experience is that the seasoning is not too complicated, too thick, the last thing is beef flavor, not dumpling filling flavor, remember.

　　 The third step is to boil the balls. Bring a pot of water to a boil and quickly add beef balls in sequence. The method is to rub it by hand, or scoop it with a spoon. It can be roughly round, oval, or oval. Even if it is slightly irregular, it will not delay eating by your family. Cook for a few minutes, add a little salt, monosodium glutamate and coriander to the soup and let go.

　　Friendly reminder:

　　1. The last parsley is the finishing touch, which is absolutely indispensable, otherwise it will affect both the outlook and the taste.

　　 2. The standard practice may be to add water starch to make the soup slightly thicker, but I have never liked the thick feeling made by water starch.

　　 3. In this method, meatballs are not added any messy things that increase elasticity and lubricity, so the texture of the meatballs is slightly rough, but the nutrition is first-class.