Meatball soup(su wan zi tang )

Meatball soup

Introduction:

"The spinach in the meatballs is the residue left after the juice is pressed. It can be regarded as the best use of the material, ha ha."

Production steps:

Step 1: the material for making meatballs, tofu, is forgotten. Spinach has been finely cut, which is left after the juice is used up, and coriander, scallion and garlic are on the smaller plate next to it

Step 2: cut the potatoes and carrots into small pieces, and then put them into the blender.

Step 3: mash potatoes, carrots and spinach together. Mix well

Step 4: add tofu

Step 5: mix well, add onion and salt.

Step 6: mix well, add chives and salt.

Step 7: use your hands to make the size of your favorite balls and put them in the microwave oven

Step 8: keep the microwave on high for ten minutes. Take out the spare.

Step 9: put oil in the pot, add garlic and stir fry until fragrant

Step 10: add proper amount of boiling water, put in balls and cabbage

Step 11: finish with coriander

Materials required:

Potatoes: 300g

Carrot: 150g

Spinach: 200g

Tofu: 300g

Chives: right amount

Coriander: moderate

Garlic: right amount

Chinese cabbage: moderate

Salt: right amount

Edible oil: right amount

Sesame oil: right amount

Note: this dish with tofu is to increase the viscosity of the ball, just spinach, potatoes and carrots will be loose when kneaded, and can not be kneaded into a ball shape. If there is no tofu, you can use bean dregs and starch.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Wan Zi Tang