Crisp meatball soup(xiang su wan zi tang )

Crisp meatball soup

Introduction:

"Tongtong likes to eat small fried meatballs just like big ear Tutu, but the climate in Guangdong is not suitable for eating too much fried food, so I cook the fried meatballs into soup again, which is less than what Cantonese call" hot gas ". The method of making meatballs is similar to that in tomato meatball soup, but today I add more sesame seeds and chew more. Let's serve it."

Production steps:

Step 1: wash broccoli, cut into small pieces, slice ham, and scatter quail eggs.

Step 2: put a little more oil in the pan and heat it to 80%.

Step 3: put the meatballs into the pot.

Step 4: deep fry in a small fire for a while and then turn with a shovel.

Step 5: after shaping, deep fry in high heat for 1 minute, turn off the heat, cover the pot, continue to fry with waste heat for a while, and then pick up.

Step 6: look at the fried meatballs.

Step 7: bring the water to a boil and add the essence.

Step 8: add broccoli and cook until 8.

Step 9: put ham slices and meatballs in turn.

Step 10: add quail eggs.

Step 11: add a little salt and a few drops of sesame oil.

Materials required:

Quail eggs: moderate

Broccoli: moderate

Meatballs: right amount

Ham slices: right amount

Oil: right amount

Salt: right amount

Soup essence: proper amount

Note: 1. Fried meatballs can be shaped only by using small fire. 2. The meatballs are fried and flavored, so don't put too much salt, and just drop sesame oil

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Su Wan Zi Tang