Baby vegetable meatball soup(wa wa cai rou wan tang )

Baby vegetable meatball soup

Introduction:

"Cold winter, after work home to drink a bowl of hot soup, relieve the fatigue of the day, also won't give stomach too much pressure."

Production steps:

Step 1: the raw materials are as shown in the picture. I marinated the meat with soy sauce and sesame oil in advance.

Step 2: slice half of mushrooms, cut half of mushrooms, cut onion, ginger, parsley and set aside.

Step 3: take off the baby cabbage piece by piece, wash and cut into pieces.

Step 4: stir the minced meat with an egg, add onion, ginger and mushroom powder, stir well in one direction, and season with salt.

Step 5: put a little oil in the pan and fry it with ginger slices.

Step 6: stir fry mushrooms and baby cabbage.

Step 7: when the dish is soft, add water and bring to a boil.

Step 8: after the water boils, dig the balls with a small spoon and put them into the pot.

Step 9: add salt to taste the meatballs in turn.

Step 10: when out of the pot, sprinkle a little white pepper and coriander powder.

Materials required:

Baby cabbage: 1

Meat stuffing: right amount

Mushroom: 1

Sesame oil: appropriate amount

Soy sauce: right amount

Coriander: moderate

Scallion: right amount

Ginger: right amount

Egg: 1

White pepper: right amount

Note: put an egg in the meatball will be very tender, stir hard for a while, the meatball will be very Q, very elastic teeth Oh!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Wa Wa Cai Rou Wan Tang