Chrysanthemum meat ball soup(tong hao rou yuan tang )

Chrysanthemum meat ball soup

Introduction:

"It's a soup that our family all like. It's refreshing and nutritious, and we won't worry about eating too much and getting fat. My husband has been a little fat in recent years. In the future, I will often make some non greasy Soup for him to drink. He always tells me that he likes soup and water, so I laugh at him. Like other mothers, he has a good milk to feed his children! Ha ha

Production steps:

Step 1: Chop lean meat with onion and ginger into mud.

Step 2: add an egg, a small spoon of semi raw powder, a small spoon of salt and cooking wine, half a small spoon of chicken essence.

Step 3: stir the meat.

Step 4: cover with plastic wrap and refrigerate for about 15 minutes.

Step 5: wash the chrysanthemum and cut it into sections.

Step 6: put a proper amount of boiling water in the pot, and use the spoon to make meat balls and put them into the pot.

Step 7: after all the meatballs are finished, cover the pot and cook for a while.

Step 8: cook until all the meatballs float.

Step 9: put in the chrysanthemum and mix well with chopsticks.

Step 10: cover the pan and bring to a boil.

Step 11: after changing color, sprinkle a small spoon of salt and chicken essence to taste.

Materials required:

Lean meat: one piece

Chrysanthemum: one

Egg: one

Raw meal: 1.5 teaspoon

Onion ginger: a little

Boiled water: appropriate amount

Cooking wine: 1 teaspoon

Salt: two teaspoons

Chicken essence: 1.5 teaspoon

Note: 1. The meatballs made of minced meat chopped with a knife are delicious and elastic. 2. After putting the chrysanthemum into the pot, bring it to a boil again. It needs to be heated for a short time. After the soup is boiled, the lid of the pot should be uncovered. Otherwise, the chrysanthemum will turn yellow. This is called blanching.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Tong Hao Rou Yuan Tang