A light three dozen soup -- dumplings, fish balls and Venetian soup(nian cai zhi jiu qing dan de san da tang dan jiao yu wan bai ye bao tang )

A light three dozen soup -- dumplings, fish balls and Venetian soup

Introduction:

"During the Spring Festival, every household needs these three kinds of dumplings, fish balls and Venetian buns, which are steamed and used to make soup. They have their own products. Of course, they can save effort and buy ready-made ones. But now to eat at ease, taste better, they do more. The soup is light, beautiful and nutritious. "

Production steps:

Step 1: food preparation.

Step 2: wash spinach and mushroom, slice mushroom.

Step 3: fill the pot with water, put in the Venetian bag (tied with thin thread to prevent the Venetian bag from loosening), fish balls and mushrooms.

Step 4: add salt.

Step 5: Sprinkle with spicy powder.

Step 6: bring to a boil over high heat, add the dumplings and simmer for 10 minutes.

Step 7: finally, add the spinach, stir well and serve.

Materials required:

Venetian bag: right amount

Cooked egg dumplings: right amount

Mushroom: right amount

Quick frozen fish balls: right amount

Spinach: moderate

Salt: right amount

Spicy powder: right amount

Note: 1. Raw Venetian bag should be tied with thin thread to prevent the Venetian bag from loosening. 2. Spinach is not easy to put in for a long time, spinach can be changed into vermicelli and coriander. 3. Other mushrooms can be added to the soup. 4. During the festival, it can be made with clear soup and chicken soup.

Production difficulty: Advanced

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Nian Cai Zhi Jiu Qing Dan De San Da Tang Dan Jiao Yu Wan Bai Ye Bao Tang