Cantonese cuisine: Yuzhu soup with pork balls and vermicelli(yue cai qing gun rou wan fen si fu zhu tang )

Cantonese cuisine: Yuzhu soup with pork balls and vermicelli

Introduction:

"In addition to boiling soup, Cantonese people have no time to boil soup. When they don't have time to cook soup, they can roll any soup and serve it on the table. They are used to having soup on the table. It feels dry to eat without soup. This soup is simple, light and delicious. "

Production steps:

Step 1: material preparation: scallion, Yuzhu and vermicelli

Step 2: soak Yuba and vermicelli in water

Step 3: soak both Yuzhu and fans.

Step 4: Boil the water in the pan and roll the meatballs for five minutes.

Step 5: put the vermicelli and Yuzhu together into the pot and roll for three to five minutes.

Step 6: add onion and seasoning to make it taste good.

Materials required:

Meatballs: 125g

Yuzhu: 15g

Fans: 10 grams

Onion: one

Salt: right amount

Chicken essence: appropriate amount

Note: fans can not roll too long, roll too long, fans will rot, broken.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Yue Cai Qing Gun Rou Wan Fen Si Fu Zhu Tang