[health preserving soup pot] Fujian cuisine - Mandarin Duck and wax gourd meatball soup(yang sheng tang bao min cai yuan yang dong gua wan zi tang )

[health preserving soup pot] Fujian cuisine - Mandarin Duck and wax gourd meatball soup

Introduction:

"I like to eat Fujian cuisine very much, especially the shrimp balls, fish balls and tofu balls made in Fujian cuisine are very good. I also like to eat them. That time, I made tofu and shrimp stuffing left over from fermented tofu. I made this kind of ball soup with wax gourd. When I came out of the pot, I looked at the white tofu balls and light powder shrimp balls. They tasted so tender and delicious. When I thought about it, I called it Yuanyang wax gourd ball soup. Not to mention the taste is delicious, my dinner is basically full of this! I'd like to share it with my friends today. I hope you like it

Production steps:

Step 1: ingredients of mandarin duck and wax gourd meatball soup: wax gourd, pig fat and lean meat, prawns and mushrooms.

Step 2: the ingredients of Yuanyang and Donggua meatball soup - minced tofu.

Step 3: peel the pork and chop it into mince. Turn around and peel the prawns and smash them with the back of the knife.

Step 4: cut mushrooms, ginger and scallion into small pieces.

Step 5: take half of pork stuffing and shrimp paste, add onion and ginger powder, mushroom powder, soy sauce, salt, sugar, pepper powder and egg white, stir well.

Step 6: add minced bean curd to the other half of minced pork and shrimp, and stir with a little dry starch and salt.

Step 7: peel and clean the wax gourd and cut it into thin slices.

Step 8: put chicken soup or water in the pot and bring to a boil.

Step 9: with a small spoon, gradually put the tofu balls and shrimp balls into the wax gourd pot and bring to a boil to remove the froth. Then cook for 2 minutes over medium heat. Add a little salt, pepper and monosodium glutamate. Sprinkle with a little chopped chives when eating.

Materials required:

Wax gourd: 300g

Pig fat and lean meat: 120g

Prawn: 120g

Tofu powder: 100g

Mushroom: one

Onion powder: appropriate amount

Ginger powder: appropriate amount

Soy sauce: a little

Shaojiu: a little

Pepper: a little

Salt: right amount

Sugar: a little

Egg white: one

Note: 1, meat cooking time should not be too long. 2. The meatballs have a taste. The soup can't be too heavy. 3. Shrimp meat is easier to be melted, shaped and tasted when smashed with the back of a knife.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yang Sheng Tang Bao Min Cai Yuan Yang Dong Gua Wan Zi Tang