Taro ball soup(yu nai wan zi tang )

Taro ball soup

Introduction:

"Taro is a common food. There are many ways to eat it, such as boiling, steaming, simmering, roasting, burning, frying and stewing. If it's made into meatballs, it's more popular now to make table taro balls, mostly for desserts. The taro ball soup I uploaded today is a home-made soup. It's both delicious and full. I hope you like it. "

Production steps:

Step 1: wash and cook the taro.

Step 2: peel and grind taro into mud, add sweet potato starch, the ratio of starch and taro mud is about 1:3. Under a little salt, taro, if more dry, add a little water.

Step 3: knead evenly to form a ball. The hardness and softness of the dough are similar to those of steamed bread.

Step 4: prepare the ingredients. Sliced ginger, scallion, lean meat, mushroom, pickled cabbage and coriander.

Step 5: heat oil in a hot pan, stir fry onion and ginger until fragrant, stir fry shredded meat until discolored, and stir fry mushrooms for a while. Raw Lentinus edodes will have a kind of raw fishy smell. After frying, the fishy smell will be removed. If you like the smell of dried mushrooms, you can also use water to make mushrooms, or both.

Step 6: add sauerkraut and stir fry for a while.

Step 7: add water and bring to a boil.

Step 8: after the water boils, use your fingers to pull the taro ball into a small ball, and then put it into the pot. One by one, pull them directly into the pot and turn them evenly with a shovel. Add some salt, cover and bring to a boil for about half a minute.

Step 9: mix in the right amount of rice vinegar, mix well; turn off the fire, mix in the right amount of monosodium glutamate, mix well.

Step 10: plate and sprinkle with coriander.

Materials required:

Taro: right amount

Pork: moderate

Lentinus edodes: right amount

Sauerkraut: right amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Sweet potato starch: right amount

Salt: right amount

MSG: right amount

Vinegar: right amount

Note: when tamping taro mud, be patient and don't leave particles. The proportion of starch and taro paste should not exceed 1:2 at most. Too much flour will block the taro flavor. Add some pepper, sour and spicy is more delicious, raw pepper is better than dry pepper.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Nai Wan Zi Tang