Mushroom and tomato meatball soup(mo gu fan qie rou wan tang )

Mushroom and tomato meatball soup

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: add salt, pepper, shallot, starch, cooking wine and a little olive oil to the minced meat;

Step 3: stir in one direction;

Step 4: put proper amount of water and a little bit of yaozhu in the pot and boil over low heat;

Step 5: with your left hand, squeeze the minced meat out of the tiger's mouth and scoop it up with a little oil spoon;

Step 6: put the meatballs in warm water;

Step 7: Boil the boiled meatball soup until the meatballs float;

Step 8: add in the seafood mushrooms and continue to cook. Bring to a boil and cook for another two minutes;

Step 9: put in half peeled tomatoes;

Step 10: boil again and add salt and pepper to taste;

Step 11: put it into a bowl and sprinkle some shallots on the surface.

Materials required:

Minced meat: 150g

Seafood mushroom: 1 box

Tomatoes: 10

Yao Zhu: 1

Ginger powder: appropriate amount

Shallot: moderate

Cooking wine: moderate

Oyster sauce: right amount

Oil salt: right amount

Note: 1. Add salt and other seasonings into the minced meat, stir along one direction, and marinate it; 2. Add several Yao columns when cooking the soup, which tastes fresher. Don't wait for the water to boil, and then start squeezing the meatballs. It's not easy to shape the meatballs in boiling water; 3. When squeezing the meatballs, first squeeze the meatballs with your left hand to make the surface smooth, and then squeeze them out of the tiger's mouth; take a spoon with your right hand and put them into warm water; 4 Apply a layer of oil on the surface of the meatballs, so that the meatballs are not easy to stick to the surface of the spoon; 5. When the soup is boiling, the meatballs float up, then you can put in the seafood mushrooms, boil them for a little two minutes, then put in the tomatoes, boil them and add salt to taste them.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Mo Gu Fan Qie Rou Wan Tang