Coriander ball soup(xiang cai wan zi tang )

Coriander ball soup

Introduction:

"It's tough to chew. Coriander is really delicious."

Production steps:

Step 1: chopped coriander, ginger foam, add appropriate amount of salt, chicken powder, monosodium glutamate, thirteen spices, pepper noodles, chicken juice, monosodium glutamate, put into the meat, add eggs, stir in one direction, add a little starch, set aside

Step 2: wash ingredients, cut and prepare

Step 3: clean the pan and boil the water. After boiling, turn down the heat and blanch the balls

Step 4: heat the pan and bring to a boil

Step 5: add salt, chicken powder, chicken juice, monosodium glutamate to taste, then add fungus, green vegetables, diced tomato, bring to a boil

Step 6: cook the meatballs thoroughly and pour a little chicken oil into the container

Materials required:

Pork stuffing in front of pig: 1 jin

Coriander: according to personal preference

Agaric: 6 pieces

Green vegetables: two

Tomato: half

Salt: 5g

Chicken powder: 5g

MSG: 5g

Thirteen spices: 5g

Pepper: 3 G

Chicken juice: a little

Eggs: 3

Ginger foam: a little

Dry starch: appropriate amount

Sesame oil: appropriate amount

Note: 1. The meat must be seven thin and three fat. 2. The key of the meatballs is to beat them in the same direction to make them sticky and white. It's easy to put the meat in the freezer. At least the more you like it, the better you can chew it

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Cai Wan Zi Tang