Mushroom and meatball soup(mo gu rou yuan tang )

Mushroom and meatball soup

Introduction:

"When I was a child, I was picky about food. My grandmother was afraid that I couldn't keep up with nutrition. She made a bowl of meatball soup every day to add meals to me. Most of them are tomato meatball soup and this mushroom meatball soup. My mother and grandmother often said that the meatballs my grandmother fed me weighed as much as a pig. If you eat this dish, you will always miss the carefree childhood, and also evoke a touch of nostalgia. "

Production steps:

Step 1: wash and peel the pork and chop it into mince.

Step 2: don't chop the meat stuffing into mud, just coarse meat stuffing. It's more chewy.

Step 3: add a small amount of salt, soy sauce, soy sauce, pepper, chopped ginger, mix well. Add half a teaspoon of cornflour and mix well.

Step 4: boil water on the pot, and knead the meat stuffing into a round meat with uniform size.

Step 5: don't be too big for meatballs, 3 or 4 cm in diameter. It is mainly uniform in size. Avoid cooking when some old, some not cooked.

Step 6: after boiling water, change the heat to low, put in the meatballs, cut a small piece of ginger into the water, you can go fishy. After the meatballs are discolored and set, cover them and cook over medium high heat for about 8 minutes.

Step 7: wash mushrooms, tear them into small pieces and put them into the soup.

Step 8: cover the mushroom and cook for seven or eight minutes over medium heat until the meatballs are completely cooked.

Step 9: add a little salt or no salt according to the saltiness of the soup.

Step 10: add a little salt or no salt according to the saltiness of the soup.

Materials required:

Pig meat: 250g

Mushroom: 180g

Ginger: a slice

Salt: half a teaspoon

Veteran: a spoonful

Raw soy sauce: half spoon

Pepper: right amount

Ginger powder: appropriate amount

Raw meal: half a teaspoon

Note: 1. Don't add oil in the soup. The fat in the meatballs will make a lot of oil. 2. I think the meatballs made from the upper meat (front leg meat) are more delicious and chewy than the pork. 3. It is suggested to add some soy sauce and color the meat. Otherwise, the cooked meatballs are pale and not good-looking.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: light

Chinese PinYin : Mo Gu Rou Yuan Tang