Mushroom soup meatballs(jun1 gu shang tang rou wan )

Mushroom soup meatballs

Introduction:

"During the Spring Festival, I ate hot pot several times. As a result, when I sorted out the refrigerator, I found that there were still some pork balls, fungus and Yuzhu left. Today, I soaked some mushrooms and daylily, and mixed them together to form a nutritious and delicious stew, adding a delicious food to the lunch table."

Production steps:

Step 1: all raw materials are ready as shown in the figure. Among them: Yuzhu warm water bubble hair, cut into sections; Auricularia auricula warm water bubble hair, wash, tear small flowers; Tricholoma matsutake wash; day lily bubble hair, to root, standby.

Step 2: oil in a hot pan, saute shallot and ginger.

Step 3: pour in the Yuzhu section and stir well.

Step 4: pour in the cauliflower and stir well.

Step 5: pour in the fungus and stir well.

Step 6: pour in the mushroom and stir well.

Step 7: add pork balls and stir well.

Step 8: add raw soy sauce, color and seasoning.

Step 9: add oyster sauce.

Step 10: pour in the proper amount of the original juice, bring to a boil, turn to low heat and simmer for 20 minutes.

Step 11: after taste, add chicken essence to collect the juice, and then put it on the plate.

Materials required:

Pork balls: 500g

Auricularia auricula: 100g

Mushroom: 200g

Yuzhu: 200g

Daylily: 200g

Onion and ginger powder: appropriate amount

Oil: right amount

Soy sauce: 2 tablespoons

Oyster sauce: 1 tablespoon

Shi Yunsheng's original soup: right amount

Chicken essence: a little

Note: 1, the original juice soup, soy sauce, oyster sauce salty, so, do not need additional salt. Individual heavy mouth, depending on the situation less. 2. There is no original soup, you can use chicken soup, bone soup instead.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jun1 Gu Shang Tang Rou Wan