Agaric and green vegetable meatball soup(mu er qing cai rou wan tang )

Agaric and green vegetable meatball soup

Introduction:

Production steps:

Step 1: soak the Auricularia auricula with water in advance, and wash the vegetables.

Step 2: stir minced meat with a little water, add salt and egg mixture.

Step 3: add the starch and stir in one direction until strong.

Step 4: add water and fungus to the pot and bring to a boil.

Step 5: squeeze the minced meat out of the ball and put it into the pot (cook slowly over medium heat).

Step 6: until all the meatballs float, add vegetables and salt and cook until the vegetables are cooked, then turn off the heat.

Step 7: eat out.

Materials required:

Minced pork: 300g

Auricularia auricula: 5g

Vegetables: 100g

Salt: 5g

Egg liquid: 30g

Starch: 30g

Note: it's better to cook meatballs over low heat. It's easy to disperse meatballs over high heat. Office workers can make more meatballs at one time. Refrigerate and take them as you like.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mu Er Qing Cai Rou Wan Tang