Pork Ball Soup with shredded radish(luo bo si rou wan tang )

Pork Ball Soup with shredded radish

Introduction:

"I like to make some soup pot when it's cold. The representative vegetables in winter should be cabbage, potato and radish. Because we can eat what we want to eat all the year round, some modern people will gradually alienate from the concept of seasonal vegetables. When to eat, not only seasonal vegetables are delicious, but also the price is cheaper. What's more, it has its scientific truth. If we eat indiscriminately, even vegetables will be harmful to our health. This meatball soup is made with shredded radish. The leeks are just to improve the taste. It's better to put coriander in it. It's a pity that I can't buy it here. I grow it by myself. I look forward to it growing fast every day, but the more I look forward to it, the slower it will be Today, I put two kinds of meatballs, pork and chicken breast meat, which can reduce certain calories. The taste is very good, and the taste is also very good, although the meatballs feel lighter. Sort it out for your reference. "

Production steps:

Step 1: shredded radish and chopped leek.

Step 2: put the minced meat together, pour in chopped green onion and minced ginger, beat in the eggs and put in the starch. Then continue to add the right amount of salt and sugar and five spice powder, stir well into the meat sauce.

Step 3: stir fry Zanthoxylum bungeanum with oil, remove and throw it away.

Step 4: stir fry the shredded radish evenly.

Step 5: add appropriate amount of water, open the lid, bring to a boil over high heat, change to medium heat, so that the radish gas can be released, and then squeeze out the uniform meatballs by hand and put them into the pot.

Step 6: after boiling, add some salt, sugar and white pepper to taste. I also add kelp powder. When the meatballs float up, put in the leeks and turn off the heat.

Step 7: fresh and beautiful meatball soup.

Materials required:

Pork stuffing: 250g

Chicken breast stuffing: 200g

Radish: Half Root

Leeks: 10

Egg: 1

Starch: 2 tbsp

Ginger: right amount

Scallion: right amount

Salt: right amount

Sugar: right amount

White pepper: right amount

Zanthoxylum bungeanum: about 10

Kelp powder: appropriate amount

Note: do not put kelp powder out of the pot before putting some coriander taste will be more delicious.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: bitter

Chinese PinYin : Luo Bo Si Rou Wan Tang