Porphyra soup with meatballs(rou wan zi cai tang )

Porphyra soup with meatballs

Introduction:

"Porphyra is rich in protein, polysaccharide, various amino acids, fat, vitamins, inorganic salts and other substances. The first water Porphyra is also called head water Porphyra or primary water seaweed. It is particularly delicate and nutritious, but it is difficult to buy. We all keep it for ourselves or give it away. Last year we bought it at the farmers' home."

Production steps:

Step 1: add a small amount of soy sauce, salt and eggs to the meat sauce, and mix them with chopsticks in one direction.

Step 2: pour water and shrimps into the pot, bring to a boil, add laver, and bring to a boil.

Step 3: grab a handful of minced meat with your left hand, squeeze it a few times and then make a fist. The minced meat is squeezed out of the mouth of the tiger, and put it into the water with your right hand.

Step 4: at the same time, put in the soaked vermicelli, bring to a boil, add salt, monosodium glutamate and scallion to taste.

Materials required:

Meat sauce: right amount

Porphyra: moderate amount (head water Porphyra)

Fans: right amount

Shrimp: right amount

Soy sauce: moderate

Salt: right amount

Scallion: right amount

Egg: right amount

Note: like acid can also put some vinegar

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Rou Wan Zi Cai Tang