Tofuball soup
By VicentaLakin
On the first day back in the north, it appeared that the water stored in the body had evaporated in an instant and that a bowl of hot soup was urgently needed. We've had enough big fish for the spring season, and the soup is the best option, and it's easy to squeeze a few tofu pills. The taste of this white soup is just as good. Mustard is bitter. It's very cool。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Tofuball soup
1
Material ready. Tofu is chosen for halogenated tofu and meat is chosen for thin pork. Ginger and onions are a little bit shredded。
2
Mustard leaves cut to spare。
3
Tofu, meat, ginger onions, shrimp, eggs in containers。
4
Put the gloves on, crush the tofu, platter the pies, and as fine as possible。
5
Add a small spoon of yellow wine to the material, with a little bit of white sugar, pepper powder, salt, chicken and peanut oil, and two spoons of raw powder in one direction。
6
Squeeze the right size。
7
Add a proper amount of water to the pot, open the water, slide the balls one by one, and boil them in the fire for 10 to 10 minutes。
8
A small amount of salt and chicken, a few drops of peanut oil, put in mustard, and a big fire can get out。