Fish ball and mixed mushroom casserole
Both children at home like to eat mushrooms, so my refrigerator always has a variety of mushrooms, and I can never get tired of eating them every time.
Recipe Recommendations
- fish ball 1 Pack
- white jade mushroom 150 grams
- Tricholoma 454 grams
- Flammulina velutipes 1 Pack
- tender tofu 1 box
- konjac shreds 1 box
- onion 2 pieces
- Jiang 2 tablets
- salt appropriate amount
Steps for Fish ball and mixed mushroom casserole
1
Cut the tofu into small pieces, and rinse the fish balls and shredded konjac with water.
2
Bring the fish head soup to a boil, add the ginger slices, tofu, fish balls and shredded konjac.
3
Wash all kinds of mushrooms.
4
Cut celery and green onions into sections.
5
After the fish balls float, add the mushrooms and continue to boil.
6
Finally, add spring onions and celery, add salt to taste.
7
Vegetable soup is served in one pot.