Tofu meatball soup
The stock I use is a soup stewed with the big bones left over from roasted leg of mutton
Recipe Recommendations
- pork stuffing 200 grams
- mushrooms 6 flowers
- lactone tofu 1 box
- onion 1 segment
- Jiang 3 slices
- eggs one
- starch 1 teaspoon
- cooking wine 1 teaspoon
- salt appropriate amount
- chicken essence appropriate amount
- broth 1 bowl
- salty and fresh
- cook
- ten minutes
- simple
Steps for Tofu meatball soup
1
Cut tofu into large pieces, chop mushrooms and blanch in water respectively.
2
Stir up the meat filling with eggs, chopped green onion and ginger, cooking wine, salt and chicken essence.
3
Add salt in clear water, bring cooking wine to the boil, and put the meat paste into the pan and cook well.
4
Pour the cooked meatballs and tofu into a soup bowl, and spread onion and ginger slices on top.
5
Bring 1 bowl of stock +1 bowl of water to boil, add shredded mushrooms and cook, then add salt, chicken essence, etc. to season, and finally pour into the soup bowl.