Tomato gill mushroom beefball soup
By VicentaLakin
Today's fish share is tomato guacamole beefball soup, a delicious soup with abundant food. As you all know, golden guacamole mushrooms have always been referred to as fungus mushrooms. Children in school eat more, fish buy them twice a week, and they can clear, steam and boil. Today, fish put them in beef varnish soup, two-pronged, extra nutrients. And with tomatoes that kids like, they make a lot of soup, and in winter the tomatoes are in a big shed, so they don't have a lot of sour sauce, and fish have a big spoon of ketchup, so the two children like to drink。
Recipe Recommendations
- tomato one
- Flammulina velutipes 200 grams
- beef balls six grains
- coriander 3 pieces
- garlic 2 cloves
- salt 2 grams
- ketchup 1 tablespoon
- white pepper a little
- sesame oil a little
- sweet and sour
- fried
- ten minutes
- simple
Steps for Tomato gill mushroom beefball soup
1
Prepare food。
2
Tomatoes are cross-colored, two minutes in the water burned and skin cut into small pieces。
3
Ginger mushrooms go to root and cut into little pieces。
4
Hot pots of hot oil are put in garlic and fried to soften tomatoes。
5
I put in a golden needle mushroom with 2 grams of salt and a spoonful of ketchup。
6
Two bowls of fresh water were poured into the pot, the meatballs were placed and the fire opened。
7
Add fragrance, white pepper powder and oil to the mix。
8
Sweet and delicious soup。