Horseshoe chicken balls and fungus soup
The main ingredients are still horseshoes and chicken breast meat, but I use them to make a soup dish. The meatballs are springy. This soup is low-fat and is very suitable for a hypertensive patient like me.
Recipe Recommendations
- chicken breast a
- horseshoe of 4
- black fungus a small handful
- onion appropriate amount
- Jiang appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cornflour 30 grams
Steps for Horseshoe chicken balls and fungus soup
1
Peel and peel the water hooves and chop them;
2
Chop the chicken breast into minced meat, place it in a large bowl, add chopped water chestnut, shredded ginger, chopped green onion, water, 2 tablespoons of corn flour (the spoon used for eating), and salt;
3
Stir vigorously in one direction until the stirring reaches the strength, and leave for a while;
4
Soak black fungus in water and wash it;
5
Add appropriate amount of water to the pan and bring to a boil, add black fungus;
6
Use chopsticks to shape a ball and drop into the soup (it will be rounder if squeezed with your hands);
7
Bring to a boil over high heat, add salt, chicken essence, and sesame oil.Horseshoe chicken balls and fungus soup Make Tips
1. You can put more raw flour in, add some water and stir hard to make it feel like it is bouncing. 2. If you want the meatballs to be rounder, you can put them in your hand. Use the tiger's mouth to squeeze them out will be more beautiful.