Cabbage, tofu meatball soup
By SeanMaggio
In winter, cabbage and tofu are the most popular ingredients on the table of ordinary people. They are usually used to stir-fry or stew vegetables. Today, using them to make vegetable soups is a change.
Recipe Recommendations
- Chinese cabbage 3-4 large
- tofu 200 grams
- pork balls more than ten
- fungus 4 flowers
- salt appropriate amount
- chicken essence a little
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Cabbage, tofu meatball soup
1
Take 3-4 pieces of Chinese cabbage, wash them, and tear large pieces by hand for later use.
2
About 200 grams of tofu, cut into one-centimeter-wide square pieces, set aside.
3
Make homemade meatballs with five-flower pork fillings and cook them for use.
4
Soak the fungus in warm water, wash it, tear the small flowers, and set aside.
5
Heat the pan with oil and saute the chives and ginger.
6
Pour in the cabbage and stir well.
7
Add the fungus and stir-fry well.
8
Add half a bowl of hot water.
9
Pour in the steamed meatballs.
10
Pour in the tofu.
11
Add two spoonfuls of meat jelly, cover the pan, and cook over high heat for five minutes.
12
Add the right amount of salt.
13
Sprinkle with a little chicken essence and serve.