Sophora japonica meatball soup
By VicentaLakin
Recipe Recommendations
- Flos sophorae appropriate amount
- pork appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- black pepper appropriate amount
- salad oil appropriate amount
- sesame oil appropriate amount
- water starch appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Sophora japonica meatball soup
1
Wash the sophora flowers and drain the water
2
Put water in the pot. After the water boils, add the washed locust flowers, blanch the water until the calyx of the locust flowers becomes green, and take out
3
Blanched sophora flowers and drained
4
Squeeze off the water from the sophora flowers. Don't throw away the squeezed sophora flowers water. You can mix it with meat filling later.
5
Put the frying pan on fire, add the salad oil and cook until it is 50 to 60% hot, add the pepper and stir-fry until fragrant, turn off the heat, let cool, remove the pepper and set aside
6
Cut ginger into minced ginger, add salt, soy sauce, cooking wine, black pepper, and ground pork into pepper oil, stir well
7
Add sophora flower water in portions
8
Stir until meat filling is strong
9
Add 2/3 of the squeezed sophora japonica flowers
10
Stir well and the locust flower meat filling is ready
11
Put the soup pot on high heat, pour water to boil, change to low heat, knead the meat into pellets with your hands
12
Put it into soup and cook it
13
Add the remaining sophora flowers that have been squeezed out of the water and cook slightly
14
Add salt, soy sauce, black pepper, sesame oil to taste
15
Stir thinly with water starch and bring to a boil