The mushrooms with soupballs
By VicentaLakin
During the spring festival, a number of hot pots were eaten and, as a result, some pork balls, wooden ears and rotting bamboo were found left in the refrigerators. Today, a number of mushrooms and yellow broccoli were made into a nutritious and delicious stew and a nice meal was added to the lunch table。
Recipe Recommendations
- pork meatballs 500 grams
- fungus 100 grams
- pine mushrooms 200 grams
- Yuba 200 grams
- day lily 200 grams
- onion ginger appropriate amount
- oil appropriate amount
- soy sauce 2 tablespoons
- oyster sauce 1 tablespoon
- Shi Yunsheng's original juice is served in soup appropriate amount
- chicken essence a little
- salty and fresh
- burn
- half an hour
- senior
Steps for The mushrooms with soupballs
1
All raw materials are ready as shown. Among them are: hot scavenging, cut-off, woody scavenging, washing and tearing, twig washing, yellow bouquet, go to Guerndy, spare。
2
Hot pan on oil, blasting onion ginger。
3
Pour the staggers in。
4
Pour it in the yellow cabbage, squirm。
5
Falling in the wood, slinging。
6
Fall into the pine mushrooms, bubbly。
7
Join the porkballs, squirm。
8
Give it a try。
9
It's oiled。
10
Pour a proper amount of raw juice on soup, burn a fire, and turn a little roast for 20 minutes。
11
If you're going to eat, and you're going to get juice, you can put a plate on the table。The mushrooms with soupballs Make Tips
1. Premium broth, light soy sauce, and oyster sauce are already salty, so no additional salt is needed. Those who prefer a saltier taste may add a small amount as needed.
2. If premium broth is unavailable, chicken broth or bone broth can be used as a substitute.