Baby's Dinner-shantou Beef Ball and Loofah Soup Rice
1.
Prepare the materials
2.
The pork slices are marinated in olive oil, chicken powder, and salt for later use. The beef balls are cut in half and reserved. The loofah is planed and cut into pieces with a hob. The mussels are rinsed and soaked for half an hour to remove and clean. Wash and set aside.
3.
Put ginger in two liters of cold water and boil it on high fire. During the period, I used another stove to fry the eggs (whether the eggs are raw or cooked, as long as the surface is browned). Of course, you can fry the eggs first and then boil water. Put the eggs directly into the boiling soup and continue cooking, sprinkle with black pepper (I use freshly ground, a little more is okay), put beef balls, mussels, and small yuan scallops, cover and continue cooking.
4.
After the water is boiled, cook for 5 more minutes, put the loofah and thick soup treasure (or a spoonful of chicken powder), continue to cover and cook for 3 minutes, you may see that the loofah is softened, pour the marinated pork in and use a spatula to disperse it When you see that the pork is discolored, add a small amount of salt and it can be out of the pot.
Tips:
Pork and thick soup are both salty, so don't put too much salt;
Mussels are seafood, with fine sand, so they should be soaked softly, and they should be opened and rinsed off. You can also just don’t use them as they are not so savory;
Loofah has a cold nature, black pepper drives away the cold, and can also remove the fishy smell of mussels and scallops;
Because children eat black pepper and spicy, so when out of the pot, use a colander to put the soup residue on a plate, then pick up the soup pot, and slowly pour the soup onto the plate. The black pepper will sink to the bottom and let it stay in the soup pot. It's done inside.
