Bamboo Fungus Chicken Breast Meatball Soup

Name: Bamboo Fungus Chicken Breast Meatball Soup
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Chicken breast; Some Dictyophora; 100g Crab Mushroom; 100g Broccoli; 1 piece Rice noodles; 1 piece Egg white; 1g pepper; a little olive oil; 20 Wolfberry; Some Seasoned Chicken Sauce; a little salt

by Xiaoyingzi Gourmet

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Dictyophora is a kind of crypto-flower fungus that parasitizes on the roots of withered bamboos. Its shape is slightly like net-like dry white snake skin. It has a dark green cap, a snow-white cylindrical stalk, and a pink egg-shaped stalk. At the top of the stalk, there is a fine and white net-like skirt spreading down from the cap, which is called "Snow Skirt Fairy", "Flower of Mountain Treasure", "Flower of Fungus", and "Queen of Fungus". Bamboo fungus is rich in nutrition, rich in fragrance, and delicious in taste. It has been listed as one of the "eight treasures of grass" since ancient times. Dictyophora is a valuable edible fungus, historically listed as a "court tribute", in modern times as a famous national banquet. It has health care effects on hypertension, neurasthenia, gastrointestinal diseases and so on. It also has a special antiseptic function. In summer, the dishes cooked with bamboo fungus, the meat will not be rancid for many days, and the combination of bamboo fungus and chicken and fish can make a variety of delicious dishes.

Bamboo Fungus Chicken Breast Meatball Soup

1. Put 120 grams of water into the pot to enlarge the green onion, 3 sections, fresh ginger, 6 slices, and 30 prickly ash, boil and set aside

Bamboo Fungus Chicken Breast Meatball Soup recipe

2. Cut off the blocked head of the bamboo fungus to remove the strange smell

3. Soak in warm salt water until the soak is soft, change the water several times to remove the strange smell

4. 300 grams of chicken breasts, cut first and then chop

5. Chicken Breast

6. Put the mashed chicken breast in the mixing tank and add seasoning water while stirring. Add a small amount of it in portions, and absorb all of it each time before adding it next time

7. Put 3 grams of salt and continue to stir

8. Add another half of the egg white and continue stirring until it is completely absorbed. At this time, the meat paste is sticky

9. Put it out in a container and add appropriate amount of sesame oil to taste

10. Put water in the pot to boil and then change the fire to a small fire, without bubbling, grab a handful of mashed meat. Use your thumb and forefinger to alternately squeeze out smooth small meatballs, scoop it up with a small spoon and put it into the pot.

11. When the meatballs rise, they will be cooked

12. After floating all over, take it out and put it in cold water and put it in a basin for later use. The soup of the boiled meatballs is useful to keep

13. Minus the roots of the crab-flavored mushrooms, wash them, and blanch the broccoli for later use

14. Bring an appropriate amount of boiled meatball soup to a boil, add bamboo fungus and crab-flavored mushrooms

15. After boiling, boil for 5 minutes, then put the chicken breast balls and goji berries in

16. Boil the pot again to show that all the ingredients in the pot have been cooked, put the vermicelli

17. Put broccoli

18. Put a little olive oil

19. Put in white pepper at the end

Tips:
The bamboo fungus itself has a refreshing fragrance, but there is also an indescribable smell of grass, so you need to change the water several times. The soaked bamboo fungus is white and can be cut into sections when it is put into the pot.
Don’t dump the soup flavor of the boiled meatballs and use them to cook the soup directly, but if you have chicken soup, it’s better, and the hot flavor will be more delicious.