Bamboo Fungus, Fresh Mushroom, Meatballs and Egg Soup

Name: Bamboo Fungus, Fresh Mushroom, Meatballs and Egg Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Mushroom; 4s Dictyophora; 20g carrot; 2 pieces egg; 1 ginger; 80g Lean meat; Some salt; Some Sweet potato flour; a little Oyster sauce; a little White pepper

by Raindrops passing by autumn

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I haven't eaten mushrooms for a long time, and I want to make a soup related to mushrooms. There are still a few bamboo fungus in the cupboard. Let’s make them together. With chives, I always feel that something is missing. Or else I will have a meatball, add two eggs, and cut a few carrot flowers. The color is gorgeous and the taste should be great...

Bamboo Fungus, Fresh Mushroom, Meatballs and Egg Soup

1. Ingredients

Bamboo Fungus, Fresh Mushroom, Meatballs and Egg Soup recipe

2. Cut 1/3 of the lean meat into shredded meat. After chopped the other pieces, mix in a small amount of sweet potato powder, pepper, salt, add a little water and stir in one direction until the meat completely absorbs the water.

3. Boil the minced meat with water and boil the meatballs. After boiling, add carrot flower, ginger, fresh mushroom and bamboo fungus.

4. After the soup is boiling, add the shredded pork and thicken the sweet potato flour into the pot.

5. After the eggs are scattered, put them out of the pot and use a spoon to gently push the egg liquid into flowers.

6. Add chives, add salt, pepper, and oyster sauce to taste.

Tips:
When the eggs are scattered and put into the pot, change to medium heat. Use a spoon to gently push the egg liquid, and the appearance of the egg flower will look much better.