Name: #信之美木耳试吃#black Fungus Meatball Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A small bag Fungus; 10~12s Dried shiitake mushrooms; Some spinach; Some Dried vermicelli; Some beef inside; Some Dry starch; Some Black pepper; 1 Egg white; Some Soy sauce; Some cooking salt; a little sesame oil; a little bit White sugar; 2 star anise; 1 end Single head garlic; a small piece Fresh ginger

#信之美木耳试吃#black Fungus Meatball Soup

by Heidi Che

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

This meatball soup is my mother’s craft. I learned it from her. It should be considered a secret recipe passed down from the ancestors, haha...but I’m afraid I’ll forget it later, so make a record. It’s good for your body to eat black fungus often. "

#信之美木耳试吃#black Fungus Meatball Soup

1. Eight fungus in a small bag, 12 dried shiitake mushrooms.

2. Soak the fungus and shiitake mushrooms in water.

3. After removing the roots and washing the spinach, soak in clean water for about half an hour.

4. Cut the dried vermicelli to a suitable length and soak in hot water.

5. Chop the fresh ginger and garlic into minced pieces and set aside.

6. Change the knife for the fungus and shiitake mushrooms that have been sent.

7. Put the beef filling in the container, add minced garlic and ginger, no green onions, add an appropriate amount of dried starch, add an egg white, add light soy sauce, a little salt, add a little sugar, add a little sesame oil, add an appropriate amount of freshly ground black pepper Powder (this can be adjusted according to your own taste)