Black Pepper Meatball Seaweed Soup

by Niu Ma Kitchen

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

There are only three in the family, and I really don’t know what soup to make to taste fast and delicious. Today’s soup is something the kid talked about. He said that his grandma cooked this kind of soup for him when he was at his aunt’s house. There were many things like black threads in it.
The kid said that Grandma Yue told him that the black line-like thing is seaweed. Seafat is also called crystal algae. It comes from the unpolluted waters off the coast of North America. The wild natural deep-sea plants are rare and rare among marine plants. vegetables. The appearance of crystal algae is turquoise, bright and transparent, the taste is tender and crisp, smooth and refreshing, and it is convenient to cook. It is suitable for stir-frying, soup, cold dressing, porridge and desserts. Crystal algae contains a variety of amino acids needed by the human body.
Today I first used black pepper meatballs with tofu. When these two ingredients are cooked until they taste good, you can add seaweed. Before putting it in the pot, friends must pay attention to it. Be sure to blanch the seaweed first. Use it after one time. "

Ingredients

Black Pepper Meatball Seaweed Soup

1. Prepare the ingredients used. Blanch the seaweed for later use.

2. Add water to another pot and boil until boiling.

3. Put the black pepper meatballs into the pot.

4. Change the tofu into the pot and cook until the flavor is well cooked.

5. Add the seaweed that has been blanched in advance before boiling.

6. Turn off the heat and add salt to taste.

7. Add black pepper powder to enhance the flavor.

8. The black pepper meatball seaweed soup is completed and served.

Tips:

The seaweed must be cut slightly short before being cooked.

Comments

Similar recipes