Name: Bone Soup Meatballs and Shrimp Pot
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 ball; 4 shrimp; Some Bone broth; 6s Shiitake Mushrooms; 8s Tricholoma; 150g Enoki mushroom; 90g Tofu bubble; 350g Sweet potato vermicelli (soaked); 1 Baby dishes; 1 piece potato; 3s rape; Some salt

Bone Soup Meatballs and Shrimp Pot

by Mom Nini

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It's the season of autumn again, and the weather begins to cool after the "Bailu". This season, a pot of warm dishes is the most suitable. Use the fast boiling and slow stewing of the Supor Chinese hot pottery electric casserole to restore the nutrition and taste of the open fire cooking, which has less oily and temperature troubles than the open fire. Every bite is full of flavor, the freshness of prawns, the softness of mushrooms, the fragrance of meatballs, especially the full soup in the tofu bubble, be careful not to burn you!

Bone Soup Meatballs and Shrimp Pot

1. Prepare materials

2. Wash the shiitake mushrooms and chanterelles, wash the enoki mushrooms and break loose

3. Soak the sweet potato vermicelli in boiling water to soften

4. Wash baby vegetables

5. Peel and cut potatoes

6. Cut the prawns off the prawn gun and legs, pick off the prawn thread, wash the rapeseed and set aside

7. Select the casserole stew program, the default time is 1 hour and 10 minutes (can be ended early according to the maturity of the ingredients)

8. Pour the bone broth into the pot, add the balls and boil for 15 minutes

9. Add tofu bubble, add salt and light soy sauce, boil for 10 minutes

10. Pour in potatoes, shiitake mushrooms, and mushrooms and boil for 10 minutes

11. Add cabbage and shrimp to boil

12. Finally add the vermicelli and cook until softened

Tips:
1: The ingredients should be cooked first, and the meatballs and tofu will taste better if they are soaked for a long time.
2: Fresh shrimp, baby cabbage, and vermicelli can be placed last.