Creamy White Taro Meatball Soup
1.
The small taro is spare, this time I used a new method to make it, no need to peel, no need to worry about itchy hands.
2.
Cook the small taro, cook or steam the small taro when cooking rice or when making steamed dishes.
3.
Peel and cut into small pieces. The cooked small taro is easy to peel, so there is no need to worry about itchy hands.
4.
Put it in the food processor.
5.
Muddy.
6.
Put an appropriate amount of water in a pot, add oil, salt and chicken powder, and bring to a boil.
7.
In the process of boiling water, chop the mustard greens and chop the meat blades into fines.
8.
Pour the taro mash and stir well with a spatula.
9.
Pour in the minced meatballs
10.
After testing the taste, add mustard greens and stir well until the soup comes to a boil.
11.
Let's eat. Let's eat. I used some goji berries for garnish.
Tips:
1. Peel the taro after steaming, it is very easy and it will not itch your hands.
2. When cooking, keep stirring to avoid sticking the pot.