Crispy Meatball Soup

Name: Crispy Meatball Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some quail eggs; Some Broccoli; Some meatball; Some Ham; Some oil; Some salt; Some Broth essence

by Tongbao

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Tongtong, like Big Ear Tutu, likes to eat small fried meatballs, but the climate in Guangdong is not suitable for eating too many fried foods, so I cooked the fried meatballs into soup again, which is less Cantonese. The so-called "hot".

The method of making meatballs refers to the recipe in the [Double Festivals] Tomato Meatball Soup, but today I added more sesame seeds and more chewy, let’s serve it below

Ingredients

Some Quail Eggs
Some Broccoli
Some Meatball
Some Ham
Some Oil
Some Salt
Some Broth Essence

Crispy Meatball Soup

1. Wash the broccoli and cut into small florets, slice the ham, and beat the quail eggs.

2. Put a little more oil in the pot and heat until 80% hotter.

3. Put the meatballs in the pot.

4. Blow on a low fire for a while and flip it with a shovel.

5. After setting, deep fry for 1 minute, turn off the heat and cover the pot with the remaining heat and continue to fry for a while before picking up.

6. Look at the fried meatballs.

7. Boil the water in the pot and put the broth essence.

8. Add broccoli and cook until 8 is ripe.

9. Put in slices of ham and meatballs in turn.

10. Then put in the quail eggs.

11. Put a little salt and drop a few drops of sesame oil.

Tips:
1. The fried meatballs can only be shaped with a small fire.

2. The meatballs have been fried and adjusted to taste, so don't add too much salt, and only a little bit of sesame oil should be added to the oil.