Fungus and Mushroom Meatball Soup

Name: Fungus and Mushroom Meatball Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5s Tricholoma; 10g Black Fungus; 250g pork; a little salt; Some water; 1 tablespoon Cooking Wine; a little Corn flour; 1 tablespoon Oyster sauce; 1 tablespoon Soy sauce; 1 piece egg

by y Yuanzi y

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Basically, there is soup every day. The first is that it is cold and the cooking is cool. The second is that there is no soup and the rice cannot be eaten. Today’s soup can be drunk in half an hour. When making the soup, you can make other dishes and serve them together to save time. It's relatively light, I didn't want to drink too much at night, I just wanted to be refreshed, maybe the food should be simpler. "

Fungus and Mushroom Meatball Soup

1. Soak the mushrooms in water and add some cornstarch

2. Wash pork and chop into minced meat

3. Black fungus soaked

4. Tricholoma washed and sliced

5. Add a little cornstarch to the minced meat, add seasonings, add eggs, and beat in one direction

6. Casserole add water to boil

7. Ramming balls

8. Add mushrooms

9. Join black fungus

10. After boiling, turn to low heat and simmer for 15-20 minutes

11. Add salt to taste

Tips:
Add some cornstarch or flour when cleaning the mushrooms, which is convenient for cleaning and you can add some into them if you like to eat vermicelli.