Fungus Vegetable Shrimp Boiled Ball Soup

Name: Fungus Vegetable Shrimp Boiled Ball Soup
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Minced meat; 1500g Fungus; 1 small handful shrimp; 1 tsp Ginger powder; 1 tsp starch; Oil salt Oil salt

by Scarlett

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

The weather turns cold, the temperature is getting lower and lower, and I want to eat some warm food more and more, and soup can warm up the body most quickly, but if you don’t want to eat too oily, just come to the refreshing and simple--- Fungus vegetable shrimp boiled ball soup.

The boiled meatballs taste fresh and elastic, and the soup with shrimps is more delicious, and finally the fungus is added. The fungus is extremely nutritious, and regular consumption has the effects of lowering blood pressure, benefiting liver, clearing heat and cooling blood, diuresis, and preventing constipation. It is especially suitable for the elderly. The fungus is also the economical choice for calcium supplementation. At the same time, it has a good effect on anti-cancer.

The hot mushroom soup with shrimp and boiled balls can remove a trace of the chill of autumn. It is also very simple and easy to make. It is not only nourishing and moisturizing in autumn, it is very good.

Ingredients

150g Minced Meat
1500g Fungus
1 small handful Shrimp
1 tsp Ginger Powder
1 tsp Starch
Oil salt Oil Salt

Fungus Vegetable Shrimp Boiled Ball Soup

1. Prepare raw materials;

Fungus Vegetable Shrimp Boiled Ball Soup recipe

2. Soak the dried shrimps in water, remove the shells after soaking the Microsoft, and cut into small pieces for later use;

3. Add salt, starch, cooking wine and ginger powder to the minced meat; 4. Stir in one direction;

4. Heat a pan, add a little oil, add ginger and stir fragrant;

5. Add the shrimp segments and continue to stir fry;

6. Stir-fry for a few times, add appropriate amount of water and cook on low heat;

7. Don't boil it, just use a spoon to hold the ball from the mouth of the tiger in your left hand;

8. Put the balls into the pot and cook; 10. Skim the foam after boiling,

9. Continue to cook for another two minutes;

10. Put in the cleaned fungus vegetable;

11. Finally add salt and pepper to taste.

12. Put it into the soup bowl.

Tips:
1. Shrimp is used to increase the umami taste of the soup. If not, you can use shrimp skin instead; because it is dried prawns, soak the shrimp before removing the skin and cut into small sections; 2. When squeezing the balls, you can spread the spoon first. Oil, when squeezing with the left hand, first make the meat filling, so that the skin is smoother; 3. The meatballs are heated in a pot, which is conducive to shaping, and the soup will be more fresh after boiling.