Green Mustard Shuangwan Soup

Name: Green Mustard Shuangwan Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Mustard; 200g Beef balls; 150g Pork meatballs; Some salt; 1 serving Bone soup; 0.5 teaspoon Sugar; Some Corn flour

by Jackey cat

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

This is a thick but not sticky soup with crispy meatballs, fresh and tender mustard, with a hint of bitterness, and a very light taste.
Let me share with you the feeling of the entrance first, greedy dear dears, hehe! Let's drink the soup first, it is smooth and moist, with a little bitterness of mustard greens, it is very refreshing, like a faint breeze blowing on the tip of the tongue, it feels comfortable and comfortable; the next thing we eat is the soft, crispy taste of mustard greens. The aftertaste has a hint of sweetness, especially the mustard tuber that has been chopped into small pieces. It is crunchy and brings a little surprise to the smooth soup; finally, a meatball is bitten, and the Q bomb is crisp and crisp. , Completely satisfied the pleasure of the tongue.
Occasionally eat a lot of big fish and meat, come with a refreshing soup to make the stomach move, what are you waiting for, follow the cat to taste it. "

Ingredients

150g Mustard
200g Beef Balls
150g Pork Meatballs
Some Salt
1 serving Bone Soup
0.5 teaspoon Sugar
Some Corn Flour

Green Mustard Shuangwan Soup

1. Prepare ingredients.

2. Take only the leaves of mustard greens and blanch them with boiling water to dry them.

3. Cut the mustard greens into thin strips and chop the mustard greens.

4. Put the beef balls and pork balls in the sitting bone soup in the pot.

5. Cook until the meatballs become large, then add some salt and sugar.

6. Shredded mustard greens and mustard greens are chopped into the pot.

7. After boiling, use a little more cornstarch water to make a glutinous rice flour. Pay attention to the amount here. If it is too much, it will become a mound. If it is less, it is still soup and water, so the amount must be controlled.

8. Bring to a boil and get out of the pot.

Tips:
1. Mustard greens are slightly bitter. Blanch them with boiling water before making to remove some of the bitterness.
2. The finely sliced mustard greens taste better.
3. Pickled mustard has a salty taste, so be careful when putting salt.
4. If you don't have meatballs, you can use other minced meat instead. If you don't even have minced meat, just make an egg drop. The taste is also amazing.
5. Pickled mustard has the effect of improving freshness and adding layers of taste here.