Green Vegetable Tofu Meatball Soup

Name: Green Vegetable Tofu Meatball Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 small bowl Minced meat; 1 small piece Old tofu; 1 plate Chinese Cabbage Seedlings; 1 small dish ginger; 1 tsp pepper; 1 tablespoon Cooking Wine; Some Oil salt

by Scarlett

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

For the memory of this tofu ball soup, what is particularly impressive is that my grandmother made the "green vegetable tofu ball soup" on my tenth birthday. It was the best tofu ball soup in my memory. Later, I learned how to cook with my grandmother, and now I am also starting to cook it for my children. This kind of home-cooked food with a mother's taste has been passed down from generation to generation, and it will never be forgotten. Let’s share this dish that I particularly love with you today, and learn it quickly.

Ingredients

1 small bowl Minced Meat
1 small piece Old Tofu
1 plate Chinese Cabbage Seedlings
1 small dish Ginger
1 tsp Pepper
1 tablespoon Cooking Wine
Some Oil Salt

Green Vegetable Tofu Meatball Soup

1. Prepare raw materials;

Green Vegetable Tofu Meatball Soup recipe

2. Put minced meat and tofu into a bowl, add minced ginger;

3. Then add appropriate amount of salt, cooking wine, pepper and other seasonings;

4. Wear disposable gloves to grasp them well;

5. Dump the minced meat tofu into small balls for later use;

6. Tofu balls in a warm water pot, cook slowly over medium and low heat;

7. Cook until it is fully open before skimming the foam;

8. Add salt and pepper to taste;

9. Finally, put in the Chinese cabbage seedlings, and turn off the heat after changing the color.

10. Serve it.

Tips:
1. Tofu should use old tofu; 2 The amount of minced meat and tofu is generally 1:1, you can adjust the amount of tofu according to your preference, but be careful not to be less than three minutes, which is not conducive to the formation of tofu balls; 3. Warm tofu balls in a hot water pot, so that the tofu balls will not easily fall apart; after boiling, skim the froth, so that the soup tastes more delicious.