Mushroom Meatballs and Vegetable Soup

Name: Mushroom Meatballs and Vegetable Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Shiitake Mushrooms; 150g Pork belly; 1/2 a piece cabbage; 1 piece ginger; 100g oil; 3g salt; 10g Soy sauce; 2 pcs Egg white; 10g Olive vegetable; 3g Chicken Bouillon Powder

by Simple 7700

4.6 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

3

I made lotus root seeds last time. It tastes good, and although it is troublesome to make, you can make a little more at one time and put it in the refrigerator. When you want to eat it, you can take it out and boil it. It is very convenient. The soup does not get hot and tastes good.
Ever since, I made this mushroom soup with meatballs and vegetables. At that time, the materials were collected locally. If you add some carrots, it is estimated that the appearance will be much higher. The next time you take a photo, pay attention to the dishes to be delicious and beautiful.

Mushroom Meatballs and Vegetable Soup

1. Wash and slice pork belly

2. Chop into mashed meat

3. Prepare ginger and garlic, chop into puree

4. Soak the mushrooms in advance and chop them into puree

5. Put the above ingredients into a large basin, stir well and add seasonings. Because I made the egg tart, I used two egg whites to mix. I also added olive vegetables to taste

6. Take a small spoon and knead it into a round

7. Heat the pan, add a proper amount of oil, and deep-fry the balls until they are golden brown.

8. Filter out the oil, and use the fried oil to prepare for cooking.

9. Chopped cabbage

10. Use the leftover oil after partial frying, heat the pan, add the cabbage and stir fry. Seasoning

11. Stir-fry until ripe, add water, add the fried balls and boil. After seasoning, serve

Tips:
1. Buy the meat and put it in the refrigerator for a while, it is better to cut, and easy to mash.
2. The mushroom meatballs are deep-fried until golden brown when deep-fried. If they are not deep-fried, they will loosen when they are boiled.