Nian Cai No. 9 Light Three Dozen Soup-----egg Dumpling Fish Ball and Bai Ye Bao Soup

Name: Nian Cai No. 9 Light Three Dozen Soup-----egg Dumpling Fish Ball and Bai Ye Bao Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Venetian bag; Some Cooked egg dumplings; Some Flower Mushroom; Some Frozen Fish Ball; Some spinach; Some salt; Some Spicy noodles

by Koeko

4.8 (1)

Favorite

4

Difficulty

Hard

Time

15m

Serving

2

These three kinds of egg dumplings, fish balls, and scallops are indispensable for every household during the Spring Festival, which are steamed and used to make soup. You can do it yourself, and of course you can save effort and buy ready-made ones. But now I can eat it without worry, it tastes better, and I can make more of it myself. The soup is light, beautiful in color and rich in nutrition. "

Ingredients

Nian Cai No. 9 Light Three Dozen Soup-----egg Dumpling Fish Ball and Bai Ye Bao Soup

1. Ingredients are prepared.

2. Wash spinach and mushrooms and slice them.

3. Fill the pot with water, put in the venetian bag (tied with a thin thread to prevent the venetian bag from loosening), fish balls and mushrooms.

4. Then add salt.

5. Sprinkle the spicy powder.

6. After the high heat is boiled, add the egg dumplings and simmer for 10 minutes on medium heat.

7. Finally, add spinach, stir well and serve.

Tips:
1. The raw venetian wrapper should be tied with a thin thread to prevent the venetian wrapper from loosening.

2. Spinach is not easy to put in for a long time. Spinach can be changed to vermicelli and coriander.

3. Other mushrooms can be added to the soup.

4. Due to the holiday season, it is made with clear soup, and fresh soup such as chicken soup can also be used at ordinary times.

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