Red Stewed Eggplant Scallop Soup

Name: Red Stewed Eggplant Scallop Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 12 Brussels sprouts; 1 piece eggplant; 4 Fish Ball; 1 tablespoon Concentrated Tomato Sauce; 1/2 tablespoon pepper; Some salt; 1 tsp sesame oil

by Yi Xia

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Chinese New Year is big fish and meat. Too much fat is unhealthy and makes people feel greasy. You might as well try dishes with a lighter taste, which may be refreshing.

Ingredients

12 Brussels Sprouts
1 piece Eggplant
4 Fish Ball
1 tablespoon Concentrated Tomato Sauce
1/2 tablespoon Pepper
Some Salt
1 tsp Sesame Oil

Red Stewed Eggplant Scallop Soup

1. Diced eggplant

2. Cut the cabbage roots crosswise, remove the old leaves

3. The water in the pot is boiled, the ingredients are put in water, and salt is added

4. After the water is boiled twice, sprinkle with pepper

5. Add concentrated tomato sauce and fish balls, stir well, take out after 5 minutes, add sesame oil

Tips:
The broccoli needs to be boiled for ten minutes. The sweet and soft fish balls are made by myself before. For the method, please see the hand-made rice cakes made by me before.