Seafood Mushroom Meatball Soup
1.
Prepare the ingredients, wash all the ingredients, and cut the tomatoes in half and set aside
2.
Cut the pork belly into pieces, cut the green onion and ginger into the ground meat cup
3.
Make a delicate pork puree
4.
Put pork puree in a bowl, put an egg, add salt, sugar, light soy sauce, chicken essence, cornstarch
5.
Stir in one direction
6.
Bring the water to a boil, turn to the lowest heat, grab the meat filling and squeeze out the meatballs from the tiger’s mouth and put them into the water
7.
Then turn on the high heat to a boil, use a spoon to skim off the floating powder, and turn off the heat after all the meatballs have floated.
8.
Pour an appropriate amount of meatball soup in a glass bowl, add seafood mushrooms, black fungus, small tomatoes, carrots, and a little salt
9.
Put it in the microwave oven, do not close the lid tightly to leave a gap
10.
Select the high fire time as 5 minutes
11.
The fragrant meatball soup is ready, sprinkle with chopped coriander and drizzle with sesame oil to eat
Tips:
1. You can make more meatballs at once, freeze them, and add side dishes, broth or water directly next time you eat them, and just heat them in the microwave, which is convenient and quick.
2. The power of the microwave oven is different, and the energy is also different. Don't copy the cooking time.
3. Be sure to use a special container for microwave ovens.
This recipe uses Midea's smart microwave oven, model X3-L239C, capacity 23L, power 900W, please adjust the heating time appropriately according to the power and temperature difference of your own microwave oven.
