Seaweed Meatball Soup

Name: Seaweed Meatball Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Seaweed; 12 Pork balls; 1 piece egg; Some salt; Some oil; a little pepper; a little Chicken noodles; 1 shallot; 1 piece ginger; 4 bowls pure water

by Easy to cook

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Soup is inseparable all year round. In winter, due to the cold weather, there is less sweating, and the amount of soup you drink every day is obviously less. However, the body still needs to make up the amount of water to help the various organs of the body play a lubricating effect. At this time, you can switch to boiling soup. The characteristic of boiling soup is small amount and fast speed. A pot of hot soup is placed at the front of the meal, and the table is instantly warm. Open. . . "

Seaweed Meatball Soup

1. Prepare ingredients: seaweed, meatballs, eggs, ginger.

2. Soak seaweed for a while.

3. Peel and shred the ginger, cut the meatballs with a knife, and break the eggs.

4. Wash the soaked seaweed, remove and drain the water.

5. Pour about 4 bowls of water into the casserole, put the meatballs and ginger into the casserole and boil.

6. Fried eggs in the process of cooking soup: heat oil, pour the egg liquid and fry them into egg skins.

7. Pick up and cut into egg shreds.

8. After the soup is boiled, the balls boil into a flower shape.

9. Pour the seaweed, stir evenly with chopsticks, and continue to boil.

10. Add salt.

11. Transfer in chicken noodles.

12. Sprinkle some pepper.

13. Pour in the egg shreds and scoop it up.

Tips:
Cook until the meatballs float, then put down the seaweed, and turn off the heat when it is boiled. Sprinkle the egg shreds in the soup and drink the soup.