Summer Nourishing Soup---tomato Meatball Soup
1.
Shrimp is added to the meat filling and beaten until it blends together and the stickiness is greatly increased.
2.
Put the mashed meat in a container, add edible oil, thick broth, and white pepper, and stir until vigorously.
3.
Wash the tomatoes and cut into pieces, and remove the tails of the soybean sprouts.
4.
Soy bean sprouts are slightly blanched in a pot of boiling water and removed.
5.
Heat the oil in a pan and sauté the ginger slices fragrantly. Add the tomato cubes and fry until the juice becomes soft.
6.
Turn to low heat and pour the broth.
7.
Squeeze the meat from the tiger's mouth into a ball shape.
8.
Put the meatballs in the tomato soup and cook slowly.
9.
Wait for the balls to float on the noodle soup and add a little salt to taste.
Tips:
1. The key to the deliciousness of the meatballs lies in whether you have worked hard when mixing them. The mixing frequency is high, the time is long, and the direction is consistent and the strength is sufficient.
2. The tomato must be fried until it becomes soft and juicy so that the soup will be thick and delicious.
3. Medium and small fire can keep the meatballs in the pot from being washed away.
