Winter Healthy Cabbage Meatball Radish Casserole
1.
Soak Chinese cabbage or baby cabbage in water for 30 minutes, drain, and then cut into filaments and set aside. Large white radishes, washed, without peeling, and cut into small radishes. Morning girl accumulated food, fever and cough, I made this casserole specially, put white radish to relieve cough.
2.
Iron rod yam, cut into small pieces, set aside.
3.
White jade brine northern tofu, cut into small pieces, ready to use flat mushrooms torn into pieces by hand, it is worth mentioning that I chose dried shiitake mushrooms, patted into small pieces with a knife, I think the dried shiitake mushroom soup is more flavorful
4.
Start a fire, cook a pot, a small amount of oil, two slices of ginger, add cabbage, radish, tofu, flat mushrooms, shiitake mushrooms and yam in turn, add a small piece of green onion, cover, and bring to a boil
5.
The meatballs are boiled by myself before and are very nutritious (shrimp, fungus, mushrooms, tofu). The beef is also the sauced beef made before.
6.
Turn to medium heat and simmer for half an hour, then pour all the vegetables into the casserole, then add the meatballs prepared in the previous step to the casserole. After the casserole is opened again, add a small handful of vermicelli
7.
After the vermicelli has softened, turn off the heat and put in the ground beef. Cover the ground coriander and simmer for 5 minutes to let the flavor of beef and coriander come out. Wow, the casserole is finished. The soup is really delicious.
