Radish chicken meatball soup
Ingredients: chicken breast 300g, white radish 1/2, coriander 2, egg white 1, onion 1, ginger 1, cooking wine 1 tablespoon, white pepper 1 tablespoon, starch 2 tablespoons.
Exercise:
1. Peel and wash white radish, wash coriander selectively, and cut chicken breast into fascia.
2. Slice the white radish first, then cut it into filaments, chop the chicken into paste, chop the onion and ginger, and chop the parsley.
3. Put the chicken paste into a large bowl, add a little salt, minced onion and ginger, cooking wine, white pepper, egg white and starch, and stir in one direction with chopsticks. If it is dry, pour a little water into it every time you stir it, and stir the meat evenly to make it sticky.
4. Add water to the pot to boil, add Jiang Mo and shredded radish, and cook for 2-3 minutes.
5. Turn off the fire and let the soup open slightly. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatball with a spoon). When all the meatballs are put into the pot, turn on the high fire, bring the soup to a boil, skim off the floating foam, and cook until all the meatballs float, and turn off the heat.
6. Add salt, sprinkle with coriander powder, add a little white pepper to taste, and serve. A pot of light and delicious radish meatball soup is ready.