This weekend, the weather in Beijing reflects the most comfortable feeling of golden autumn. The sun is bright during the day and the night is cool and comfortable. Good weather naturally leads to a good sleep. So when Hua'er went for a morning run these days, she found that More and more friends are joining the exercise. Everyone starts from different communities and runs to nearby parks, either in the forward or reverse direction. Those who run frequently can say hello from time to time. Looking at each other's short-sleeved shirts, you can tell who has participated in what competition recently. It feels so good.
On Sunday, the meals for my family and I have become simpler, because it is rare to catch up on a good sleep in the afternoon. After my husband came back from a business trip, he ate several dumplings. I thought I still had some leftover meat filling from the previous dumplings at home, so I could make a delicious meatball soup, which was simple and delicious.
When making meatball soup, it is often paired with winter melon, shredded radish, loofah cubes, etc. However, my family and I especially love okra. Many fresh vegetables are very affordable in autumn, so I bought a box There are more than 20 okra roots, which cost more than a pound and cost only three yuan. In addition to being cold and stir-fried, they are also very suitable for making soup. If you can handle the stickiness of okra, you'll love this crunchy and nutritious vegetable.
So, I thawed the meat filling, shredded the carrots, soaked a few shiitake mushrooms, and added the shiitake mushrooms. The meatballs were less greasy and more mellow. Sometimes I would also add fungus or bamboo shoots. slices and taste good. In addition, I used to grate and chop the carrots into shreds and mix them into the meat filling, but later I found that the soup would be a little greasy after the meatballs were made. It would be better to put the sweet shredded carrots into the soup, which would be very good. It balances the taste of the soup. I did the same thing later when I made pine meat soup. I put shredded radish and chopped chives into the soup, and my family drank all the soup.
Okra and shredded radish meatball soup
Ingredients preparation:
150 grams of meat filling, appropriate amount of minced onion and ginger
Half a carrot< /p>
5 shiitake mushrooms
4 okra
Cooking wine, light soy sauce, salt, pepper
Method:
< p> 1. Grate an appropriate amount of carrots, remove the stems of okra and cut into sections. Mix the minced mushrooms, grated carrots, appropriate amount of minced onion and ginger into the meat stuffing. Add cooking wine, light soy sauce, appropriate amount of salt, and a little pepper, and stir evenly.2. Heat an appropriate amount of water in a pot, put on gloves, and roll out small meatballs of about the same size.
It always takes some time to put the meatballs into the pot, so reduce the heat to the minimum at this time.
3. When all the meatballs are in the pot, turn to medium heat and use a spoon to skim off the foam on the surface.
4. After 2 minutes, add shredded carrots and okra, add appropriate amount of salt, and cook for another 3 minutes.
5. The meatball soup is ready, but a bowl of fragrant rice is missing. Add garlic lettuce. It’s a really comfortable dinner for two!
Hua'er's Gourmet Kitchen
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