Tomato and shepherd's purse meatball soup

Ingredients: shepherd's purse 1 a handful of minced meat 100g tomato 1 cucumber, half a scallop, 4 eggs 1 3 slices of ginger.

Seasoning: cooking wine 1/2 tea is (3ml) soy sauce 1 tablespoon (15ml) soy sauce 1 teaspoon (5ml) white pepper 1/4 teaspoons (1 g) salt/kloc.

Exercise:

1) Wash scallops and soak them in clear water for half an hour (if there are no scallops, you can leave them alone). Wash and chop shepherd's purse. Add cooking wine, soy sauce, soy sauce, 2g salt and white pepper, and stir well. Add half an egg white and sesame oil and stir well.

2) Put the chopped shepherd's purse into the meat and mix well.

3) Heat the pan and pour in the oil. When the oil is 70% hot, add ginger slices and stir-fry until fragrant. Add diced tomatoes and stir-fry the soup. Add water and pour in the soaked scallops. After the fire boils, continue to cook for 2 minutes.

4) Then put the meat stuffing in your hand, squeeze out the meatballs one by one and put them in a boiling soup pot. When all the meatballs float on the noodle soup, put in cucumber slices, add the remaining 3g salt, and then pour in a little sesame oil.